Quick Oriental Meal

3/4 lb. hamburger

1 sm. onion, diced

1 can LaChoy chop suey vegetables

1/4 c. tomato sauce

1 1/2 T. soy sauce

1 1/2 tsp. cornstarch

1/4 c. water

5 or 6 med. fresh mushrooms, thinly sliced (optional)

Fry hamburger and onion until hamburger is slightly browned. Add vegetables, tomato sauce, mushrooms and soy sauce, and a little water if needed. Simmer for 10 minutes. Mix cornstarch and water, and add to other ingredients. Cook until clear. Serve over prepared Minute Rice or chow mein noodles. Serves 3.

Mrs. Dorothy D. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pork Vegetable Stir Fry

1/3 c. soy sauce

1/4 c. chicken broth (or water)

2 T. sugar

2 tsp. cornstarch blended with 1 T. water

1/4 c. oil

2 to 4 pork chops (cut in fine strips)

1 lg. onion, chopped coarsely

8 green onions, chopped

4 ribs (2 c.) celery, sliced diagonally

3 (2 C.) carrots, sliced diagonally

1 can (16-oz.) bean sprouts

Mix soy sauce, broth, sugar and cornstarch; set aside. In large skillet or wok heat oil, add pork; cook and stir quickly just until tender. Add onions, celery and carrots. Stir over high heat until vegetables are crisp and tender. Stir in bean sprouts. Stir soy mixture, add to pork-vegetable mixture. Cook and stir until slightly thickened. Serve over rice. Makes 3 to 4 servings.

Brenda Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chicken Curry

6 T. margarine

1/2 c. minced onion

3 tsp. curry powder

6 T. flour

1 1/2 tsp. salt

1 1/2 tsp. sugar

1/4 tsp. ground ginger

2 c. chicken broth

2 c. milk

4 c. cut up chicken

1 tsp. lemon juice

Melt butter over low heat in heavy pan. Saute onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until smooth. Remove from heat. Stir in broth and milk. Bring to a boil. Boil for 1 minute. Add meat and lemon juice. Heat. Do not boil again. Have bowls of cooked rice, tomato wedges, raisins, peanuts, pineapple chunks, hard-boiled eggs, pickles and bananas. Top rice with the chicken curry, and top with as many of the above condiments as desired. Serves 14.

Mrs. Tad (Barb) Wulliam

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

USA Indian Embassy Chicken Curry

1 roasting chicken

1 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. cumin seeds

2-in. cinnamon stick

1 1/2 c. chopped onions

1 lg. can tomatoes

1/2 tsp. ground ginger

6 whole cloves

4 whole cardamoms

1/2 tsp. garlic powder

2 tsp. salt

2 T. red pepper powder (optional)

Cook chicken in pressure cooker. Drain off juice. Put chicken and brother in refrigerator until almost frozen. Debone chicken. Take fat off the top of the broth. Fry spices in chicken fat, then add onions and fry until soft. Add broth and tomato juice. Cut up large tomatoes and add. Add cubed chicken. Add more water if necessary. Bring to a boil. Reduce heat. Simmer for at least 1/2 hour. Serves 6.

Mrs. Edward (Ramoth) Burkhalter

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Curry with Rice

1 lg. onion

4 sm. garlic cloves

1 bay leaf

5 kernels whole pepper

3 T. curry powder

3 T. oil

2 lbs. cubed chicken or beef

3 tomatoes, chopped

5 med. potatoes, cubed

1 tsp. salt

1 c. water

Brown garlic, onion, bay leaf and pepper kernels until light brown in oil. Add curry powder and brown. Add meat; when almost done, add cubed potatoes, salt and tomatoes. Simmer until done. Let set for flavor to penetrate. Serve over cooked rice. Serves 6.

Mrs. Curt (Olga) Claassen

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Stir Fried Chicken and Pea Pods

2 T. oil

4 chicken breasts

1 T. Kikkoman soy sauce

5 slices fresh ginger

1/2 lb. sliced fresh mushrooms, and/or 1 cup chopped celery

1 clove sliced garlic

2 chopped scallions, 1-in. long

1/2 c. water chestnuts

1 to 2 c. fresh or frozen snow peas

2 T. cornstarch

1 c. water

Measure oil. Chop chicken into 1-inch chunks. Cook bones, skin, ginger and water in covered saucepan on medium high. Toss chicken in soy sauce. (If on a salt-free diet, omit the soy sauce and add 1 more clove of garlic and 5 more slices ginger.) Chop scallions. Rinse chestnuts and drain. Mix cornstarch in strained chicken stock (from bones, skin and water). Stir and set aside. Place ingredients by stove. Set skillet over high heat for 30 seconds. Swirl in oil. Count to 20, add chicken pieces and stir fry for 2 minutes. Add mushrooms, scallions, garlic, water chestnuts, snow peas and stir fry 2 minutes. Turn down heat to medium low, cover with lid and simmer for 2 minutes. Add cornstarch broth and stir until clear. Serve immediately on steamed rice. Makes 4 servings.

