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!

Easy Goulash (4-23-13)

Mom's Tips

April 23rd, 2013 by Jim Field

  • 1 pound lean ground beef
  • 1/2 of a 24 ounce package frozen loose pack diced hash brown potatoes with onion and peppers (about 3 1/2 cups)
  • 1 – 15 ounce can tomato sauce
  • 1 – 14.5 ounce can diced tomatoes with basil, garlic and oregano
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • Hot cooked noodles

In a large skillet, cook ground beef over medium heat until brown.  Drain off fat.

In a 3 1/3 or 4 quart slow cooker, stir together the cooked beef, frozen potatoes, tomato sauce and undrained tomatoes.

Cover and cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.  Turn off cooker.  Sprinkle cheese over meat mixture.  Let stand about 5 minutes or until cheese melts.  Serve over noodles.  Makes 4 servings.

Spicy Grilled Lemon Chicken (4-16-13)

Mom's Tips

April 16th, 2013 by Jim Field

  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon red-pepper flakes
  • 1 pound thin cut boneless, skinless chicken breasts
  • zest of 2 lemons

Pour oil into zip-top bag and add lemon zest, parsley, thyme, red-pepper flakes and black pepper to taste.  Add chicken and seal bag.  Refrigerate at least two hours.  Heat grill.  Remove chicken from refrigerator and let come to room temperature.  Remove chicken from marinade (discard marinade) and season with kosher salt.  Place chicken on grill and cook through, about 4 to 5 minutes per side.  Serve chicken with rice salad, if desired.

Serves 4.

Chicken Tacos (4-9-13)

Mom's Tips

April 9th, 2013 by Jim Field

  • 1 cup chopped onion (2 medium)
  • 1 clove garlic, minced
  • 2 cups shredded cooked chicken
  • 1 – 8 ounce can tomato sauce
  • 1 – 4 ounce can diced green chili peppers, drained
  • 12 taco shells
  • 2 cups shredded lettuce
  • 1/2 cup chopped seeded tomato (1 medium)
  • 1/2 cup finely shredded cheddar cheese and/or Monterrey Jack cheese (2 ounces)
  • salsa (optional)

Spray an unheated large skillet with non-stick cooking spray.  Heat skillet over medium heat.  Add the onion and garlic; cook until onion is tender.  Stir in the chicken, tomato sauce and chili peppers.  Heat Through.  Spoon chicken mixture into taco shells.  Top with lettuce, tomato and cheese.  If desired, serve with salsa.  Makes six servings.

Chocolate Mint Ice Cream Pie (4-2-13)

Mom's Tips

April 2nd, 2013 by Jim Field

  • 2/3 cup semisweet chocolate chips
  • 3 teaspoons butter or margarine
  • 2 cups crisped rice cereal
  • 1 quart mint chocolate chip ice cream
  • 3 – 1 ounce squares semisweet chocolate
  1. Spray a 9 inch pie pan.
  2. In a double boiler, melt the chocolate chips and butter, or melt in microwave stirring frequently.
  3. Gently stir in the cereal, 1/2 cup at a time.  Cool 5 minutes.
  4. Press the chocolate cereal mixture evenly over the bottom and up the sides of the pie pan.  Refrigerate until completely firm.
  5. Remove the ice cream from the freezer and allow to soften 10 minutes at room temperature.
  6. Spread the ice cream evenly in the crust.  Freeze until firm, about one hour.
  7. Use the warmth of your hands to slightly soften the chocolate.  Using a vegetable peeler, draw the blades across the smooth surface of each chocolate square to shave off short, wide curls.  Refrigerate until ready to use.
  8. Scatter the chocolate curls over the ice cream just before serving.

(Serves 8)

Easy Tuna Melts (3-19-13)

Mom's Tips

March 19th, 2013 by Jim Field

  • 1 – 10.2 ounce package refrigerated large flaky biscuits (5)
  • 1 pint deli tuna salad (2 cups)
  • 1 cup shredded cheddar and/or Swiss cheese (4 ounces)

Bake biscuits according to package directions; cool.  Use a fork to split each biscuit in half.  Spread the tuna salad evenly on biscuit halves.  Sprinkle with the cheese.  Arrange biscuits on a baking sheet.  Preheat broiler.  Broil sandwiches 4 to 5 inches from heat for 2 to 3 minutes or until cheese melts and browns slightly.  Makes 10 tuna melts.  Tip:  For a more adult sandwich, stir a little Cajun seasoning and a few chopped pimiento-stuffed olives into the tuna salad before spreading on biscuits.

Easy Cheesy Sloppy Joes (3-19-13)

Mom's Tips

March 19th, 2013 by Jim Field

  • 3 pounds lean ground beef
  • 1 cup chopped onion (2 medium)
  • 2 – 10.72 ounce cans condensed fiesta nacho cheese soup
  • 3/4 cup ketchup
  • 18 hamburger or cocktail buns, split and toasted
  • Pickles (optional)

In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender.  Drain off fat.  In a 3 1/2 or 4 quart slow cooker, stir together meat mixture, soup and ketchup.  Cover and cook on low heat setting for 4 1/2 hours or on high heat setting for two hours.  Serve meat mixture in toasted buns.  If desired, garnish with pickles.  Makes 18 servings.

Crock Pot Potatoes (3-12-13)

Mom's Tips

March 12th, 2013 by Jim Field

  • 2 pounds frozen hash browns
  • 1 can cheddar cheese soup
  • 1 – 12 oz. can evaporated milk
  • 1 – 12 oz. can milk
  • salt and pepper
  • 1 can onion rings (optional)

Partially thaw hash browns.  Put everything in crock pot, but onion rings.  Cook four to five hours on high.  Add onion rings in last hour.

(Carol Luhring)

Easy Pie Filling Coffee Cake (3-12-13)

Mom's Tips

March 12th, 2013 by Jim Field

  • 3 eggs, beaten
  • 1 package yellow cake mix
  • 1 can pie filling (any kind)


  • 1/3 cup brown sugar
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 teaspoon cinnamon

Beat eggs and cake mix together well.  Add pie filling and put into greased and floured 9 x 13 inch cake pan.  Cover with topping.  Bake at 350 degrees for 35 to 40 minutes.

(Esther Bockhaus)

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)