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!

Quick Poached Salmon with Cucumber Sauce (2-7-12)

Mom's Tips

February 7th, 2012 by Jim Field

  • 1 cup water
  • 1/2 cup dry white wine or chicken broth
  • 1 small onion, sliced
  • 2 sprigs fresh parsley
  • 1/4 teaspoon salt
  • 5 peppercorns
  • 4 salmon steaks (6 oz. each)

Sauce:

  • 1/2 cup sour cream
  • 1/3 cup chopped seeded peeled cucumber
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil

1.  In an 11 inch x 7 inch microwave safe dish coated with cooking spray, combine the first six ingredients.  Microwave, uncovered, on high for 2-3 minutes or until mixture comes to a boil.

2.  Carefully add salmon to dish.  Cover and microwave at 70% power for five to 5 1/2 minutes or until fish flakes easily with a fork.

3.  Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil.  Remove salmon from poaching liquid.  Serve with sauce.

Yield:  4 servings

Salmon Soup (1-31-12)

Mom's Tips

January 31st, 2012 by Jim Field

  • 2-3 potatoes (diced)
  • 1 large onion (diced)
  • 2-3 large carrots (diced)
  • 1 bunch celery (diced)
  • 1 green pepper (diced)
  • 1 teaspoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 large can salmon
  • 1 stick oleo
  • 1 can Carnation milk
  • Whole milk

Cook first 7 ingredients in small amount of water.  Mash salmon in separate pan.  Add enough water to make soupy.  Season with salt, pepper and garlic salt.  Add oleo; simmer.  Add to vegetables when vegetables are half cooked.  When vegetables are cooked, add Carnation milk and enough whole milk to amount of soup desired.

Sweet & Sour Meatballs (1-31-12)

Mom's Tips

January 31st, 2012 by Jim Field

  • 1 lb. ground beef
  • Oil
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • Dash of pepper
  • 2 tablespoons onion (finely chopped)
  • 1 cup pineapple juice
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon soy sauce
  • 3 tablespoons vinegar
  • 6 tablespoons water
  • 1/2 can chunk pineapple

Combine beef, egg, 1 tablespoon cornstarch, salt, onion and pepper; mix well.  Shape into balls; brown in oil.  Drain.  Warm 1 tablespoon oil and pineapple juice over low heat.  Mix cornstarch and sugar; add soy sauce, vinegar and water.  Add to pineapple juice mixture.  Cook until thick, stirring constantly.  Add pineapple and meatballs; heat through.  Serve.

Cherry Pudding (1-24-12)

Mom's Tips

January 24th, 2012 by Jim Field

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2/3 cup Eagle brand milk

Mix well.  Place 1 can of tart cherries with 1 cup sugar in the bottom of an 8 inch square pan or small glass baking dish.  Put above batter over the cherries.  Bake at 350 degrees for 50 minutes.  Serve warm with cream or ice cream.

Chocolate Cherry Cake (1-24-12)

Mom's Tips

January 24th, 2012 by Jim Field

  • 1 box chocolate cake mix
  • 1/4 teaspoon soda
  • 1/3 cup boiling water
  • 2 eggs

Beat all the above ingredients according to the package directions and fold in 1 can of cherry pie filling.  Bake according to the package directions.  Other flavors of cake mix and pie filling may be substituted.

(Good for Valentine’s Day!)

O’Henry Bars (1-17-12)

Mom's Tips

January 17th, 2012 by Jim Field

  • 2 cups oatmeal
  • 1/2 cup margarine
  • 1/2 cup brown sugar
  • 1/4 cup light Karo

Topping:

  • 1/3 cup chocolate chips
  • 2 tablespoons peanut butter

Combine in glass dish 3 to 4 minutes oatmeal and margarine.  Microwave 3 to 4 minutes.  Add brown sugar and Karo; microwave 1 1/2 to 2 1/2 minutes.  Put into greased pan (10 x 6 inch glass dish).  Put topping in microwave 2 minutes and put on top of bars.  Refrigerate until set.

Wild Rice Soup (1-17-12)

Mom's Tips

January 17th, 2012 by Jim Field

  • 1/2 cup wild rice
  • 1/2 lb. bacon
  • 1/2 cup chopped ham
  • 1/4 cup flour
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup grated carrots
  • 1 (4 oz.) can mushrooms
  • 2 (14.5 oz.) cans chicken broth (or use chicken bullion cubes and water)
  • 2 cans cream of mushroom soup, undiluted

Wash rice.  Boil rice for 15 minutes.  Drain and set aside.  Fry bacon until crisp.  Remove from pan, drain and crumble.  Use 3 tablespoons drippings.  Saute celery and onion until tender.  Blend in flour; gradually add broth.  Stir in rice and mushrooms, grated carrots, chopped ham, bacon and mushroom soup.  Dilute with some milk, if you desire.

 

Hot Pepper Jelly (1-10-12)

Mom's Tips

January 10th, 2012 by Jim Field

  • 3/4 cup sweet red or green bell peppers
  • 1/4 cup hot peppers (about three pods)
  • 6 1/4 cups sugar
  • 1 1/4 cups apple cider vinegar
  • 1/4 cup juice from peppers
  • 1 bottle Certo

Remove seeds from the peppers.  In the bowl of a food processor, coarsely chop peppers separately.  Reserve juice from each.

Bring peppers, sugars, vinegar and pepper juice to a boil.  Keep a rolling boil for six minutes.

Remove from heat and add Certo.  Boil for one minute.  Stir to mix.  Skim off foam (to avoid foam, add 1 teaspoon butter).  Cool for a few minutes.  Rinse glass jars with hot water, dry and add jelly.  Seal jars.

Makes six to eight jars.

(NOTE — The really green pepper jelly has a few drops of food coloring added.  If you choose, add the coloring to the vinegar.)

Polka-Dot Macaroons (1-3-12)

Mom's Tips

January 3rd, 2012 by Jim Field

  • 5 cups flaked coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 1 1/2 cups M & M’s miniature baking bits

In a large bowl, combine the coconut, milk and flour.  Stir in the baking bits.  Drop by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 8 – 10 minutes or until edges are lightly browned.  Remove to wire racks.  Yields about 4 1/2 dozen.

Chocolate Cookie Cake (12-27-11)

Mom's Tips

December 27th, 2011 by Jim Field

  • 4 tablespoons cocoa
  • 2 stick oleo
  • 1 cup water
  • 2 cups flour
  • 1 teaspoon soda
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour or buttermilk

Combine the cocoa, oleo and water.  Bring to a boil or until the oleo melts – do not cool.  Mix flour, soda and sugar, add to the cocoa mixture.  Beat in eggs.  Add vanilla and milk.  Bake in floured cookie sheet at 375 degrees for 15 to 20 minutes or about 25 to 30 minutes in cake pan.