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!

Beef Cheese Casserole (4-15-14)

Mom's Tips

April 15th, 2014 by Jim Field

  • 3 cups uncooked egg noodles, cooked and drained
  • 1 1/2 lbs hamburger
  • 1 small onion, chopped (more or less)
  • 3 (8 oz) cans tomato sauce
  • 1 cup cottage cheese (small curd)
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup chopped green pepper (more or less)
  • 1/2 cup chopped green onion (more or less)

Combine hamburger and onion in skillet and brown.  (1 season my hamburger with instant beef bouillon and Lawry’s seasoned salt) Drain off grease.  Add tomato sauce and simmer slowly.  While cooking, combine together the cottage cheese, cream cheese, sour cream, green pepper and green oniomn.  In a greased 9 x 13 inch pan, place cooked noodles; add cheese mixture, then meat mixture.  Grate cheddar cheese on top.  Bake at 350 degrees for 30 minutes.  For glass pan use 325 degree oven.

(Shar Fischer)

Cinnamon Streusel Coffee Cake (4-8-14)

Mom's Tips

April 8th, 2014 by Jim Field

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan.

Cinnamon Streusel layer/topping:

  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups brown sugar
  • 1/2 cup flour
  • 1/2 cup butter

Mix the cinnamon, sugar and flour.  Cut in the butter until fine.  Set aside.


  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 3/4 cup shortening

Mix the dry ingredients then cut in the shortening.

  • 3 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 teaspoons vanilla

Beat the eggs.  Mix the milk, sour cream and vanilla and add to the eggs.  Add the dry ingredients to the egg mixture in parts until just mixed.  Layer half of the batter in the prepared pan, followed by half of the topping then repeat.  Bake in oven 50 to 60 minutes, testing for doneness.

(Bessie Rohwer)



Ham & Egg Breakfast (4-1-14)

Mom's Tips

April 1st, 2014 by Jim Field

Layer in a 9″ x 13″ greased casserole:

  • 6 slices sandwich-style bread
  • 6 slices cooked ham
  • 6 slices American (or Swiss) cheese

Top with 6 more slices of bread.  beat and pour over top:

  • 6 eggs
  • 2 3/4 cup milk
  • 1 1/2 teaspoon dry mustard

Cover and refrigerate overnight, Before putting into oven, sprinkle on top with three cups whole corn flakes, crushed.  Drizzle on top with 1/2 stick melted margarine.  Bake at 300 degrees for one hour, uncovered.  YIELD:  6 servings.

(Lana Tanner)



Cheddar Parmesan Potatoes (3-25-14)

Mom's Tips

March 25th, 2014 by Jim Field

  • 5 tablespoons butter or margarine, divided
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 5 cups sliced cooked peeled potatoes (about 5 medium)
  • 1/4 cup dry bread crumbs

In a saucepan, melt 4 tablespoons butter over low heat.  Stir in flour until smooth.  Gradually add milk; cook and stir over medium heat until thickened.  Remove from heat.  Stir in salt and cheeses until melted.  Add potatoes; stir gently to mix.  Place in a greased 2 quart baking dish.  Melt the remaining butter; toss with bread crumbs.  Sprinkle over potatoes.  Bake, uncovered, at 350 degrees for 30-35 minutes.  YIELD:  6-8 servings.

(Nellie Webb, Athens, TN)

Grands! Tuna Melts (3-18-14)

Mom's Tips

March 18th, 2014 by Jim Field

  • 2 (6 oz.) cans water packed tuna, well drained
  • 1/3 cup chopped onion
  • 1/3 cup mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (1 lb, 1.3 oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
  • 4 oz. (1 cup) shredded Cheddar cheese
  • sour cream, if desired
  • chopped tomato, if desired
  • shredded lettuce, if desired

Heat oven to 350 degrees.  Grease cookie sheet.  In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.

Separate dough into 8 biscuits.  Place 4 biscuits on greased cookie sheet.  Press or roll each to form 5 inch round.  Spoon tuna mixture in center of biscuits.  Top each with cheese.  Press or roll remaining 4 biscuits to form 5 inch rounds.  Place over filling.  Press edges to seal.

