Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 1 Onion, cut in quarters
21 1/2 oz Consomme 1/2 Green pepper, cut in half
1/2 cn Water 1 1/2 ts Salt
1/2 Lemon, cut in half 1/2 ts Tabasco sauce
1 tb Vinegar 1 Clove garlic
1/2 ts Cayenne pepper 2 pk Unflavored gelatin
3/4 ts Worcestershire sauce 1/2 c Water
2 Stalks celery, cut in 1 lb Left-over pot roast
-eighths Mayonnaise for garnish

In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar,
cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce
and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a
saucepan. Shred pot roast and add to gelatin. Strain the stock through a
colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill
Before gelatin has completely set, mix meat through so it is evenly
distributed. Chill thoroughly. Cut into squares and serve on a lettuce
leaf with a dollop of mayonnaise.

Note: This may also be served for luncheon or as a hot weather dinner with
fresh fruit and rolls or French bread.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Browse by categories