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Beef Heart Recipes

Hot German Sweet and Sour Beef Heart 

1 large beef heart 
1 tsp. salt 
1 whole onion 
1 bay leaf 
1 rib celery (optional) 
2 Tbsp. butter 
2 Tbsp. flour 
1 Tbsp. sugar 
1 Tbsp. vinegar 

Cut heart in half and trim; cover with water. Add 1 teaspoon salt, onion, bay leaf 
and celery. Cook about 1 hour; cool and remove heart and vegetables (discard vegetables). 
Trim off waste and cut into approximately 1/2-inch cubes. 

Meanwhile make a roux of butter and flour; cook slowly until medium brown color, 
stirring constantly. Add hot broth, slowly, stirring constantly until light to medium 
thick consistency is reached (you may have broth left over). Add sugar and vinegar. 
Add cubed heart and simmer 15 to 20 minutes. 

Adjust salt, vinegar and sugar to taste. 

Serve over boiled or mashed potatoes. 
Swiss Beef Heart 

beef heart (have store slice and run through cuber--looks like cube steak) 
your favorite flour mixture (such as flour, salt, pepper, oregano, thyme, parsley, 
horseradish, bay leaf, etc.) 

Turn beef heart in flour mixture. Place in skillet with shortening and brown on both sides. 
When brown put onion slices on top of meat. 

Sprinkle a couple tablespoons of flour mixture and water over onion. Add catsup. 

Let simmer for about 2 hours or until tender. Turning meat at least once. Tastes like steak. 
Beef Heart Burger 

3 oz. ground beef heart 
2 Wasa bread, crushed 
1 egg, beaten 
salt and pepper to taste 

Combine beef heart, egg and Wasa bread. Form into patty and cook in a Teflon skillet, 
sprayed with Pam. Add salt, pepper and any other seasonings to taste. 

Variation: Add 6 tablespoons minced vegetables, such as green pepper, celery and onion 
(not to exceed 2 tablespoons) to heart mixture. 
Beef Heart/Rice 

1/2 onion, cubed 
4 peppercorns 
2 whole cloves 
2 tsp. salt 
1/2 lb. beef heart 
1 cup thinly sliced celery 
1 cup cubed onion 
1 cup rice 
1/2 tsp. rosemary 
1/2 tsp. thyme 
3 slices bacon, crumbled 
2 Tbsp. bacon drippings 
1 (10 1/2 oz.) can chicken noodle soup 

Cover beef heart with cold water; add onion, pepper- corns, cloves and salt. 
Bring to rolling boil; cover with lid until fork tender. Let cool in water. 

Cut off outer covering of heart. Cut meat into 2-inch cubes 1/2-inch thick. 

Bring 2 cups water and 2 chicken bouillon cubes to a boil; add 1 cup rice, 
stir well and turn down to simmer. Cover; cook for 20 minutes. Don't lift lid. 
Remove from heat and stir. 

Saute 2 tablespoons margarine or butter, until crunchy tender. Add onion and 
celery to rice and beef heart. Add rosemary, thyme, bacon and drippings and 
chicken noodle soup. Stir, place on low heat for 5 minutes. 

Serves 8 to 12 people. 
Coney Island Chili with Beef Heart (For Hot Dogs) 

1 lb. finely ground beef heart (ground beef will do, but not as good) 
1 tsp. paprika 
1 medium onion, chopped 
salt and pepper 
1 tsp. cumin 
1 tsp. chili powder 
garlic powder 
cayenne pepper 

Average beef heart weighs 3 to 4 pounds. Have ground twice with small amount of suet. 

Combine all ingredients in heavy casserole or pot. Simmer for at least 3 hours. 
The longer the better. Add enough water to prevent scorching. 

