KJAN Mom’s Tips

Each week, Charlene Johnson shares some of her favorite recipes with you on the air.  If you didn’t get a chance to write them down, don’t worry, here they are!

Broccoli Rice Bake (12-6-2016)

Mom's Tips

December 6th, 2016 by Jim Field

  • 1 (10 oz.) package frozen broccoli
  • 1 cup Minute Rice
  • 1 can mushroom soup
  • 1/4 cup celery
  • 1/4 cup onion
  • 1/4 cup margarine
  • 1 1/2 cups milk

Preheat oven to 350 degrees.  Bake at 350 degrees for 45 minutes.

Hamburger Casserole (11-29-2016)

Mom's Tips

November 29th, 2016 by Jim Field

  • 1 1/2 lbs. hamburger
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons flour
  • 2 (8 oz.) cans tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 (10 oz.) package frozen vegetables
  • 1 package refrigerator biscuits
  • 1 cup shredded Cheddar cheese.

Brown hamburger, onion and celery; drain off fat.  Stir in flour, tomato sauce, seasonings and vegetables.  Simmer 5 minutes.  Put in a casserole dish and top with biscuits and cheese.  Bake at 350 degrees for 20 minutes.

Apple-Raspberry Slab Pie (11-22-2016)

Mom's Tips

November 22nd, 2016 by Jim Field

  • 3 refrigerated pie crusts (from 2 boxes), at room temperature
  • 2 1/2 lbs. Fuji apples
  • 2 cups raspberries
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado sugar

Heat oven to 400 degrees.  Lightly flour a surface.  Unroll 2 pie crusts and stack on top of each other.  Use a rolling pin to combine crusts into a 17″ x 12″ rectangle.  Place in bottom of a rimmed 15″ x 10″ rectangle and cut into long strips.  Place on another baking sheet.  Refrigerate while preparing filling.

Peel and slice apples into 1/8″ thick slices.  Carefully toss with next five ingredients.  Remove pie crust from refrigerator and pour filling inside.  Arrange strips in a lattice pattern, folding over any edges of bottom crust.  Brush with heavy cream and sprinkle with turbinado sugar.

Bake 35 to 40 minutes, until crust is browned and filling is bubbling.  Cool at least 45 minutes before slicing into squares.

Makes 16 servings.

Reuben Casserole (11-15-2016)

Mom's Tips

November 15th, 2016 by Jim Field

Layer the following ingredients:

  • 1 (15 oz.) can drained sauerkraut
  • 9 to 12 oz. thinly sliced corned beef
  • 1 package (8 oz.) sliced Swiss cheese
  • 1/2 cup mayonnaise & 1/4 cup 1000 Island dressing
  • 2 tomatoes, sliced
  • 6 tablespoons butter, melted on 6 slices rye bread cubes

Bake at 350 degrees for 30 minutes or until cheese is bubbly.  Serve.

(Lillie Anderson)

Taco Pie (11-8-2016)

Mom's Tips

November 8th, 2016 by Jim Field

  • 1 lb. ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 1 can refrigerator crescent rolls
  • 1 cup corn chips (crushed)
  • 1 cup sour cream
  • 6 slices American cheese or 1 cup cheddar cheese
  • lettuce (shredded)

Brown beef and drain.  Stir in seasoning mix and add water.  Simmer 5 minutes.  Separate crescent rolls and place in 9″ ungreased glass pie pan.  Press to form crust.  Spoon mixture on top, then spread sour cream and cover with cheese slices.  Bake at 375 degrees for 20 to 25 minutes.  Serve with lettuce on top.  Serves 4 or 5.

(Donna Horst)

Gingerbread (11-1-2016)

Mom's Tips

November 1st, 2016 by Jim Field

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup molasses
  • 1 cup hot water
  • 1 1/2 teaspoon soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 1/2 cups flour

Cream shortening and sugar.  Add egg and beat well.  Sift together dry ingredients.  Mix molasses and hot water, add alternately with dry ingredients to creamed mixture.  Bake in 8″ x 12″ loaf pan at 350 degrees for 45 minutes.

(Josephine Wagler)

Hidden Valley Ranch Pretzel Bratwurst Dogs (10-25-2016)

Mom's Tips

October 25th, 2016 by Jim Field

  • 1 lb. bratwurst (5 links, boiled)
  • 3 tablespoons baking soda
  • 1 lb. store bought pizza dough
  • 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning mix
  • 1/2 cup Hidden Valley Honey BBQ Ranch Dressing (to serve)

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Bring a large pot of water to a boil, add bratwurst and cook for 8 to 10 minutes.  Remove and allow to cool.  Bring 12 cups of water to a boil, season with salt and add baking soda.  On a lightly floured surface, roll pizza dough out 1/4 inch think, creating a rectangle.  Cut 5 pieces of dough into 5″ x 3″ rectangles.  Wrap each bratwurst in the pizza dough, pinching edges to seal using a toothpick.  Boil the wrapped bratwurst in the baking soda water for 30 seconds.  Remove to the prepared baking sheet.  Sprinkle with Hidden Valley Original Ranch Salad Dressing & Seasoning mix.  Bake for 10 minutes or until pretzels are cooked through and golden brown.  Serve with Hidden Valley Honey BBQ Ranch Dressing.

Tip:  Perfect dish for parties — cut the bratwurst and pizza dough in half to make bite-sized appetizers.

Pork Chops with Apples & Stuffing (10-18-2016)

Mom's Tips

October 18th, 2016 by Jim Field

  • 6 boneless pork loin chops (1″ thick)
  • 1 tablespoon vegetable oil
  • 1 package (6 oz.) crushed stuffing mix
  • 1 can (21 oz.) apple pie filling with cinnamon

In a skillet, brown pork chops in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13″ x 9″ x 2″ baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees.

YIELD:  6 servings.

Sausage Cheese Muffins (10-11-2016)

Mom's Tips

October 11th, 2016 by Jim Field

  • 1 pound bulk hot pork sausage
  • 1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
  • 1/2 cup milk
  • 2 to 3 teaspoons rubbed sage
  • 3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain.  In a bowl, combine soup, milk, sage and sausage.  Stir in the biscuit mix just until moistened.  Fill greased miniature or regular muffin cups two-thirds full.  Bake at 400 degrees for 15-20 minutes or until muffins test done.  YIELD:  4 dozen mini-muffins or 2 dozen regular muffins.

Jan’s Cake (10-4-2016)

Mom's Tips

October 4th, 2016 by Jim Field

  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 can (20 oz.) crushed pineapple in juice, undrained
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 2 teaspoons baking soda

Cream Cheese Frosting:

  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1/2 cup flaked coconut

In a mixing bowl, beat eggs, flour, sugar, pineapple, vanilla, coconut and baking soda.  Pour into a greased and floured 1-” x 9″ x 2″ baking pan.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter and vanilla on medium speed until blended.  Gradually beat in powdered sugar.  Stir in coconut.  Spread over cake.  Store in the refrigerator.