Casserole: Baked Chicken Sandwich Casserole

2 c. chicken, cooked and diced fine

3 cooked eggs, chopped

1/2 c. celery, chopped fine

Sm. jar of mushrooms

1/4 c. black olives, sliced

1 T. lemon juice

1/4 c. minced onion

1/2 c. mayonnaise

Mix all the above together.

About 16 slices bread, trimmed, thin sliced

1 can cream of chicken soup

1 c. sour cream

Butter both sides of bread.  Place in 9x13-inch pan in the following order: layer of bread, chicken mixture, layer of bread.  Refrigerate overnight.  Mix together sour cream and soup.  Pour over sandwiches.  Top with grated Cheddar cheese and slivered almonds.  Bake at 350 for 25 minutes, or until hot.  Cut into 12 servings, and garnish with parsley.

Mrs. Lawrence (Mildred) Carman

'Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Tetrazzini

6 lbs. chicken, cooked, cut into pieces

2 qts. broth from chicken

1 c. chopped celery

1 c. chopped onion

1 12-oz. pkg. thin noodles

1 lb. Velveeta cheese

1 lg. can sliced mushrooms

1 sm. jar pimento, diced

Soy sauce

Worcestershire sauce

Cook chicken, remove from liquid.  Skim excess fat from broth and keep 2 quarts.  Cook celery, onions, and noodles in broth.  Cooked mixture should have some juice remaining.  While warm, add Velveeta, mushrooms, pimento and chicken.  Season to taste with soy sauce and Worcestershire.  Pour into two 2-quart casseroles and sprinkle with paprika.  Bake uncovered for 45 minutes at 350.  May be frozen before baking.

Mrs. Steve (Mary Beth) Huser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Tetrazzini

1 sm. onion, chopped

1/4 c. celery, chopped

3 T. margarine

2 c. cooked chicken (in sm. pieces)

1 can cream of chicken soup

6 oz. dry spaghetti (broken)

2 1/2 c. chicken broth or bouillon

1/4 tsp. pepper

1 tsp. lemon juice

1 can sliced mushrooms, drained (optional)

Sprinkling of nutmeg

Saute onion and celery in margarine until crisp and tender.  Arrange chicken in layer over vegetables; add spaghetti in a layer.  Combine soup, broth, lemon juice, pepper, and nutmeg, and pour over spaghetti, making sure that all spaghetti is moist.  Sprinkle mushrooms over top.  Cover; bring to a boil.  Reduce heat, simmer for 15 to 20 minutes, or until spaghetti is tender.  Garnish with Parmesan cheese and paprika.  (Can be served over chow mein noodles.)  Serves 8.

Mrs. Bill (Linda) McKean

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: King Ranch Chicken

1 chicken (boiled and boned)

1 chopped onion

1 chopped bell pepper

1 pkg. tortillas

1 pkg. grated cheese

2 cans cream of mushroom soup

2 cans cream of chicken soup

4 T. chili powder

Cook chicken in water until tender.  Cool and bone.  Saute onion and pepper in butter.  Add all cans of soup and diced chicken.  Place a layer of tortillas in a 9x13-inch pan.  Add a layer (1/2) of chicken mixture.  Sprinkle with half of chili powder and half of grated cheese.  Repeat with the rest of the tortillas, chicken and chili powder.  Bake for 1 hour at 350.

Mrs. Ken (Linda) Harker

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Supreme

2 c. milk

1 can cream of mushroom soup

1 can cream of celery soup

1/2 lb. Velveeta cheese, cubed (I've used other kinds)

1/4 c. finely chopped green pepper

1 sm. chopped onion

2 c. cooked diced chicken

1 7-oz. pkg. uncooked macaroni

The day before serving, combine all ingredients and put in refrigerator overnight.  Before baking, remove from refrigerator and bring to room temperature (about 1 hour).  Bake for 1 hour at 350.  This is an excellent dish to prepare ahead of time for a quick after church meal.  Bake in a 10x13-inch pan or a large casserole.  Serves 8.

Mrs. Martel (Anna Jane) Fennig

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken-Broccoli Casserole

3 5-oz. cans boned chicken

2 10-oz. pkgs. frozen broccoli

1 c. mayonnaise

2 (10 3/4-oz.) cans cream of chicken soup

1 can water chestnuts

1/2 jar mushrooms

1 T. lemon juice

1/2 c. grated Cheddar cheese

1/2 c. bread crumbs

1 T. melted butter

Steam broccoli until tender, drain.  Grease an 11x17-inch casserole.  Place chicken on bottom.  Top with broccoli, water chestnuts and mushrooms.  Combine mayonnaise, soup and lemon juice.  Pour over above ingredients.  Sprinkle with a mixture of cheese and bread crumbs combined with butter.  Bake for 30 minutes at 350.  Serves 6.

Mrs. Bob (Marilyn) Flueckiger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Broccoli-Chicken Casserole

1 chicken, cooked and deboned

1 can onion rings

1 can water chestnuts

2 cans cream of mushroom soup

1 c. mayonnaise (not salad dressing)

1 (16-oz.) pkg. frozen broccoli

6 slices cheese

Place frozen broccoli in bottom of 13x9-inch pan.  Put chicken and water chestnuts on top of broccoli.  Mix 2 cans of soup with mayonnaise and frost the casserole with half of this mixture.  Put six slices of cheese on top and frost with rest of mushroom mixture.  Cover with foil and bake at 350 for 50 minutes.  Uncover and add onion rings, and cook for 5 minutes, until crisp.

