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Yield: 6 servings
Ingredients
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 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
Directions
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.
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