Freezes well. 
Beef Heart Stew 

3 lb  Beef heart 
6 tb  Flour 
1 ts  Cumin; ground 
3/4 c  Dry red wine; or less 
1 1/2 c  Water 
2 md  Onions; chopped 
2   Celery stalks; chopped 
4   Carrots; clean, slice 
2 lg  Potatoes; large cubes 
1 md  Turnip; cubed 
1 pk  Lima beans; frozen 
3   Beef bouln cubes; or 2 ts beef base 
1 1/2 ts  Instant coffee granules 
  Dijon mustard 
  A mature beef heart can weigh up to six pounds. If too large, freeze
half of the prepared heart. Insert knife in cavity and cut into two
halves. Cut off internal cords and loose tissue. Remove fat and large
blood vessels. Cut heart muscle into 3/4" cubes. If heart seems to be
tough, drop cubes into large Ziploc bag and add 2 tb vinegar and 1 tb
salt, expel most of air, seal bag and place in refrigerator for two
hours. Rinse several times with cold water, drain and dry cubes. Add
flour, salt, pepper and cumin to plastic bag and drop in meat cubes.
Shake vigorously to coat meat. Shake off excess flour and saute meat
in moderately hot skillet. Do not crowd meat or you will end up
boiling it. Place browned pieces in C/P. Add wine to warm skillet to
deglaze, add to C/P. Add water. Saute onions and celery and add to
C/P. Add carrots, potatoes, turnip, beans, beef base, coffee
granules, mustard and tabasco to C/P. Cover and cook on high for 4
hours or 6 hours on low. Stir with spatula several times while
cooking. If needed, thicken liquid with beurre manie. 
Stuffed Beef Heart
1 large beef heart (about 3 pounds, split lengthwise)
Salt and pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil, divided
1/8 teaspoon pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base

1. Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. 
Drain and pat dry with paper towels. Brush outside with 2 tablespoons oil. Sprinkle inside 
cavity and outside with salt and pepper. Set aside.
2. Combine bread crumbs, sausage, sage and parsley together. Fill inside cavity with dressing. 
Skewer or tie together. Dredge with flour and brown in remaining oil, turning to brown well. 
Remove from pan and place in a roasting pan or crock-pot.
3. Make a thin gravy by adding the remaining flour (from dredging) to drippings in pan. 
Add the water and beef base. Pour gravy over the beef heart.
4. Bake in slow oven at 250*F (120*C) for eight hours or in crock-pot cook on HIGH for 1 hour 
and then on LOW for 7 to 9 hours.
Lynn's Beef Heart
4 dried California chiles, wiped clean
4 Chiles de Arbol 
2 tablespoons Annatto seeds 
1 garlic cloves, peeled 
1 teaspoon cumin seeds 
1/2 cup red wine vinegar 
1 jalapeno chile, stemmed, seeded and roughly chopped 
1/2 cup olive oil 
2 teaspoons salt 
1 pound beef hearts, trimmed of all sinew and silverskin

Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles
 with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. 

Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, 
red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. 
Add olive oil and salt and blend again until mixed. 

Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss 
to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. 

Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. 
Grill until seared on all sides, about 3 - 5 minutes. Serve hot. 

Original Perfection

----- Original Message ----- 
From: Judy
To: phaedrus
Sent: Friday, August 20, 2004 10:40 PM
Subject: (no subject)

> Can you please find the original recipe for Perfection Salad ?  It was
> made with Knox gelatin.
> Thank you.
> Judy 

Hello Judy,

See below


 Perfection  Salad

 Ingredients :
 2 env. unflavored gelatin (Knox)
 1 c. cold water
 1/2 c. sugar
 1 tsp. salt
 1 1/2 c. ice water
 1/2 c. vinegar
 2 tbsp. lemon juice
 1 1/2 c. finely shredded cabbage
 1 1/2 c. chopped celery
 2 pimentos, cut in sm. pieces

 Preparation :
   Sprinkle gelatin over cold water in saucepan.  Place over low
 heat; stir constantly until gelatin dissolves, 2 to 3 minutes.
 Remove from heat.  Stir in sugar and salt.  Add ice water, vinegar
 and lemon juice.  Chill until mixture mounds when dropped from
 spoon.  Add remaining ingredients and turn into 4 cup mold or
 individual molds.  Chill until firm.  Unmold and garnish plate with
 salad greens.   Yield: 6 servings.  NOTE: An American Classic
 recipe, created in 1905.

