Asparagus Mold Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cold water | 3 1/2 Cup (16 tbs) | |
| White vinegar | 1/3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Onion | 1 Teaspoon, grated | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Pimiento | 1/3 Cup (16 tbs), chopped | |
| 1 14 1/2 ounce can asparagus cuts, drained | ||
| Mayonnaise or salad dressing | ||
Directions
In saucepan, combine gelatin, sugar, and salt.
Add 1 1/2 cups of the cold water and vinegar; stir over low heat till gelatin and sugar are dissolved.
Add lemon juice, onion, and remaining water.
Chill till partially set.
Fold in celery and pimiento.
Arrange one-third of the asparagus in bottom of 6 1/2 cup mold.
Carefully pour in one-third of the gelatin mixture.
Repeat layers, ending with gelatin.
Chill till firm.
Add 1 1/2 cups of the cold water and vinegar; stir over low heat till gelatin and sugar are dissolved.
Add lemon juice, onion, and remaining water.
Chill till partially set.
Fold in celery and pimiento.
Arrange one-third of the asparagus in bottom of 6 1/2 cup mold.
Carefully pour in one-third of the gelatin mixture.
Repeat layers, ending with gelatin.
Chill till firm.
Chef
