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!

Ground Beef-Dressing Casserole (3-13-2018)

Mom's Tips

March 13th, 2018 by Jim Field

  • 1 1/4 lb. ground beef
  • 1/4 cup milk
  • 1/2 tablespoon minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package Stove Top dressing mix (chicken or regular)
  • 1 can cream soup (chicken or mushroom)
  • 1/2 cup milk

Combine ground beef, 1/4 cup milk, onion, salt and pepper.  Place half of mixture in a 1 1/2 quart casserole.  Mix dressing as directed on package.  Spread dressing over the beef mixture; top with remaining beef mixture.  Mix soup and 1/2 cup milk; pour over entire mixture.  Bake at 325 degrees for about an hour.  Variation:  one can of vegetables may be added to center layer.

(Linda Havens)

Easy Caramel Rolls (3-6-2018)

Mom's Tips

March 6th, 2018 by Jim Field

  • 1 loaf frozen bread dough, thawed & cut into 18 or 20 pieces
  • 1/2 cup butter or margarine
  • cinnamon & sugar mixture (2 teaspoons & 1/2 cup or so)
  • 3/4 cup brown sugar
  • 1 package regular butterscotch pudding
  • 1/2 teaspoon vanilla
  • scant 1/2 cup milk (use less, maybe 2 tablespoons less)

Drop each piece of bread dough into melted butter and then into the cinnamon/sugar mixture.  Place in a bundt pan.  Add the brown sugar, pudding, vanilla and milk to the remaining melted butter and sugar mixture.  Pour this over the rolls.  Cover and let rise overnight.  Bake at 350 degrees for 15 to 20 minutes, or until nive and brown on top.  Turn upside-down on plate so that the pudding mixture will be on top.

(Carol Page)

Skillet Spaghetti Pizza (2-27-2018)

Mom's Tips

February 27th, 2018 by Jim Field

  • 1 lb. bulk Italian sausage
  • 1 tablespoon minced garlic
  • 1/2 lb. uncooked thin spaghetti, broken into 2″ lengths
  • 1 jar (26 oz.) spaghetti sauce
  • 1 1/2 cups water
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1/2 cup diced green bell pepper
  • 1 1/3 cups French’s French fried onions

Cook sausage and garlic in large non-stick skillet over medium heat until browned, stirring frequently; drain.

Stir in uncooked spaghetti, spaghetti sauce and water.  Bring to a boil; reduce heat to medium-low.  Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.

Top spaghetti mixture with cheese, bell pepper and french fried onions; remove from heat.  Cover and let stand 3 minutes until cheese is melted.  Serve immediately.

Makes 8 servings.

*Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni from green bell pepper.

Shrimp, Goat Cheese & Leek Tortilla (2-20-18)

Mom's Tips

February 20th, 2018 by Stacie Linfor


  • 8 oz medium raw shrimp, peeled and deveined
  • 4 Tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 leeks, chopped
  • 7 eggs
  • salt and pepper
  • 1 package (3 oz) goat cheese
  • olive oil cooking spray


  1. Preheat oven to 350 degrees. Cut each shrimp into 4 pieces.
  2. Heat 2 tablespoons oil in medium skillet with ovenproof handle over medium-high heat. Add garlic; cook and stir 30 seconds or until just fragrant. Add shrimp; cook and stir 3-4 minutes or until shrimp are pink and opaque. Remove to plate; set aside.
  3. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add leeks; cook and stir 4-5 minutes or until tender. Remove to plate with shrimp, cool 5 minutes.
  4. Whisk eggs in medium bowl; season with salt and pepper. Crumble goat cheese into eggs. Stir in shrimp and leeks.
  5. Spray medium nonstick skillet with cooking spray; heat over medium-low heat. Add egg mixture; cook 5 minutes. Transfer skillet oven; bake 10-12 minutes or until center is just set. Remove; cool 10 minutes. Cut into wedges.  Makes 6-8 servings.

Walnut & Panko Crispy Fish Fillets (2-13-2018)

Mom's Tips

February 13th, 2018 by Jim Field


  • 3/4 cup California walnuts, finely chopped
  • 3/4 cup Panko bread crumbs
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried dill
  • 1 lb. cod fillets, cut into 3″ long pieces
  • 2 eggs, beaten
  • 1 tablespoon spicy brown mustard
  • 1/2 cup flour
  • lemon wedges, for serving


  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon dried dill

Preheat oven to 400 degrees and line a baking sheet with foil; coat with nonstick cooking spray.  Stir together walnuts, bread crumbs, garlic salt and dill in a shallow dish.  Beat together eggs and mustard in a second shallow dish.  Place flour in a separate shallow dish.  Roll fish pieces into flour, then egg mixture, then walnut mixture and place on baking sheet.  Bake for 15-20 minutes or until fish flakes easily with a fork.  Serve immediately with lemon wedges and lemon dill topping.

YIELD:  4 servings

Mexican Corn Bread (2-6-2018)

Mom's Tips

February 6th, 2018 by Jim Field

  • 1 pond ground beef
  • 1/4 cup onion, chopped
  • 1 can green chilies (optional)
  • 2 eggs, beaten
  • 2 cups cream-style corn
  • 2/3 cup milk
  • 1 (6 oz.) package corn bread mix
  • 3/4 cup cheddar cheese, shredded

Preheat oven to 425 degrees.  Brown ground beef and onion in skillet.  Drain, add green chilies and set aside.  Combine eggs, 1 cup of corn and the milk with the corn bread mix.  Stir just until dry ingredients are moistened.  Pour 1/2 of mixture into a greased 9″ dish.  Top with meat mixture, cheese and remaining corn.  Pour remaining half of batter on top of this and bake for 25-30 minutes.  Serves 4 to 6.

King Ranch Chicken

Mom's Tips

January 30th, 2018 by Stacie Linfor


  • 4 chicken breasts
  • 3/4 cup chopped onion
  • 2 teaspoon chili powder
  • 1 can cream of chicken soup
  • 1 bag of tortilla chips (Doritos)
  • 1/2 cup chopped green pepper
  • 1/2 cup milk
  • 1 can cream of mushroom soup
  • 1/2 pound sharp cheddar cheese, grated


Cook chicken until tender in 5-6 cups of water, drain. Cut/dice into bite size pieces. Crush tortilla chips and spread in 2 quart casserole or oblong dish. Add chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese. Bake in 350 degree oven for 40 minutes.

Baked Tuna Cakes

Mom's Tips

January 23rd, 2018 by Stacie Linfor


  • 1 (12 oz) can of tuna in water, drained
  • 1 large egg
  • 2 Tablespoons green onion, sliced
  • 1/4 cup of mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup panko bread crumbs, divided
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper, optional


Combine tuna, egg, green onion, mayonnaise, mustard, 1/4 cup panko bread crumbs, Italian seasoning, lemon juice, salt, pepper, garlic powder and cayenne pepper. Form 8 patties. Coat patties in remaining panko bread crumbs then refrigerate for 30 minutes. Bake at 375 for 20 minutes. Serve with chili sauce or garlic aioli for dipping if desired.

School Day Chowder (1-16-2018)

Mom's Tips

January 16th, 2018 by Jim Field

  • 1/2 lb. hot dogs, halved lengthwise and sliced
  • 1 cup sliced celery
  • 1/2 cup sliced carrot
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 2 1/2 to 3 cups milk
  • 2 cups (8 oz.) shredded cheddar cheese

In a large saucepan, combine hot dogs, celery, carrot, green pepper, onion and butter.  Cook and stir over medium heat until vegetables are tender.  Stir in flour and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cheese; stir until melted.  YIELD:  5 servings.

Chicken & Egg Noodle Casserole (1-9-2018)

Mom's Tips

January 9th, 2018 by Jim Field

  • 6 cups uncooked egg noodles (about 12 oz.)
  • 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
  • 1 cup (8 oz.) sour cream
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breasts
  • 1 cup crushed Ritz crackers (about 20 crackers)
  • 1/4 cup butter, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and egg noodles.  Transfer to a greased 13″ x 9″ baking dish.  In another bowl, mix the crushed crackers and butter; sprinkle over top.  Bake for 30-35 minutes or until bubbly.