1 can (15-oz) asparagus, chopped
1 cup Chopped nuts
1 cup Chopped celery
1 Jar (2-oz) pimiento, chopped
1 1/2 package Unflavored gelatin, soften in:
1 cup -cold water
1/2 cup Vinegar
1 tsp Salt
1/4 cup Sugar
1/2 Lemon, juice of
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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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