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)

Browse by categories