| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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