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Wenona Flood's Recipes
Asparagus Salad

1 cup water (use liquid from canned asparagus)
1 cup sugar
1/2 cup vinegar
1/4 teaspoon salt

Boil above ingredients until dissolved. 1 envelope Knox Gelatin soaked in 1/2 cup cold water. Mix all, cool, and add to syrup one cup chopped celery, one small can pimiento, one can cut asparagus (drained), 1/2 cup chopped pecans and one Tablespoon onion juice. Make and serve same day or can be made the night before serving, stays fresh for days.

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