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!

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

 

Lemon Sunshine Salad (3-10-15)

Mom's Tips

March 10th, 2015 by Jim Field

  • 2 (3 oz.) packages  lemon Jell-O
  • 2 cups hot water
  • 2 cups cold water
  • 1 can pineapple chunks or tidbits (drained)
  • 3 bananas, sliced
  • 8 large marshmallows, quartered
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1 egg
  • 1 cup pineapple juice; add water to make 1 cup
  • 2 tablespoons butter
  • 1 cup Cool Whip

Dissolve Jell-O in hot water.  Add cold water.  Pour in dish and let partially set, then add pineapple, bananas and marshmallows.  Let set.

Topping:  Mix flour and sugar together, stir in egg; mix well.  Add juice.  Cook until thick, approximately 5 minutes, stirring continuously.  Remove from heat; add butter.  Let cool.  When cool add Cool Whip and spread over set Jell-O.

(Diane Funk)

 

Easy Hamburger Hot Dish (3-3-15)

Mom's Tips

March 3rd, 2015 by Jim Field

  • 1 1/2 lb. hamburger
  • Salt & pepper
  • 8 to 10 oz. package narrow egg noodles, uncooked
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can chicken vegetable soup
  • 1 3/4 cups water
  • 1/2 cup cut celery
  • 1/2 cup finely chopped onion

Crumble raw hamburger in a 9 x 13 inch well-greased pan.  Salt and pepper lightly.  Sprinkle uncooked noodles over hamburger.  Mix rest of ingredients and pour over meat and noodle mixture.  Bake uncovered at 350 degrees for about one hour and 15 minutes.

(Bev Bennett)

 

Easy Fish Au Gratin (2-24-2015)

Mom's Tips

February 24th, 2015 by Jim Field

  • 1 lb. fish fillets of your choice
  • 1/3 cup mayonnaise
  • 2 tablespoons fine dry bread crumbs, or crushed cracker crumbs
  • 1/4 cup Parmesan cheese

Brush each fillet with mayonnaise.  Mix cheese and crumbs.  Roll fish in crumbs and place in baking dish.  Bake at 375 degrees until fish is lightly browned and flakes easily when tested with fork, approximately 25 minutes.  Makes 3 to 4 servings.  Recipe can be doubled to serve more people.

(Bernice Ihrke)

 

Crispy Potato Chicken (2-17-2015)

Mom's Tips

February 17th, 2015 by Jim Field

  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 chicken breasts, boned and skinned
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cup mashed potato flakes
  • 1/2 cup melted margarine

In a large resealable bag, combine the first 5 ingredients; mix well.  Add the chicken, one at a time (coating each one, then taking out).  In a shallow bowl, beat the eggs and water.  Dip the coated chicken in the egg mixture, then roll in the potato flakes.  Pour the margarine into a 9″ x 13″ x 2″ pan; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  The turn it over and bake an additional 30 minutes longer, or until juice runs clear.

(Deb Theulen, Atlantic)

 

Tomato-Bread Casserole (2-10-15)

Mom's Tips

February 10th, 2015 by Jim Field

  • 1/2 pound-loaf French bread, sliced
  • 3 tablespoons Imperial Margarine, softened
  • 1 can (14.5 ounces) whole peeled tomatoes, cut up
  • 1 1/2 pounds fresh tomatoes, thinly sliced
  • 1 cup low fat cottage or ricotta cheese
  • 1/4 cup olive or vegetable oil
  • 3/4 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon Lawry’s Garlic Powder with Parsley
  • 1/2 cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes.  Arrange on jelly-roll pan.  Toast in 350 degree oven about 7 minutes.  Place 1/2 of cubes in greased 13″ x 9″ x 2″ baking dish.  Drain canned tomatoes, reserving liquid.  Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of Seasoned Salt, 1/2 of oregano and 1/2 of Garlic Powder with Parsley.  Repeat layers.  Sprinkle with Parmesan cheese.  Bake, covered, in 350 degree oven in 40 minutes.  Uncover and bake 5 minutes longer to brown top.  Presentation:  Sprinkle with parsley.  Serve with any grilled or baked meat, fish or poultry entree.  Yield:  8 to 10 servings.

