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!

Chicken Casserole (3-5-13)

Mom's Tips

March 5th, 2013 by Jim Field

  • 2 cups cooked chicken, diced
  • 2 cans mushroom soup
  • 2 cups cooked elbow macaroni
  • 2 cups milk

Mix all together, plus 1/2 lb. cheese cut up, 2 onions chopped, dash of paprika.  Placer in refrigerator over night.  Bake the next day at 350 degrees for one hour.

(Mrs. Chris A. Yoder)

Cream Puffs (2-26-13)

Mom's Tips

February 26th, 2013 by Jim Field

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1 cup flour
  • 4 eggs, unbeaten

Preheat oven to 400 degrees.  Combine water with butter and salt in large saucepan.  Heat until butter melts and water boils.  Turn heat low; add flour all at once and beat vigorously with wooden spoon until it leaves the sides of pan in a smooth compact ball.  Remove from heat.  Beat in eggs one at a time until smooth and satiny.  Drop by tablespoonful onto large greased cookie sheet.  Six on a sheet.  (Have a point at top.)  Bake 40 to 50 minutes until high and golden.  Put on wire rack to cool.   Refrigerate until serving time, then fill with cream puff filling and serve.

(Bev Owen)

Loose Meat Hamburgers (2-19-13)

Mom's Tips

February 19th, 2013 by Jim Field

Chop one large onion and brown in heavy skillet in one tablespoon fat.  Add one pound hamburger and brown again.  Add:

  • 1 cup tomato juice
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper

Simmer for 30 minutes or until thick.  Double, triple or quadruple the recipe if you wish.

(Mrs. Charles Dietz)

Chop Chop Salad (2-19-13)

Mom's Tips

February 19th, 2013 by Jim Field

Mix and set aside:

  • 1 package coleslaw
  • 1 package Ramen noodles (broken up, not cooked)
  • green onions, diced

Mix 1/2 cup sugar with 1/2 cup oil and seasoning from noodle package.  Pour over salad and marinate overnight.  May top with toasted slivered almonds.

(Chastity Mueller)

Chocolate Chip Dessert (2-12-13)

Mom's Tips

February 12th, 2013 by Jim Field

Cover one cup chopped dates with one cup boiling water.  Let stand for a few minutes.  Cream:

  • 1 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla

Add the dates and water.  Sift together:

  • 1 3/4 cup flour
  • 1 tablespoon cocoa
  • 1 teaspoon soda

Add to the batter.  Stir in 1/2 cup chocolate chips.  Spread in 9″ x 12″ greased pan. Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts.  Bake for 40 minutes at 350 degrees.

(Mrs. Elda Vogt)

Red & White Cranberry Salad (2-12-13)

Mom's Tips

February 12th, 2013 by Jim Field

  • 1 package red Jell-O
  • 1/2 cup sugar
  • 1 cup ground cranberries
  • 1 cup hot water
  • 1 cup cold water

Dissolve sugar and Jell-O in hot water; then ad cold water.  When this mixture starts to cool, add cranberries.  Pour in 7″ x 12″ cake pan.

  • 1 package lemon Jell-O
  • 1 small package cream cheese or 1/2 cup cottage cheese
  • 1 cup hot water

Dissolve Jell-O in hot water.  Let cool; add cheese and 1/2 cup drained crushed pineapple.  Add 1/2 cup cold water or less to make one pint Jell-O.  Salt to taste.  When mixture begins to thicken, fold in one cup whipped cream and pour over hardened red mixture.

(Mrs. Eugene Eick)

Hot Wing Dip (2-5-13)

Mom's Tips

February 5th, 2013 by Jim Field

  • 3 cups cooked chicken (chopped)
  • 1 cup blue cheese salad dressing
  • 1/2 cup Buffalo wing sauce
  • 2 – 8 oz. packages cream cheese
  • 1/2 small red onion (minced)

Put all ingredients in a slow cooker.  Cook on low, stirring occasionally until blended together.  Serve with tortilla chips, bread or pita chips.

(Heather Torpy)

 

Smoky Pork, Bacon & White Bean Chili (1-29-13)

Mom's Tips

January 29th, 2013 by Jim Field

  • 1 1/2 pounds pork loin roast or shoulder, in 3/4 inch cubes
  • 8 oz. thick cut bacon (5-6 slices), cut into 1/4 inch strips
  • 1 large onion, cut in 1/2 inch cubes
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 – 14.5 oz. cans diced fire-roasted tomatoes
  • 1 1/2 cups water
  • 2 – 15 oz. cans cannellini or other white beans, drained

Optional:

  • 1/2 cup sour cream
  • 2 scallions, thinly sliced

I a large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8-10 minutes.  Use a slotted spoon to transfer bacon to a paper towel-lined plate, set aside.

Add onion to bacon fat and cook, stirring occasionally for 2 minutes.  Increase heat to medium-high, add pork and cook, stirring occasionally, until onions are crisp-tender, 6-8 minutes.  Stir in chili powder and paprika.  Stir in tomatoes (with their juices) and water.  Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35-45 minutes.

Stir in beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about ten minutes.  Add salt to taste.  Serve chili garnished with remaining bacon, sour cream and scallions, if using.

Yield:  serves 6.

Cordon Bleu Casserole (1-22-13)

Mom's Tips

January 22nd, 2013 by Jim Field

  • 4 cups cubed cooked turkey (or chicken)
  • 3 cups cubed fully cooked ham
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg

Topping:

  • 1 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon dill weed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped walnuts (optional)

In a large bowl, combine turkey, ham and cheese; set aside.  In a saucepan, saute onion in butter until tender.  Add flour; stir to form a paste.  Gradually add cream, stirring constantly.  Bring to a boil; boil one minute or until thick.  Add dill, mustard and nutmeg; mix well.  Remove from heat and pour over meat mixture.  Spoon into a greased 13″ x 9″ x 2″ baking dish.  Toss bread crumbs, butter and dill; stir in cheese and walnuts.  Sprinkle over the casserole.  Bake uncovered, at 350 degrees or until heated through.  YIELD:  8-10 servings.

Joyce Paul (Moose Jaw, Saskatchewan)

A Death by Dairy Products (1-15-13)

Mom's Tips

January 15th, 2013 by Jim Field

  • 6 to 10 large baking potatoes
  • 1 to 2 cups shredded mozzarella cheese, divided
  • salt & pepper
  • 1 cup butter, melted
  • 1/2 pint heavy cream
  • 1 cup grated Parmesan cheese

Bake the potatoes in a 350 degree oven until done (about an hour).  Leave oven on.  Cut in half and scoop out the flesh into a bowl; discard skins.  Gently mix potatoes with half the mozzarella, salt and pepper and cream.  Transfer to a large shallow baking dish, top with Parmesan and remaining mozzarella.  Bake for about an hour, or until the top is very brown and there is a nice crusty edge all around the pan.