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!

Farmer’s Favorite Potatoes (6-21-2016)

Mom's Tips

June 21st, 2016 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 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.

Quick Lasagne (6-14-2016)

Mom's Tips

June 14th, 2016 by Jim Field

  • 1 1/2 lbs. ground beef
  • 12 lasagne noodles, uncooked
  • 4 cups grated mozzarella cheese
  • 1 medium onion, chopped
  • 32 oz. jar spaghetti sauce
  • oregano, to taste
  • garlic salt, to taste
  • salt, to taste
  • pepper, to taste

Brown meat and onion; drain.  Mix together meat, sauce and spices.  Grease 9″ x 13″ pan.  Spread 1/4 cup sauce in bottom of pan.  Layer 6 noodles, then 1/2 of meat/sauce mixture, then spread on 2 cups of cheese.  Repeat layers – noodles, sauce, cheese.  Top with Parmesan cheese.  Let stand at least 4 hours or overnight in refrigerator.  Bake at 350 degrees for 40 minutes or until done.

(Diane Funk)

Grape Salad (6-7-2016)

Mom's Tips

June 7th, 2016 by Jim Field

  • Red & green seedless grapes (rinsed & dried)

Beat together until fluffy:

  • 8 oz. cream cheese (I use whipped)
  • 8 oz. sour cream
  • 1/2 cup sugar (I use 1/4 cup)
  • 1 tablespoon vanilla

Add to grapes and place in dish.  Top with:

  • 1 cup brown sugar (I use 1/2 cup)
  • chopped pecans (optional)

Do not stir.  Chill 2 hours before serving.

(Sandi Ryan)

Very Best Chicken Casserole (5-31-2016)

Mom's Tips

May 31st, 2016 by Jim Field

  • 3 cups cooked rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1 cup salad dressing
  • 4 hard-cooked eggs, chopped
  • 2 tablespoons lemon juice
  • 1 cup carrots, shredded
  • 1 cup finely chopped celery
  • 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs.  Bake at 350 degrees for 45 minutes.

Very Best Chicken Casserole (5-17-2016)

Mom's Tips

May 17th, 2016 by Jim Field

  •  cups cooked rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1 cup salad dressing
  • 4 hard-cooked eggs, chopped
  • 2 tablespoons lemon juice
  • 1 cup carrots, shredded
  • 1 cup finely chopped celery
  • 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs  Bake at 350 degrees for 45 minutes.

(Kelly Eick)

Amy’s Hot Sandwiches 5-10-2016

Mom's Tips

May 10th, 2016 by Jim Field

  • 3/4 lb. shaved roast beef
  • 3/4 lb. shaved Virginia baked ham
  • 3/4 lb. fresh Swiss cheese
  • French bread

Cut loaf of French bread in half to use it for a sandwich.  Butter both sides lightly.  Apply meats and cheese.  Can also add mushrooms.  Put top of sandwich back on, set aside.  Melt one stick margarine.  Add:

  • 1 teaspoon poppy seed
  • 1 tablespoon minced onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dried mustard

Stir.  Put sandwich on large piece of aluminum foil.  Pour the melted mixture over top of entire sandwich, not just the meat.  Wrap sandwich up in foil.  Bake for 30 minutes at 350 degrees.  Cut up to serve.

(Chastity Mueller)

Rhubarb Cobbler 5-3-2016

Mom's Tips

May 3rd, 2016 by Jim Field

Topping:

  • 1/2 cup margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup oatmeal
  • 3/4 teaspoon cinnamon

Filling:

  • 4 cups diced rhubarb
  • 1 egg
  • 1 cup sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons cinnamon

Mix rhubarb, sugar and egg.  Add flour and cinnamon.  Pour in buttered pan.  Mix margarine, sugar and egg together; add vanilla extract, 1 cup flour, 1 cup oatmeal and cinnamon.

*Note:  can use apples, peaches or cherries for filling, in place of rhubarb.  Mix other fruits, as for pie.

(Mardell Keigan)

Three-Herb Chicken & Mushrooms (4-26-2016)

Mom's Tips

April 26th, 2016 by Jim Field

  • 8 chicken thighs, skin on
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons snipped fresh rosemary
  • 2 tablespoons snipped fresh thyme
  • 1 tablespoon extra virgin olive oil
  • 8 oz. mushrooms, quartered or halved
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon snipped fresh Italian parsley
  1.  Preheat oven to 400 degrees.  Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary and 1 tablespoon of the thyme.  In a large cast iron or other oven-going skillet, heat olive oil over medium heat.  Add chicken, skin sides down; cook 5 to 7 minutes until browned on one side.  Turn chicken pieces over and place skillet in the oven.  Bake 15 to 20 minutes or until done (170 degrees).
  2. Remove chicken from skillet; set aside and cover to keep warm.  In the same skillet, cook and stir mushrooms over medium-high heat for 4 minutes.  Add flour to skillet, stirring to coat.  Stir in chicken broth, wine and mustard.  Cook and stir until thickened and bubbly; cook and stir one minute more.  Remove skillet from heat.  Add remaining rosemary, thyme and the parsley.  Serve mushrooms and sauce over chicken.  Makes 4 servings.

Salisbury Steak (4-19-2016)

Mom's Tips

April 19th, 2016 by Jim Field

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

Combine ground beef, bread crumbs, egg, salt, pepper, onion and celery; shape into oval patties, about 1″ thick.  Using a smallamount of butter, brown on both sides in skillet.  Combine soup and water; pour around meat.  Cook in covered skillet for 25 minutes in slow oven.  (may use crock pot on low)

(Maxine Brase)

Apple Crunch (4-12-2016)

Mom's Tips

April 12th, 2016 by Jim Field

  • 8 large or more apples, sliced
  • 1/2 cup sugar

Topping:

  • 1 cup flour
  • 1 cup oatmeal
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup butter
  • 5 crushed graham crackers

Place sliced apples in buttered 9″ x 13″ glass dish.  Sprinkle 1/2 cup sugar over apples.  Mix topping ingredients by cutting together like pie dough; will be crumbly.  Spread over sliced apples.  Bake at 325 degrees for one hour or until done.  Serve with ice cream.

(Mildred Bergmann)