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!

Slimmed-Down Seafood Combo Platter (2-2-2016)

Mom's Tips

February 2nd, 2016 by Jim Field

  • 1 lb. small potatoes, halved
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon unsalted butter
  • 4 cod fillets (4 oz. each)
  • 12 extra large shrimp, peeled and deveined
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 large egg
  • 1 large egg white
  • 6 tablespoons seasoned dry bread crumbs
  • 3 tablespoons cornmeal
  • 2/3 cup canola oil
  • tartar sauce
  1.  Preheat the oven to 200 degrees.  In a large saucepan, cover the potatoes with 2 inches of water.  Add the Old Bay; boil over medium-high heat until tender, about 15 minutes.  Drain; toss with the butter.
  2. Meanwhile, season the cod and shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.  On a large plate, mix the flour, garlic powder and cayenne.  In a medium bowl, whisk the egg and egg white.  On another large plate, mix the bread crumbs and cornmeal.
  3. Working with one fillet at a time, dredge the cod in the flour mixture; shake off excess.  Coat with the egg mixture; shake off excess.  Transfer to the bread crumb mixture; press to adhere.  Place on a baking sheet.  Repeat with the shrimp.
  4. In a large non-stick skillet, heat the oil over medium-high.  Cook the cod until opaque in center, 3 to 5 minutes per side.  Transfer to a rack set in a baking sheet; place in the oven.  Cook the shrimp in the skillet until golden, 1 to 1 1/2 minutes per side.  Serve with the cod, potatoes and tartar sauce.

Cheeseburger and Fries (1-26-2016)

Mom's Tips

January 26th, 2016 by Jim Field

  • 2 lbs. ground beef
  • 1 onion, chopped
  • 2 cans golden mushroom soup
  • 1 bag frozen french fries
  • 1 cup cheddar cheese, grated

Brown ground beef and onion; drain.  Add soup and put in 9″ x 13″ pan.  Put fries on top.  Bake at 350 degrees for 30 minutes.  Sprinkle on cheese and bake 10 to 15 minutes more.

(Donna Melson)

Pumpkin Dessert (1-19-2016)

Mom's Tips

January 19th, 2016 by Jim Field

  • 3 eggs, beaten
  • 1 (1 lb) can pumpkin
  • 1 cup sugar
  • 1 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 yellow or white cake mix
  • 1 1/2 sticks oleo

Pour 9″ x 13″ greased cake pan, all ingredients combined, except cake mix and butter.  Sprinkle dry cake mix on top of pumpkin mixture.  Dot 1 1/2 sticks of oleo on top of dry cake mix.  Bake one hour at 350 degrees.  Serve with Cool Whip.  VARIATION:  May sprinkle chopped pecans on top.

(Kate Larsen Krause)

Gluten-Free Rice Pizza (1-12-16)

Mom's Tips

January 12th, 2016 by Jim Field

  • 3 cups cooked rice
  • 2 eggs, beaten; add to rice

Mix in 2 ounces shredded mozzarella cheese.  1/4 teaspoon garlic salt, 1/2 teaspoon salt and dash of pepper.  Spread in greased 9 x 13 inch pan.  Bake at 425 degrees for 10 minutes.  Remove from oven and top with one jar pasta sauce or pizza sauce and one pound browned hamburger.  Put 2 ounces shredded mozzarella cheese on top.  Bake at 425 degrees for 10 minutes.

(Shirley Rieckenberg)

Hamburger Soup (1-5-2016)

Mom's Tips

January 5th, 2016 by Jim Field

  • 1 lb. hamburger
  • 1 small onion, finely diced
  • 1/2 cup uncooked narrow noodles
  • 5 to 6 cups water
  • 2 beef bouillon cubes
  • 1 cup finely diced carrots
  • 1 cup finely diced potatoes
  • 1 can condensed cream of mushroom soup
  • 1 to 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce

Brown hamburger with onion; drain off fat.  Add noodles, water. bouillon cubes, carrots, potatoes and mushroom soup.  Bring to a boil; cover and simmer for 30 to 40 minutes.  Add salt, pepper and Worcestershire sauce and simmer 5 to 10 minutes more.  Makes 6 to 8 servings.

