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.
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"
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
So here's one
for the Liver-Lover in all of us!
1 lb. beef
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
information given. That's probably a good thing.