| 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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