Recipe - Jellied Venison Salad

1 One half tablespoon Unflavored gelatin
One half cup Cold water
1 Bouillon cube
1 One half cup Boiling water
One fourth cup Vinegar
One half teaspoon Salt
2 cup Cooked, minced , leftover
roast of venison
2 tablespoon Green pepper, chopped
2 tablespoon Pimiento,cut in small pieces
4 Sweet pickles, chopped
2 tablespoon Celery, minced
1 tablespoon Onion, minced
2 tablespoon 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
8inch 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, 100693
(18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini