Zion's Cook-Book  

Zion's Cook-Book consist of Zion Lutheran Church traditional and favorite food serve by our members at fellowship hour and special church events.  Please help us preserve this part of our history by sending us your favorite recipe or just letting us what is your favorite food. (See below to make your entry)

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CHERRY CRUMB CAKE - ELAINE DZUROSKA

1 1/2 CUP SUGAR
3/4 TSP. SALT
3 TSP. BAKING POWDER
3 CUPS FLOUR
2 EGGS
3/4 C SHORTENING (1 AND 1/2 STICKS BUTTER)

SIFT TOGETHER FIRST FOUR INGREDIENTS. ADD OTHER INGREDIENTS, MAKING A CRUMBLY MIXTURE.
SPREAD 2/3 IN A BUTTERED BAKING DISH (8 X 12 INCHES) SPREAD ONE CAN OF CHERRY PIE FILLING
OVER THE CRUMBS. SPREAD REST OF THE CAKE MIXTURE ON TOP.BAKE AT 350 DEGREES FOR
40-45 MINUTES UNTIL LIGHT BROWN. WHEN COOL, SPRINKLE WITH POWDERED SUGAR.
(BLUEBERRY OR APPLE FILLING ALSO MAY BE USED.


HARVEST HOME APPLE CAKE  -  MILDRED MIKLAS

3 CUPS CHOPPED APPLES
2 1/2 CUPS FLOUR
1 TEAS. BAKING SODA
2 TEAS. BAKING POWDER
1 TEAS. SALT
1 TEAS. CINNAMON
2 CUPS SUGAR
2 EGGS
3/4 CUP OIL
1 TEAS. VANILLA
1 CUP CHOPPED NUTS
RAISINS

CHOP APPLES AND SET ASIDE. SIFT NEXT 5 INGREDIENTS TOGETHER. BEAT SUGAR AND EGGS
TOGETHER IN MIXER, ADD OIL AND VANILLA AND BEAT WELL.THEN ADD NUTS, APPLES AND RAISINS.
THE BATTER WILL BE STIFF. SPREAD IN A GREASED 9 X 13 INCH PAN. BAKE IN 350 DEGREE OVEN
FOR 55-60 MINUTES. MAY BE SERVED WITH ICE CREAM.


HOLIDAY CRANBERRY JELLO  -  JANE CONDON

1 CAN WHOLE BERRY CRANBERRY SAUCE
1 CAN CRUSHED PINEAPPLE, DRAINED
2 SMALL OR 1 LARGE BOX JELLO  (I USE 1 BOX STRAWBERRY AND 1 BOX CRANBERRY OR 1 LARGE BOX STRAWBERRY)
16 OZ. SOUR CREAM

DISSOLVE JELLO IN 2 CUP BOILING WATER AND STIR 2 MINUTES OR SO TILL COMPLETELY
MIXED. STIR IN BROKEN UP CRANBERRY SAUCE AND PINEAPPLE. ADD 1 CUP COLD WATER. PUT
HALF MIXTURE INTO DISH (9 X13 INCH GLASS) AND REFRIGERATE UNTIL SET. SPOON DOLLOPS OF SOUR CREAM
ALL OVER TOP AND SPREAD OUT SMOOTHLY. CAREFULLY SPOON REMAINDER OF MIXTURE OVER
SOUR CREAM AND REFRIGERATE UNTIL SET AGAIN. ENJOY!


PASTA FAJOLI  -  JOAN PIGNATARO

3 TABLESPOONS OLIVE OIL
18 OZ. CHOPPED UP HAM OR CHOPPED PANCETTA
2 - 15 OZ. CANS CANNELLONI BEANS
2 - 15 OZ. CANS RED KIDNEY BEANS/2 
52 OZ. PEELED CRUSHED TOMATOES (1 1/2 35 OZ CANS)
2 MEDIUM RED ONIONS, CHOPPED
9 STALKS CELERY, CHOPPED
1 LB. DITALINI PASTA
1 QUART CHICKEN BROTH
3 CUPS WATER
3 TABLESPOONS PARSLEY
3 TEAS. BASIL
1 TEAS. OREGANO
SALT AND PEPPER TO TASTE

IN A LARGE SOUP POT, SAUTE ONIONS AND HAM IN OLIVE OIL UNTIL THEY ARE TRANSLUCENT AND
A LIGHT GOLDEN COLOR. ADD CELERY, AND CONTINUE SAUTEING FOR A COUPLE OF MINUTES.
ADD CANNED BEANS AND CRUSHED TOMATOES, PLUS CHICKEN BROTH, WATER, SPICES, SALT AND PEPPER.
BRING TO A BOIL, SIMMER FOR 45 MINUTES. COOK PASTA SEPARATELY AND DRAIN. ADD A LITTLE WATER
TO PASTA SO IT DOESN'T STICK TOGETHER. I FIND IT'S BETTER NOT TO ADD PASTA TO SOUP. I ADD PASTA
TO THE INDIVIDUAL BOWLS AND THEN ADD THE SOUP WHEN SERVING.

Share Your Favorite Food or Recipe

Members and Friends of Zion, please send us your favorite food or recipe and we'll share it in our Cook-Book