The Hungover Gourmet

 

One for the Liver Lover in All of Us

Ketchup, Heinz in general, is impossible to get away from in the scenic environs of Pittsburgh, PA. The Heinz factory features a nifty neon ketchup bottle that "pours," and the history center is named after Sen John Heinz. And that's only part of it.

In keeping with the traditions of our current hometown, here's our first recipe from The Hungover Gourmet's Recipe Box. Printed in 1957, 57 Prize-Winning Recipes rounds up all the "classics" from the $25,000 "Cook With Ketchup" contest.

Included recipes range from the bizarre (Pink Peach Sundae), to the downright gross-sounding (Spicy Pear Compote... those are three words that alone aren't too bad, but put them together and it's like "torture murder" or "serial killer").

So here's one for the Liver-Lover in all of us!


57 Prize Winning RecipesLIVER LOAF

1 lb. beef liver
1/4 cup water
1/2 lb. ground lean, fresh pork
1 cup soft bread crumbs
2 eggs, slightly beaten
1 medium onion, chopped
1/2 cup Heinz Tomato Ketchup
1 tablespoon Heinz Vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper

Heat oven to 350° F (moderate). Simmer liver 5 minutes in just enough water to cover; drain; chop. Combine with remaining ingredients. Press into greased loaf pan (8 1/2" x 4 1/2" x 2 1/2") or 6 custard cups. Bake 1 hour for loaf; 30 minutes for custard cups. Let stand for a few minutes; loosen from pan with spatula or knife; unmold. Garnish with parsley. Makes 6 servings.

No nutritional information given. That's probably a good thing.



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