Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Asparagus -- sliced fresh 1/2 c Green pepper -- diced
1 cn Cream of asparagus soup -- 2 ts Onion -- minced
10 3/4 oz Undiluted 2 ts Pimiento -- minced
1 pk Cream cheese -- softened 8 1/2 c Pecans -- finely chopped
Oz 1/2 c Mayonnaise-type salad
1 pk Lemon gelatin powder -- 3 Dressing
Oz Celery leaves
1 c Boiling water Chopped pimiento
1/2 ts Lemon extract Lemon slices
1/2 c Celery -- diced

Cook asparagus in small amount of water. Drain and set aside to cool.
In a saucepan, heat soup and cream cheese, stirring until well
blended. Dissolve the gelatin in boiling water; add the extract.
Cool. Combine gelatin, asparagus, celery, green pepper, onion, minced
pimiento, pecans, mayonnaise and soup mixture. Pour into greased 5-6
cup mold. Chill until firm, about 4-6 hours. Unmold; garnish with
celery leaves, pimiento pieces and lemon slice. Yield: 6 to 8
servings.

Recipe By : Country Woman

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