Drain asparagus, reserving liquid. Soften gelatin in reserved asparagus liquid. Combine aspargus, water chestnuts, celery, pimiento, onion and lemon juice. in 9x13" glass dish; toss lightly. Bring mixture of water, vinegar, salt and sugar to a boil in saucepan. Add softened gelatin; mix until dissolved. Cool. Pour over asparagus mixture. Chill until firm. Cut into squares. Place on lettuce-lined plates. Serve with ranch dressing. Yield: 8 servings. Submitted by Dorothy M. Durrett, Nu, Anniston, Alabama MC formatting by email@example.com Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 88 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (39%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 9.2mg||3 %|
|Sodium 231.8mg||8 %|
|Potassium 42.2mg||1 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 52.8g|
|Protein 0.4g||1 %|
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Calories per serving: 334
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