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!

Quick ‘n Easy Herb Flatbread (5-19-15)

Mom's Tips

May 19th, 2015 by Stacie Linfor

Ingredients:

  • 1 – 10 oz can refridgerated pizza crust
  • 1 tablespoon olive or vegetable oil
  • 1/2 to 1 teaspoon dried basil leaves
  • 1/2 to 1 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1 small tomato
  • 1 oz (1/4 cup) shredded fresh Parmesan cheese

Directions:

1. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 12×8 inch rectangle.

2. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.

3. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.

4. Bake at 425 degrees for 5 to 9 minutes or until edges are light golden brown.

5. Remove from oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Prep time: 10 minutes (ready in 25 minutes) Makes 9 servings.

Jalapeno Pepper Jelly (5-12-2015)

Mom's Tips

May 12th, 2015 by Jim Field

  • 5 cups sugar
  • 2 medium tart apples, peeled and coarsely chopped
  • 1 1/2 cups cider vinegar
  • 3/4 cup finely chopped green pepper
  • 8 to 10 jalapeno peppers, seeded and chopped
  • 1/4 cup water
  • 6 to 8 drops green food coloring
  • 2 pouches (3 oz. each) liquid fruit pectin
  • Cream cheese
  • Assorted crackers

1.  In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water.  Bring to a boil.  Reduce the heat; simmer, uncovered, for 10 minutes.  Strain mixture and return to pan.  Stir in food coloring.  Return to a rolling boil over high heat.  Stir in pectin; boil for 2 minutes, stirring constantly.

2.  Remove from the heat; skim off foam.  Pour hot liquid into hot half-pint jars, leaving 1/4″ head space.  Adjust caps.  Process for 10 minutes in a boiling-water canner.  Serve with cream cheese and crackers.

NOTE:  Wear disposable gloves when cutting hot peppers; the oils can burn skin.  Avoid touching your face.

Prep time:  30 minutes     Process:  10 minutes     Makes:  about 5 half-pints

(Bev Elliott, Peotone, IL)

Peach Fold-Over Coffee Cake (5-5-2015)

Mom's Tips

May 5th, 2015 by Jim Field

  • 1 1/2 cups Gold Medal all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup whipping (heavy) cream
  • 1 package (3 oz.) cream cheese
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 1 bag (16 oz.) frozen unsweetened sliced peaches, thawed and drained
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons sliced almonds

1.  Heat oven to 375 degrees.  In medium bowl, stir flour, baking powder, 2 tablespoons sugar, salt and the whipping cream just until blended.  on lightly floured surface, knead dough five or six times until smooth.  On ungreased large cookie sheet with rim, press dough into 10 inch round, about 1/4 inch thick.

2.  In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth.  Spread cream cheese mixture over dough to within three inches of edge.

3.  Press drained peaches with paper towel to remove moisture.  In large bowl, toss peaches 3 tablespoons sugar and the cornstarch.  Arrange peaches on cream cheese mixture.  Sprinkle almonds over peaches.  Fold three inch edge of dough over filling, pleating if necessary.

4.  Bake 30 to 35 minutes or until dough is golden brown.  Cool 10 minutes.  Serve warm or cooled.

Makes 6 servings.

Wigglers (4-28-2015)

Mom's Tips

April 28th, 2015 by Jim Field

  • 3 lbs. hamburger
  • 3 medium size onions (diced)
  • 3 cups potatoes (diced)
  • 3 cups celery (diced)
  • 3 cups carrots (diced)
  • 1 cup peas (frozen)
  • 3 cups wigglers or plain macaroni
  • 2 cups tomato or V-8 juice
  • 2 cups Velveeta cheese (grated)
  • 2 cans cream of celery soup
  • Top with buttered bread crumbs

Fry hamburger and onions until brown and drain well.  Cook vegetables separately.  Cook wiggles.  Mix everything together and top with buttered bread crumbs.  Bake at 350 degrees for 90 minutes.

Spinach Cheese Swirls (4-21-2015)

Mom's Tips

April 21st, 2015 by Jim Field

  • 1 tube (10 oz.) refrigerated pizza crust
  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 2 cups (8 oz.) shredded part-skim mozzarella cheese
  • 1 cup finely chopped onion
  • 1 garlic clove, minced

On a lightly floured surface, roll pizza dough into a 14″ x 10″ rectangle.  In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 inch of edges.  Roll up jelly-roll style, starting with a long side; tuck ends under and pinch seam to seal.

