Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add asparagus, nuts, celery and pimiento. Pour into 1-1/2 quart mold and refrigerate until firm. Good to serve with meat. Serves 8-10. MRS A.B. THOPMSON (BETTY) MARVELL, AR From the book
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 89 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 85.8mg||2 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 19.9g|
|Protein 1.4g||2 %|
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Calories per serving: 171
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