Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Unflavored gelatin - roast of venison
1/2 c Cold water 2 tb Green pepper, chopped
1 Bouillon cube 2 tb Pimiento,cut in small pieces
1 1/2 c Boiling water 4 Sweet pickles, chopped
1/4 c Vinegar 2 tb Celery, diced
1/2 ts Salt 1 tb Onion, diced
2 c Cooked, diced, leftover- 2 tb Cooked cut green beans

Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling
water. Add vinegar and salt. Cool this mixture and when just beginning to
set add the rest of ingredients. Pour into individual molds or greased
8-inch square baking dish. Chill and serve on a bed of lettuce with
mayonnaise.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

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