Mrs. Irena Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Convertible Broccoli Chicken Casserole

2 pkg. frozen broccoli spears or chopped

2 cans cream of chicken soup

6 chicken breasts, or 4 c. diced chicken

1 c. mayonnaise

1 tsp. lemon juice

3/4 c. grated Cheddar cheese

3/4 c. buttered bread crumbs

1/4 tsp. onion salt

1/4 tsp. celery salt

Partially cook broccoli; drain.  Stew chicken until tender.  Place broccoli into lightly buttered 9x13-inch baking dish.  Place chicken over top of broccoli, lightly season with celery and onion salt.  Combine soup, lemon juice and mayonnaise, and pour over top of chicken and broccoli.  Spread Cheddar cheese over mixture.  Top with bread crumbs.  Bake for 1 hour at 350.  Makes 8 servings.

Mrs. Orlando (Eula) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

4 chicken breasts, cooked, boned, and cut up

1 1/2 cans cream of chicken soup (thin with a little broth)

1/2 tsp. curry powder

1/2 c. mayonnaise

1 sm. pkg. broccoli or green beans

1 lg. can sliced water chestnuts

3/4 c. grated cheese

Layer chicken and vegetables in 9x12-inch dish.  Pour soup mixture over.  Add grated cheese over the top.  Bake at 350 for 45 minutes, or until bubbly.  Cover with buttered crumbs and bake a little longer.  Makes 6 to 8 servings.

Mrs. Edith Lehman

Our Swiss Panty II

First Mennonite Church (Berne, IN)

1987

Casserole: Cashew Chicken Casserole

4 lbs. stewing chicken

2 c. chicken broth

2 cans mushroom soup

3/4 c. onion (chopped)

2 c. celery

11 oz. Chinese noodles

8 oz. cashews

Stew chicken and take meat off bones.  Save 2 cups chicken broth.  Combine chicken, broth, celery, onion, mushroom soup and Chinese noodles.  Place in 9x13-inch casserole dish.  Bake covered for 45 minutes at 375.  Sprinkle cashews on top of casserole and bake uncovered for 10 minutes.  Serves 12.

Mrs. Tim (Janine) Rust

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 can boneless chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 can evaporated milk

1 med. can chow mein noodles

Potato chips

Mix ingredients (except potato chips) and pour into casserole.  Crumble potato chips and sprinkle on top.  Bake for 40 minutes at 350.

Mrs. Terry (Sue) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 can (6 1/2-oz.) chicken

1 5-oz. can water chestnuts

1 3-oz. can chow mein noodles

1 (10 1/2-oz.) can cream of chicken soup

1/4 c. water

1 c. diced celery

A bit of chopped onion

Mix all above and place into buttered 9x13-inch casserole.  Sprinkle with crushed potato chips.  Bake for 45 minutes at 350.  Serves 5 to 6.

Mrs. Ira (Vera) Gerber

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 pkg. Stove Top stuffing

1/2 stick melted margarine

1 c. water

2 1/2 c. cooked chicken (diced)

1/2 c. chopped onion

1/2 c. Hellmann's mayonnaise

1/4 tsp. salt

1/2 c. celery

Mix dressing, margarine and water.  Place 1/2 mixture into buttered 9x13-inch casserole.  Mix rest of ingredients.  Put this in casserole and put rest of stuffing on top.  Beat 2 eggs and add 1 1/2 cups milk, pour over bread mixture.  Put 1 can mushroom soup on top.  Bake at 350 for 40 minutes, uncovered.  Add layer of shredded Cheddar cheese and bake 10 minutes more.

Mrs. Don (Helen) Lautzenheiser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Pot Pie

3 cans chicken

1 tsp. salt

1/4 tsp. pepper

1 onion, chopped

1 lb. carrots, cut up

10-oz. pkg. frozen peas

2 c. chicken broth

1/4 c. butter

1 c. milk

4 T. flour

1 tsp. salt

1/4 tsp. pepper

Cook onion and carrots in broth till tender.  Add frozen peas.  Drain vegetables, reserving 1 cup broth.  Combine vegetables and chicken.  Melt butter, add flour, salt and pepper.  Cook for 1 minute, stir in broth and milk.  Cook till thick and bubbly.  Pour over chicken and vegetables.  Stir to coat.  Spoon into baking dish.  Make pie crust, put on top of filling.  Bake at 400 for 45 minutes if chilled, about 30 minutes if not.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Divan

1 10-oz. pkg. frozen broccoli spears

2 c. diced, cooked chicken

1 can cream of chicken soup

1/3 c. milk

1/2 c. shredded Cheddar cheese

Cook broccoli according to package directions.  Drain.  Arrange broccoli in 8x10-inch shallow baking dish; top with chicken.  Blend soup and milk; pour over top of chicken.  Sprinkle with cheese.  Bake at 450 for 10 minutes, or until slightly browned.  Makes 4 to 6 servings.

Mrs. Gary (Beth) Hart

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Divan

3 or 4 cooked chicken breasts

1 20-oz. pkg. broccoli

2 cans cream of mushroom soup

1 c. mayonnaise

2 T. lemon juice

1/2 c. cheese

1/2 tsp. curry powder

1 c. fine cracker crumbs mixed with 1 T. melted butter

Cook broccoli and drain.  Arrange broccoli in bottom of 11x7x2-inch pan.  Put cut chicken on top.  Combine soup, mayonnaise, lemon juice and curry powder.  Pour over top of chicken.  Next sprinkle cheese on top.  Mix melted butter and cracker crumbs, and spread on top.  Bake for 30 to 40 minutes at 350.  Makes 6 servings.

Mrs. Tom (Kerrie) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Orange Chicken Casserole

1 1/2 lbs. dark meat of chicken without skin or bone

1/2 tsp. black pepper

1 tsp. allspice

2 T. brown sugar

2 cloves garlic, crushed

1 T. grated orange rind

1/2 c. orange juice concentrate

2 T. fresh ginger, grated

6 T. soy sauce

2 c. water

2 T. cornstarch

Dissolve cornstarch in a little water.  Place chicken in 8x10-inch casserole.  Add the rest of the ingredients.  Cover casserole.  Bake for 50 minutes.  Uncover and bake until brown.  Bake at 375.  Serve over rice.  Makes 6 servings.

Evelyn Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Hot Chicken Casserole

1 can Grabill boneless chicken

1 c. celery

1 c. cooked rice

3/4 c. mayonnaise

1 tsp. chopped onion

1 tsp. lemon juice

1 tsp. salt

1 can water chestnuts, sliced

1 can cream of chicken soup

3 hard-boiled eggs, chopped

Mix and put into 2-quart dish.  Topping: Mix together and put over top the last 10 minutes, 1 cup cornflakes, potato chips or Ritz crackers, crushed, 1/4 pound melted butter and 1 package sliced almonds.  Bake for 1 hour at 350.  Served 6 to 8.

Betty Steiner

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Rice-A-Roni Casserole

1 pkg. chicken Rice-A-Roni

2 (5-oz.) cans boned chicken

1 (8-oz.) can water chestnuts, sliced

1 (4-oz.) can sliced mushrooms

Saute rice according to package directions.  Add water and soup mix (included in packaging).  Add remaining ingredients.  Cook in skillet until liquid is absorbed.  Serves 4.

Mrs. Brock (Becky) Zehr

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Rice Bake

10 chicken backs, or 1 chicken

2 qts. water

6 boiled eggs

1 c. brown rice

1 c. white rice

1/2 pkg. frozen spinach

1/2 tsp. seasoned salt

1/4 tsp. onion salt

1/4 tsp. celery salt

Boil chicken in water to make broth.  Remove chicken when cooked, add rice and salt, cook for about 30 minutes.  Bone chicken, slice eggs, cut frozen spinach into slices.  Layer rice, chicken, spinach and eggs.  Fill 1 1/2 to 2-quart casserole dish until full.  Some water may need to be added.  Bake for 30 minutes at 350.  Serve with soy sauce.

Mrs. Kelly (Sharon) Wheeler

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Fried Rice (No Salt)

1/4 c. oil

3 T. chopped onion

3 T. chopped celery

1/4 c. green pepper

1/2 c. sliced fresh mushrooms

1 c. uncooked instant rice

1/2 to 1 c. unsalted cooked and diced chicken or turkey

1/4 tsp. curry powder

1/4 tsp. paprika

Heat oil in skillet.  Add onion, celery, green pepper and mushrooms.  Cook until onion is tender.  Follow package directions for rice, omitting salt.  Add rice and chicken or turkey, curry powder and paprika.  Mix well and heat through.

Mrs. Merlin W. (Berniece) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Take-It-Easy Chicken

1 1/2 c. instant rice

1 can cream of chicken soup

1/2 c. water

1 can cream of celery soup

1 pkg. dried onion soup

1 cut-up frying chicken

Mix rice with canned soups and water in 9x12-inch pan.  Sprinkle 1/2 package of onion soup.  Cover rice mixture with the pieces of chicken.  Top with remaining onion soup.  Cover pan tightly with aluminum foil.  Bake at 250 for 2 and 1/2 hours.

Mrs. Ira (Evas) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Rice Casserole

1 c. long grain rice (Uncle Ben's)

1 can mushroom soup

1 1/4 c. water

1/2 pkg. Lipton onion soup mix

1 chicken, cut up, or various parts of chicken desired

Butter an oblong 13x9-inch baking dish.  Spread dry rice in bottom of dish.  Place chicken pieces over top with skin side up.  Mix soup, water and onion soup mix, and pour over rice and chicken.  Bake for 2 hours at 325.  Makes 6 servings.

Mrs. Neola Luginbill

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Dried Beef Casserole

1/4 lb. dried beef

4 T. butter

4 T. flour

2 c. milk

1 can mushroom soup

1/4 lb. grated cheese

8 oz. noodles, cooked and drained

Brown dried beef in butter; add flour and mix well.  Stir in milk slowly and cook until thick.  Add soup and cheese.  Cook until blended.  Add noodles and mix well.  Pour into greased casserole and top with crushed potato chips or cornflakes.  Bake for 30 minutes at 350.  Makes 5 to 6 servings.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Bacon-Vegetable Casserole

1 pkg. frozen corn

1 pkg. frozen peas and carrots

1 pkg. frozen succotash or green beans

1/4 tsp. pepper

1 tsp. salt

3 T. chopped onion

1 can condensed cream of mushroom soup

10 to 15 slices Canadian bacon, or 1/2 lb. bacon fried and some of the grease drained off

Place frozen blocks of vegetables in shallow buttered 12x7 1/2-inch casserole.  Sprinkle with salt, pepper and onion.  Spread undiluted soup over vegetables and cover with foil.  Place in 375 oven for 40 minutes.  Then stir vegetables to spread evenly over bottom of casserole.  Place bacon on top of vegetables and place uncovered in oven for 20 minutes.  Makes 8 to 10 servings.

Mrs. Sherman (Naomi) Von Gunten

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Broccoli Casserole

2 c. cooked rice

1/2 c. chopped onion

1/3 c. chopped celery

3 T. margarine

1 can mushroom, celery or chicken soup

1/2 c. milk

3/4 c. Velveeta cheese

1 pkg. frozen chopped broccoli

Boned chicken (optional)

Cook broccoli as directed on package, drain and add margarine.  In separate pan combine soup, milk and cheese.  Heat until melted.  Combine broccoli, rice, onion and celery.  Stir in melted cheese mixture.  Add chicken, if desired.  Pour into buttered 2-quart casserole and bake for 30 minute at 350.  Serves 4 to 6.

