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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus Congealed Salad Recipe

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This recipe for Asparagus Congealed Salad is from In the Kitchen with Rachel and John, 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 cream of asparagus soup
8 oz cream cheese
1/2 c water
1/2 c mayonnaise
3/4 c chopped celery
1/2 c chopped bell pepper
1 T grated onion
1 3oz pkg lemon jello
Directions:
Directions:
Mix jello with hot water. Add softened cream cheese and mix. Add remaining ingredients and pour into mold. Chill until firm.

 

 

 

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