Recipes

Beef Heart Strips

Ingredients:

1 Beef Heart

Garlic Powder Or Kelp Powder

Instructions:

Boil a whole beef heart for one to one and one-half hours, depending on size.

Remove from heat, let cool, slice into strips approximately 3 inches long and 1 inch

wide.  An electric knife is helpful.

Sprinkle lightly with garlic or kelp powder.

Breakfast Bars

Ingredients:

4 Cups Oats

1 Cup Buckwheat Or Millet, Or Wheat, Or Barley

1 Cup Whole-Wheat Flour

1 Cup Boiling Water

8 Tablespoons Cold-Pressed Safflower Oil

8 Tablespoons Blackstrap Molasses

2 Tablespoons  Raw Honey

4 Organic Eggs With Shells

1 Cup Raisins Or Dates (Optional)

Instructions:

Preheat oven to 350°. 

Mix all ingredients in a large bowl, add water last.  Make a sticky dough.  Place on a

well-greased cookie sheet and bake for 45 minutes.  

Take out and score into squares.  Cool on wire rack. 

Honey's Holiday Treats

Ingredients:

1/2 Cup Grated Carrot

Instructions:

Preheat oven to 350°. 

Beat egg, butter and sugar until fluffy. In a separate bowl, combine flour, milk powder,

salt, and wheat germ.  Add dry ingredients and water alternately to egg mixture.  Stir in

dates and carrots.

On well-floured surface, roll out dough to 1/4-inch thick.  Cut with bone-shaped cookie

cutter and place on greased baking sheet.  Decorate tops with golden raisins and dried

cherries.

Liver Bake

Ingredients:

2 Large Pieces Of Beef Liver

2 Eggs

2 Tablespoons Honey

1 Cup Wheat Germ

1 Cup Whole Wheat Flour

1 Cup Water

Dash Of Garlic Powder

Instructions:

Stir eggs, honey and garlic together.  Puree beef liver in food processor or blender, then

add to the first mixture.  Stir in wheat germ, flour, and water until well blended. 

Mincemeat Pies

Ingredients:

1 Teaspoon Vegetable Oil

1/4 Pound Ground Beef or Pork

1 1/2 Cups Prepared Mincemeat

1 15 Ounce Package Ready-To-Back Pie Crusts

Instructions:

Heat oil in small skillet over medium-high heat.  Add ground meat and cook, stirring

frequently, until meat is brown, about 3 to 4 minutes.  Drain meat on paper towel and

cover with paper towel.

Divide each pie crust into four pieces, for a total of 8 pieces.  On a floured surface, roll

out each piece until it is big enough to cut out a 7-inch round.  Place a round into the

bottoms of four 4-inch tart pans.  Reserve remaining 4 rounds for pastry tops.

Meanwhile, place cooked meat and mincemeat in small bowl.  Mix thoroughly to

combine.  Spoon about 1/2 cup mincemeat mixture into each pastry-lined tart pan.

For pastry tops, place pastry round on top of mincemeat-filled tart.  Position small dog-

shaped or bone-shaped cookie cutter in center of top pastry round.  Lift up top pastry

round and return to floured surface and cut out shape.  Return top pastry to mincemeat-

filled tart.  Press together edges, fold under, and crimp.

Rutabaga-Potato Loaf

Ingredients:

1 Rutabaga, Grated

1 Potato, Grated

2 Cloves Pressed Garlic

1 Egg

1 Cup Water Or Homemade Broth

Instructions: