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!

Batter Franks (7-8-14)

Mom's Tips

July 8th, 2014 by Jim Field

  • 1 cup Bisquick
  • 2 tablespoons yellow corn meal
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1 egg
  • 1/2 cup milk
  • 1 lb. frankfurters (8 to 10)

Heat deep fat to 375 degrees.  Mix Bisquick, corn meal and seasonings.  Stir in egg and milk until well blended.  Dip frankfurters into batter.  Fry until brown, 2 to 3 minutes.  Push wooden skewer into end.

For an indoor picnic, include:  baked beans, vegetable relishes, bowl of fruit, chocolate chip cookies and beverages!

 

Butter Pecan Cake (7-1-14)

Mom's Tips

July 1st, 2014 by Jim Field

(Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.  To toast 1 1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan.  Stir in nuts.  Bake at 350 degrees for ten minutes, stirring twice.  Cool.  Use as directed in recipes.)

  • 2/3 cup butter or margarine, softened
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups chopped pedans, toasted, divided

Butter Pecan Frosting:

  • 3 tablespoons butter or margarine, softened
  • 3 cups confectioners sugar
  • 3 tablespoons milk
  • 3/4 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Stir in vanilla and 1 cup toasted pecans.  Pour batter into two greased and floured 8 inch round baking pans.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for ten minutes; remove from pans to wire racks to cool completely.  For frosting, cream butter and sugar in a mixing bowl.  Add milk and vanilla; beat until light and fluffy.  Add additional milk if needed.  Stir in remaining toasted pecans.  Spread between the layers and over the top and sides of the cake.  YIELD:  12 servings.

(Virginia Gentry, Sutherlin, VA)

Crab Quiche (6-24-14)

Mom's Tips

June 24th, 2014 by Jim Field

(Before combining canned crab with your other ingredients, first pick through the drained crab with your fingers to remove any pieces of cartilage.)

  • 2 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 cans (6 oz. each) crab meat, drained and cartilage removed
  • 1/3 cup chopped green onions
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 unbaked pastry shell (9 inches)

In a bowl, beat eggs; add mayonnaise, flour and milk.  Stir in crab, onions, parsley and cheese.  Spoon into pie shell.  Bake at 350 degrees for one hour.  YIELD:  6-8 servings.

(Michelle Field, Burtonsville, Maryland)

Kielbasa Chicken Kabobs (6-17-14)

Mom's Tips

June 17th, 2014 by Jim Field

  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper seasoning
  • 2 lbs. boneless skinless chicken breasts, cut into 1″ cubes
  • 1 lb. smoked kielbasa or Polish sausage, thickly sliced
  • 1 can (20 oz.) unsweetened pineapple chunks, drained
  • 2 medium green peppers, quartered
  • 2 cups grape tomatoes
  • 2 medium red onions, quartered

In a small bowl, combine the first seven ingredients.  Remove 1/2 cup for basting; cover and refrigerate.  Divide the remaining marinade between two large resealable plastic bags.  Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.  Seal bags and turn to coat; refrigerate for at least two hours.  On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill kabobs, covered, over medium heat or broil 4″ from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.  YIELD:  16 kabobs.

(Cristi Smay, Clearfield, PA)

 

Honey-Mustard Baked Chicken (6-10-14)

Mom's Tips

June 10th, 2014 by Jim Field

  • 1 broiler-fryer chicken (3-4 pounds), cut up
  • 1/4 cup butter or margarine
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt

Place chicken in a greased 13″ x 9″ baking pan.  In saucepan, melt butter; stir in remaining ingredients and heat through.  Brush glaze over chicken.  Bake at 350 degrees for 1 1/4 hours or until juices run clear.  YIELD:  4-6 servings.

(Kate Peterson, Cincinnati, OH)

 

Carrot Casserole (6-3-14)

Mom's Tips

June 3rd, 2014 by Jim Field

  • 2 lbs. medium carrots, cooked and mashed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract

Topping:

  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour (or substitute Rice Krispies)
  • 2 tablespoons cold butter or margarine
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut

Combine the first six ingredients; place a greased 1 1/2 quart baking dish.  Combine brown sugar and flour; cut in butter until crumbly.  Stir in nuts and coconut.  Sprinkle over carrot mixture.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  YIELD:  six servings.

(Ethel Schlueter)

 

 

Apple Salad (5-20-14)

Mom's Tips

May 20th, 2014 by Jim Field

  • 4 apples (cored, diced)
  • 2 bananas (sliced
  • 1 cup grapes (cut into fourths)
  • 1/2 cup nuts (optional)
  • 2 cups miniature marshmallows
  • 1/2 cup sugar
  • 1/2 cup salad dressing
  • 2 tablespoons milk

Combine the apples, marshmallows, bananas, nuts and grapes.  Then mix the salad dressing, sugar and milk in a small bowl.  Pour this over the fruit salad and combine thoroughly.  Chill before serving.

 

Tangy Lemonade Pie (5-13-14)

Mom's Tips

May 13th, 2014 by Jim Field

  • 1 package (3 oz) lemon Jell-O
  • 1 package (8 oz) cream cheese (softened & cubed)
  • 1 3/4 teaspoons lemonade drink mix
  • 1 (8 inch) graham cracker crust
  • whipped topping

Prepare Jell-O according to package directions.  Refrigerate until almost set.  Transfer to a blender or food processor.  Add the cream cheese and lemonade mix, cover and process until smooth.  Pour into a crust.  Refrigerate overnight.  Serve with whipped topping.  YIELD:  6 servings.

 

Heavenly Chicken Breasts (5-6-14)

Mom's Tips

May 6th, 2014 by Jim Field

  • 6 skinless chicken breasts
  • 6 slices bacon
  • 1 small carton sour cream
  • 1 can cream of mushroom soup
  • salt and pepper (to taste)

Wrap each chicken breast with a strip of bacon.  Salt and pepper to taste and place in a greased 9 x 13 inch pan.  Mix together sour cream and soup; pour over breasts.  Bake at 325 degrees for two and a half hours.  Can be prepared early and kept in refrigerator before baking.

 

Bread Pudding (4-29-14)

Mom's Tips

April 29th, 2014 by Jim Field

  • 14 slices of bread, cut into 1/2″ squares
  • 12 eggs, beaten
  • 4 cups half & half
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 1 1/2 cup sugar
  • 1 teaspoon cinnamon

Grease 9″ x 13″ pan.  Place the bread in pan.  In large bowl beat the eggs well.  Add your milk, half & half, sugar, salt, vanilla and cinnamon to the beaten eggs.  Pour mixture over the bread; stirring so all the bread is covered.  Bake in 350 degree oven for approximately one hour or until a knife inserted in the center comes out clean.  Serve with whipped topping, ice cream or butterscotch sauce.  I always warm the bread pudding in microwave before serving with toppings.