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!

Ugly Dumpling Cake (5-22-2018)

Mom's Tips

May 22nd, 2018 by Jim Field

  • 1 package yellow cake mix
  • 1 package instant lemon pudding mix
  • 16 oz. can fruit cocktail (undrained)
  • 1 cup coconut
  • 4 eggs
  • 1/4 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup chopped nuts (optional)

Butter Glaze:

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup evaporated milk
  • 1 1/2 cups coconut

Blend all ingredients together except brown sugar and nuts.  Beat 4 minutes at medium speed in large mixer bowl.  Pour into greased and floured 9″ x 13″ pan.  Sprinkle brown sugar and nuts on top.  Bake at 325 degrees for 45 minutes or until cake springs back and pulls from sides of pan.  Don’t under bake.  Cool 15 minutes and spoon hot glaze over warm cake.

Butter Glaze:  Boil sugar, butter and milk for 2 minutes in saucepan.  Stir in coconut.

(Dolores Swope)

Hasselback Potatoes (5-15-2018)

Mom's Tips

May 15th, 2018 by Jim Field

  • 4large potatoes
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • sea salt
  • pepper &/or herbs to taste

Preheat oven to 425 degrees.  Scrub and dry potatoes, leaving skin intact.  Melt the butter and mix with the olive oil.  Place 2 knives on each side of the potato so when you slice down the potato you don’t cut all the way through – make thin slices.  Place in a pan and drizzle each potato with 1/2 teaspoon of butter – bake 30-40 minutes.  Drizzle with remaining butter.  Then bake another 30 minutes.  Sprinkle with pepper and herbs of choice.

Some additional ingredients:  place thins slices of ham or bacon, cheese sauce, spring onion or Sirachi sauce.

Serve with lettuce salad.

Serves 4.

Farmers Favorite Potatoes (5-8-2018)

Mom's Tips

May 8th, 2018 by Jim Field

  • 6 Russet potatoes, peeled and sliced
  • 2 onions, sliced (1/2 cup)
  • 1/4 cup grated cheddar cheese
  • 1 1/2 cup half and half
  • 1/2 cup milk
  • 2 tablespoons butter or margarine
  • 1/8 teaspoon parsley flakes
  • 1/4 teaspoon all purpose seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed crackers
  • 1 tablespoon butter or margarine, melted

Spray glass casserole dish with non-stick cooking spray.  Alternate layers of potatoes, onions and cheese.  In saucepan, heat half and half, milk and the 2 tablespoons butter.  Pour over potatoes.  Bake in 350 degree oven for 60 minutes.  In small bowl, combine seasonings, crackers and melted butter; mix well.  Last 15 minutes of baking time, top casserole with cracker mixture.  Return to oven.

(Dixie Ruggles, Fairfield)

Crispy Potato Chicken (5-1-2018)

Mom's Tips

May 1st, 2018 by Jim Field

  • 1 tablespoon Parmesan cheese (grated)
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 (3 1/2 – 4 lb.) broiler/fryer chicken/chicken breast (cut up, skin removed)
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cups mashed potato flakes
  • 1/2 cup butter or margarine (melted)

In a large resealable plastic bag, combine first four ingredients.  Add chicken in 2 batches; shake to coat.  In a shallow bowl, beat eggs and water.  Dip chicken in egg mixture, then coat with potato flakes.  Pour butter into a 13 x 9 x 2 inch baking dish; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  Turn the chicken; bake 30 minutes longer or until juices run clear.  YIELD: 4 servings.

5-Hour Oven Stew (4-24-2018)

Mom's Tips

April 24th, 2018 by Jim Field

  • Stew meat, cut in 1″ pieces
  • 1 1/2 cups tomato juice
  • 2 tablespoons tapioca
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon instant beef bouillon
  • 1 small onion, cut in chunks
  • 5 medium potatoes (or more)
  • 1 cup carrots, cut in chunks
  • 1 stalk celery, cut in chunks

Put all above in covered casserole and cook at 275 degrees for five hours.  For soup, add more tomato sauce diluted with water.