Place seam side down on a baking sheet coated with cooking spray.  Bake at 400 degrees for 25-27 minutes or until golden brown.  Cut into slices.  YIELD:  4 servings.

(Mary Nichols, Dover, New Hamphire)

*These super-easy sandwiches are brimming with spinach and onion flavor.  Using refrigerated pizza dough shaves minutes off prep time and creates a golden brown crust.  You can enjoy them warm or cold.

Shrimp Boats (4-14-2015)

Mom's Tips

April 14th, 2015 by Jim Field

  • 12 medium baking potatoes
  • 3 small cans shrimp
  • 1 cup butter or margarine
  • 2 cups grated sharp cheese
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup grated onion
  • 1 1/2 cup light cream
  • Paprika

Bake potatoes at 325 degrees until well done.  Cut baked potatoes in half lengthwise and scoop out potatoes.  Put in bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.

(Gail Norden)

Cauliflower Cheese Pie w/Grated Potato Crust (4-7-2015)

Mom's Tips

April 7th, 2015 by Jim Field

CRUST:

  • 2 cups packed, grated raw potatoes
  • 1/4 cup grated onion
  • 1/2 teaspoon salt
  • 1 egg, beaten

Place freshly grated potato in a colander over a bowl.  Salt it and let stand for 10 minutes.  Then, squeeze out excess water and mix with other ingredients.  Spread evenly in the bottom and up the sides of a 9-inch pie pan.  Bake 40-45 minutes in a 400 degree oven until brown.  After first 30 minutes, brush the crust with a little oil to crispen it.

FILLING:

  • 1 heaping, packed cup grated cheddar cheese
  • 1 medium cauliflower, broken into small flowerets
  • 1 medium clove crushed garlic
  • 1 cup chopped onion
  • paprika
  • 3 tablespoons butter
  • dash of thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 2 eggs & 1/4 cup milk, beaten together
  • black pepper

Saute onions and garlic in butter for five minutes.  Add herbs and cauliflower.  Simmer covered for 8 minutes, stirring occasionally.  Set oven at 375 degrees.  Spread half the cheese into the baked crust, then the saute, then the rest of the cheese.  Dust with paprika.  Bake 35 to 40 minutes until set.

(John Anstrom, Winston-Salem, NC)

Sliced Hamburger Bake (3-31-2015)

Mom's Tips

March 31st, 2015 by Jim Field

  • 1 loaf frozen bread
  • 1 1/2 lb. hamburger
  • 8 slices Velveeta cheese
  • 1/2 cup chopped celery
  • 1 diced tomato

Thaw frozen bread.  Roll out into a rectangle.  Cook hamburger; drain.  Put on top of rolled-out dough.  Top with other ingredients.  Roll up like a bread loaf.  Bake 30 to 40 minutes, until crust is golden brown.

(Mitch Kleen)

Breakfast Casserole (3-24-15)

Mom's Tips

March 24th, 2015 by Jim Field

  • 1 package refrigerator crescent rolls
  • 1 lb. sausage, browned & drained
  • 1 cup frozen hash brown potatoes
  • 1 cup shredded Cheddar cheese
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup milk
  • 2 tablespoons Parmesan cheese

Separate crescent rolls and pres into buttered 9 x 12 inch pan.  Brown sausage and spoon over the crust.  Add hash browns over this.  Add 1 cup shredded cheese.  Beat eggs, salt and pepper, milk and Parmesan cheese.  Pour over all.  Bake at 350 degrees for 25 to 30 minutes, until eggs are set.  Do not over bake.  Serve with fresh fruits.

(Jan Polkingharn)

 

Salisbury Steak (3-17-15)

Mom's Tips

March 17th, 2015 by Jim Field

  • 1 lb. ground beef
  • 1/4 cup bread crumbs
  • 1 beaten egg
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped onion
  • 1/4 cup chopped celery
  • 1 can cream of mushroom soup
  • 1/4 cup water

Combine all, except the last two ingredients (soup & water).  Shape into an oval patty about an inch thick.  Using a small amount of butter, brown on both sides in skillet.  Combine soup and water and pour around meat.  Cook slowly for 25 minutes.  Juice makes good gravy!

(Mrs. Terry (Norma) Wyllie