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!

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)

 

Apple Bread (10-14-14)

Mom's Tips

October 14th, 2014 by Jim Field

  • 1 cup sugar
  • 2 eggs
  • 4 1/2 teaspoons evaporated milk
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped unpeeled apple
  • sugar and cinnamon (optional)

1.  Preheat oven to 350 degrees.  Grease a 9″ x 5″ loaf pan.

2.  Combine sugar, eggs, milk and oil; beat until well combined.  Add flour, soda and salt; mix well.  Stir in chopped apple.  Pour into prepared pan.  Sprinkle sugar and cinnamon on top, if desired.  Bake for about one hour.

Serves 12.

(Suzanne Beane, Waterville, Maine)

 

Creamy Baked Chicken Breasts (10-14-14)

Mom's Tips

October 14th, 2014 by Jim Field

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 1 can cream of chicken soup
  • 1/2 cup water
  • 2 cups seasoned stuffing mix
  • 1/3 cup margarine, melted

Arrange chicken in 9″ x 9″ pan.  Top each with a cheese slice.  Mix soup and water; spoon over chicken.  Sprinkle stuffing over chicken.  Drizzle with margarine.  Bake uncovered for one hour at 350 degrees.

(Mary Lu Meyer)

Chunky Hamburger Soup (10-7-14)

Mom's Tips

October 7th, 2014 by Jim Field

  • 2 lbs. hamburger
  • 2 onions (chopped)
  • 1 garlic clove (minced, optional)
  • 1 large can tomatoes
  • Leafy tops from 2 bunches celery
  • 1 bay leaf
  • 1 1/2 teaspoon parsley flakes or more
  • Pinch of thyme
  • 1 teaspoon salt
  • 8 cups water
  • 6 beef bouillon cubes
  • 3 cups uncooked noodles or macaroni

Brown meat in a large kettle.  When it loses its red color, add onions and garlic.  Cook until onions begin to stiffen.  Drain excess fat from meat.  Add tomato, celery tops, bay leaf, parsley flakes, thyme, salt, water, bouillon cubes and noodles.  Cook just 45 minutes, do not overcook.  Remove bay leaf.  Serve in bowls and sprinkle Parmesan cheese on top.

 

Vegetable Meat Loaf (9-30-14)

Mom's Tips

September 30th, 2014 by Jim Field

  • 1 1/2 lbs. lean ground beef
  • 1/2 lb. ground turkey
  • 1 shredded parsnip (size of a quarter in diameter)
  • 1 shredded carrot (size of a nickel in diameter)
  • 1 stalk celery, chopped fine
  • 1/2 small onion, chopped
  • 1 tablespoon parsley flakes
  • 1 cup ketchup
  • 1 cup quick oatmeal, uncooked
  • 1/2 (8 oz.) carton Egg Beaters

Mix ground beef and turkey well.  Add the rest of the ingredients; mix well.  Spray meat loaf pan with cooking spray.  Place mixture in pan; pres in from sides so the fats can drain away from the meat.  Bake 1 1/2 hours at 375 degrees.  For diabetics and people who need low fats and no salt.

(Bernard Lauritsen)

 

Zucchini Bars (9-23-14)

Mom's Tips

September 23rd, 2014 by Jim Field

  • 2 cups sugar
  • 1 cup salad oil
  • 2 eggs
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3 cups grated zucchini
  • 1/2 cup nuts
  • 1 cup chocolate chips.

Beat sugar, salad oil and eggs together, by hand.  Add the dry ingredients to the beaten mixture, then add zucchini, nuts and chips.  Place in a jelly roll pan.  Bake at 350 degrees for 30 minutes.  Frost with cream cheese frosting.

 

German Sweet Chocolate Pie (9-16-14)

Mom's Tips

September 16th, 2014 by Jim Field

  • 1 (4 oz.) package Baker’s German sweet chocolate
  • 1/4 cup butter
  • 1 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 2/3 cup evaporated milk (13 oz.)
  • 3 tablespoons cornstarch
  • 2 eggs
  • 1 unbaked 9 inch pie shell (highly fluted)
  • 1/2 cup pecans or walnuts (chopped)

Melt the chocolate with butter over a low heat, stirring until blended.  Remove from heat; gradually blend in the milk.  Mix sugar, cornstarch and salt thoroughly.  Beat in eggs and vanilla.  Gradually blend in the chocolate mixture, pour into pie shell.  Combine coconut and nuts.  Sprinkle over the filling and bake at 375 degrees for 45 to 50 minutes or until puffed and browned.  (Filling will be soft but will set while cooling.)  Cool at least 4 hours before cutting.  NOTE:  If the top browns too quickly, cover loosely with foil the last 15 minutes of baking.

(Cindy Sudmann)

 

Spaghetti Sauce for freezing (9-9-14)

Mom's Tips

September 9th, 2014 by Jim Field

  • 20 cups raw tomatoes, quartered
  • 4 stalks celery, coarsely chopped
  • 3 1/2 cups onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 cup water
  • 1 1/2 cup sugar
  • 1 to 2 tablespoons oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 3 tablespoons salt

Simmer all together in a 5 quart or larger pot for 2 hours.  Remove from heat, stir in 48 ounces of tomato paste (4 – 12 oz. cans); lay 6 bay leaves on top of mixture.  Cool and refrigerate overnight, covered.  Remove bay leaves, run mixture through food mill or blender.  Freeze.  Makes 14 pints.

To use:  thaw sauce while browning hamburger and cooking spaghetti noodles.  Combine meat with sauce and add 4 ounce can of drained mushrooms, if desired.  Pour over cooked, drained noodles.  Can be used for lasagna sauce or pizza sauce.

(Evelyn Nelson)

 

Working Man’s Roast (9-2-14)

Mom's Tips

September 2nd, 2014 by Jim Field

  • 1 (3 lb.) rump roast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 1 can cream of mushroom soup

Put foil in a cake pan and place roast in pan.  Mix together garlic powder, seasoned salt, salt, pepper, onion soup mix, Worcestershire sauce and soup.  Pour over roast.  Seal foil and bake at 200 degrees from 7:00 am to 5:00 pm or for 10 hours.

(Ken Christiansen)

 

Perfect Scalloped Corn (8-26-14)

Mom's Tips

August 26th, 2014 by Jim Field

  • 1 (No. 2) can cream style corn
  • 1 cup milk
  • 1 well-beaten egg
  • 3/4 teaspoon salt
  • pepper
  • 1 cup cracker crumbs
  • 1/4 cup minced onion
  • 3 tablespoons chopped pimiento
  • 2 tablespoons butter or margarine
  • 1/2 cup cracker crumbs

Heat corn and milk.  Gradually stir into egg.  Add seasonings, 1 cup crumbs, onion and pimiento.  Mix well.  Pour into greased casserole or oblong dish.  Melt butter and pour over 1/2 cup crumbs.  Sprinkle corn with buttered crumbs.  Bake at 350 degrees for 20 to 30 minutes.  Serves 6.

(Beryl Claussen)