Mrs,. John (Rose) Kirchhofer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Sweet 'n' Sour Chicken

1 lb. boneless chicken, cut in cubes

2 T. oil

1 garlic clove, minced

1 c. green pepper strips

1 c. carrot strips

2 T. apple juice

1 1/4 c. chicken bouillon

1/4 c. soy sauce

3 T. vinegar

3 T. brown sugar

1/2 tsp. ginger

1 can (8-oz.) chunk pineapple in juice

1 1/2 c. uncooked Minute Rice

Brown chicken in oil. Add garlic, green pepper, and carrots; saute briefly. Add bouillon, soy sauce, apple juice, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 5 minutes. Stir before serving. May be made in skillet with a lid or wok. Serves 4.

Mrs. Thomas (Kathy) Fox

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Quick Sweet and Sour Chicken (Stir-Fry)

1 can (15 1/2-oz.) pineapple chunks

2 T. cornstarch

1/2 c. light corn syrup (Karo)

1/4 c. vinegar

2 T. catsup

2 T. soy sauce

1 T. corn oil

1 lb. chicken breasts

1 garlic clove, minced

1 green or sweet red pepper

Drain pineapple; reserve juice. In small bowl stir together cornstarch, reserved juice, corn syrup, vinegar, catsup and soy sauce. In large skillet or wok heat corn oil over medium-high heat. Add chicken (that had been skinned and cut into 1/2-inch strips) and garlic; stir fry 2 minutes. Restir cornstarch mixture and add to chicken. Stirring constantly, bring to boil; boil for 1 minute. Stir in pineapple and pepper strips, heat through. Serves 4.

Mrs. LeRoy (Barbara) Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Japanese Sundae

4 or 5 cans Chinese noodles

2 to 3 c. cooked rice

3 c. cut up turkey or chicken

Gravy

Diced celery

Diced tomatoes

Grated cheese

Green onions, chopped

2 cans crushed pineapple

Coconut

2 pkgs. sliced almonds

Make gravy with 3 can cream of chicken soup, 1/2 cup juice of chicken or turkey, and 1 cup water. Each person prepares his own plate, stacking in order given. Place maraschino cherry on top if you like. Serves 10.

Mrs. Weldon (Vera) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Andrea Parrish's Split Pea and Ham Soup

2 med. onions chopped

1 lb. split green peas

6 cups water

1 lb. ham or turkey

2 tsp. sweet basil

1/4 tsp. pepper

2 tsp. chicken bouillon

1 small carrot peeled & diced

1 small potato peeled & diced

In large soup pot cook ham, onion, carrots, sweet basil and bouillon for 1/2 hour. Add rest of ingredients and simmer for 1 hour. Remove and cut up ham or turkey if not already done. Then return to soup and add water if needed.

Andrea Parrish

Parrish Family Cookbook

Peace Community Mennonite Church (Detroit, MI)

Egg Rolls

24 lg. or 48 sm. egg rolls

3 c. shredded cabbage

4 stalks celery (cut fine)

1 med. onion (cut fine)

1/4 tsp. salt

1 16-oz. can bean sprouts (drained)

1/2 c. brown sugar

3 T. soy sauce

2 tsp. oil

1/4 tsp. pepper

2 c. cooked pork, chicken, beef or shrimp

Sweet and sour sauce to dip them in

Stir-fry the fresh vegetables in a non-stick pan with 2 teaspoons of oil just until tender. Add remaining ingredients. Simmer for 10 minutes. Roll into skins. Seal edges with water. Put 1/4 inch oil in a pan. Heat until a drop of water dances on oil. Fry on one side until brown. Turn and brown other side. Do not let egg rolls float in oil before or after browning.

Mrs. Terry (Sue) Steury

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Yankee Chili

1 lb. ground turkey

1/2 T. garlic chips

1/2 c. chopped onion

1 can Campbell's condensed beef broth

1 can tomato soup

3/4 can water

1 can (15-oz.) kidney beans, undrained

1/2 c. (heaping) elbow macaroni, uncooked

1/2 T. chili powder

1 T. vinegar

Cook together till brown, turkey garlic chips and onion, stirring to break up meat. Drain excess fat. Add remaining ingredients and stir so that macaroni does not stick. Simmer for 30 minutes, stirring occasionally. Makes 5 servings.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Creamed Tuna on Biscuits

1 can cream of celery soup

1/2 c. milk

7-oz. can tuna (drained and flaked)

1 c. cooked peas

1 T. chopped pimento

In saucepan, blend soup, milk, tuna, peas and pimento. Heat. Serve over 4 hot split biscuits, or buttered toast. Make biscuit dough using directions on Bisquick package, or use your own favorite recipe. Serves 4.

