He handles business and you learn a new recipe at the same time. It’s a win win in my books

Jellied Beef Mold

1 1/2 pounds boneless beef chuck roast -- cubed
1 cup hot water
1 envelope unflavored gelatin (like Knox)
1/3 cup celery -- chopped
1/4 cup onion -- chopped
1/4 cup dill pickle -- cubed
10 1/2 ounces beef consommé
1/2 teaspoon salt
1/8 teaspoon pepper
12 each olives -- with pimiento strips Roasted Red Peppers -- or pimiento
parsley -- for garnish
olives -- for garnish

Simmer beef in water until tender, remove meat, put through food chopper using coarse blade. There should be 2 cups of cooked beef.
Cool broth, soften gelatin in 2 tbsp. broth
Cook celery and onion in broth until tender, but still slightly firm, about 10 minutes. Drain, save broth. Mix celery, onion and pickle with meat.
Add enough broth to consommé to make 2 cups; heat. Add softened gelatin, stir to dissolve. Pour a thin layer of gelatin into 1 1/2 quart loaf pan or 6 cup mold; chill.
To remainder of gelatin mixture, add salt, pepper and beef mixture.
Arrange olive slices and pimiento strips in design over gelatin in pan. Carefully spoon in beef mixture, chill.
To serve, unmold on platter, garnish with parsley and stuffed olives if desired.
8 Servings
Double for a crowd.

u wot m8

Agreed. I remember one thread or a couple of them that were ticking Sandman off. Doing gods work with those recipes. Pot meets kettle.