Jim Vorheis 21 1/2 oz Consomme
1/2 cn Water
1/2 Lemon, cut in half
1 tb Vinegar
1/2 ts Cayenne pepper
3/4 ts Worcestershire sauce
2 Stalks celery, cut in
-eighths 1 Onion, cut in quarters
1/2 Green pepper, cut in half
1 1/2 ts Salt
1/2 ts Tabasco sauce
1 Clove garlic
2 pk Unflavored gelatin
1/2 c Water
1 lb Left-over pot roast
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 8×8 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis