Jellied Venison Salad

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)