Mosaic Lime Gelatin

Ingredients: (Mosaic Lime Gelatin)

1 package (3 ounces) lime-flavored gelatin
3 envelopes (7 grams each) unflavored gelatin
1 cup hot water
1 can (14 ounces) Sweetened Condensed Milk
1 can (12 fluid ounces) evaporated low fat 2% milk
1/4 cup fresh lime juice

Instructions: (Mosaic Lime Gelatin)

Prepare lime gelatin according to package directions. Pour into 13 x 9-inch baking pan; refrigerate for at least 40 minutes or until set. Cut into small pieces.
Sprinkle unflavored gelatin over hot water in large bowl; whisk immediately until dissolved.
Place unflavored gelatin mixture, sweetened condensed milk, evaporated milk and lime juice in blender; cover. Blend until smooth.
Pour mixture into large loaf pan; gently mix lime gelatin pieces into mixture and refrigerate for at least 4 hours or until set.
To Serve, dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish.

Chorizo and Potato Stew


Ingredients: (Chorizo and Potato Stew)

12 ounces pork chorizo, cooked, drained and crumbled
1 jar (16 ounces) chunky salsa
1 3/4 cups water
1 can (14.5 ounces) diced tomatoes, undrained
1 Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans, thawed
1 can (15 ounces) black beans, rinsed and drained

Directions: (Chorizo and Potato Stew)

Toppings: sliced green onions, shredded cheddar cheese, half of 7.6 fluid-ounce can Media Crema
Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling. Add potatoes. Cover; cook for 15 minutes. Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender. Top with toppings.

South-of-the-Border Beef

Ingredients: (South-of-the-Border Beef)


4 teaspoons Coffee Granules, dissolved in 2 cups water

2 tablespoons vegetable oil

2 pounds top sirloin steak, cut into strips

3 tablespoons all-purpose flour

1 cup water

1 onion, sliced

1/4 cup tomato paste

2 cloves garlic, finely chopped

1 teaspoon chili powder

1/2 to 3/4 teaspoon salt

1/8 teaspoon ground black pepper

2 cups (7 oz.) fresh chopped green chile peppers

1 tomato, chopped

Hot cooked rice


Instructions: (South-of-the-Border Beef)



HEAT oil over medium heat in large skillet. Cook beef until no longer pink; drain. Add flour; toss until well coated. Add coffee, water, onion, tomato paste, garlic, chili powder, salt and ground black pepper. Cover; cook for about 50 minutes or until tender. Add chili peppers and tomato; cook for an additional 5 minutes. Serve over rice.



4 lbs. beef short ribs, trimmed of fat
1 large onion, sliced
5 large carrots, cut into 2-in pieces
2 cloves garlic, chopped
1 tsp. dried thyme leaves
1 package Classic Brown gravy mix
1 cup PLUS 2 Tbsp water, divided
2 Tbsp. all-purpose flour



Brown short ribs in large nonstick skillet over medium-high heat. Remove and place in slow cooker. Add onion, carrots, garlic and thyme.
Drain fat from skillet. Add 1 cup water and Classic Brown gravy mix, stirring well and scraping brown bits from bottom of skillet. Pour over short ribs.
Cover and cook at LOW 8 hours or until short ribs are tender. Remove short ribs and vegetables to serving platter; cover to keep warm.
If desired, remove excess fat from slow cooker. Thicken gravy by stirring flour with remaining 2 tablespoons water in small bowl. Add to slow cooker and cook at HIGH until thickened, about 5 minutes. Serve with short ribs and vegetables.



3 Tbsp. vegetable oil
2 Beef Bouillon Cubes, divided and crumbled
2 Tbsp. chopped fresh herbs (such as rosemary, thyme, and sage), divided
2 cloves garlic, chopped, divided
4 lbs. sirloin tip roast
3 lbs. halved baby red new potatoes
4 medium carrots, sliced 1-in thick
1 large onion, sliced
1 package Classic Brown gravy mix


Preheat oven to 425°. Mix 1 tablespoon oil with 1 crumbled Beef Bouillon Cube and half the herbs and garlic in small cup. Rub over roast; place in roasting pan.
Roast 20 minutes. Reduce oven temperature to 350° and roast an additional 1 hour or until meat reaches desired doneness.
Meanwhile, about 20 minutes before roast will be done, combine remaining oil, Bouillon Cube, herbs and garlic in large bowl. Add potatoes, carrots and onion and toss to coat. Arrange on baking sheet. Roast, turning vegetables once, 30 minutes or until tender.
When roast reaches desired doneness, remove from oven and let rest 15 minutes. Meanwhile, prepare Classic Brown gravy mix according to package directions, adding pan drippings. Serve with roast and vegetables.


