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!

Homemade Noodles (12-16-14)

Mom's Tips

December 16th, 2014 by Jim Field

  • 1 cup flour
  • 2 eggs
  • 1 teaspoon salt

Mix and roll out on floured surface 1/4″ thick.  Slice with pizza cutter in 1/4 ” strips.  Place into boiling soup and cook for 2 to 3 minutes, turning down heat.

(Dawn Bergman)

 

Busy Day Soup (12-16-14)

Mom's Tips

December 16th, 2014 by Jim Field

  • 1 1/2 lbs. hamburger
  • 5 cups boiling water
  • 1 quart whole tomatoes
  • 1 16 oz. bag frozen mixed vegetables
  • 1/2 envelope dry onion soup mix
  • 1 teaspoon sugar
  • 1 tablespoon parsley, chopped
  • 1/2 cup barley

Brown hamburger and drain.  Mix all ingredients in 5 quart crock pot.  Cook for 6 to 8 hours on low.

(Deb Luhring)

 

Biscuit Mix (12-9-14)

Mom's Tips

December 9th, 2014 by Jim Field

Master Mix:

  • 9 cups flour
  • 1/3 cup baking powder
  • 1 teaspoon cream of tatar
  • 1/4 cup sugar
  • 2 cups Crisco
  • 1 tablespoon salt

Refrigerate.  If making whole batch, add 3/4 cup milk to mix.

For biscuits made from mix:

  • 1 cup mix
  • 1/4 cup milk

Add milk, all at once.  Stir 25 strokes.  Knead lightly 15 strokes on floured board.  Form and bake 10 to 15 minutes at 450 degrees.

(Helen Dooly)

Quick Italian Cream Cake (12-2-14)

Mom's Tips

December 2nd, 2014 by Jim Field

  • One white cake mix (with pudding)
  • 3 large eggs
  • 1 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2/3 cup chopped pecans (toasted)
  • 3/4 cup shredded coconut
  • 3 teaspoons rum (optional)

Beat together the first four ingredients at medium speed for two minutes.  Stir in pecans and coconut and pour into 3 greased and floured cake pans.  Bake at 350 degrees for 15 to 17 minutes or until toothpick inserted in center comes out clean.

Cream Frosting:

  • 1 (8 oz.) cream cheese
  • 1/2 cup butter
  • 16 oz. powdered sugar
  • 1 cup chopped pecans
  • 2 teaspoons vanilla

Mix all together and frost cake.  Sprinkle some coconut over top.

Pumpkin Dump Cake (11-25-14)

Mom's Tips

November 25th, 2014 by Jim Field

  • 1 can (15 oz.) pumpkin
  • 1 can evaporated milk
  • 3 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 yellow cake mix
  • pecans
  • 1/2 cup melted butter

Bake in 9″ x 13″ greased pan – mix first six ingredients together – Sprinkle cake mix over all – then pecans (use at least 1/2 cup) – drizzle butter over pecans.  Bake 50-55 minutes at 350 degrees.

 

Crock Pot Pizza (11-18-14)

Mom's Tips

November 18th, 2014 by Jim Field

  • 1 (12 oz.) package egg noodles
  • 1 1/2 lbs. ground beef or pork
  • 1 medium onion
  • 1 (16 oz.) can pizza sauce
  • 1 (8 oz.) can spaghetti sauce
  • Mushrooms (optional)
  • Green peppers (optional)
  • Black olives (optional)
  • 8 oz. shredded Cheddar cheese
  • 8 oz. shredded Mozzarella cheese
  • 1 (4 oz.) package pepperoni

Cook and drain noodles.  Brown beef or pork with onion, drain off fat.  Add pizza and spaghetti sauces to meat.  Layer in crock pot twice:  noodles, meat mix, cheeses and pepperoni.  Turn on low; serve when cheese is melted, 2 to 3 hours.  If turned on high, 1 hour.  May also be baked in a 9 x 13 inch pan for 20 minutes at 350 degrees.

(Jackie Pelzer)

 

Elnora’s Breakfast Dish (11-11-14)

Mom's Tips

November 11th, 2014 by Jim Field

  • 8 slices of white bread, cubed
  • 1 1/2 cup cubed ham
  • 12 oz. grated Cheddar cheese or Velveeta
  • 6 eggs
  • 3 cups milk
  • 1/4 teaspoon onion salt

Beat eggs, milk and onion salt.  Put cubed bread in 9″ x 13″ glass pan; then add cubed ham and cheese.  Pour egg mixture over all.  let set overnight in refrigerator in the morning.  Bake at 300 degrees for 20 minutes.  Top with 1/3 cup melted butter and 2 cups corn flakes.

(Mildred Bergmann)

 

Apple Bars (11-4-14)

Mom's Tips

November 4th, 2014 by Jim Field

  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup salad oil
  • 4 cups sliced apples
  • 1 cup chopped nuts

Mix all ingredients as follows with electric mixer.  Spread in greased 9 x 13 inch pan and bake at 350 degrees for 35 minutes.

Frosting:

  • 8 oz. cream cheese
  • 3/4 stick margarine
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

(Elizabeth Liddle)

 

 

 

Chicken Noodle Casserole (10-28-14)

Mom's Tips

October 28th, 2014 by Jim Field

  • 10 3/4 oz. can condensed cream of chicken soup
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups cubed cooked chicken
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped red pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 12 oz. package egg noodles, cooked

In large bowl, combine soup, mayonnaise and lemon juice.  Add chicken, onion, peppers, 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese; mix well.  Stir in noodles; toss to coat.  Transfer to greased 2 quart baking dish.  Bake, uncovered, in 350 degree oven for 30 to 35 minutes.  Sprinkle with remaining cheese; bake 10 minutes more or until vegetables are tender and cheese is melted.

(Penny Albright, Des Moines)

 

Creamy Corn Bread (10-21-14)

Mom's Tips

October 21st, 2014 by Jim Field

  • 1 cup butter or margarine, at room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 2 tablespoons canned green chile (to taste)
  • 1 cup all-purpose flour
  • 15 1/2 oz. can cream style sorn
  • 1/2 cup grated Monterey Jack cheese
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt

In large bowl, cream together butter, sugar and eggs.  Add remaining ingredients.  Pour into greased 9-inch square pan.  Bake in 350 degree oven for about 15 minutes.

(Nancy Tuttle, Winterset)