1 small box lemon gelatin
1 small box lime gelatin
1 cup water
2 (10 1/2 ounce) cans cream of asparagus soup
2 tablespoons vinegar
1 cup shredded, unpared cucumber
1/2 cup diced celery
1/2 cup mayonnaise or salad dressing

In saucepan, mix gelatin and water. Gradually blend in soup; heat and stir until gelatin dissolves. Add mayonnaise and vinegar. Beat smooth with whisk, rotary beater or electric mixer. Add cucumber and celery. Pour into a 13 x 9-inch pan. Chill until firm. Texture will be thick and creamy, not like usual gelatins.

Serves 15.