(Judy Denham)

Orange Yogurt Cake (4-17-2018)

Mom's Tips

April 17th, 2018 by Jim Field

  • 1 cup butter or margarine
  • 3 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 cup plain yogurt
  • 1/2 teaspoon baking soda
  • 2 3/4 cups flour
  • 1/4 cup orange juice
  • 1 1/2 teaspoon grated orange rind

Orange Glaze:

  • 1 tablespoon butter or margarine, softened
  • 1 egg yolk
  • 2 cups powdered sugar
  • 1 teaspoon grated orange rind
  • 1/4 cup orange juice

In a large mixing bowl, cream butter with sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition.  Add vanilla.  In a small bowl, mix yogurt and baking soda.  Add to creamed mixture, alternately with flour.  Beat in orange juice and rind.  Pour batter into a well buttered 10 cup bundt pan.  Bake at 350 degrees for 45 to 50 minutes until cake tester comes out clean.  Cool cake in pan on wire rack for 40 minutes.  Remove cake from pan and cool completely.  While cake is cooling, combine all ingredients for the glaze in a small bowl.  Blend until smooth.  Spoon over completely cooled cake.  Serves 16 to 18.

(Julie Lauritsen)

Crock Pot Stroganoff (4-10-2018)

Mom's Tips

April 10th, 2018 by Jim Field

  • 1 1/2 to 2 lbs. round steak
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 onion, sliced
  • 1/4 teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef bouillon
  • 1 tablespoon ketchup
  • 2 tablespoons dry white wine (optional)
  • 1/4 lb. fresh mushrooms, sliced
  • 1/3 cup flour
  • 1 cup dairy sour cream

Cut steak into 1/4″ strips.  Coat with salt and pepper.  Drop in bottom of crock pot with onion.  Mix garlic salt, Worcestershire sauce, bouillon and ketchup; pour over meat.  Cover and cook on low 6 to 8 hours, or until tender.  When done turn control to high and add wine and mushrooms.  Mix flour with small amount of cold water and add to meat mixture, stirring until blended.  Cook on high 15 minutes until thickened.  Stir in sour cream and turn off heat.  Serve over rice or noodles.

Cheese Stuffed Pull-Aparts (4-3-2018)

Mom's Tips

April 3rd, 2018 by Jim Field

  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1 can (7.5 oz.) Pillsbury refrigerated buttermilk biscuits
  • 10 cubes (3/4″) Cheddar, Monterey Jack or mozzarella cheese
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup pizza sauce, heated (if desired)

Heat oven to 375 degrees.  Spray 8″ round pan with cooking spray.  In small bowl, stir together Parmesan cheese and Italian seasoning.

Separate dough into 10 biscuits; flatten each to a 2″ round.  Place one cheese cube in center of each biscuit round.  Bring dough up around cheese cube; press edge to seal and shape into a ball.  Roll in butter, then in Parmesan cheese mixture.  Place 1/4″ apart in pan.

Bake 15 to 20 minutes or until golden brown.  Cool slightly; serve warm with pizza sauce.

Strawberry Bread (3-27-2018)

Mom's Tips

March 27th, 2018 by Jim Field

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 3 eggs, well beaten
  • 3/4 cup vegetable oil
  • 2 1/2 cups sliced strawberries, drained
  • 1 cup chopped pecans (optional)

Combine ry ingredients.  Add eggs and oil, stirring briefly.  Fold in berries and nuts.  Spoon batter into two 8″ x 4″ buttered loaf pans.  Bake at 350 degrees for about 1 hour.  Freezes well.

Ham Loaf 3-20-2018

Mom's Tips

March 20th, 2018 by Jim Field

  • 1 lb. ground ham or turkey ham
  • 2 lbs. lean ground beef
  • 1 cup graham cracker crumbs
  • 2 eggs, slightly beaten
  • 1/4 cup milk

Mix ham, beef, eggs, crumbs and milk well.  Put in loaf pan and bake 1 1/2 hours at 325 degrees.  During last half hour, put sauce on top and return to oven.  Serves 1.

SAUCE:

  • 1 can tomato soup
  • 1 cup brown sugar
  • 1/4 cup vinegar
  • 1 teaspoon mustard

Mix well.

(Lyne Fabian)