JELLIED ASPARAGUS SALAD|
3/4 c. sugar
1/2 c. white vinegar
1 c. water
2 envelopes Knox gelatine
1/2 c. water
Pour boiled mixture into second mixture and add:
1 c. celery, chopped fine
1/2 c. pecans
1 small can asparagus tips,
1/2 tsp. lemon juice
2 tsp. grated onion
Pour into mold and chill.
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