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!

Mock Twix Bars (8-30-2011)

Mom's Tips

August 30th, 2011 by Jim Field

  • Club crackers
  • 1 cup graham cracker crumbs
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup milk
  • 1/2 cup oleo
  • 2/3 cup peanut butter
  • 1 cup chocolate chips

Butter a 9 x 13 inch pan.  Place layer of club crackers over bottom, leave whole.  Bring next five ingredients to a boil.  Boil for five minutes, stirring frequently.  Pour over crackers in pan.  Place second layer of crackers on top.  Melt peanut butter and chocolate chips until smooth, about one minute in microwave.  Spread over crackers.  Refrigerate until firm.  Cut in small bar-shaped pieces.

Variation: melt caramels with one to two teaspoons milk and pour over second layer of crackers before spreading peanut butter and chips on top.

Pear Cottage Cheese Salad (8-23-2011)

Mom's Tips

August 23rd, 2011 by Jim Field

  • 2 cups (16 oz.) 2% Cottage Cheese
  • 2 medium pears, chopped (peeled or unpeeled)
  • 2 celery ribs, chopped (I pull off most of the strings)
  • 1/3 cup chopped pecans
  • 1/2 teaspoon ground ginger

In a large bowl, combine all the ingredients.  Chill untl serving.  Makes 6 servings, 3/4 cup each.  May add fresh pineapple chunks, also.  Or, if you prefer walnuts, you can substitute for the pecans.

Vidalia Onion Custard Bread (8-16-2011)

Mom's Tips

August 16th, 2011 by Jim Field

  • 1 large Vidalia or sweet onion (peel and divide in half, slice thinly)
  • 3 tablespoons butter (divided)
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 3/4 cup shredded cheddar cheese (divided)
  • 1 teaspoon poppy seed

In a large skillet, cook the onions in 2 teaspoons of butter over medium heat until tender and lightly browned, about 15 minutes.  In a large bowl, combine the flour, baking powder and salt.  Beat your egg and milk, stir into dry ingredients until moistened.  Set aside 2 teaspoons of onion mixture, fold the remaining onion mixture into the butter.  Fold in 1/2 cup of cheddar cheese.  Pour into a greased 9 inch pan, top with remaining cheese and onion mixture.  Sprinkle with poppy seeds.  Melt remaining butter, drizzle over the top.  Bake at 400 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean.  Cool and cut into wedges.  Yields 8 to 10 servings.  Refrigerate leftovers.

Chicken & Broccoli Casserole (8-9-2011)

Mom's Tips

August 9th, 2011 by Jim Field

  • 4 (10 oz) packages frozen broccoli, cooked according to package directions & seasoned to taste
  • 2 whole chicken breasts, cooked until tender & cut into bite-size pieces

Drain broccoli and layer in 9 x 13 inch baking dish.  Lay chicken pieces over broccoli.  Combine 2 to 3 cans cream of mushroom and/or cream of chicken soup with 1/3 cup mayonnaise, 1 teaspoon mustard, 1/2 to 1 teaspoon worcestershire sauce and 2 to 3 tablespoons chicken broth.  Pour over chicken and broccoli.  Sprinkle lightly with salt and pepper.  Bake 30 minutes at 350 degrees.  Grate 6 ounces Monterey Jack cheese and spread over casserole or layer slices of Jack cheese over and return to oven until cheese melts, about 5 minutes.

Glazed Fruit Salad (8-2-2011)

Mom's Tips

August 2nd, 2011 by Jim Field

  • 1 large can fruit cocktail, drained
  • 2 small cans mandarin oranges, drained
  • 1 jar maraschino cherries, drained
  • 1 can pineapple chunks with juice
  • 1 large package instant lemon pudding

Mix together fruit cocktail, mandarin oranges and maraschino cherries.  Add pineapple chunks with juice.  Sprinkle with instant lemon pudding.  Stir and let stand.  Other fruit can be used as long as they are drained.  The secret is to use one box pudding to each can of pineapple with juice.

Raspberry Delight Salad (8-2-2011)

Mom's Tips

August 2nd, 2011 by Jim Field

  • 1 large package raspberry Jello
  • 2 cups boiling water
  • 2 cans applesauce
  • 2 (10 oz.) packages frozen raspberries

Mix Jello and boiling water.  Add rest of ingredients.  Chill.  Serve topped with whipped cream.

Easy Meat Stew (7-26-2011)

Mom's Tips

July 25th, 2011 by Stacie Linfor

  • 2 lb. stew meat
  • 1 can cream of mushroom soup
  • 1 pkg. Lipton onion soup mix (dry)
  • 1 soup can water

Blend soups and water. Pour over meat in Dutch oven or covered casserole. Cover and bake at 325 degrees for 3 hours. Resist peeking! Serve over cooked rice or noodles.

Strawberry Dessert (7-19-2011)

Mom's Tips

July 19th, 2011 by Jim Field

Bottom Layer:

  • 1 stick margarine (melted)
  • 1 cup flour
  • 3/4 cup English walnuts

Mix and put into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes or until light brown.  Cool.

Middle Layer:

  • 3/4 cup milk
  • 30 large or 4 cups miniature marshmallows

Melt and let cool.

Top Layer:

  • 2 boxes strawberry Jello
  • 1 box sliced strawberries
  • 2 1/2 cups hot water

Mix and when slightly congealed pour over middle layer.  Best when set overnight.

Sweet-Sour Beans (7-19-2011)

Mom's Tips

July 19th, 2011 by Jim Field

  • 1 can green beans
  • 1 can red beans
  • 1 can wax beans
  • 1 small onion (chopped)
  • 1 small pepper (chopped)

Drain the beans and add the chopped onion and pepper.  Mix together:

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup salad oil
  • 2/3 cup vinegar

Stir until dissolved.  Pour over beans and chill overnight.

Corn Fritters (7-12-2011)

Mom's Tips

July 12th, 2011 by Jim Field

  • 1 can of whole kernel corn (drain and reserve the liquid)
  • Milk
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg beaten

Add enough milk to the reserved corn liquid to measure one cup.  Sift together the dry ingredients.  Combine the egg, milk mizture and corn to the dry ingredients.  Mix until moistened.  Drop batter from a tablespoon into deep, hot oil.  Fry until fritters are golden brown, about 3-4 minutes.  Drain on a paper towel.