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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Congealed Asparagus Salad
Contributed by: Helen Helms
  • 1 cup sugar
  • 1 cup water
  • 1â�„2 cup vinegar
  • 1â�„2 tsp. salt
  • 2 envelopes gelatin
  • 1â�„2 cup cold water
  • Juice of 1 lemon
  • 1 cup chopped celery
  • 1 small onion, grated
  • 1â�„2 cup pecans, chopped
  • 1 cup asparagus, chopped
Combine sugar, water, vinegar and salt. Let boil and then cool. Dissolve 2 envelopes of gelatin in 1�2 cup cold water. After gelatin dissolves, add to warm sugar syrup. Add lemon juice. Combine rest of ingredients, pour into mold and refrigerate. Chill overnight.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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