 

Crock Pot Chicken and Dressing (2-3-15)

Mom's Tips

February 3rd, 2015 by Jim Field

  • 1 chicken, cooked and deboned
  • 2 cups chicken broth
  • 1 cup milk
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 1/2 loaf bread, cubed
  • 2 cans sliced mushrooms, drained
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • Salt
  • Pepper
  • Sage

Cube chicken and bread.  Add the rest of the ingredients.  Bake at 350 degrees in crock pot for one hour.

(Deb Brase)

 

Ham Loaf (1-27-15)

Mom's Tips

January 27th, 2015 by Jim Field

  • 3 pounds Fareway’s ham loaf or can use 2 pounds ham and 1 pound hamburger (optional – 1/2 pound pork sausage)
  • 3 eggs, beaten
  • 1 cup milk
  • 2 cups graham cracker crumbs

Mix thoroughly ham, milk and eggs with graham crackers.  Put in 9″ x 13″ pan.

Sauce:

  • 1 can tomato soup
  • 1/4 cup vinegar
  • 1 teaspoon dry mustard
  • 1 cup brown sugar

Combine soup, vinegar, brown sugar and mustard.  Heat and pour over ham loaf.  Bake at 325 degrees for one hour or more uncovered.  Note – I do ham balls with this recipe.

(Agnes Kramer)

 

Sunday Fried Chicken (1-20-15)

Mom's Tips

January 20th, 2015 by Jim Field

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil.  This recipe, however, adds the convenient step of finishing the cooking in the oven.  This gives the cook time to prepare the rest of the meal.

  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons salt
  • 2 tablespoons ground mustard
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 boiler-fryer chicken (3 to 4 pounds), cut up
  • Vegetable oil

Combine the first 11 ingredients.  Place about one cup flour mixture in a large resealable plastic bag.  Add a few chicken pieces to the bag at a time; shake to coat.  Heat 1/4 inch of oil in large skillet on medium-high.  Brown chicken on all sides; transfer to an ungreased 13″ x 9″ x 2″ baking  pan.  Bake, uncovered, at 350 degrees for 45 to 55 minutes or until juices run clear.  Recipe makes enough coating for three chickens.  Store unused mixture in an airtight container.  YIELD:  4-6 servings.

(Audrey Read, Fraser Lake, British Columbia)

 

 

Hush Puppies (1-13-15)

Mom's Tips

January 13th, 2015 by Jim Field

Hush puppies are a southern deep-fried quick bread made of cornmeal.  Traditionally served at fish fries, these tasty fritter-like breads are also a great accompaniment to fried chicken or spicy Cajun foods.  For those with a sweet tooth, try rolling the hush puppies in confectioners sugar.

  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 3/4 cup milk
  • 3/4 cup cream-style corn
  • cooking oil for deep-fat frying
  • confectioners sugar, optional

In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda.  Add egg, milk and corn; stir just until moistened.  In a deep-fat fryer, heat oil to 375 degrees.  Drop batter by teaspoonfuls into oil.  Fry until golden brown.  Allow to cool slightly and roll in confectioners sugar if desired.  Serve immediately with fried chicken, ham or sausage.  YIELD:  12-15 servings.

(Karyl Goodhart, Geraldine, Montana)

DEEP-FAT FRYING TIPS:

  • If you don’t have a deep-fat fryer with a thermostat, you can use a kettle or Dutch oven together with a thermometer so you can accurately regulate the temperature of the oil.
  • It is important to follow the temperatures recommended in the recipes for heating oil.  If oil is too hot, the foods will brown too fast and not be done in the center.  If the oil is below temperature, the foods will absorb the oil and taste greasy.
  • Carefully place foods into the hot oil to avoid splattering.
  • Do not overload your fryer.  You will have better results if you fry in small batches.  Keep cooked foods warm in a low oven until all the food has been fried.
  • Never add water or any liquids to hot oil.
  • Do not dispose of oil after deep-fat frying until it has completely cooled.