Bake at 350 degrees for 15 to 20 minutes or until golden brown.  Cut each sandwich in half.  Top each with sour cream, tomato and lettuce.  Makes eight sandwiches.

(Michele Converse Baerns, Knoxville, TN)


Irish Potato Pancakes (3-11-14)

Mom's Tips

March 11th, 2014 by Jim Field

  • 2 slices raw bacon, cut into small pieces
  • 1/4 cup finely chopped green onions
  • 1 cup shredded hash browns
  • 1 cup mashed potatoes
  • 1 cup baking mix
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 egg. lightly beaten

In a non-stick skillet, brown bacon and green onions.  Remove onto paper towel, reserving one teaspoon bacon grease.  In a large bowl, stir together potatoes, baking mix, cheese, bacon and onions.  Stir in milk and egg until moistened.  Heat bacon grease and spoon in four generous 1/4 cups of mixture.  Flatten into round dishes and cook for approximately two minutes on each side until golden brown.


Minty Green Milk Shakes (3-11-14)

Mom's Tips

March 11th, 2014 by Jim Field

  • 2 cups mint chocolate ice cream
  • 1 cup milk
  • whipped topping & mini chocolate chips

Combine ice cream and milk in blender, blend until smooth.  Pour into glasses.  Top with whipped topping; sprinkle with mini chocolate chips.  Makes 2 servings.


Crab Quiche (3-4-14)

Mom's Tips

March 4th, 2014 by Jim Field

Before combining canned crab with other ingredients, first pick through the drained crab with your fingers to remove any pieces of cartilage.

  • 2 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 cans (6 oz. each) crab meat, drained and cartilage removed
  • 1/3 cup chopped green onions
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 unbaked pastry shell (9 inches)

In a bowl, beat eggs; add mayonnaise, flour and milk.  Stir in crab, onions, parsley and cheese.  Spoon into pie shell.  Bake at 350 degrees for one hour.  Yield:  6-8 servings.

(Michele Field, Burtonsville, Maryland)


Chicken Lasagne (2-25-14)

Mom's Tips

February 25th, 2014 by Jim Field

  • 1 whole chicken, cooked and boned
  • 8 oz. lasagne noodles, cooked
  • 1 1/2 cups cream-style cottage cheese
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

1 Recipe Mushroom Sauce:

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 6 oz. can sliced mushrooms
  • 1/2 teaspoon basil

Cook onions and green pepper in a small amount of margarine.  Stir in remaining sauce ingredients plus chopped chicken.  Cook noodles; drain and rinse.  In a greased 9″ x 13″ pan, layer; 1/2 cooked noodles, 1/2 chicken, mushroom sauce, 1/2 cottage cheese, and 1/2 other cheeses.  Repeat.  Bake at 350 degrees for 45 to 60 minutes.  Can be frozen.

(Joyce Gross, Mary Nichols)




Mom's Tips

February 18th, 2014 by Jim Field

  • 1 egg, lightly beaten
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground turkey
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons butter
  • 2 tablespoons water
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon thyme
  • 2 cups seasoned stuffing cubes
  • 2 bacon strips, halved

In a large bowl, combine the egg, oats, salt and pepper.  Crumble turkey over mixture and mix well.  Pat into a 12″ x 9″ rectangle on a piece of heavy-duty foil; set aside.

In a large sauce pan saute onion and celery in butter until tender.  Remove from the heat.  Stir in water, sage and thyme.  Add stuffing; stir until well coated.  Spoon over turkey to within one inch of edges.  Roll up jelly-roll style, starting with a short side and peeling away foil while rolling.

Place loaf, seam side down, in a greased 9″ x 5″ loaf pan.  Place bacon strips over top.  Bake, uncovered, at 325 degrees for 60-70 minutes or until meat is no longer pink and a meat thermometer reads 165 degrees.

Yield:  4 servings