[Illustration: Heart Andalouse]
MENU IDEA
Heart Andalouse
Rice and Peas
Tossed Green Salad
Salt Sticks
Butter or Margarine
Lemon Chiffon Pie
Beverage
_1 pound beef or veal heart_
_1 cup water_
_1 teaspoon salt_
_1 No. 1 can condensed tomato soup_
_¼ pound cheddar cheese, grated_
_1 tablespoon Worcestershire sauce_
_¼ cup flour_
_½ cup milk_
_2 cups hot cooked rice_
_1 No. 303 can or 1 12-ounce package frozen peas, cooked_
Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and
salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and
Worcestershire sauce. Continue cooking until cheese is melted. Make a
paste of flour and milk and thicken heart mixture. Serve over rice and
peas. 6 servings.