Asparagus Salad

• 1 c. asparagus soup
• 1/2 c. boiling water
• 1 small pkg. lemon jello
• 8 oz. Philadelphia cream cheese, softened
• 1/2 c. mayonnaise
• 3/4 c. chopped celery
• 1/4 c. sweet pickle relish
• 1 small onion, finely chopped
• 2 c. peeled eggplant cubes
• 1 c. cracker crumbs
• 1 c. grated Cheddar cheese
• 2 Tbsp. minced parsley
• 1/4 c. minced onion
• 1 clove garlic, minced
• 1 lightly beaten egg
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• salt and freshly ground black pepper
• dash of Tabasco sauce
• flour for dredging
• butter or margarine

1. Combine all ingredients, except flour, in a food processor or blender.
2. Form into walnut sized balls.
3. Flatten balls slightly and dredge in flour.
4. Brown in butter for about 4 minutes on each side.
5. Serve hot as a side dish and cold as a canape.
6. Makes 6 side dish servings.

asparagus soup, boiling water, lemon jello, philadelphia cream cheese, mayonnaise, celery, sweet pickle relish, onion, cracker crumbs, cheddar cheese, parsley, onion, clove garlic, egg, worcestershire sauce, dry mustard, salt, tabasco sauce, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172229 (may not work)