Jellied venison salad

Yield: 6 servings

1 1/2 tbsp Unflavored gelatin

1 Bouillon cube

1/4 cup Vinegar

2 cup Cooked, diced, leftover-

2 tbsp Green pepper, chopped

4 Sweet pickles, chopped

1 tbsp Onion, diced

1/2 cup Cold water

1 1/2 cup Boiling water

1/2 tsp Salt

- roast of venison

2 tbsp Pimiento, cut in small pieces

2 tbsp Celery, diced

2 tbsp 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.