Molded Asparagus Salad

• 1 can cut asparagus, drained
• 1/2 c. cold water
• 2 pkg. Knox gelatine
• 1/2 tsp. salt
• 3/4 c. sugar
• 1/2 c. white vinegar
• 2 Tbsp. lemon juice
• 1 c. water (liquid from asparagus and chestnuts)
• 1 small jar pimento, chopped
• 2 tsp. chopped onion
• 1 c. chopped celery
• 1 can sliced water chestnuts, drained
• green food coloring

1. Drain asparagus; set aside.
2. Combine salt, sugar, vinegar, lemon juice and 1 cup water; bring to boil.
3. Sprinkle gelatine over 1/2 cup water in large bowl.
4. Pour hot liquid over gelatine and stir until gelatine is dissolved.
5. Chill until slightly thickened.
6. Combine onion, celery, water chestnuts, pimento and asparagus last.
7. Fold into gelatine mixture with few drops green food coloring.
8. Pour into greased 5-cup mold.
9. Chill until firm

cut asparagus, cold water, gelatine, salt, sugar, white vinegar, lemon juice, water, pimento, onion, celery, water chestnuts, green food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379488 (may not work)