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!

Apple Pie Salad (9-18-12)

Mom's Tips

September 18th, 2012 by Jim Field

  • 1/2 cup butter or margarine
  • 10 cup peeled and sliced fuji apples
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3.4 oz. package instant vanilla pudding mix
  • 1 1/4 cup milk
  • 1 1/2 cup frozen whipped topping, thawed
  • 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnuts over top.

(Linda Isley, Rhodes)

Easy Potato Pancakes (9-11-12)

Mom's Tips

September 11th, 2012 by Jim Field

  • 3 cups frozen shredded hash brown potatoes
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil

Place the hash brown potatoes in a strainer.  Rinse with cold water until thawed.  Drain thoroughly.  Place in a large bowl.  Add the flour, eggs, butter, water and salt and mix well.  Heat the oil in a large skillet over medium heat.  Drop the batter by 1/3 cupfuls into the oil, fry until golden brown on both sides.  Drain on paper towels.  Yield:  4 servings.

Refreshing Lime Salad (9-11-12)

Mom's Tips

September 11th, 2012 by Jim Field

  • 1 small package lime Jell-O
  • 1 small package lemon Jell-O
  • 1 1/2 cups boiling water
  • 1 (8 oz) can crushed pineapple (do not drain)
  • 1 cup cottage cheese
  • 1 can sweetened condensed milk
  • 1/2 cup chopped walnuts

Dissolve Jell-O in boiling water, add crushed pineapple and cool slightly.  Add other ingredients.  Mix well and chill until firm.  (Diane Jordan, Waterloo, WI)

Scalloped Swiss Corn (9-4-12)

Mom's Tips

September 4th, 2012 by Jim Field

  • 1 egg, beaten
  • 8 oz. can cream-style corn
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup (14) saltine crackers, crushed
  • 3 tablespoons milk
  • 1 tablespoon finely chopped onion
  • 2 teaspoons oleo, melted
  • dash of pepper
  • green pepper rings (optional)

In medium mixing bowl combine beaten egg, cream-style corn, shredded Swiss cheese, 1/4 cup cracker crumbs, milk, onion and pepper; mix well.  Turn mix into a 5 1/2 x 5 x 2 inch baking dish.  Toss the rest of the crumbs with oleo and sprinkle over corn mixture.  Bake at 350 degrees for 30 minutes.  Let stand for five minutes before serving.  Garnish with green pepper rings.  Serves two.

(Jeanette Miller)

Makeover Cheddar Biscuits (8-28-12)

Mom's Tips

August 28th, 2012 by Jim Field

*Similar to Red Lobster’s Cheddar Bay Biscuits

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold butter, divided
  • 1/3 cup finely shredded cheddar cheese
  • 1 cup buttermilk
  • 1/2 teaspoon dried parsley flakes

In a large bowl, combine the flours, baking powder, salt 1/4 teaspoon garlic powder and baking soda.  Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese.  Stir in buttermilk just until moistened.

Drop by two tablespoonfuls two inches apart onto baking sheets coated with cooking spray.  Bake at 425 degrees for 10 to 12 minutes or until golden brown.  Melt remaining butter; stir in parsley and remaining garlic powder.  Brush over biscuits.  Serve warm.

Total prep time:  30 minutes     Yield:  15 biscuits

Ham and Cheese Soup (8-21-12)

Mom's Tips

August 21st, 2012 by Jim Field

  • 1 cup potatoes
  • 1 cup celery
  • 1 cup carrots
  • 1/2 cup onions
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Cook in 1/3 cup water for 10 minutes in microwave.

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 can cream style corn
  • 2 cups ham, chopped into pieces
  • 12 oz. cheese, cut in chunks

Melt 3 tablespoons butter with 3 tablespoons flour.  Add 3 cups milk.  Cook until thick.  Add the rest of the ingredients and heat again.

(Maxine Lebeck)

Crock Pot Stew (8-21-12)

Mom's Tips

August 21st, 2012 by Jim Field

  • 1/2 lb. lean stew meat
  • 1 can French onion soup
  • 1 can cream of mushroom soup

Mix all together and place in casserole.  Cover and bake in crock pot 3 to 5 hours.  Serve over rice.

(Ruth Reinert, Avoca)

My Mother’s Corn Relish (8-14-12)

Mom's Tips

August 14th, 2012 by Jim Field

  • 12 to 15 ears of corn, cut off
  • 2 quarts tomatoes, quartered
  • 1 quart cucumbers, chopped
  • 1 quart onions, chopped
  • 1 1/2 pints vinegar

Mix in large bowl with:

  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
  • 1/2 cup salt
  • 2 cups sugar

Pour into kettle to boil and simmer one hour.  Put into cans a seal.  Note:  I use pint jars and seal.  Stir frequently so it doesn’t scorch.  (Maxine Brase)

Apple Pie Salad (7-31-12)

Mom's Tips

July 31st, 2012 by Jim Field

  • 1/2 cup butter or margarine
  • 10 cups peeled and sliced Fuji apples
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3.4 oz package of instant vanilla pudding mix
  • 1 1/4 cups milk
  • 1 1/2 cup frozen whipped topping, thawed
  • 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnut over top.

Chop Chop Salad (7-24-12)

Mom's Tips

July 24th, 2012 by Jim Field

Mix and set aside:

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

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.