Key Lime White Chocolate Cookies

----- Original Message ----- 
From: Barbara
To: phaedrus
Sent: Friday, August 20, 2004 9:37 PM
Subject: help

> dear uncle phaedrus
> i am looking for a recipe for key lime and white chocolate
> cookies.....there is a company brent and sam's that make a tasty little 
> key lime and white chocolate cookie but i cant find a recipe that will 
> duplicate it.....would you be so kind and see if you have one that will 
> work for me..........thank you thank you thank you!!!!
> barbara

Hello Barbara,

There is only one recipe for these on the Internet as far as I can tell. It is from the Florida Keys. It is not a copycat recipe for Brent and Sam's. See below.


Key Lime-White Chocolate Cookies

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 1/3 cups Original Bisquick® mix
  Green food color, if desired
1 package (6 ounces) white baking bars (white chocolate), cut into chunks
1 tablespoon grated Key lime peel

1.  Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl
with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food
color, white chocolate chunks and lime peel.
2.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
3.  Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove
from cookie sheet to wire rack.

High Altitude (3500-6500 ft)
Bake 9 to 11 minutes.

Antique Book

----- Original Message ----- 
From: Patricia
To: phaedrus
Sent: Sunday, August 22, 2004 11:24 AM
Subject: (no subject)

> Phaedrus,   Hi! Do you know anything about a book titled History in Rhymes
> and Jingles - published by The Saalfield Publishing Co. of Akron, Ohio.
> Author - Alexander Clarence Flick [professor of European History in Syracuse
> University] and illustrated by Carl T Hawley, B.P.  The copyright is 1901.
> Do you think it is worth anything? Thank you, Patricia.

Hi Patricia,

The value of a book is determined by several factors. After it's demand as a collector's item (this includes the age of the book and the fame of the author and/or illustrator) and it's rarity, its value is affected by the condition that it's in (excellent - good - fair - poor) and whether it's a first edition, first printing, etc.

I found two copies of that particular book for sale on the Internet. One in good condition for $55.00 and one first edition in fair condition for $38.48. This should give you an idea of the value.



Scan down the pages to find these.


Quick 6 Donuts

----- Original Message ----- 
From: Carol
To: phaedrus
Sent: Saturday, August 21, 2004 8:52 PM
Subject: donuts

> Im trying to find recipe,s for a Exeter Quick 6 donut baker can you tell
> how to get  the recipe,s for it thanks Carol  

Hello Carol,

See below.


Prepare batter as directed. Conventional donut recipes will not give acceptable results in this donut baker.
The batter can be made in the short period while you are waiting for your donut baker to heat up. Be sure to 
mix the dry ingredients well before adding the liquid ingredients. Always use a mixer to obtain the necessary 
mixing of ingredients.

Adding Oil ([Optional) If you wish to add oil to the donuts, put 1/4 or 1/2 teaspoon of vegetable oil into
each donut cavity and a drop or two into each donut hole.

