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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Congealed Asparagus Salad Recipe

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This recipe for Congealed Asparagus Salad is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can asparagus
2 1/2 envelopes Knox gelatin
1 cup sugar
1 cup water
1/2 cup vinager
1/2 tsp. salt
1 cup chopped celery
1/2 cup chopped pecans
1 small jar chopped pimento
2 tbsp. grated or chopped onions
juice of 1/2 lemon

Directions:
Directions:
Dissolve gelatin in 1/2 cup juice from can of asparagus. Mix sugar, water, salt, and vinager and bring to boil. Add gelatin mix. When cool, add other ingredients and chill.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
At times I have added/substituted other ingredients-baby LeSuer peas, sliced green olives, etc. but have always kept the asparagus, celery and onion.

 

 

 

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