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Anna Brown Salad

It is a nice, refreshing side dish on a hot, summer day.



Instructions

  1. Soften 2 packages unflavored gelatin in 1/4 – 1/2 cup water.
  2. Boil together 1 cup water, 1 cup sugar, 1/2 cup vinegar and 1/2 teaspoon salt. Bring to a “good boil” so that all sugar is dissolved. Add softened gelatin to hot mixture. Stir well to dissolve gelatin. Let mixture cool until it begins to set (you may have to refrigerate briefly).
  3. Mix 1/2 cup chopped celery, 1/2 cup chopped pecans, 1 small pimento, chopped (you can always “rob” the olive jar), 1 can cut asparagus with its juice, 2 1/2 tablespoons lemon juice and a small amount of onion juice or minced onion. Mix into gelatin mixture. Pour into salad mold coated with a light “greasing” of mayonnaise.
  4. Chill until firm.

Posted by JBic at Recipe Goldmine 7/22/01 6:41:13 pm.

This recipe comes from a friend of my mother's, Anna Brown of Tuscaloosa, Alabama, who shared it with her mother-in-law many years ago.


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