Mary Habegger (Warren)

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Veg-All Casserole

2 cans Veg-All (drained)

1/2 c. onions (heat together)

1/2 c. mayonnaise

1/2 c. shredded cheese

2 eggs (beaten)

1 stack Ritz crackers

1/2 stick margarine (melted)

Mix first 5 ingredients in a 9x13-inch baking dish.  Crush Ritz crackers and mix with the melted margarine.  Put on top of vegetables and bake until bubbly.  Bake at 325.

Mrs. James (Lillian) Fox

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Three-Vegetable Casserole

1 pkg. frozen cauliflower

1 pkg. frozen brussel sprouts

2 pkgs. frozen chopped broccoli

1 can mushroom soup

1 can celery soup

Let vegetables thaw at room temperature until they can be broken apart with a fork.  Mix them together in a large casserole.  Pour the cans of soup over the vegetables and bake at 350 for 25 minutes.  Sprinkle toasted almonds on top and bake ten minutes more.  Yields 8 to 10 servings.

Mrs. John (Sonja) Bluhm

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Sweet Potato and Apple Casserole

2 c. sliced sweet potatoes

2 c. sliced, peeled apples

1 c. brown sugar

1/2 tsp. salt

3/4 c. water

1 tsp. cinnamon

1/4 tsp. cloves

3 T. butter

Scrape the sweet potatoes and slice them.  Arrange them in a greased casserole in alternate layers with apples.  Boil the sugar, water, seasonings and butter for 2 minutes, then pour over the contents of the baking dish.  Bake in a moderate oven at 350 for about 40 minutes, until apples and potatoes are tender and syrup has cooled down.

Mrs. Edwin (Virginia) McClure

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: Super-Simple White Frosting

1 egg white

1/4 tsp. cream of tartar

3/4 c. sugar

1 tsp. vanilla

1/4 c. boiling water

Mix ingredients in a small deep bowl.  Add boiling water and beat until stiff.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: 3-6-9 Icing

3 T. butter

6 T. cream

9 T. brown sugar

1 lb. powdered sugar

1 tsp. vanilla

Bring to boil the butter and brown sugar.  Cook, stirring constantly for 2 minutes.  Add cream and boil till mixture is smooth.  Cool and add vanilla and powdered sugar.  If too thick, add more cream.

Mrs. Ernest (Eileen) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: Soft Vanilla Icing

3 T. butter or margarine

1/2 c. confectioners' sugar, sifted

3/4 tsp. vanilla

1/4 tsp. salt

1 1/2 c. confectioners' sugar, sifted

3 T. light cream, scalded

Cream butter and 1/2 cup sugar.  Add vanilla and salt.  Mix until well blended.  Add sugar and cream alternately until mixture is smooth and of spreading consistency.  Enough for two 8-inch layers or top of 12x8-inch cake.

Mrs. Agnes Reinhard

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: Penuche Icing

1/2 c. butter

1 c. brown sugar

1/4 c. milk

2 c. powdered sugar

Melt butter in saucepan.  Add brown sugar.  Boil over low heat for 2 minutes, stirring constantly.  Stir in milk and bring to a boil.  Cool slightly, add sifted powdered sugar gradually.  Beat until thick enough to spread.  If too thick, add a little hot water.

Mrs. Simon (Doris) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: Coconut-Pecan Frosting

1 c. evaporated milk

1 c. white sugar

3 slightly-beaten egg yolks

1/2 c. margarine

1 tsp. vanilla

1 1/2 c. Angel Flake coconut

1 c. chopped pecans

Cook and stir milk, sugar, egg yolks and margarine over medium heat for about 12 minutes until thickened.  Add vanilla, coconut and pecans.  Cool until thick enough to spread.  Beat occasionally.  Yields 2 1/2 cups.  This is a nice frosting for the top of German Chocolate Cake.

Mrs. Jeanette Baumgartner

Our Swiss Pantry II

First Mennonite Church

1987

Frosting: Cream Cheese Icing

1 lb. powdered sugar

8 oz. Philadelphia cream cheese

1 stick margarine

Beat until creamy.  Delicious.

Mrs. Leroy (Esther) Biberstein

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Crumb Cake

1 1/2 c. flour

1 c. brown sugar

1/2 c. sugar

1/2 c. shortening

Pinch salt

7/8 c. buttermilk

1 tsp. vanilla

1 tsp. soda

Mix the flour, brown sugar, white sugar, shortening and salt.  Reserve 3/4 cup for topping.  Add the buttermilk, vanilla and soda to the remainder of the crumb mixture.  Mix well.  Put the batter into a greased 8-inch square pan.  Sprinkle the 3/4 cup of crumbs on top.  Bake at 425 for 10 minutes and at 350 for 15 to 30 minutes.

Mrs. Jeff (Sondra) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Bundt Brunch Cake

6 tsp. cinnamon

1/3 c. powdered sugar

1 sm. pkg. chopped pecans

1 pkg. Duncan Hines Deluxe yellow cake mix

1 pkg. instant vanilla pudding

3/4 c. oil

3/4 c. water

4 eggs

1/2 tsp. vanilla

Mix together the cinnamon, powdered sugar and nuts.  Set aside.  Mix remaining ingredients together.  Spray bundt pan with Pam.  Put in nut mixture and cake mixture alternately about four times until used.  Bake for 45 minutes at 350 on lower rack.  Cool for 5 minutes, then remove from pan.  Ice immediately with mixture of 1 cup powdered sugar, 1 teaspoon vanilla and 2 tablespoons milk.

