Heart Chop Suey
Beef heart (fresh or frozen)
3 stalks of celery
2 medium onions
1 can mushroom soup
1 can of water
1 bay leaf
1 tsp salt
1 tsp pepper
1 container frozen tomatoes
Thaw heart if frozen. Cut into cubes. Dice celery and slice onions. Brown heart in cast iron pot, add fresh veggies and stir. Stir in mushroom soup and a can of water. Sprinkle spices and cook stew over low heat, stirring occasionally...add tomatoes and juice. Serve over rice or noodles.
Serves six, if they will eat it, but likely not. Discard uneaten portions.
3 stalks of celery
2 medium onions
1 can mushroom soup
1 can of water
1 bay leaf
1 tsp salt
1 tsp pepper
1 container frozen tomatoes
Thaw heart if frozen. Cut into cubes. Dice celery and slice onions. Brown heart in cast iron pot, add fresh veggies and stir. Stir in mushroom soup and a can of water. Sprinkle spices and cook stew over low heat, stirring occasionally...add tomatoes and juice. Serve over rice or noodles.
Serves six, if they will eat it, but likely not. Discard uneaten portions.
About the Writer
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Ted Duke is retired, but enjoys doing volunteer work in the community, watching Washington Nationals baseball games with his wife, spending time with his grandchildren, restoring old automobiles and tending to his small herd of Angus.
His stories have appeared in Pilcrow and Dagger, Hippocampus Magazine, Mused-the BellaOnline Literary Review, 404words.com, Foliate Oak Literary Magazine and THEMA Literary magazine. He is querying agents to represent his Young Adult novel, SALLYING FORTH. |