Servings: 8 servings
Prep Time: 20 min, inactive: 30 min
2 envelopes gelatin
1 cup hot water
3/4 cup sugar
1/2 cup white vinegar
One 15-ounce can asparagus, drained and chopped
1 cup diced celery
1/2 cup chopped pecans
1/4 cup pimentos, chopped
2 teaspoons minced onion
1/2 lemon, juiced
Mayo, for dipping
Lemon wedges, for garnish
In a large bowl, add 1 cup cold water, sprinkle the gelatin on top and allow to dissolve. In the meantime, add the hot water and sugar to another bowl and stir together. Then add the white vinegar and stir until it dissolves. Pour the sugar mixture over the gelatin. Place in the freezer and stir occasionally until it thickens, about 30 minutes.
Remove from the freezer and add the asparagus, celery, pecans, pimentos, onions, lemon juice and salt to taste. Pour into a mold and place in the refrigerator until ready to serve.
Serve with mayo and lemons.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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