Mrs. Arlo (Mabel) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Vegetable Tuna Pie

1 egg, beaten

1/4 tsp. salt

Dash pepper

3 T. chopped green pepper

1/2 c. mayonnaise

1 pkg. frozen mixed vegetables, or fresh broccoli, cooked and drained

1/4 tsp. dry mustard

3 T. chopped onions

1/2 c. unseasoned dry bread crumbs

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

1/2 c. shredded Cheddar cheese

In mixing bowl combine eggs, mayonnaise, seasonings, onion and green pepper. Stir in bread crumbs. Mix in tuna. Press gently into an 8-inch pie plate with back of spoon. Toss vegetables with 1/4 cup cheese. Turn into shell. Sprinkle remaining 1/4 cup cheese over vegetables. Can be made ahead and placed in refrigerator overnight. Bake for 20 to 25 minutes at 325, or microwave for 3 to 5 minutes on high. Serves 4.

Mrs. Stephen (Angie) Beasley

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Herbed Pasta-Tuna Bake

2 c. macaroni shells, cooked and drained

2 cans (6 1/2-oz.) tuna, drained and chunked

1/2 c. chopped celery

1/2 c. mayonnaise

1/2 c. milk

3 c. loosely packed parsley, thick stems removed

2/3 c. coarsely chopped green onions

In greased 2-quart baking dish toss shells, tuna and celery. In blender or food processor, process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture. Toss to coat. Bake for 15 minutes at 400. Stir before serving. Serves 4.

Mrs. Richard (Colleen) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Maksalaatikko (Liver Casserole from Finland)

1 c. rice

1 c. water

5 1/2 c. milk

1 egg

2 tsp. margarine or butter

1 onion

4 tsp. syrup

1 tsp. salt

1/2 tsp. white pepper

2 tsp. marjoram

Almost 1 c. raisins

1 lb. minced fine liver

Boil the rice in milk and water till almost soft. Let cool. Beat the egg; brown the onion, and mix them with the rest of the ingredients. Put in a greased 11x8-inch casserole. Bake for 1 hour at 350 to 400. Serve with melted butter or with lingonberry jam.

Mrs. Gordon (Jarna) Claassen

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Spinach 'n' Ham Roll-ups

1 (10 1/4-oz.) can cream of celery soup

1 c. sour cream

2 T. Dijon-style mustard

1 c. quick-cooking rice

1 (10-oz.) pkg. frozen chopped spinach (press dry with paper towels)

1 c. cottage cheese

2 eggs

1/2 c. finely chopped onion

1/4 c. flour

18 slices ham

Parsley

Buttered bread crumbs

In small bowl mix soup, sour cream and mustard. In medium bowl combine 1/2 cup soup mixture, rice, spinach, cheese, eggs, onion, and flour; mix well. Place about 2 heaping tablespoons spinach mixture on each ham slice. Roll up and place close together, seam-side down in a 11x7-inch baking dish. Spoon remaining soup mixture over ham rolls. Top with crumbs and sprinkle with paprika. Bake uncovered for 30 to 35 minutes at 350. Let stand for 10 minutes before serving. Equally good made with chicken or turkey.

Mrs. Richard (Colleen) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Golden Ham Casserole

2 c. cooked ham

2 T. chopped onion

2 c. cubed potatoes

1 c. sliced carrots

1 c. celery

Sauce:

3 T. butter

2 T. flour

1 1/2 c. milk

Dash of salt and pepper

1/2 c. American cheese

Brown the ham and onion in 3 tablespoons oleo. Cook together the potatoes, carrots and celery until almost done; drain. Make layers of all in a 1 1/2-quart buttered casserole. After heating the sauce a little, pour it over the ham and vegetables. Sprinkle with buttered bread or cracker crumbs. Bake for 30 to 35 minutes at 375.

Mrs. Reuben (Florence) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Homesteader's Casserole

8 to 12 servings mashed potatoes

1 lb. precooked smoked sausage

1/2 lb. velveeta cheese

1/2 lb. Mozzarella cheese

20 oz. mixed vegetables, cooked, or vegetables of your choice

Layer: mashed potatoes, sausage, cheeses, mashed potatoes, vegetables, sausage, mashed potatoes. Before serving, top with cheeses; return to oven till melted. Bake for 30 minutes at 350 in a deep casserole.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Broccoli and Sausage Bake

10 oz. frozen broccoli

1 lb. County Line cheese

1 lb. smoked sausage

2 T. flour

2 T. butter

1 c. milk

Thaw broccoli. Dice cheese and sausage into squares. Set aside. Make a white sauce using the flour, butter and milk. Mix all ingredients and bake in a 9x9-inch pan in a 350 oven for 45 minutes. Serves 6.

Mrs. Monty (Cheryl) Seekings

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987