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!

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)

Crock Pot Potatoes (4-5-2016)

Mom's Tips

April 5th, 2016 by Jim Field

  • 2 lbs. frozen hashbrowns
  • 1 can Cheddar cheese soup
  • 1 (12 oz.) can evaporated milk
  • 1 (12 oz.) can milk
  • salt and pepper
  • 1 can onion rings, optional

Partially thaw hash browns.  Put everything in crock pot, but onion rings.  Cook 4 to 5 hours on high.  Add onion rings last hour.

(Carol Luhring)

Key Lime Pie (3-29-2016)

Mom's Tips

March 29th, 2016 by Jim Field

For Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted and cooled
  • 3 tablespoons sugar

Combine graham cracker crumbs, butter and sugar; mix well.  Press into 9″ pie plate.  Bake in 375 degree oven for 12 minutes, until lightly browned.  Remove from oven; let cool.  Reduce oven temperature to 325 degrees.

For Filling:

  • 14 oz. can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • graham cracker crust

In bowl, whisk together condensed milk, egg yolks, lime juice and zest.  Pour into prepared cooled crust.  Bake in 325 degree oven for 17 to 20 minutes, just until center is set.  Let cool completely.

(Marcia Groenenboom, Des Miones)

Frozen Fruit Salad (3-22-2016)

Mom's Tips

March 22nd, 2016 by Jim Field

  • 1 can cherry pie filling
  • 20 oz. can crushed pineapple (drain well)
  • 1/4 cup lemon juice
  • 8 oz. container whipped topping
  • 1/2 cup crushed pecans

Mix well and put in cup cake liners – freeze.  Take out a few minutes before serving – this will soften fast.  Can also be placed on graham cracker crust and made into a simple pie.

(I did not put pecans in mixture as some don’t like nuts, so placed a half on top.  Also, added a couple of bananas.

Serves 24

Crustless Spinach & Mushroom Quiche (3-15-2016)

Mom's Tips

March 15th, 2016 by Jim Field

  • Disposable slow cooker liner
  • Non-stick cooking spray
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 2 cups coarsely chopped fresh potobello mushrooms
  • 1/2 cup chopped orange sweet pepper (1 small)
  • 1 tablespoon olive oil
  • 3/4 cup shredded Swiss cheese
  • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
  • 2 cups low fat milk
  • 1 tablespoon snipped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low fat packaged biscuit mix
  • salsa (optional)
  1. Line a 3.5 or 4 quart slow cooker with a disposable slow cooker liner.  Coat liner with cooking spray.  Press spinach with paper towels to remove liquid.
  2. In skillet cook mushrooms and sweet pepper in hot oil until tender, stirring occasionally.  Stir in spinach and cheese.
  3. In a medium bowl combine egg product,  milk, chives, salt and pepper.  Stir into mixture in skillet.  Gently fold in biscuit mix; pour into prepared cooker.
  4. Cover; cook on low heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in center comes out clean, rotating crockery liner 180 degrees halfway through cooking if possible.  Turn off cooker.  If possible, remove crockery liner.  Cool, uncovered, for 15 minutes.  Carefully lift disposable liner from cooker.  Transfer quiche to a cutting board; cut into slices.  If deired, serve with salsa.

 

Lemonade Pie (3-8-2016)

Mom's Tips

March 8th, 2016 by Jim Field

  • 1 (12 oz) can evaporated milk
  • 2 (3.4 oz) packages lemon instant pudding mix
  • 1 tablespoon lemon zest
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1 (12 oz) can frozen lemonade concentrate, thawed
  • 1 (9 inch) ready made graham cracker pie crust
  • Thawed frozen whipped topping
  • Garnish:  crushed lemon drop candies
  1.  Whisk together evaporated milk and next two ingredients in a bowl two minutes or until mixture is thickened.
  2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended.  Pour into crust.  Cover and chill 8 hours or until firm.  Dollop each slice with whipped topping.  Garnish, if desired.

Curried Shrimp and Corn Chowder (3-1-2016)

Mom's Tips

March 1st, 2016 by Jim Field

  • 1 medium size sweet onion, diced
  • 2 tablespooons olive oilo
  • 2 garlic cloves, chopped
  • 2 large Yukon gold potatoes (14 oz) , peeled and diced
  • 1 large sweet potato (1 lb), peeled and diced
  • 2 cups fresh corn kernels (about 5 ears)
  • 1 (14 oz) can chicken broth
  • 1 (13.5 oz) can unsweetened lite coconut milk
  • 2 teaspoons curry powder
  • 1 teapsoon salt
  • 1/4 teaspoon pepper
  • 1 lb. peeled, large raw shrimp (26-30 count)
  • toppings:  toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Saute onion in hot oil in a Dutch oven over medium heat five minutes or until tender; add garlic and saute one minute.  Add Yukon gold potatoes and next seven ingredients; bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, 25 minutes or until potatoes are tender.  Stir in shrimp; cook four to five minutes or just until shrimp turn pink.  Season with salt and pepper to taste.  Serve with desired toppings.

(Patricia Gleason of Lynchburg, VA)