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!

Baked Kraut (9-15-2015)

Mom's Tips

September 15th, 2015 by Jim Field

  • 1 can Kraut (squeeze out juice)
  • 1 can tomatoes, diced
  • 4 slices bacon
  • 1 medium onion (diced)
  • 1 cup brown sugar

Cut bacon into small pieces – crisp with onion – drain well.  Mix with remaining ingredients.  Bake in a 350 degree oven for one hour.  If using whole tomatoes be sure and mash into small pieces.  Great served with spare ribs, pork or over hot dogs.

French Onion Pan Rolls (9-8-2015)

Mom's Tips

September 8th, 2015 by Chris Parks

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 cup grated Parmesan cheese
  • 1 envelope onion soup mix
  • 1/2 cup butter, melted

Divide the bread dough into 20 portions; shape each into a ball.  In a shallow bowl, combine the Parmesan cheese and the soup mix.  Place butter in another shallow bowl.  Roll each ball in butter, then in cheese mixture

Arrange in a greased 13″ x 9″ x 2″ baking dish.  Cover and let rise in a warm place until doubled, about 45 minutes.  Bake at 350 degrees for 30-35 minutes or until golden brown.  Remove from pan to a wire rack.  Serve warm.

(Anne Prince, Elkhorn, WI)

Pineapple Upside Down Cake (9-1-2015)

Mom's Tips

September 1st, 2015 by Jim Field

  • 3/4 cup packed brown sugar
  • 4 slices canned pineapple
  • 4 maraschino cherries


  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 cup crushed pineapple, well drained


  • 1 tablespoon butter
  • 1/3 cup graham cracker crumbs
  • 1/4 teaspoon ground cinnamon

1.  Pre-heat oven to 325 degrees.  Sprinkle brown sugar into an 8-inch ovenproof skillet.  Arrange pineapple in a single layer over brown sugar; place a maraschino cherry in the center of each pineapple slice.

2.  For filling, in a large bowl, beat cream cheese and confectioners’ sugar until smooth.  Beat in flour and vanilla.  Add egg; beat on low speed just until blended.  Fold in crushed pineapple.  Spoon over fruit.

3.  Bake 35-40 minutes or until center is almost set.  Cool on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Cool one hour longer.  Refrigerate overnight, covering when completely cooled.

4.  For crust, in a skillet, melt butter over medium-low heat.  Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted.  Cool.  Just before serving, top cheesecake with toasted crumbs; pres to adhere.  Invert cheesecake onto a plate.

(Marilyn McGinnis, Citrus Heights, CA)

Baked Chow Mein (8-25-2015)

Mom's Tips

August 25th, 2015 by Jim Field

In a skillet, cook until crumbly and nearly done one pound of ground beef and 1 1/4 cup chopped onion.  Stir often and drain.

Stir in:

  • one small can stems and pieces mushrooms (optional)

Mix together:

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 tablespoon worcestershire sauce

Put meat in greased 1 1/2 quart casserole; add soups and mix.  Sprinkle 1 can chow mein noodles over top.  Bake uncovered 30 to 45 minutes in a 350 degree oven.

(Dorothy Wagner)

Peach Cake (8-18-2015)

Mom's Tips

August 18th, 2015 by Jim Field

  • 3 eggs, well beaten
  • 1 3/4 cups sugar
  • 1 cup cooking oil
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups sliced peaches
  • 1 teaspoon baking soda
  • 1/2 cup chopped nuts

Mix thoroughly by hand.  Pour into greased and floured 9 x 13 inch pan.  Bake at 375 degrees for 50 minutes.

(Glea Mickelsen)

Chicken Chow Mein Casserole (8-11-2015)

Mom's Tips

August 11th, 2015 by Jim Field

  • 4 cups chopped cooked chicken
  • 2 cups chopped celery
  • 1 cup shredded carrots
  • 1 cup chopped green sweet pepper
  • 2 (4 oz.) cans sliced mushrooms, drained
  • 2/3 cup sliced or slivered almonds, toasted
  • 2 tablespoons diced pimiento, drained
  • 2 (10.75 oz.) cans condensed cream of chicken soup
  • 2 cups chow mein noodles

1.  Preheat oven to 350 degrees.  In a very large bowl stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.  Add soup to chicken mixture; mix well.

2.  Transfer chicken mixture to a 3-quart rectangular baking dish.  Bake, covered, for 45 minutes.  uncover and top with chow mein noodles.  Bake, uncovered, 5 to 10 minutes more until heated through.

Makes 8 servings.

Rhubarb Crunch (8-4-2015)

Mom's Tips

August 4th, 2015 by Jim Field

  • 4 cups diced rhubarb
  • 2 tablespoons flour
  • 3/4 cup brown sugar
  • 3/4 cup oatmeal
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2 cup margarine

Arrange rhubarb in a greased 9-inch square pan.  Sprinkle with flour and sugar mixture.  Mix together brown sugar, flour, oatmeal and margarine, leaving it in crumbs.  Sprinkle this mixture over rhubarb.  Bake 40 minutes in 325 degree oven.

(In memory of Lorene Stumme, Donna Melson)

Stuffed PB & J French Toast Kabobs (7-28-2015)

Mom's Tips

July 28th, 2015 by Jim Field

  • 1/3 cup seedless strawberry jam
  • 8 slices challah or egg bread (1/2 inch thick)
  • 1 cup sliced fresh strawberries
  • 1 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter
  • 5 eggs
  • 3/4 cup 2% milk
  • 5 tablespoons maple syrup, divided
  • 3/4 teaspoon vanilla extract
  • 8 fresh strawberries, halved
  • additional maple syrup and sliced fresh strawberries

1.  Spread jam over four slices of bread.  Top with sliced strawberries; sprinkle with cinnamon.  Spread peanut butter over remaining bread; place over top.

2.  Lightly grease a griddle; heat over medium heat.  In a shallow bowl, whisk eggs, milk, 3 tablespoons maple syrup and vanilla until blended.  Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds.  Place sandwiches on griddle, toast 3-4 minutes on each side or until golden brown.

3.  Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup.  Cut sandwiches into quarters.  On four metal or wooden skewers, alternately thread french toast and halved strawberries.  If desired, serve the kabobs with additional maple syrup and strawberries.

Peanut Butter Pancakes (7-21-2015)

Mom's Tips

July 21st, 2015 by Jim Field

  • 1 cup pancake mix
  • 2 tablespoons sugar
  • 1 egg
  • 1/3 cup peanut butter*
  • 1 can (5 oz.) evaporated milk
  • 1/3 cup water


  • 1/4 cup butter (no substitutes), softened
  • 2 tablespoons honey

In a bowl, combine pancake mix and sugar.  In a small bowl. beat egg and peanut butter; add milk and water.  Stir into dry ingredients just until moistened.  Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle.  Turn when bubbles form on top of pancakes; cook until second side is golden brown.  Combine butter and honey in a small bowl.  Serve with the pancakes.  YIELD:  10 pancakes  *NOTE:  This recipe was tested with Jif brand peanut butter.

(Dorothy Pritchett, Wills Point, Texas)

Turkey Meatballs Tetrazzini (7-14-2015)

Mom's Tips

July 14th, 2015 by Jim Field

  • 1/2 cup soft bread crumbs
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 lb. ground turkey or ground beef
  • 1 teaspoon butter or margarine
  • 1 medium onion, sliced
  • 1/4 lb. fresh mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup grated Parmesan cheese
  • Hot cooked pasta
  • Chopped fresh parsley, optional
  • Additional grated Parmesan cheese, optional

In a bowl, combine bread crumbs, garlic, basil, salt and pepper.  Add turkey and mix well.  Shape into one inch balls.  In a large skillet, brown meatballs in butter.  Stir in onion and mushrooms; saute until golden.  In a small bowl, whisk flour and milk until smooth.  Add to skillet.  Bring to a boil; cook and stir for two minutes.  Stir in cheese; serve over pasta.  Sprinkle with parsley and additional cheese, if desired.  YIELD:  4 servings.