Fondue Broth


2 bay leaves
2 garlic cloves, minced
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans beef broth
3 cups water
1 (1 ounce) package French onion soup mix
1/2 (8 ounce) bottle of Heinz seafood sauce


  1. Mix all the ingredients in your fondue pot, and simmer for 1 hour.
  2. When you are ready to start, bring the broth to a boil.



2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract


  1. Preheat waffle iron.
  2. Beat eggs in large bowl with hand beater until fluffy.
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  4. Spray preheated waffle iron with non-stick cooking spray.
  5. Pour mix onto hot waffle iron.
  6. Cook until golden brown.
  7. Serve hot.

Simply Sensational Skillet Lasagna


6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt’s Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini


  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine pureed zucchini and pasta sauce and warm through.
  3. Drain pasta.
  4. Place half of the cooked pasta in bottom of skillet.
  5. Pour half of the sauce mixture over the pasta; sprinkle with half of the cheese.
  6. Top with remaining pasta, sauce mixture, and cheese.
  7. Cover and cook over medium heat 5 minutes or until hot and the cheese melts.
  8. Remove from the heat; let stand 1 minute.

Cinnamon Cran-Applesauce


1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice


  1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
  2. Stir in apples; cover and cook for 5 minutes, stirring several times
  3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
  4. Cover and cook 5 minutes longer or until apples are tender.
  5. Add cinnamon, ginger, and lemon juice.
  6. Cook and stir for about 5 minutes.
  7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Chicken Potato & Spinach Soup

Kristin Fornander (Lincoln Friend)


8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family’s preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste


  1. Prepare chicken broth
  2. Boil potatoes in the chicken broth
  3. When potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
  4. Add the remaining ingredients and simmer until ready to eat

Runza Casserole

Lisa Stueber – Lincoln recipe

2 lbs hamburger or ground turkey
2 onions, chopped
4 cups shredded cabbage
Salt and pepper to taste
2 tubes of refrigerated crescent roll dough
1 lb of mozzarella cheese


  1. Brown hamburger and onion – drain.
  2. Place cabbage over meat, cover and allow to steam for a few minutes.
  3. Spread one tube of roll dough in a 9×13 pan.
  4. Put meat/cabbage mixture on the dough.
  5. Put the cheese on top of the meat/cabbage mixture.
  6. Top off with the other tube of roll dough.
  7. Bake at 350 for 25-30 minutes.
  8. Cover with foil.
  9. Bake 10 minutes longer.

Serves 10-12.



Phyllis Peters (Lisa’s Mom)


1 c sugar
1 c light corn syrup
1 c peanut butter
6 c rice krispies
1 c chocolate chips
1 c butterscotch chips


  1. Cook sugar and syrup in saucepan, stirring very often, until mixture bubbles.
  2. Remove from heat.
  3. Stir in peanut butter.
  4. Mix well.
  5. Add rice krispies – stir until well blended.
  6. Press in a 9×13 buttered pan.
  7. Melt chocolate chips and butterscotch chips together over low heat, stirring until well blended or you can melt them in microwave.
  8. Spread over krispie mixture.
  9. Cool and cut into bars.