---------- Recipe via Meal-Master (tm) v8.02
 
      Title: JELLIED VENISON SALAD
 Categories: Meats
      Yield: 6 servings
 
  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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