57 Prize-Winning Recipes From Heinz

57 Prize-Winning Recipes From H. J. Co. was coincidentally published in 1957. The subtitle says $25,00 Cook With Ketchup Contest but nothing in the content mentions the contest. It has lots of those great mid-century illustrations. Such as this tomato man:

Some of the recipes such as the cover recipe for Country Captain sound fine. Some of the others including the eight dessert recipes are quite far out. This is what it says about the dessert recipes: "For truly distinctive desserts cook with Ketchup. Contrary to popular belief, the tomato is a fruit, not a vegetable. So why not use tomato ketchup in desserts?"
It is rhubarb season now in case anyone cares to try this recipe:

Major League Rhubarb
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups soft bread crumbs
3 cups unpeeled rhubarb in 1-inch pieces
1 medium banana
1 medium tart apple
1/2 cup Heinz Tomato Ketchup
1 tablespoon grated lemon rind
1 tablespoon lemon juice
3 tablespoons butter
Heat oven to 350 degrees. Combine first 5 ingredients. Mix 2/3 of this mixture (1-1/2 cups) with rhubarb in greased 1-1/2 quart casserole. Peel and thinly slice banana and apple; place in casserole. Combine ketchup, lemon rind and juice; pour over fruit. Sprinkle with remaining bread crumb mixture. Dot with butter. Bake, covered, 1-1/4 to 1-1/2 hours. Serve warm or cold. Garnish with whipped cream or cottage cheese. Makes 8 servings.
There is also a spice cake recipe that I imagine is quite similar to tomato soup cake recipes.

This is their recipe for Country Captain:
3 to 3-1/2 pound chicken, cut up
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
1 cup chopped onions
1 cup chopped green peppers
1 clove garlic, minced
1-1/2 cups water
1 bottle (14 ounces) Heinz Tomato Ketchup
2 teaspoons curry powder
1/2 teaspoon ground thyme
3 cups hot, cooked rice
1/3 cup dried currants
1/2 cup chopped toasted, blanched almonds
Heat oven to 350 degrees. Remove skin from chicken; coat with mixture of flour, salt and pepper. In Dutch oven or roaster, brown chicken in shortening. Remove from pan. Add onions, green peppers and garlic to same pan; saute until lightly browned. Add water, ketchup, curry powder and thyme; mix well. Add chicken, making sure each piece is well coated with sauce; cover. Bake, stirring occasionally, 1 hour or until chicken is very tender. Remove chicken to large platter; surround with rice. Add currants to sauce: pour over chicken. Sprinkle with almonds. Makes 6 servings.

I am glad I discovered this interesting booklet on my cookbook shelf. Who knows how long it had been there. I don't remember looking at it before.


T.W. Barritt at Culinary Types said...

This is funny because last week, someone brought me a piece of "Mystery Cake" made with ketchup. I'll bet there's a recipe like it in this book. I've also always wondered what those 57 varieties actually were!

Rochelle R. said...

You are right T.W. there was a cake recipe. How did the "Mystery Cake" taste? I would imagine it would taste like a tomato soup cake.

~~louise~~ said...

Hi Rochelle,
It's been pretty hectic around here & I'm heading back to NY today. I did want to take a moment to personally thank you for participating in the Military Wives Free Cookbook Give-Away. I'm sorry you didn't win but I was just reading through all of the comments and they were all so enlightening. I haven't been able to get in touch with the winner yet. However, I asked one of the "girls" over @ SpouseBuzz to find him for me. Once again thanks.

P.S. I've always wanted to try that version of Country Captain Chicken. GREAT booklet...