Mrs. Roger (Verna) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Breakfast Crumb Pie

1/2 c. butter and lard

1 c. granulated sugar

2 1/2 c. flour

1 tsp. soda

1 c. buttermilk or sour milk

Mix all the dry ingredients together with the butter until crumbly.  Take out 1/2 cup to reserve for topping.  To the first mixture add 1 cup buttermilk or the sour milk with a little cream.  Do not beat batter.  Put into 2 greased 8-inch or 9-inch pans.  Top with the reserved crumbs.  Bake at 375 for 25 minutes.  Yields 16 servings.

Mrs. Leonard (Ludella) Whitehurst

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Eggnog Brunch Cake

1/2 c. margarine

1 1/4 c. brown sugar (packed)

2 eggs

2 1/2 c. flour

1 T. baking powder

1/2 tsp. salt

1 1/2 c. eggnog or half & half

Cream margarine and sugar until light and fluffy.  Add eggs one at a time, mixing well after each addition.  Add combined dry ingredients to creamed mixture alternately with eggnog, mixing well after each addition.  Pour into greased 15x10-inch baking pan.  Top with crunch topping of 1/4 cup margarine, 1 cup chopped pecans, 1/2 cup packed brown sugar.  Cut margarine into combined nuts and sugar until mixture resembles coarse crumbs.  Bake at 350 for 35 to 40 minutes.  Drizzle over cake a glaze of 3/4 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

Mrs. Kenyon (Betty) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Maple Cream Coffee Treat

1 c. brown sugar (firmly packed)

1/2 c. chopped nuts

1/3 c. maple flavor syrup, or dark corn syrup

1/4 c. melted margarine

8-oz. pkg. Philadelphia cream cheese

1/4 c. powdered sugar

2 T. margarine

1/2 c. coconut

2 cans Hungry Jack refrigerated flaky biscuits

Combine brown sugar, nuts, syrup and melted margarine and put in bottom of a 13x9-inch ungreased pan.  Blend softened cream cheese, powdered sugar and the 2 tablespoons margarine until smooth; stir in the coconut. Separate the two cans of biscuits into 20 biscuits; press or roll each into a 4-inch circle. Spoon 1 tablespoon cream cheese mixture into the center of each biscuit.  Overlap dough over filling, forming finger-shaped rolls.  Place rolls, seam-side down, in two rows of 10 in prepared pan.  Bake for 25 to 30 minutes at 350 until golden brown.  Cool for 3 minutes; turn onto serving platter or waxed paper.  Refrigerate leftovers.  Makes 10 servings.

Mrs. Floyd (Renee) Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Double-Deck Orange Coffee Cake

2 1/2 c. packaged biscuit mix

3 T. sugar

1/2 c. milk

1 egg

3 T. shortening

Orange Filling:

1/3 c. brown sugar

1/3 c. chopped walnuts

2 T. flour

1 T. grated orange peel

Dash salt

2 T. melted butter

Mix ingredients with fork; beat 15 strokes.  Turn out on well dusted surface.  Knead gently 8 to 10 times.  Divide dough in two parts.  For lower layer, roll in an 8-inch circle.  Place in greased 9-inch pie plate patting dough up sides.  Sprinkle with orange filling.  Roll remaining dough to 7-inch circle.  Place on top of filling.  With scissors, snip one inch slashes around edge of top layer.  Bake at 375 for 20 minutes.  Drizzle with orange glaze of 1 to 1 1/2 tablespoons orange juice added to 1 cup sifted confectioners' sugar.  Top with nuts.  Serve hot.

Mrs. Freeman (Mary Kay) Burkhalter

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Chocolate Chunk Coffee Cake

1 c. brown sugar

1/2 c. white sugar

1/4 lb. butter or margarine

1 tsp. vanilla

2 c. sifted flour

1 egg

1 tsp. soda

1 c. buttermilk

3 sm. butter brickle candy bars

Mix sugar, shortening, vanilla and flour until it is a crumbly mixture.  Take out 1/2 cup and save for topping.  To remaining mixture add egg and combined soda and buttermilk.  Mix well and pour into well greased and floured 9x13-inch pan.  Crush candy bars.  Add to crumbly mixture and sprinkle over batter.  Bake at 350 for 30 minutes.

Florine Fluckiger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Orange Bran Coffee Cake

1 c. flour, aerated before measuring

2 tsp. baking powder

1/2 tsp. salt

1/4 c. butter or margarine

1/3 c. sugar

1 egg

2 tsp. grated orange rind

1/4 c. orange juice

1/4 c. milk

1/2 c. ready-to-eat bran

1/3 c. chopped walnuts

1/3 c. raisins

Topping:

1/3 c. flour

1/3 c. brown sugar, packed

1 T. butter, melted

3 tsp. grated orange rind

Mix topping ingredients till crumbly.  Set aside.  Sift together flour, baking powder and salt.  Cream butter and sugar; beat in egg and orange rind.  Stir in bran, orange juice, milk, and flour mixture just until dry ingredients are moistened.  Fold in nuts and raisins.  Pour into a buttered 8x8x2-inch pan.  Sprinkle with topping.  Bake in a 375 oven about 25 minutes, or until cake tester comes out clean.  Cut into squares and serve hot or reheat.  Makes 8 servings.

