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| 21 1/2 | ounces | beef broth | |
| 1/2 | can | water | |
| 1/2 | each | lemon | cut in half |
| 1 | tablespoon | vinegar | |
| 1/2 | teaspoon | cayenne pepper | |
| 3/4 | teaspoon | worcestershire sauce | |
| 2 | stalks | celery | cut in eighths |
| 1 | each | onion | cut in quarters |
| 1/2 | each | green bell pepper | cut in half |
| 1 1/2 | teaspoons | salt | |
| 1/2 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1 | clove | garlic | |
| 2 | packages | gelatin | unflavored |
| 1/2 | cup | water | |
| 1 | pound | pot roast | left-over |
| 1 | x | mayonnaise | for garnish |
In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours.
Melt the gelatin in 1/2 cup water in a saucepan.
Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan.
Chill Before gelatin has completely set, mix meat through so it is evenly distributed.
Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise.
Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 830mg | 35% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 1% | Vitamin C | 19% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
This salad has been a hit at family gatherings at the holidays! Young and old alike adore it!
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