(Diane Dea)

Coconut-Chicken Curry Stew (12-22-2015)

Mom's Tips

December 22nd, 2015 by Jim Field

  • Non-stick cooking spray
  • 8 oz. skinless, boneless chicken thighs, cut into1″ pieces
  • 3 cups chopped carrots (6 medium)
  • 2 cups coarsely chopped onions
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 (14.5 oz.) can reduced sodium chicken broth
  • 1 cup unsweetened light coconut milk
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 cup snipped fresh cilantro
  • 1 tablespoon lemon juice
  1.  Coat a medium non-stick skillet with cooking spray.  Heat over medium-high heat; add chicken.  Cook and stir about 3 minutes or until lightly browned.  Drain off fat.
  2.  In a 3 1/2 or 4 quart slow cooker layer carrots, chicken, onions, garlic and ginger.
  3.  In a medium bowl whisk together broth, coconut milk, curry powder and salt.  Pour over the mixture in cooker.
  4.  Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.  To serve, stir in cilantro and lemon juice.

Cherry Mash Candy (15-15-2015)

Mom's Tips

December 15th, 2015 by Jim Field

  • 2 cups sugar
  • 1 can sweetened condensed milk
  • 12 large marshmallows
  • 12 oz. package cherry chips
  • 1 teaspoon vanilla
  • 12 oz. package milk chocolate chips
  • 3/4 cup salted peanuts, chopped

Combine sugar, sweetened condensed milk and marshmallows and cook to soft ball stage.  Remove from heat and add cherry chips and vanilla.  Beat with spoon until chips are melted.  Spread in buttered 9″ x 13″ pan.  Over hot water melt chocolate chips.  Stir in peanut butter and peanuts.  Spread this mixture over pink layer.  Cut into small pieces as this is very rich.

(Diane Dea)

Hamburger Soup (12-8-2015)

Mom's Tips

December 8th, 2015 by Jim Field

  • 1 pound hamburger
  • 1 small onion, finely diced
  • 1/2 cup uncooked narrow noodles
  • 5 to 6 cups water
  • 2 beef bouillon cubes
  • 1 cup finely diced carrots
  • 1 cup finely diced potatoes
  • 1 can condensed cream of mushroom soup
  • 1 to 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce

Brown hamburger with onion; drain off fat.  Add noodles, water, bouillon cubes, carrots, potatoes and mushroom soup.  Bring to a boil; cover and simmer 30 to 40 minutes.  Add salt, pepper and Worcestershire sauce and simmer 5 to 10 minutes more.  Makes 6 to 8 servings.

(Diane Dea)

5-Hour Oven Stew (12-1-2015)

Mom's Tips

December 1st, 2015 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 boullion
  • 1 small onion, cut in chunks
  • 2 medium potatoes (or more)
  • 1 cup carrots, cut in chunks
  • 1 stalk celery, cut in chunks

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

(Judy Denham)

Make Ahead Potatoes (11-24-2015)

Mom's Tips

November 24th, 2015 by Jim Field

  • 10 to 12 large white potatoes, peeled
  • 8 oz. package cream cheese, softened
  • 8 oz. carton sour cream
  • 1 teaspoon onion flakes
  • Salt to taste
  • 1/4 cup butter
  • Paprika

Boil potatoes in salt water until done.  Drain and mash.  Whip cream cheese and sour cream until fluffy (add milk if necessary).  Spread into buttered 9″ x 12″ baking dish (or 2 smaller dishes), cover and refrigerate or freeze until needed.

When ready to use, drizzle melted butter over top and sprinkle with paprika.  Bake at 350 degrees for one hour (40 minutes covered and 20 minutes uncovered to give nice golden brown top).

(Delores Swope)