Heart Casserole


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                                                      PAGE 105

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HEART CASSEROLE

Submitted by Naomi F. Stock from Ohio

1 veal heart or 1/2 beef heart

5 carrots, sliced

1 large onion, sliced

3 stems celery, sliced

5 medium potatoes, sliced

1 1/2 teaspoon salt

1/4 teaspoon pepper

2 can mushroom soup

1 soup can water

     Soak heart for 1 hour in cold water. Simmer heart until tender in water. Slice heart and arrange a row of overlapping slices down the middle of roasting pan. Arrange vegetables on each side of the heart slices. Sprinkle with salt and pepper over vegetables and meat. Mix mushroom soup with water and pour over vegetables and meat. Cover roaster and bake until vegetables are tender at 350 F. degrees.

YIELD: 7 Servings

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