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!

Rice Chex Cereal Bars (7-19-2016)

Mom's Tips

July 19th, 2016 by Jim Field

  • 1 cup brown sugar
  • 1 cup white syrup
  • 1 cup peanut butter
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 1 box Rice Chex cereal

Bring to a boil brown sugar and syrup about one minute, take off heat and stir in peanut butter, vanilla and salt.  Pour mix over cereal in large bowl and mix well to coat.  Butter 9″ x 13″ pan and pat in pan.  Drizzle with chocolate on top.

(LaVerne Martens)

Cherry Tomato and Corn Salad (7-12-2016)

Mom's Tips

July 12th, 2016 by Jim Field

  • 3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
  • 20 yellow or red cherry tomatoes, quartered
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • salt and ground pepper

In transportable bowl, combine the corn, tomatoes, basil and parsley.  Add the olive oil, vinegar and salt and pepper to taste.  Stir to combine.  Taste and adjust the seasonings.  Cover until ready to serve.  Serve at room temperature.

Key Lime Cheesecake Pie (7-5-2016)

Mom's Tips

July 5th, 2016 by Jim Field

  • 1 1/4 cups finely crushed coconut bar cookies
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 3 tablespoons sugar
  • 2 packages (8 oz. each) Philadelphia cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1/2 teaspoon grated lime peel
  • 1/3 cup lime juice
  • few drops green food coloring (optional)

Preheat oven to 350 degrees.  Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate.  Bake 10 minutes.  Cool.

Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended.  Add peel, juice, food coloring; mix well.  Pour into crust.

Refrigerate at least 8 hours or overnight.  Store leftover pie in refrigerator.

Southwestern Corn Salad (6-28-2016)

Mom's Tips

June 28th, 2016 by Jim Field

  • 2 cups fresh boiled corn, cut off cob
  • 1 cup diced green pepper
  • 1 cup diced sweet red pepper
  • 1 cup diced celery
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onions
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 pinch cayenne pepper
  • 1 1/2 tablespoons olive or vegetable oil
  • 1 clove garlic, minced
  • 3 tablespoons lime juice

In large bowl, combine corn, peppers, celery, parsley, onions, cheese, cumin, salt, pepper, hot pepper sauce and cayenne pepper.  Mix well.  In small bowl, combine oil and garlic.  Microwave on high 60 seconds.  Cool; whisk in lime juice.  Pour over corn mixture; toss to coat.  Cover; refrigerate until serving.

(Pat Butler, Lacona)

Farmer’s Favorite Potatoes (6-21-2016)

Mom's Tips

June 21st, 2016 by Jim Field

  • 6 russet potatoes, peeled and sliced
  • 2 onions, sliced (1/2 cup)
  • 1/4 cup grated cheddar cheese
  • 1 1/2 cup half and half
  • 1/2 cup milk
  • 2 tablespoons butter or margarine
  • 1/8 teaspoon parsley flakes
  • 1/4 teaspoon all purpose seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed crackers
  • 1 tablespoon butter or margarine, melted

Spray glass casserole dish with non-stick cooking spray.  Alternate layers of potatoes, onions and cheese.  In saucepan, heat half and half, milk and the 2 tablespoons butter.  Pour over potatoes.  Bake in 350 degree oven 60 minutes.  In small bowl, combine seasonings, crackers and melted butter; mix well.  Last 15 minutes of baking time, top casserole with cracker mixture.  Return to oven.

Quick Lasagne (6-14-2016)

Mom's Tips

June 14th, 2016 by Jim Field

  • 1 1/2 lbs. ground beef
  • 12 lasagne noodles, uncooked
  • 4 cups grated mozzarella cheese
  • 1 medium onion, chopped
  • 32 oz. jar spaghetti sauce
  • oregano, to taste
  • garlic salt, to taste
  • salt, to taste
  • pepper, to taste

Brown meat and onion; drain.  Mix together meat, sauce and spices.  Grease 9″ x 13″ pan.  Spread 1/4 cup sauce in bottom of pan.  Layer 6 noodles, then 1/2 of meat/sauce mixture, then spread on 2 cups of cheese.  Repeat layers – noodles, sauce, cheese.  Top with Parmesan cheese.  Let stand at least 4 hours or overnight in refrigerator.  Bake at 350 degrees for 40 minutes or until done.

(Diane Funk)

Grape Salad (6-7-2016)

Mom's Tips

June 7th, 2016 by Jim Field

  • Red & green seedless grapes (rinsed & dried)

Beat together until fluffy:

  • 8 oz. cream cheese (I use whipped)
  • 8 oz. sour cream
  • 1/2 cup sugar (I use 1/4 cup)
  • 1 tablespoon vanilla

Add to grapes and place in dish.  Top with:

  • 1 cup brown sugar (I use 1/2 cup)
  • chopped pecans (optional)

Do not stir.  Chill 2 hours before serving.

(Sandi Ryan)

Very Best Chicken Casserole (5-31-2016)

Mom's Tips

May 31st, 2016 by Jim Field

  • 3 cups cooked rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1 cup salad dressing
  • 4 hard-cooked eggs, chopped
  • 2 tablespoons lemon juice
  • 1 cup carrots, shredded
  • 1 cup finely chopped celery
  • 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs.  Bake at 350 degrees for 45 minutes.

Very Best Chicken Casserole (5-17-2016)

Mom's Tips

May 17th, 2016 by Jim Field

  •  cups cooked rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1 cup salad dressing
  • 4 hard-cooked eggs, chopped
  • 2 tablespoons lemon juice
  • 1 cup carrots, shredded
  • 1 cup finely chopped celery
  • 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs  Bake at 350 degrees for 45 minutes.

(Kelly Eick)

Amy’s Hot Sandwiches 5-10-2016

Mom's Tips

May 10th, 2016 by Jim Field

  • 3/4 lb. shaved roast beef
  • 3/4 lb. shaved Virginia baked ham
  • 3/4 lb. fresh Swiss cheese
  • French bread

Cut loaf of French bread in half to use it for a sandwich.  Butter both sides lightly.  Apply meats and cheese.  Can also add mushrooms.  Put top of sandwich back on, set aside.  Melt one stick margarine.  Add:

  • 1 teaspoon poppy seed
  • 1 tablespoon minced onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dried mustard

Stir.  Put sandwich on large piece of aluminum foil.  Pour the melted mixture over top of entire sandwich, not just the meat.  Wrap sandwich up in foil.  Bake for 30 minutes at 350 degrees.  Cut up to serve.

(Chastity Mueller)