Jellied venison salad

Yield: 6 servings

Measure Ingredient
1½ tablespoon Unflavored gelatin
½ cup Cold water
1 Bouillon cube
1½ cup Boiling water
¼ cup Vinegar
½ teaspoon Salt
2 cups Cooked, diced, leftover- roast of venison
2 tablespoons Green pepper, chopped
2 tablespoons Pimiento,cut in small pieces
4 Sweet pickles, chopped
2 tablespoons Celery, diced
1 tablespoon Onion, diced
2 tablespoons 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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