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!

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)

Dip ‘N Bake Chicken (11-17-2015)

Mom's Tips

November 17th, 2015 by Jim Field

  • 1 (2 1/2 to 3 lb.) broiler-fryer, cut up
  • 1 1/2 cups ground oat flour (see below)
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon paprika or sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup milk
  • 1 egg
  • 1/4 cup margarine or butter, melted

Coat chicken with combined dry ingredients; dip into combined milk and egg.  Coat again with dry ingredients.  Place in foil-lined, large shallow baking pan.  Drizzle butter over chicken.  bake in preheated hot oven (400 degrees) for 45-50 minutes or until tender and golden brown.  makes 4 servings.

Ground oat flour:  Place 1 to 1 1/2 cups Quaker oats (quick or old-fashioned, uncooked) in blender or food processor.  Blend or process for about 60 seconds.  Makes about one cup ground oat flour.

Dip ‘N Bake Pork Chops:  Same recipe as chicken except use marjoram or thyme leaves, crushed rather than paprika or sage.  Use six pork chops.  Makes six servings.

(Julie Benton Sporrer)

Bingo Bars (11-10-2015)

Mom's Tips

November 10th, 2015 by Jim Field

  • 3 eggs
  • 2 cups sugar
  • 1 cup salad oil
  • 4 oz. jar baby food applesauce
  • 4 oz. jar baby food carrots
  • 2 cups flour
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 cup pecans

Cream Cheese Frosting:

  • 3 oz. package cream cheese (room temp.)
  • 1 stick oleo (room temp.)
  • 2 teaspoons vanilla
  • 2 cups powdered sugar

Mix in order given.  Pour into a 10″ x 15″ pan.  Bake in a 350 degree oven for 30 to 40 minutes.  Cool, then frost with cream cheese frosting.

Frosting:  Cream the cream cheese and oleo, then add powdered sugar and vanilla.  Beat until smooth.

(Sharon Smith)

Peaches ‘n Cream Bars (11-3-2015)

Mom's Tips

November 3rd, 2015 by Jim Field

  • 1 (8 oz.) tube refrigerated crescent rolls
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 (21 oz.) can peach pie filling
  • 1/2 cup flour
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon almond extract
  • 1/4 cup packed brown sugar
  • 1/2 cup sliced almonds

Unroll crescent dough into long rectangle.  Press into bottom and up sides of a greased 13″ x 9″ x 2″ pan.  Seal perforations.  Bake at 375 degrees for 5 minutes.  Cool completely.  In mixing bowl, beat cream cheese, sugar and extract until smooth.  Spread over crust.  Spoon pie filling over cream cheese layer.  In bowl, combine flour and brown sugar.  Cut in butter or margarine until the mixture resembles coarse crumbs.  Stir in nuts.  Sprinkle over peach filling.  Bake at 375 degrees for 25 to 28 minutes, until edges are golden brown.  Cool for one hour.  Store in refrigerator.  Makes 2 dozen.  Very good, like peach pie!

Pumpkin Bars (10-27-2015)

Mom's Tips

October 27th, 2015 by Jim Field

  • 2 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • 1 cup oil
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon cinnamon
  • 1 cup nuts, chopped

Mix first four ingredients.  Add final ingredients.  Pour into two greased 9″ x 13″ pans.  Bake 25 minutes at 350 degrees.  Cool; frost with cream cheese frosting.

(Stephanie Garner)

Lemon Bread (10-20-2015)

Mom's Tips

October 20th, 2015 by Jim Field

  • 1/2 cup oil
  • 1 cup sugar
  • Rind of 1 lemon
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 1/2 cup nuts
  • 1 1/2 cup flour
  • 1/2 teaspoon salt


  • 1/2 cup powdered sugar
  • enough lemon juice to make thin paste

Mix oil, sugar, lemon rind and milk; add beaten eggs.  Stir in flour, baking powder and salt.  Add nuts.  Bake in 350 degree oven for 30 to 40 minutes.  Use a 5 x 7 inch loaf pan (or two 3 1/2 x 5 inch loaf pans).  While still warm, drizzle with frosting.  Let run down sides of pan.  Remove from pan when cool.

Spaghetti Meat Sauce (10-13-2015)

Mom's Tips

October 13th, 2015 by Jim Field

  • 1 cup chopped onion
  • 1/3 cup finely chopped carrot
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1/2 pound mild Italian bulk sausage
  • 2 cans (16 oz. each) Italian plum tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried basil leaves, crushed
  • 1 teaspoon salt
  • 1 medium bay leaf
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup dry red wine or beer
  • hot cooked spaghetti
  • grated Parmesan cheese

In a 10 inch skillet over medium-high heat, saute onion and carrot in oil for 3 minutes or until onion is transparent.  Transfer to a slow cooker.

Place beef and sausage in skillet and stir with a spoon to break up pieces.  Cook over high heat just until beef loses its pink color.  Drain off fat and place meat in slow cooker.

To slow cooker, add tomatoes, tomato paste, sugar, basil, salt, bay leaf, garlic powder, pepper and wine or beer (do not stir).  Cover and cook at low heat for 8 to 10 hours or at high heat for 4 hours or until vegetables are tender.  If mixture is boiling hard on high heat and needs stirring, resume timing when mixture returns to a boil.

Serve over spaghetti and sprinkle with cheese.

Makes 12 (1/2 cup) servings

Sweet Tropical Loaves (10-6-15)

Mom's Tips

October 6th, 2015 by Jim Field

  • 1 package (18 1/4 oz.) yellow cake mix
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1 cup evaporated milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup flaked cocnut


  • 1 1/2 cups confectioners sugar
  • 2 tablespoons milk
  • 1 to 2 drops coconut extract, optional
  • 2 tablespoons flaked coconut, toasted

In a mixing bowl, combine the first five ingredients.  Beat on low speed just until moistened.  Beat on high for 2 minutes.  Stir in coconut.  Pour into two greased 8″ x 4″ x 2″ loaf pans.  Bake at 325 degrees for 44-50 minutes or until a toothpick inserted neat the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  For glaze, in a mixing bowl, combine sugar and milk until smooth.  Add extract if desired.  Drizzle over loaves; sprinkle with coconut.  YIELD:  2 loaves.

Sausage Brunch Braid (9-29-2015)

Mom's Tips

September 29th, 2015 by Jim Field

  • 12 oz. bulk pork sausage
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 package (3 oz.) cream cheese, cubed
  • 2 tablespoons chopped green onion tops
  • 2 tablespoons minced fresh parsley
  • 1 tube (8 oz.) refrigerated crescent rolls
  • 1 egg, lightly beaten

In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain.  Add cream cheese, green onion and parsley.  Cook and stir over low heat until cheese is melted; set aside.

Unroll crescent dough on a greased baking sheet; press perforations together.  Roll into a 12″ x 10″ rectangle.  Spoon sausage mixture to within three inches of long sies and one inch of ends.  On each long side, cut 3/4″ wide strips three inches into center.  Starting at an angle, forming a braid.

Brush dough with egg.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Store leftovers in the refrigerator.

YIELD:  8-10 servings.