The Scranton Public Library has a collection of church and community cookbooks that have been digitized for use on the Lackawanna Valley Digital Archives. Through November and December, a member of the SPL staff will be baking a recipe of their choice each week. These recipes span side dishes, main courses, and deserts. We encourage everyone to explore these cookbooks and try the recipes. Please let us know how they turn out by contacting us through our Facebook or Instagram!
Please note that recipes may reflect community standards of the time when the source cookbook was published.
Through November and December, a member of the SPL staff will be baking a recipe of their choice each week. These recipes span side dishes, main courses, and deserts. Our second recipe for tomato soup cake and can be found below.
3 small zucchini, cut
1 pkg. Stove Top dressing
1/2 c. melted oleo [margarine]
1 c. sour cream
1/2 c. grated cheese
1/2 c. chopped onion
1 grated carrot
1 can cream of chicken soup
Mix dressing with 1/4 cup melted oleo and 1/2 cup water.
Place half of dressing in buttered casserole.
Parboil zucchini for 10 minutes; drain and place on dressing.
Place onion and carrots on zucchini.
Pour melted oleo over vegetables.
Mix soup and sour cream; spread on top.
Cover with remaining dressing and top with cheese.
Bake at 350 degrees for 30-35 minutes.