Categories: Meats 
      Yield: 6 servings 
  
  1 1/2 tb Unflavored gelatin                       - roast of venison 
    1/2 c  Cold water                          2 tb Green pepper, chopped 
      1    Bouillon cube                       2 tb Pimiento,cut in small pieces 
  1 1/2 c  Boiling water                       4    Sweet pickles, chopped 
    1/4 c  Vinegar                             2 tb Celery, diced 
    1/2 ts Salt                                1 tb Onion, diced 
      2 c  Cooked, diced, leftover-            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)