Ingredients: (BEEF & BLACK BEAN CHILI)

2 Tbsp. vegetable oil
2 lbs. boneless chuck steak, cut into 1-inch cubes
1 white onion, finely chopped
1 rib celery, finely chopped
1 poblano pepper, chopped
2 Tbsp. tomato paste
3 cups water
2 Beef flavored Bouillon Cube
1 can (19 oz.) black beans
1/4 cup chopped fresh cilantro


Heat 1 tablespoon oil in a large saucepot over medium-high heat and brown beef. Remove beef; set aside.
Add remaining 1 tablespoon oil and vegetables.
Cook about 4 minutes, stirring occasionally until vegetable begin to brown.
Stir in tomato paste and cook about 1 minute. Add water, Beef flavor Bouillon Cubes and black beans and bring to a boil.
Return beef to saucepot and reduce heat; simmer about 1 hour or until beef is very tender.
Stir in cilantro. Garnish with chopped avocado, sour cream and additional chopped fresh cilantro leaves.



1 1/2 lbs. boneless beef chuck steak, cut into 1-inch cubes
2 tsp. hot curry powder [or mild]
2 Tbsp. vegetable oil
1 medium onion, chopped
1 large green bell pepper, cut into 1-inch chunks
1 clove garlic
1 can (13.5 oz.) coconut milk
1/2 cup water
2 Beef flavored Bouillon Cube
2 lbs. sweet potatoes, peeled and cut into 3/4-inch cubes


Season beef with curry. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and brown beef. Remove beef from skillet and set aside.
Heat remaining 1 tablespoon oil in same skillet and cook onion and bell pepper until onion is tender, 4 minutes. Add garlic and cook 30 seconds. Return beef to skillet and add coconut milk, water and Beef flavor Bouillon Cubes; bring to a boil. Reduce heat and simmer covered 1-1/2 hours. Add sweet potatoes and cook until beef and potatoes are tender, about 20 minutes.


Ingredients: (BEEF BURGUNDY)

1 lb. boneless beef chuck steak, cut into 1-in. cubes
2 Tbsp. oil, divided
3/4 cup Burgundy or dry red wine
1 medium onion, coarsely chopped
4 ounces sliced mushrooms
1 small clove garlic, finely c hopped
1 1/2 cups water , divided
4 medium carrots, peeled and sliced
1 package Au Jus gravy mix

Directions: (BEEF BURGUNDY)

Season beef if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef well on all sides. Remove beef to bowl; set aside. Add wine to pot and bring to a boil over medium-high heat, scraping up brown bits from bottom of pot; boil until slightly reduced, about 3 minutes. Add to bowl with beef; set aside.
Heat remaining 1 tablespoon oil in same pot over medium-high heat and cook onions 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Stir in garlic and cook 30 seconds. Return beef and wine to pot; add 1 cup water and bring to a boil over medium-high heat. Reduce heat to low and simmer covered stirring occasionally, until beef is tender, about 2 1/2 hours.
Stir in carrots and bring to a boil over medium-high heat; reduce heat to medium-low and simmer uncovered until carrots are tender, about 30 minutes.
Whisk together Au Jus gravy mix and remaining 1/2 cup water in small bowl. Stir into pot and cook, stirring, until thickened, about 3 minutes.



2 lbs. boneless beef brisket or flank steak, trimmed
3 tsp. Beef flavor Bouillon, divided
1 Tbsp. vegetable oil
2 medium green bell peppers, chopped
3 cloves garlic, chopped
1 jar (1 lb. 8 oz.) Ragu Sauce
1 cup water
1/2 cup dry white wine or water
2 tsp. dried oregano leaves, crushed
2 tsp. paprika


Season brisket with 2 teaspoons Beef flavor Bouillon.
Heat oil in 6-quart sauce pot or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
Cook green peppers in same sauce pot, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in remaining ingredients. Add brisket. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 3-1/2 hours or until brisket is tender.
Remove from heat. Remove brisket and cool slightly. Shred brisket with two forks, then return to in sauce mixture; heat through. Serve, if desired, over hot cooked rice.

Slow Cooker Italian Beef Sandwiches

Ingredients:(Slow Cooker Italian Beef Sandwiches)

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions:(Slow Cooker Italian Beef Sandwiches)

Place the chuck roast into the slow cooker.
In a bowl combine the remaining ingredients. Stir until well combined. Pour over beef roast.
Cover and set on low for 8-10 hours.
Shred and serve on hamburger buns