---------- Recipe via Meal-Master (tm) v8.02
  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
   Source: Agricultural Extension Service The University of Tennessee
   Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93