Combine ingredients thoroughly (reserving 3 tbsp Heinz 57 Sauce for the top), but use a light hand and don't over mix.
Shape in a 8 X 4 X 1 1/2\" loaf pan.
If your ground beef is very lean, the pan should be greased first.
Brush top with the reserved 3 tbsp Heinz 57 Sauce.
Bake in 350 oven for 1 hour.
Allow loaf to stand 5 minutes before slicing.
br>In mixing bowl add Heinz 57 sauce, Worcestershire sauce, lemon juice, brown sugar
Turn oven to 350\u00b0F.
Line baking pan with aluminum foil (optional).
Place pork chops in pan.
Pour Heinz 57 sauce over pork chops.
Bake for 30 minutes (longer time may be required for thicker chops).
Mix Heinz 57 Sauce and honey together in crockpot, add cocktail weenies.
Heat on medium to medium high heat for 2 hours, or until hot.
Serve and enjoy!
Wash, and dry chicken quarters with paper towels and place in large slow cooker.
In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well. Pour over chicken.
Cover aand cook on low for 5-6 hours.
Brown meat with salt, sugar and pepper in shortening.
Add 2 cups water, beef bouillon cubes and cover.
Simmer 1 hour or until meat is tender.
Stir in Heinz 57 sauce and vegetables.
Cover and simmer an additional hour or until vegetables are tender.
Thicken with the flour and water.
nd 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season
Mix together the Heinz 57 and the honey.
Grill the chicken over medium heat for 4-6 minutes.
Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
Use any extra sauce for dipping.
Place chicken in a 12 x 7 x 2-inch baking dish.
Season with salt and pepper.
Bake in a 400\u00b0 oven for 30 minutes.
Drain pineapple (reserve 2 tablespoons liquid).
Mix juice, Heinz 57 sauce and honey and pour over chicken.
Bake an additional 25 minutes, basting occasionally.
Arrange pineapple over chicken and bake 10 minutes longer.
The boneless chicken breasts are great in this recipe.
Brown meat on all sides in hot oil.
Drain off any excess fat.
Stir in gravy, tomatoes, 57 sauce, garlic, bay leaves, thyme and pepper.
Bring to boiling; reduce heat.
Cover; simmer for 1 hour.
Add carrots and onions; simmer 20 minutes more.
Stir in mushrooms.
Simmer 15 minutes more or until meat and vegetables are tender.
Remove bay leaf; discard.
Season to taste.
Sprinkle with parsley.
Pour Heinz 57 sauce on large piece of heavy aluminum foil. Place steak on foil.
Cut up green pepper and onion and spread over steaks along with mushrooms.
Pour remaining Heinz 57 sauce over steaks covering completely.
You can bake the steaks in the oven or on the grill.
Bake in 325\u00b0 oven for 30 minutes or grill on low for 15 minutes or so.
Pour approximately 2 tablespoons of olive oil in frying pan with heat on medium-high.
Place pork chops in pan; season to taste.
Pour Heinz 57 sauce on each pork chop (1 teaspoon).
When 1st side of pork chops are browned, turn them over, then season that side and cover with Heinz 57 sauce again.
Brown approximately 1 minute.
Lower heat to simmer.
Add 4 ounces water and cover.
Cook 45 minutes to 1 hour.
Add water as needed.
Add mushrooms last 10 minutes.
In a Dutch oven, brown meat on all sides in hot oil.
Drain off any excess fat.
Stir in gravy, tomatoes, Heinz 57 sauce, garlic, bay leaves, thyme and pepper.
Bring to boiling; reduce heat.
Cover; simmer for 1 hour.
Add carrots and onions; simmer 20 minutes more.
Stir in mushrooms and, if desired, the olives. Simmer 15 minutes more, or until meat and vegetables are tender. Remove bay leaf; discard.
Season to taste.
Sprinkle with parsley.
Place stuffing in pockets of chops; secure with toothpicks. Brown in shortening; sprinkle with salt and pepper.
Place chops in shallow baking pan.
Combine Heinz 57 sauce and water.
Pour over chops.
Cover with foil.
Bake in 350\u00b0 oven for 1 hour and 15 minutes or until chops are tender.
br>Stir in bread crumbs, Heinz 57 sauce and 1/8 teaspoon pepper
Slice stem ends from peppers and scoop out seeds.
Blanch in boiling salted water 5 minutes. Drain well. Combine ground beef and remaining ingredients. Stuff peppers.
Arrange in greased baking dish. Top with extra 57 sauce, if desired. Bake at 350\u00b0 for 45 to 50 minutes or until meat is cooked.
Makes 4 servings (3 cups meat mixture).
Mash meat in a bowl; put in egg and crumbled crackers.
Add 1/2 bottle of Heinz 57 sauce, salt and pepper.
Mix together with spoon.
Spread in bowl or casserole dish.
Pour remaining 57 sauce on top; spread across the top.
Bake at 350\u00b0 for 30 minutes or until done.
Coat chicken with flour, salt and pepper; brown well in shortening.
Place chicken in baking dish.
Blend any remaining flour mixture with tomatoes; add Heinz 57 sauce, Parmesan cheese, sugar and oregano.
Pour over chicken.
Bake, covered, at 350\u00b0 for 30 minutes.
Remove cover; top with cheeses.
Bake, uncovered, 25 minutes longer or until chicken is tender.
Skim excess fat from sauce.
Saute onion and pepper.
Remove from skillet and saute steak until brown.
Mix Heinz 57 sauce, gravy and tomato sauce.
Simmer on low for 15 minutes.
Pound chicken.
Season with salt.
Place ham and cheese on each.
Tuck in sides and roll, pressing to seal.
Coat with flour. Lightly brown in butter; place in a baking dish.
Stir mushrooms, water, wine and Heinz 57 sauce in butter in skillet.
Heat and pour over chicken.
Bake at 350\u00b0 for 1 hour or until tender. Thicken sauce and serve with rice.