Showcasing products from Mountain Waffles and SkipKenny BBQ, Kathryn makes some sandwiches sure to please most palettes. 

Chicken Avocado Wafflewich

This recipe comes from Mountain Waffle Company and they get a lot of “thank you’s” with this Wafflewich because it is simple and simply delicious. Between two warm Mountain Waffle Co., Liege Butter Waffles is a breaded chicken cutlet with lettuce and tomato. A spread of honey mustard is the perfect condiment. Get a bit healthy and add some slices of avocado or add some cheddar cheese (or make it even bolder with a schmear of Pimiento cheese.


  • Butter Liege Mountain Waffles Heat up before assembly
  • 1 Firm Avocado
  • 1 Tomato
  • Green Leaf Lettuce
  • 1 lb Boneless Skinless Chicken Strips
  • Flour
  • 1 Egg whisked
  • Italian or Panko Breadcrumbs
  • Canola or Vegetable Oil
  • Cheddar or Pimiento Cheese Optional
  • Honey Mustard Optional


Chicken Cutlet Preparation

  • Pound a couple of chicken strips to about 1/4 inch. Dredge in flour, then into an egg bath of beaded eggs, and finally into either Italian bread crumbs or Panko bread crumbs. Heat two tablespoons of canola or vegetable oil to medium-high heat. Fry the cutlets in the oil (be sure to cook through, no pink!) and place on paper towel to remove excess oil. If you are going to use cheese we like to put it on the cutlet once you turn it over, so the cheese softens and melts. Then just put it together and enjoy!

Kathryn’s Favorite Chicken Salad


Chicken Salad

  • 2 cups cooked chicken (diced, I used a Roasted Chicken from the store
  • 2 small Gala apples peeled and diced
  • 3 stems celery Diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • 1 dash salt, pepper, Dried Parsley, onion powder Season to taste
  • ¼ Sweet onion small diced
  • 6 leaves Romaine or Leaf Lettuce for serving

Salad Dressing

  • ¼ cup Apple Cider Vinegar
  • 1/3 cup olive oil
  • 1/8 cup water
  • 1 ½ tsp honey
  • ½ tsp Dijon Mustard

Chicken Salad Sandwich

  • 2 cups cooked chicken diced (I used a rotisserie Chicken)
  • 2 small Gala apples Peeled and diced
  • 3 celery stems diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • ¼ tsp season salt
  • ¼ sweet onion finely diced

Chicken Salad Dressing (Sandwich)

  • 3 Tbsp Mayonaise or Miricle Whip
  • 1 1/2 Tbsp Sweet Pickle Relish


Chicken Salad (Over Lettuce)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Plate on the lettuce leaves and drizzle with the dressing.

Chicken Salad Dressing

  • In a mason jar or blender, combine the vinegar, oil, water, honey, and Dijon mustard.

Chicken Salad (For Sandwiches)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Mix in the dressing (below) and serve on your favorite bread, rolls, or Mountain Waffles.

Chicken Salad Dressing (For Sandwiches)

  • Combine Miracle Whip or Mayonnaise, Sweet Pickle Relish and mix until smooth. Pour over chicken mixture.

Wonderful tasty variation of Meatless Pasta great lunch or entree!


Tuna Pasta with Tomato Sauce

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8


  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed


  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.

Kathryn Raaker visits her friend, Karen Schaefer, again at the Schaefer Indiana Farm and Bed & Breakfast, an 1830’s historic farmhouse, located on the Historic Morgan Trail, near Sunman, Indiana. This time, they prepare venison (deer meat) for future meals. For more information about the Schaefer Indiana Farm and Bed & Breakfast, visit their website at or call, 812.623.3292.

Back at home, Kathryn also prepares some comfortable dishes for this long winter.