Soup Cookery- The Savory HEINZ Way

I hope to get back to posting regularly soon. The last month has been a hard one for my family. My Mom fell a month ago and broke two ribs. Since then it has been really up and down for her. I lost count of how many times she had to go to the emergency room. For some reason she started having seizures. Hopefully they have now got them under control. She is in a care center now, and I really have no idea when or if she will get to come home. She was only home for one day in the last month. My baby granddaughter who we are very close to because we care for her while my daughter works had surgery to her skull. That was very nerve racking. She is doing well now, but wow she has two really long sets of sutures on the top of her head. Well enough of my families problems, I know everyone has some troubles.

I have seen quite a few Campbells Soup publications but not very many from Heinz. This little booklet is undated but looks like it is from the 60's. It has a lot of common cream soup casseroles and such. There are a few desserts, their variation for the tomato soup cake is titled- Coral Spice Cake. The recipe that caught my eye though is their corn bread:

Corn Bread
1 cup corn meal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon salad oil
2 eggs, beaten
1 10 3/4 -ounce Heinz Condensed Cream of Chicken Soup, undiluted

Heat oven to 425 degrees. Sift together first 5 ingredients. Combine remaining ingredients, mix well. Add to dry ingredients mixing just long enough to moisten. Fill greased muffin tins 2/3 full or pour into greased 9"x 9"x 2" square pan. Bake at 425 for 25 minutes or until done. Makes 9 muffin or 9 servings.

My husband really likes Cream of Chicken soup and will actually heat it up and eat it as is. I think most people just use it for cooking. I am going to try this recipe as I think he will get a kick out of it.

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.