Mrs. Willard (Marie) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Coffee Cake

Filling and Topping:

1/2 c. brown sugar

2 tsp. cinnamon

2 T. melted butter

1/2 c. or less chopped nuts

Coffee Cake Batter:

1 1/2 c. sifted flour

3 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1/4 c. shortening

1 egg

1/2 c. milk

Blend filling and topping ingredients together well before mixing coffee cake batter.  Sift dry ingredients together and cut in shortening.  Beat eggs well and add milk.  Combine liquid and dry ingredients.  Spread half of the batter in a greased 8x8-inch or 6x10-inch pan.  Then sprinkle it with half of the filling.  Add the other half of the batter and sprinkle remaining filling on top.  Bake at 375 for 25 minutes.  Serves 4 to 6.  I used this for a quick, simple breakfast in Taiwan for guests.  I mixed the dry ingredients the night before and liquids in the morning to save time.  With the coffee cake we served first a fresh fruit cup, a scripture passage and prayer.  The coffee cake and fluffy omelet by then were oven fresh.  Drinks were coffee or tea.

Melva Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Easy Quick Coffee Cake

1 c. sugar

1 c. cooking oil

4 eggs

1 can pie filling

1 tsp. baking powder

2 c. flour

Mix flour and baking powder in a bowl.  Add eggs, sugar and oil.  Beat well.  Grease and flour 9-inch square pan.  Pour half of batter in pan.  Spread pie filling on top.  Pour on rest of batter.  Sprinkle top with cinnamon and sugar.  Bake at 350 for one hour.

Mrs. Doug (Marcia) Bauman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Buttermilk Coffee Cake

2 1/2 c. flour

1 c. sugar

1/2 c. shortening or margarine

1 c. buttermilk

1/2 tsp. soda

Mix first three ingredients.  Save 1/2 cup crumbs for topping.  Dissolve soda in buttermilk and mix with first ingredients.  Flavor with vanilla or sprinkle top with cinnamon.  Bake in an 8x8-inch pan at 350 for 45 to 50 minutes.  Simple to make.

Mrs. Dorotha Habegger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Aunt Rita's Sour Cream Coffee Cake

1 c. oleo

2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. cake flour (or 1 3/4 c. reg. flour)

1 tsp. baking powder

1/4 tsp. salt

Topping:

1/2 c. chopped pecans

1/2 tsp. cinnamon

2 T. brown sugar

Cream oleo, sugar and eggs.  Mix in sour cream and vanilla.  Sift flour, baking powder and salt.  Add to creamed mixture.  Into bundt or angel food cake pan put half of the batter, half of the topping.  Repeat.  Bake at 350 for 40 to 50 minutes.  Cool.  Remove from pan.  May serve plain, powdered sugared, or glazed.  Best next day.

Chris Bresnahan (Tim)

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Sour Cream Coffee Cake

1/2 c. margarine

1 c. sugar

2 eggs

2 c. sifted flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. soda

1 c. dairy sour cream

1 tsp. vanilla

Cream margarine and sugar well, then add well-beaten eggs.  Sift dry ingredients and add to creamed mixture alternately with the dairy sour cream, beginning and ending with flour.  Stir in vanilla.  Pour half of batter into well buttered 9x13-inch pan and cover with half of a mixture of 1/3 cup brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, 1/4 cup chopped pecans.  Pour in remaining batter and top with remaining nut mixture.  Bake at 325 for 35 minutes.

Mrs. Sydney (Modjeska) Hawkins

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Sour Cream Coffee Cake

1/2 c. finely chopped pecans

4 T. sugar

1 tsp. cinnamon

2 sticks margarine

1 1/2 c. granulated sugar

2 eggs

1 c. sour cream

Pinch of salt

2 c. flour

1/2 tsp. soda

1 tsp. vanilla

1 tsp. baking powder

To make nut mixture combine pecans, 4 tablespoons sugar and cinnamon.  Set aside.  Cream margarine, granulated sugar, eggs, sour cream and salt.  Sift flour, soda and baking powder.  Add dry ingredients and vanilla.  This will be thick.  Grease and flour an angel food or bundt cake pan.  Sprinkle part of nut mixture in pan.  Also sprinkle over top of half the batter and on top.  Bake at 325 to 350 for one hour.  Cool one hour before removing from the pan.

Mrs. Dave (Tanya) Baumgartner

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Bardsdale Coffee Cake

2 1/4 c. flour

3/4 c. sugar

1 c. brown sugar

1 tsp. salt

3/4 c. salad oil

1 T. butter

1 egg

2 tsp. soda

1 c. buttermilk

1 tsp. cinnamon

1 c. chopped nuts

Mix dry ingredients; flour, sugars and salt (not soda and cinnamon).  Add oil and butter.  Take out 3/4 cup of this mixture for topping.  Add cinnamon and nuts to make topping.  Set aside.  Add beaten egg to buttermilk and soda; add to dry ingredients.  Grease and flour 8x12-inch dish.  Pour into baking dish.  Sprinkle topping over batter.  Bake at 300 for 1 hour.

Dorothy Hofstetter

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Rhubarb Filled Coffee Cake

Filling:

2 c. rhubarb, cut fine

1 1/3 c. sugar

1/2 c. butter

1/4 c. water

4 T. Minute Tapioca

Dough:

1 c. milk, scalded

1/4 c. cooking oil

1/4 c. sugar

1 pkg. yeast in 1/4 c. water

1 tsp. salt

1 egg, beaten

3 1/3 c. flour

Combine filling ingredients and cook till thick.  Let cool.  Mix together dough ingredients, just use a wooden spoon in a bowl.  Let rise till double in size.  Remove and knead, or stir.  Cut in 2 pieces, roll out on floured pastry board, making each piece 9x12-inch rectangle.  Then spread half of the filling on each half of the two rectangles.  Fold over and seal the three sides.  Place on cookie sheet or whatever flat pan desired.  Let rise again.  Bake at 400 for 15 minutes.  Frost with glaze while warm.  Cut in strips to serve.  This also freezes well.  Yields 2 coffee cakes.

