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!

Shrimp Boats (4-14-2015)

Mom's Tips

April 14th, 2015 by Jim Field

  • 12 medium baking potatoes
  • 3 small cans shrimp
  • 1 cup butter or margarine
  • 2 cups grated sharp cheese
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup grated onion
  • 1 1/2 cup light cream
  • Paprika

Bake potatoes at 325 degrees until well done.  Cut baked potatoes in half lengthwise and scoop out potatoes.  Put in bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.

(Gail Norden)

Cauliflower Cheese Pie w/Grated Potato Crust (4-7-2015)

Mom's Tips

April 7th, 2015 by Jim Field

CRUST:

  • 2 cups packed, grated raw potatoes
  • 1/4 cup grated onion
  • 1/2 teaspoon salt
  • 1 egg, beaten

Place freshly grated potato in a colander over a bowl.  Salt it and let stand for 10 minutes.  Then, squeeze out excess water and mix with other ingredients.  Spread evenly in the bottom and up the sides of a 9-inch pie pan.  Bake 40-45 minutes in a 400 degree oven until brown.  After first 30 minutes, brush the crust with a little oil to crispen it.

FILLING:

  • 1 heaping, packed cup grated cheddar cheese
  • 1 medium cauliflower, broken into small flowerets
  • 1 medium clove crushed garlic
  • 1 cup chopped onion
  • paprika
  • 3 tablespoons butter
  • dash of thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 2 eggs & 1/4 cup milk, beaten together
  • black pepper

Saute onions and garlic in butter for five minutes.  Add herbs and cauliflower.  Simmer covered for 8 minutes, stirring occasionally.  Set oven at 375 degrees.  Spread half the cheese into the baked crust, then the saute, then the rest of the cheese.  Dust with paprika.  Bake 35 to 40 minutes until set.

(John Anstrom, Winston-Salem, NC)

Sliced Hamburger Bake (3-31-2015)

Mom's Tips

March 31st, 2015 by Jim Field

  • 1 loaf frozen bread
  • 1 1/2 lb. hamburger
  • 8 slices Velveeta cheese
  • 1/2 cup chopped celery
  • 1 diced tomato

Thaw frozen bread.  Roll out into a rectangle.  Cook hamburger; drain.  Put on top of rolled-out dough.  Top with other ingredients.  Roll up like a bread loaf.  Bake 30 to 40 minutes, until crust is golden brown.

(Mitch Kleen)

Breakfast Casserole (3-24-15)

Mom's Tips

March 24th, 2015 by Jim Field

  • 1 package refrigerator crescent rolls
  • 1 lb. sausage, browned & drained
  • 1 cup frozen hash brown potatoes
  • 1 cup shredded Cheddar cheese
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup milk
  • 2 tablespoons Parmesan cheese

Separate crescent rolls and pres into buttered 9 x 12 inch pan.  Brown sausage and spoon over the crust.  Add hash browns over this.  Add 1 cup shredded cheese.  Beat eggs, salt and pepper, milk and Parmesan cheese.  Pour over all.  Bake at 350 degrees for 25 to 30 minutes, until eggs are set.  Do not over bake.  Serve with fresh fruits.

(Jan Polkingharn)

 

Salisbury Steak (3-17-15)

Mom's Tips

March 17th, 2015 by Jim Field

  • 1 lb. ground beef
  • 1/4 cup bread crumbs
  • 1 beaten egg
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped onion
  • 1/4 cup chopped celery
  • 1 can cream of mushroom soup
  • 1/4 cup water

Combine all, except the last two ingredients (soup & water).  Shape into an oval patty about an inch thick.  Using a small amount of butter, brown on both sides in skillet.  Combine soup and water and pour around meat.  Cook slowly for 25 minutes.  Juice makes good gravy!

(Mrs. Terry (Norma) Wyllie

 

Lemon Sunshine Salad (3-10-15)

Mom's Tips

March 10th, 2015 by Jim Field

  • 2 (3 oz.) packages  lemon Jell-O
  • 2 cups hot water
  • 2 cups cold water
  • 1 can pineapple chunks or tidbits (drained)
  • 3 bananas, sliced
  • 8 large marshmallows, quartered
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1 egg
  • 1 cup pineapple juice; add water to make 1 cup
  • 2 tablespoons butter
  • 1 cup Cool Whip

Dissolve Jell-O in hot water.  Add cold water.  Pour in dish and let partially set, then add pineapple, bananas and marshmallows.  Let set.

Topping:  Mix flour and sugar together, stir in egg; mix well.  Add juice.  Cook until thick, approximately 5 minutes, stirring continuously.  Remove from heat; add butter.  Let cool.  When cool add Cool Whip and spread over set Jell-O.

(Diane Funk)

 

Easy Hamburger Hot Dish (3-3-15)

Mom's Tips

March 3rd, 2015 by Jim Field

  • 1 1/2 lb. hamburger
  • Salt & pepper
  • 8 to 10 oz. package narrow egg noodles, uncooked
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can chicken vegetable soup
  • 1 3/4 cups water
  • 1/2 cup cut celery
  • 1/2 cup finely chopped onion

Crumble raw hamburger in a 9 x 13 inch well-greased pan.  Salt and pepper lightly.  Sprinkle uncooked noodles over hamburger.  Mix rest of ingredients and pour over meat and noodle mixture.  Bake uncovered at 350 degrees for about one hour and 15 minutes.

(Bev Bennett)

 

Easy Fish Au Gratin (2-24-2015)

Mom's Tips

February 24th, 2015 by Jim Field

  • 1 lb. fish fillets of your choice
  • 1/3 cup mayonnaise
  • 2 tablespoons fine dry bread crumbs, or crushed cracker crumbs
  • 1/4 cup Parmesan cheese

Brush each fillet with mayonnaise.  Mix cheese and crumbs.  Roll fish in crumbs and place in baking dish.  Bake at 375 degrees until fish is lightly browned and flakes easily when tested with fork, approximately 25 minutes.  Makes 3 to 4 servings.  Recipe can be doubled to serve more people.

(Bernice Ihrke)

 

Crispy Potato Chicken (2-17-2015)

Mom's Tips

February 17th, 2015 by Jim Field

  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 chicken breasts, boned and skinned
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cup mashed potato flakes
  • 1/2 cup melted margarine

In a large resealable bag, combine the first 5 ingredients; mix well.  Add the chicken, one at a time (coating each one, then taking out).  In a shallow bowl, beat the eggs and water.  Dip the coated chicken in the egg mixture, then roll in the potato flakes.  Pour the margarine into a 9″ x 13″ x 2″ pan; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  The turn it over and bake an additional 30 minutes longer, or until juice runs clear.

(Deb Theulen, Atlantic)

 

Tomato-Bread Casserole (2-10-15)

Mom's Tips

February 10th, 2015 by Jim Field

  • 1/2 pound-loaf French bread, sliced
  • 3 tablespoons Imperial Margarine, softened
  • 1 can (14.5 ounces) whole peeled tomatoes, cut up
  • 1 1/2 pounds fresh tomatoes, thinly sliced
  • 1 cup low fat cottage or ricotta cheese
  • 1/4 cup olive or vegetable oil
  • 3/4 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon Lawry’s Garlic Powder with Parsley
  • 1/2 cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes.  Arrange on jelly-roll pan.  Toast in 350 degree oven about 7 minutes.  Place 1/2 of cubes in greased 13″ x 9″ x 2″ baking dish.  Drain canned tomatoes, reserving liquid.  Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of Seasoned Salt, 1/2 of oregano and 1/2 of Garlic Powder with Parsley.  Repeat layers.  Sprinkle with Parmesan cheese.  Bake, covered, in 350 degree oven in 40 minutes.  Uncover and bake 5 minutes longer to brown top.  Presentation:  Sprinkle with parsley.  Serve with any grilled or baked meat, fish or poultry entree.  Yield:  8 to 10 servings.