| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asparagus, Bobbie – no | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <bobbi744@sojourn.com> on Apr 03, 1998
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