Mrs. Robert (Louise) Miller

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Swedish Coffee Cake

3/4 c. salad oil

1 c. brown sugar

3/4 c. granulated sugar

2 1/2 c. all-purpose flour

1 egg

1 c. buttermilk or sour milk

2 tsp. soda

1/2 tsp. salt

1/2 tsp. cinnamon or allspice

Combine salad oil, sugar, flour and spices.  Mix well to crumbs.  Take out 1/3 cup crumbs.  Add crushed nuts to make 1 cup, and reserve this for topping.  Mix in the remaining ingredients.  Mix well.  Dough is rather thin.  Place in a 12x9-inch pan.  Add topping.  Bake at 350 for 30 minutes or less.  This is a very good moist cake.

Mrs. Viola Moser

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Out of This World Coffee Cake

1/3 c. brown sugar

1/2 c. white sugar

1 tsp. cinnamon

1 c. chopped pecans

1/2 c. margarine

1 1/2 tsp. vanilla

1 c. sugar

2 beaten eggs

2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. soda

1 c. dairy sour cream

Combine first four ingredients for topping.  

Cake: Beat together with mixer the margarine, 1 cup sugar, eggs and vanilla.  Sift together flour, baking powder, salt and soda.  Add sifted ingredients alternately with sour cream.  Spread half of the batter in 9x13-inch cake pan or dish.  Sprinkle with half of topping.  Pour rest of batter and sprinkle with rest of topping.  Bake at 325 for 40 to 45 minutes.  Yields 12 to 15 servings.

Mrs. Otis (Betty) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: World's Easiest Coffee Cake

16 to 18 frozen unbaked dinner rolls

1 3-oz. pkg. reg. butterscotch pudding

1/2 c. butter or oleo

1/2 c. chopped pecans

1/2 c. brown sugar

The night before, put frozen rolls in a well greased bundt pan.  Sprinkle with pudding.  Melt butter, pecans and brown sugar.  Pour over rolls.  Let raise overnight (8 to 10 hours), on kitchen counter.  Bake at 350 for 30 minutes.  Remove from pan while hot.

Mrs. Donald (Doris) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Breakfast Cake

1 c. flour

1/2 c. sugar

3 tsp. baking powder

1/2 tsp. salt

4 T. melted margarine

1 egg

1/2 c. milk

Put dry ingredients in mixing bowl.  Add egg, melted butter and milk.  Mix thoroughly.  Pour into 8x8-inch pan and sprinkle with a mixture of 1/2 teaspoon cinnamon and 2 tablespoons sugar.  Bake at 375 for 15 to 20 minutes.  Makes 9 pieces.

Mrs. Leroy (Sandra) Swihart

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Overnight Crunch Coffee Cake

2 c. flour

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

2/3 c. butter

1 c. sugar

1/2 c. brown sugar

2 eggs

1 c. buttermilk

1/2 c. brown sugar

1/2 c. walnuts

1 tsp. cinnamon

1/4 tsp. nutmeg

Sift together flour, baking powder, soda, 1 teaspoon cinnamon and salt.  Cream together butter, sugar and 1/2 cup brown sugar until light and fluffy.  Add eggs one at a time.  Add dry ingredients alternately with buttermilk, beating well after each addition.  Spread batter in greased and floured 9x13-inch pan.  Combine 1/2 cup brown sugar, walnuts, 1/2 teaspoon cinnamon and nutmeg.  Mix well, sprinkle over batter.  Refrigerate for 8 hours.  Bake at 350 for 45 minutes.

Mrs. Ed (Marjorie) Von Gunten

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Country Apple Coffee Cake

2 T. oleo, softened

1 1/2 c. chopped peeled apples

10-oz. can refrigerated biscuits

1/3 c. firmly packed brown sugar

1/4 tsp. cinnamon

1/3 c. light corn syrup

1 1/2 tsp. vanilla

1 egg

1/2 c. pecan halves or pieces

Using 1 tablespoon oleo, generously grease bottom and sides of 8-inch square or 9-inch round pan.  Spread 1 cup of the apples in prepared pan.  Separate dough into 10 biscuits; cut each into 4 pieces.  Arrange biscuit pieces, point-side up, over apples.  Top with remaining apples.  In small bowl, combine remaining 1 tablespoon oleo, brown sugar, cinnamon, corn syrup, vanilla and egg; beat for 2 to 3 minutes until sugar is partially dissolved.  Stir in pecans; spoon over biscuit pieces.  Bake at 350 for 35 to 45 minutes or until deep golden brown.  Cool for 5 minutes.  In small bowl, blend all glaze ingredients until smooth; drizzle over warm coffee cake.  Store in refrigerator.

Glaze:

1/3 c. powdered sugar

1/4 tsp. vanilla

1 to 2 tsp. milk

Elaine Zurcher

Our Swiss Pantry II

First Mennonite Church

1987

Cupcakes: Surprise Cupcakes

3 c. flour

2 c. sugar

1/2 c. cocoa

1 tsp. salt

2/3 c. oil

2 c. water

2 T. vinegar

2 T. vanilla

2 tsp. soda

Mix above ingredients well.  Fill cupcake papers 2/3 full.

Filling: One 8-ounce package cream cheese, 1 egg, 1/2 teaspoon salt, 1/3  cup sugar and once 6-ounce package chocolate chips.  

Combine filling ingredients except chocolate chips, mixing well until smooth.  Add chips.  Drop by heaping teaspoonfuls on top of cake batter in paper cups.  Bake in 350 oven for 25 minutes.  Makes 2 1/2 dozen.  Frost with your favorite icing when cooled.

Note: Phoebe calls her recipe "Yummy Chocolate Cheese Cupcakes" and increases the oil to 1 cup. She uses the following frosting.

