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!

Barb’s Bean Salad (9-27-2016)

Mom's Tips

September 27th, 2016 by Jim Field

  • 1 can each, drained:  green beans, yellow beans and kidney beans


  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped


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

Shake well.  Let stand over beans at least 24 hours.

(Barbara Brase)

Vegetable Lasagna (9-20-16)

Mom's Tips

September 20th, 2016 by Stacie Linfor


1 – 28 oz can crushed tomatoes

1 large garlic clove, crushed

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 – 15 oz container ricotta cheese

1 large egg

12 no-boil lasagna noodles

1 – 14.5 oz can sliced carrots, well drained

1 – 13.5 oz can chopped spinach, well drained

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese



In 2 quart saucepan over high heat, heat tomatoes, garlic, basil, salt and pepper. Heat to boiling; reduce to low and simmer uncovered 10 minutes to blend flavors. Heat oven to 375 degrees Fahrenheit. Grease 12 x 8 inch baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon tomato sauce on bottom of dish to coat. Place 3 uncooked noodles lengethwise across the pan. Top with 1/3 of tomato sauce. With spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with uncooked noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let cool before cutting.

Oven Beef Stew (9-13-2016)

Mom's Tips

September 13th, 2016 by Jim Field

  • 2 lbs. beef stew meat
  • 2 large carrots, cut into good sized sliced
  • 1 large onion, cut into chunks
  • 2 stalks of celery, cut into chunks
  • 2 medium potatoes, quartered
  • 1/2 package frozen peas
  • salt and pepper
  • 2 can mushroom soup

Combine everything in casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for 4 hours.

(Jeanette Pagel)

Chocolate Chip Dessert (9-6-2016)

Mom's Tips

September 6th, 2016 by Jim Field

Cover 1 cup chopped dates with 1 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 cups 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.

(Elda Vogt)

Cheesy Potato Ham Soup 8-30-2016

Mom's Tips, Podcasts

August 30th, 2016 by Jim Field

  • 6 cups chopped potatoes
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 3 cups mashed potatoes
  • 3 cups cubed ham
  • 1 lb. Velveeta cheese
  • 2 or 3 cups milk

Put all except Velveeta cheese in crock pot on high for two hours; then turn down to low.  When potatoes are done, serve.  Just before serving, add Velveeta cheese and let it melt.

(Mildred Bergmann)

Baked Potato Cupcakes (8-23-2016)

Mom's Tips

August 23rd, 2016 by Jim Field

  • 5 large russet potatoes, skins on, quartered
  • 1 cup diced Cheddar or Colby Jack cheese
  • 1 tablespoon butter
  • 3 large eggs, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • favorite baked potato toppings, such as bacon bits, sour cream, chopped chives, green onions, etc.

Preheat the oven to 350 degrees.  Generously coat 15 wells of two 12-cup muffin pans with nonstick spray.  Place the potatoes in a large pot and cover with water.  Bring to a boil, reduce heat to medium and simmer until tender when pierced with a knife, 15 to 20 minutes.  Drain, place potatoes in a large bowl and mash with a potato masher.  Fold in the cheese and butter, then add the eggs, salt and pepper.

Divide the potato mixture among the prepared muffin cups, filling them to the top (the cupcakes will not rise in the oven).  Bake 40 to 45 minutes or until golden.  Cool the muffins in the pans on a rack for 10 minutes before removing from the pans and serving with your favorite baked potato toppings.

(Midwest Dairy Association)

All-In-One Breakfast Casserole (8-16-2016)

Mom's Tips

August 16th, 2016 by Jim Field

  • 10 bacon strips, diced
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup margarine or butter
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 2 cups milk
  • 8 eggs
  • 1/4 cup milk
  • English muffins
  • Parsley

Cook bacon until crisp.  Remove bacon from heat; set aside.  Saute mushrooms, onions and peppers in bacon drippings until tender; set aside.  In saucepan, melt butter.  Stir in flour, salt, pepper and 2 cups milk until smooth.  Cook until thickened.  Crumble and stir in bacon and sauteed vegetables; set aside.  Scramble eggs with remaining milk in skillet over medium heat.  Cut English muffins in half.  Place on bottom and sides of 11″ x 7″ pan.  Cover with half the white sauce.  Spoon eggs over all; top with remaining sauce.  Sprinkle with cheddar cheese (optional).  Sprinkle with Parsley.  Bake in 350 degree oven for 20 minutes.

(Charles Duke, Des Moines)

Chicken in Orange Sauce (8-9-2016)

Mom's Tips

August 9th, 2016 by Jim Field

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 large boneless skinless chicken breast halves
  • 6 tablespoons vegetable oil
  • 1 can (4 oz.) mushroom stems and pieces
  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/2 cup orange juice
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground nutmeg
  • hot cooked white rice, optional

In a shallow bowl or resealable plastic bag, mix the flour, seasoned salt, garlic powder and pepper.  Coat chicken in flour mixture.  In a large skillet, cook chicken in oil until golden on both sides.

Drain mushrooms, reserving liquid.  Sprinkle mushrooms over chicken.  In a bowl, stir the soup, broth, orange juice, reserved mushroom liquid, brown sugar and nutmeg.  Pour over chicken in skillet.

Cover and simmer for about 30 minutes or until chicken is no longer pink.  Serve chicken and sauce over rice, if desired.

Shoestring Chicken Salad (8-2-2016)

Mom's Tips

August 2nd, 2016 by Jim Field

  • 2 cups cooked diced chicken
  • 1 cup finely diced celery
  • 1 cup grated carrots
  • 1 teaspoon grated onion
  • 1 1/2 cup salad dressing
  • 1 teaspoon vinegar
  • 1 1/2 teaspoon prepared mustard
  • 1 (4 oz.) can shoestring potatoes

Combine all ingredients except potatoes.  Chill.  Add shoestring potatoes just before serving.

(Betty Swedeen)

Italian Chicken Cutlets (7-26-2016)

Mom's Tips

July 26th, 2016 by Jim Field

  • 6 skinned breast halves
  • 1 cup seasoned Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 envelope Italian salad dressing mix
  • 2 teaspoons dried oregano
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1/3 cup vegetable oil

Combine bread crumbs, cheese, dressing mix, oregano and garlic.  Dip chicken in beaten eggs, then bread crumb mixture.  Heat oil in a large skillet.  Add chicken.  Cook on each side until golden brown, adding extra oil if needed.

(John Powell)