Asparagus Salad - cooking recipe

Ingredients

1 c. asparagus soup
1/2 c. boiling water
1 small pkg. lemon jello
8 oz. Philadelphia cream cheese, softened
1/2 c. mayonnaise
3/4 c. chopped celery
1/4 c. sweet pickle relish
1 small onion, finely chopped
2 c. peeled eggplant cubes
1 c. cracker crumbs
1 c. grated Cheddar cheese
2 Tbsp. minced parsley
1/4 c. minced onion
1 clove garlic, minced
1 lightly beaten egg
2 Tbsp. Worcestershire sauce
1/2 tsp. dry mustard
salt and freshly ground black pepper
dash of Tabasco sauce
flour for dredging
butter or margarine

Preparation

Combine all ingredients, except flour, in a food processor or blender.
Form into walnut sized balls.
Flatten balls slightly and dredge in flour.
Brown in butter for about 4 minutes on each side.
Serve hot as a side dish and cold as a canape.
Makes 6 side dish servings.