Frosting:

1 8-oz. pkg. cream cheese

1 lb. box powdered sugar

6 oz. chocolate chips

3 T. milk

1 stick oleo

Combine all ingredients and mix well.

Mrs. Steve (Rhonda) Lehman, Phoebe Wulliman (Fred)

Our Swiss Pantry II

First Mennonite Church

1987

Cupcakes: Banana Sour Cream Cupcakes

1/2 c. shortening

1 c. sugar

2 eggs

1 c. mashed bananas

1/2 tsp. vanilla

1 tsp. baking powder

1 tsp. soda

1/2 c. sour cream

2 c. flour

1/2 tsp. salt

1/2 c. nuts, opt.

Cream shortening and sugar until light and fluffy.  Beat in eggs, bananas and vanilla.  Fold in sour cream.  Sift together flour, baking powder, soda and salt.  Gently fold into creamed mixture stirring just to blend.  Add nuts if you wish.  Bake at 375 for 20 minutes or till done.  Makes 20 cupcakes.

Caramel Icing:

1 c. brown sugar

1/4 tsp. salt

1 1/2 c. powdered sugar

1/2 stick (4 T.) butter

1/4 c. milk

Mix sugar, butter, salt and milk in saucepan and cook for 3 minutes (no longer).  Cool and beat in powdered sugar.

Gertrude Balsiger

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Ever-So-Easy Fruit Cake

2 1/2 c. unsifted flour

1 tsp. baking soda

2 eggs, slightly beaten

1 28-oz. jar None Such ready-to-use mincemeat

1 14-oz. Eagle Brand condensed milk

2 c. mixed candied fruit

1 c. chopped nuts

Combine flour and baking soda, set aside.  In large mixing bowl, combine remaining ingredients, blend in dry ingredients.  Pour half the batter into each prepared 9x5-inch pan.  Bake at 300 for 1 hour and 20 to 25 minutes, or until wooden pick inserted near center comes out clean.  Cool for 15 minutes.  Glaze and garnish as desired.

Mrs. Claren (Helen) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Fall Fruit Cake

1 (16 1/2-oz.) Devils Food cake mix

2 eggs

1/2 c. old-fashioned rolled oats

1/2 c. nuts

1 1/2 c. THINLY sliced apples

1 1/2 c. milk

Preheat oven to 350.  Grease pans and dust with flour.  Empty mix into large mixing bowl.  Blend in milk and eggs until well moistened.  Scrape beater and bowl.  Beat at highest speed for 3 minutes.  Add oats, nuts and apples.  Beat for 1 minute.  Scrape bowl often.  Bake at 350.  Cake is done when it springs back after touching lightly with finger.  Let cool for 15 minutes before removing.  Baking time: two 8x1 1/2 round layers, 30 to 35 mintes; two 9x1 1/4-inch round layers, 25-30 minutes; 13x9x2-inch oblong pan, 30 to 35 minutes; 24 to 30 medium cupcakes, 20 to 25 minutes.

Celeste Norr

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Chocolate Cheesecake

1 Duncan Hines deep chocolate cake mix

1 T. vegetable oil

4 eggs

2 8-oz. pkgs. cream cheese

1/2 c. sugar

1 1/2 c. milk

1 tsp. vanilla

Reserve 1 cup of dry cake mix.  Add to the rest of the dry mix: 1 tablespoon vegetable oil and 1 egg.  Beat and press into a 9x13-inch buttered pan.  Beat cream cheese and sugar until smooth and fluffy.  Add the 1 cup reserved cake mix.  Add 3 eggs, one at a time, beating after each addition.  Add the milk and vanilla.  Beat.  Pour over the mix in the pan.  Bake at 300 for 55 to 60 minutes.  Cool.  Spread small container of Cool Whip on top.  Decorate with shaved sweet chocolate.

Mrs. Dean (Cindy) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Pineapple Cheese Cake

2 c. flour

2 tsp. baking powder

2 c. sugar

2 eggs, beaten

1 #2 can crushed pineapple

Topping:

1 8-oz. pkg. cream cheese

1 stick margarine

1 tsp. vanilla

1 c. powdered sugar

Mix with a spoon; flour, baking powder, sugar, eggs and pineapple with juice.  Pour into 9x13-inch greased pan.  Bake at 350 for 30 to 40 minutes.  Cool.  Mix topping ingredients with mixer until smooth and creamy.  Refrigerate a few hours before serving.

Mrs. Gorman (Lorraine) McKean

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Pineapple Cake

2 eggs

1 20-oz. can crushed pineapple, undrained

2 c. flour

1 c. white sugar

1 c. brown sugar
2 tsp. baking soda

1 c. chopped walnuts

Frosting:

3 oz. cream cheese

1/4 c. butter

1 tsp. vanilla

2 c. powdered sugar

Beat eggs until light and fluffy.  Add all other ingredients except walnuts.  Stir by hand until well blended.  Add walnuts.  Spread into ungreased 13x9x2-inch pan.  Bake at 350 for 45 to 50 minutes.  

For the frosting: Beat the first three ingredients together.  Add powdered sugar and beat until smooth.

Brenda Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Cake: Cookie Sheet Cake

2 c. flour

2 c. sugar

1 stick oleo

1/2 c. shortening

4 T. cocoa

1 c. water

1/2 c. buttermilk

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. soda

1/4 tsp. salt

2 eggs

Mix together flour and sugar.  Mix next four ingredients in saucepan, bringing to a boil over low heat until oleo is melted.  Add to flour and sugar mixture.  Add buttermilk and remaining ingredients.  Pour in cookie sheet pan with small sides which has been greased and floured.  Bake at 400 for 15 to 20 minutes.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987