Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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