Title: Asparagus Salad - Molded
Categories: Asparagus, Bobbie - no
Yield: 8 Servings

1 cn (16 ounce) cut asparagus
2 Envelopes unflavored gelatin
1 cn Waterchestnuts;
-drained/chopped
1/2 c Chopped celery
1 2-ounce jar pimiento;
-drained/chopped
2 ts Grated onion
2 tb Lemon juice
1 c Water
1/2 c Vinegar
1/2 ts Salt
2/3 c Sugar
Ranch salad dressing

Drain asparagus, reserving liquid. Soften gelatin in reserved asparagus
liquid. Combine aspargus, water chestnuts, celery, pimiento, onion and
lemon juice. in 9x13" glass dish; toss lightly. Bring mixture of water,
vinegar, salt and sugar to a boil in saucepan. Add softened gelatin; mix
until dissolved. Cool. Pour over asparagus mixture. Chill until firm. Cut
into squares. Place on lettuce-lined plates. Serve with ranch dressing.
Yield: 8 servings. Submitted by Dorothy M. Durrett, Nu, Anniston, Alabama
MC formatting by bobbi744@sojourn.com

Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 88

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 03, 1998