TO COOK: It is very important that you fill the donut baker properly to obtain perfect donuts every time.
l. With a tablespoon fill each donut and donut hole cavity to 1/8 below the top level in the bottom plate.
The baking powder in the batter will make the donuts rise into the top plate when the donut baker is securely
closed. Fill the donuts and holes as rapidly as possible so as to prevent the batter from overflowing the
donut cavities. You will find that a little practice is necessary to determine the exact amount of batter to
place in each cavity. Level batter in cavities. Helpful Hint: Pour batter into each donut hole and let overflow
into each donut cavity.
2. Close the top and be sure that the latch snaps back to secure the top handle to the bottom handles.
3, Wait three minutes. Do not overcook.
4. Press the upper and lower halves of the handle together with one hand and release the latch with the other
hand. Gradually allow the handle halves to separate, thus enabling any pressure to escape. Remove the hot, fresh
donuts and holes. Do not use metal forks or knives to remove the donuts since these will scratch the non-stick
5. Place the hot donuts on a rack to cool. This helps prevent the donuts from becoming soggy.
6. Push or cut the donut holes away from the center of each donut Wipe the donut and donut hole cavities with
oil to aid in the release of the next batch of donuts. You may start to cook the second batch of donuts
immediately without waiting for additional heat.

If you overfill--the spring latch will rise due to the pressure of the rising donuts. There is no harm caused 
by this except the donut will not be in the correct shape or the baking powder might cause the donut to burst
open. ( the above is from the Donut Baker Booklet)

Recipes from Donut Baker Booklet as follows.

Basic Donuts:
1/4 cup shortening or cooking oil
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. nutmeg ( may substitute equal amounts of cinnamon or vanilla)
1/2 tsp. salt
2 1/2 tsp. baking powder
1 cup milk.
Cream shortening and 1/2 cup sugar. Add eggs. BEAT WELL WITH MIXER. Mix
other dry ingredients (except last 1/2 cup sugar) in a separate bowl. Add
liquid ingredients to dry ingredients. BEAT WELL WITH MIXER. Add last 1/2
cup sugar. With a tablespoon fill donut forms to 1/8 below the top level in
the bottom plate. Yields about 18 donuts.

Light Donuts:
1/4 cup shortening or cooking oil
1/2 cup sugar
1 egg
1 cup flour
1/2 tsp nutmeg
1/2 tsp salt
1 tbsp. baking powder
1/2 cup milk
Follow directions for Basic Donuts. Yields about 10 donuts.

Bisquick Donuts:
3 1/2 cups Bisquick
1 tbsp. baking powder
1 tbsp. shortening or cooking oil
2 tsp. nutmeg
1 egg
1 1/2 cups milk
1 cup sugar.
Follow directions for Basic Donuts.

Buttermilk Donuts:
2 tbsp shortening or cooking oil
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 cup buttermilk
Mix and bake as directed in Basic Donuts.

Orange Donuts:
Omit nutmeg from Basis Donut recipe. Add 2 tablespoons grated orange peel.
One cup orange juice may substituted for milk.

Pumpkin Donuts:
Decrease milk to 1/3 cup and add 2/3 cup canned pumpkin and 1/4 tsp. ginger
to Basic Donut recipe.

Banana Donuts:
Decrease milk to 1/3 cup and add 1 medium banana to Basic Donut recipe.

Chocolate Donuts:
Increase sugar to 1 1/4 cups and add 1 square chocolate, melted, or 1
envelope pre-melted chocolate to Basic Donut recipe.

Applesauce Donuts:
Decrease milk to 1/2 cup and add 1/2 cup applesauce to Basic Donut recipe.

Cake Mix Donuts:
Small cake mixes will make 8-10 cake-like donuts. The consistency is perfect
for many dessert ideas. (Larger packages will make 16-30 donuts)

Jelly Donuts:
Add slightly less batter into donut baker forms. Fill a pastry tube with
jelly and squeeze jelly around the center of the donut. 
( Avoid putting jelly near the form edges.) The batter will rise around the 
jelly while cooking and form a jelly donut.

Egg Bagels:
3 cups flour 2 tsp. baking powder 1 1/2 salt 3 eggs 1 1/2 cups water 2 tbsp.
sugar Mix dry ingredient well with mixer. Beat eggs. Add liquid ingredients 
to dry ingredients. Add poppy or sesame seeds if desired. Fill donut baker 
forms to 1/8 from top. Cook for 6 minutes.

Thanks to Rose Messick for posting this on the Internet.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus