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!

BLT Pasta Salad (6-6-2017)

Mom's Tips

June 6th, 2017 by Jim Field

  • 2 1/2 cups uncooked bow tie pasta
  • 6 cups torn romaine lettuce
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup ranch dressing
  • 1 tablespoon barbecue sauce
  • 1/4 teaspoon pepper

Cook pasta according to package directions.  Drain.  Then rinse pasta under cold water.

In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.

Drizzle the ranch dressing and barbecue sauce over the top.  Gently toss to coat evenly.  Season with pepper.  Serve immediately and enjoy!

Chili-Glazed Pork Roast (5-23-2017)

Mom's Tips

May 23rd, 2017 by Jim Field

  • 1 tablespoon packed brown sugar
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 teaspoon chili powder
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon cayenne pepper
  • 1 two to two-and-a-half pound boneless pork top loin roast (single loin)
  • fresh rosemary sprigs (optional)

Preheat oven to 325 degrees.  In a small bowl, combine brown sugar, thyme, chili powder, rosemary and cayenne pepper.  Sprinkle mixture evenly over roast; rub in with your fingers.

Place roast on a rack in a shallow roasting pan.  Insert an ovenproof meat thermometer into center of roast.  Roast for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees.  Cover with foil and let stand for 15 minutes (the temperature of the meat will rise 5 degrees during standing).  If desired, garnish with rosemary sprigs.  Makes 8 to 10 servings.

Pasta Fruit Salad (5-16-2017)

Mom's Tips

May 16th, 2017 by Jim Field

  • 3 cups uncooked medium pasta shells
  • 1 can (20 oz.) unsweetened pineapple chunks, drained
  • 1 large navel orange, peeled, sectioned and halved
  • 1 cup halved red grapes
  • 1 cups halved green grapes
  • 1 medium apple, chopped
  • 1 large firm banana, cut into 1/4″ slices
  • 1 carton (8 oz.) plain yogurt
  • 1/4 cup orange juice concentrate

Cook pasta according to package directions; drain and rinse in cold water.  Place in a large bowl; add the fruit.  Combine yogurt and orange juice concentrate; pour over salad and toss to coat.  Cover and chill for several hours.  YIELD:  10 servings

(Dixie Terry, Marion, IL)

Cheese-Stuffed Chicken 5-9-2017

Mom's Tips

May 9th, 2017 by Jim Field

  • 4 medium chicken breast halves
  • 3/4 cup shredded mozzarella cheese (3 oz.)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped peanuts
  • 2 slices bacon, crisp cooked, drained and crumbled, or 1/4 cup cooked bacon pieces
  • salt
  • ground pepper
  • paprika

Preheat oven to 350 degrees.  Skin chicken, if desired.  Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact.  In a bowl, combine mozzarella cheese, feta cheese, peanuts and bacon.  Spoon filling into pockets, packing lightly (pockets will be full).  Place chicken in a 3 quart rectangular baking dish.  Lightly sprinkle chicken with salt, pepper and paprika.

Bake, uncovered, for 50 to 55 minutes or until an instant read thermometer inserted in the chicken registers 170 degrees.  Makes 4 servings.

All-Around Seasoning Mix 5-2-2017

Mom's Tips

May 2nd, 2017 by Jim Field

  • 1/2 cup paprika
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 3 tablespoons cayenne pepper
  • 2 tablespoons white pepper
  • 2 tablespoons pepper
  • 4 teaspoons salt
  • 4 teaspoons dried thyme
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 4 teaspoons chili powder

In a small bowl, combine all ingredients.  Store in airtight container in a cool, dry place for up to six months.

(Greg Fontenot, The Woodlands, TX)

Garlic-Pepper Rub

Mom's Tips

April 25th, 2017 by Jim Field

  • 6 tablespoons lemon-pepper seasoning
  • 2 tablespoons dried thyme
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

In a large bowl, combine all ingredients; store in covered container.  Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

(Ann Marie Moch, Kintyre, ND)

Golden Apple Bundles (4-18-2017)

Mom's Tips

April 18th, 2017 by Jim Field

  • 2 cups chopped peeled apples
  • 1/3 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon ground cinnamon
  • pastry for double crust pie
  • milk
  • sugar

In a large bowl,combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.

Roll pastry to 1/8 inch thickness.  Cut into 5 inch circles.  Spoon about 1/4 cup apple mixture into center of each circle.  Moisten edges of pastry with water.  Fold over and seal edge with a fork.

Place on a greased baking sheet.  Bake at 450 degrees for 10 minutes.  Reduce heat to 400 degrees; bake 10 minutes longer.  Brush each with milk and sprinkle with sugar; return to oven for 5 minutes.

YIELD:  10-12 servings

(Lila Eller, Everett, WA)

Buttermilk Biscuits (4-11-2017)

Mom's Tips

April 11th, 2017 by Jim Field

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3/4 to 1 cup butermilk
  • 1 tablespoon fat-free milk

In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.  Stir in enough buttermilk just to moisten dough.

Turn onto a lightly floured surface; knead 3-4 times.  Pat or roll to 3/4 inch thickness.  Cut with a floured 2 1/2 inch biscuit cutter.  Place on a baking sheet coated with cooking spray.

Brush with milk.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Brush with butter.

(Patricia Kile, Elizabethtown, PA)

Beef Flautas with Buttermilk Avocado Crema (4-4-2017)

Mom's Tips

April 4th, 2017 by Jim Field

  • 1 lb. fresh Mexican chorizo, casings removed (3 links)
  • 1/2 cup chopped white onion
  • 2 garlic cloves, minced
  • 1 lb. ground chuck
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt, divided
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, lightly beaten
  • 1/3 cup canola oil
  • 1 ripe avocado, chopped
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon fresh lime juice

Crumble chorizo in a large skillet and cook over medium-high, stirring occasionally, five minutes.  Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about five minutes.  Add ground chuck, chili powder and 1/2 teaspoon of the salt; cook, stirring often, until beef is browned and done, about ten minutes.  Remove from heat, and stir in cilantro.

Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla.  Roll tortilla over filling, leaving about one inch of tortilla exposed.  Brush exposed edge with a small amount of beaten egg; press gently to seal roll.

Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side.  Drain on paper towels.

Process avocado, sour cream, buttermilk, lime juice and remaining 1/2 teaspoon salt in a food processor until smooth.  Serve flautas with crema.

Almond Rhubarb Cobbler (3-28-2017)

Mom's Tips

March 28th, 2017 by Jim Field

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped fresh or frozen rhubarb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup slivered almonds, toasted


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 egg
  • 1/4 cup milk

In a large saucepan, bring 1/2 cup sugar and water to a boil.  Add the rhubarb.  Reduce heat; cover and simmer until tender, about 5 minutes.  Combine flour and remaining sugar; stir into rhubarb mixture.  Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in butter and almonds.  Reduce heat to low; stir occasionally or until butter is melted.

In a large bowl, combine dry ingredients; cut butter until crumbly.  Whisk egg and milk; stir into crumb mixture just until moistened.  Pour hot rhubarb mixture into a 2 quart shallow baking dish.  Drop topping into six mounds over the rhubarb mixture.

Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown.  Serve warm.

(Pat Habiger, Spearville, KS)