Crunchy Aspic

Name: Crunchy Aspic
Ingredients: 2 envelopes Knox gelatine, dissolved in 1/2 c. cold water; 1 1/2 c. cold water; 3/4 c. sugar; 1/2 c. vinegar; 1 tsp. salt; 1 Tbsp. minced onion; 2 Tbsp. lemon juice; 1 small can green asparagus spears, cut in 1-inch pieces; 1 jar pimiento, cut in 1-inch long strips; 1 can water chestnuts, sliced thin; 1 c. chopped celery

11 ingredients

6 steps

Ingredients

2 envelopes Knox gelatine, dissolved in 1/2 c. cold water
1 1/2 c. cold water
3/4 c. sugar
1/2 c. vinegar
1 tsp. salt
1 Tbsp. minced onion
2 Tbsp. lemon juice
1 small can green asparagus spears, cut in 1-inch pieces
1 jar pimiento, cut in 1-inch long strips
1 can water chestnuts, sliced thin
1 c. chopped celery

Directions

1

Combine the cold water, sugar, vinegar and salt and bring to a boil.
2

Reduce heat and stir in gelatine until dissolved.
3

Add onion and lemon juice.
4

Refrigerate until mixture slightly thickens, then add chilled asparagus, pimiento, water chestnuts and celery.
5

Pour into mold and chill until firm.
6

Serve on watercress with dressing of mayonnaise, sour cream and a little curry.