| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) asparagus; chopped |
| 1 |
c |
Chopped nuts |
| 1 |
c |
Chopped celery |
| 1 |
|
Jar (2-oz) pimiento; chopped |
| 1 1/2 |
pk |
Unflavored gelatin; soften in: cold water |
| 1/2 |
c |
Vinegar |
| 1 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add
asparagus, nuts, celery and pimiento. Pour into 1-1/2 quart mold and
refrigerate until firm. Good to serve with meat. Serves 8-10.
MRS A.B. THOPMSON (BETTY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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