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!

Favorite Stuffed Peppers 8-1-2017

Mom's Tips

August 1st, 2017 by Jim Field

  • 6 large green peppers
  • 1 lb. ground beef
  • 2 tablespoons fat
  • 2 cups cooked rice
  • 1 can condensed cream of tomato soup
  • 1 tablespoon minced onion
  • 3/4 cup water
  • 1 teaspoon salt
  • dash of pepper
  • 1 cup bread crumbs
  • 1/4 cup butter

Wash and clean green peppers.  Cook in boiling, salted water for 5 minutes.  Remove.  Cool.  Brown meat in fat.  Combine meat, rice, soup, onion, water, salt, pepper.  Stuff peppers.  Top with buttered crumbs.  Bake at 350 degrees for 45 minutes.

(Edna Refshauge)

Baked Eggs with Cheese and Basil Sauce (7-25-2017)

Mom's Tips

July 25th, 2017 by Jim Field

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 cup fat-free milk
  • 4 eggs
  • 1/4 cup reduced fat shredded mozzarella cheese (1 oz.)
  • Non stick cooking spray\Salt
  • Ground black pepper
  • snipped fresh basil (optional)
  • Toasted bread slices (optional)

Preheat oven to 350 degrees.  For sauce, in a small saucepan melt butter over medium heat.  Stir in flour, the 1/4 teaspoon salt and the 1/8 teaspoon pepper.  Stir in dried basil (if using).  Add milk all at once.  Cook and stir until thickened and bubbly; cook and stir for one minute more.  Remove from heat.  Stir in the 3 tablespoons fresh basil (if using).

Lightly coat for 8-10 ounce round baking dishes or 6 ounce custard cups with cooking spray.  Spoon about 2 tablespoons of the sauce into each prepared baking dish.  Gently break an egg into the center of each dish; sprinkle with additional salt and pepper.  Spoon the remaining sauce over eggs.

Bake for 18 to 20 minutes or until eggs are set.  Sprinkle with cheese.  Let stand until cheese melts.  If desired, garnish with additional fresh basil and serve with toasted bread.

Makes four servings.

Easy Peasy Slaw (7-18-2017)

Mom's Tips

July 18th, 2017 by Jim Field

  • 4 cups frozen peas (thawed)
  • 4 green onions (chopped)
  • 1 package coleslaw mix
  • 1 cup poppy seed salad dresing
  • 1 cup sweet peanuts

Mix all together, add dressing and peanuts just before serving.

Linguine in Fresh Tomato Sauce (7-11-2017)

Mom's Tips

July 11th, 2017 by Jim Field

  • 10 oz. dried linguine
  • 2 tablespoons olive oil
  • 1 pint grape or cherry tomatoes, halved
  • 3/4 cup fresh basil, chopped
  • 4 cloves garlic, chopped (or 1 tablespoon bottled chopped garlic)
  • 1/2 cup chicken broth or pasta water
  • 1 teaspoon sugar
  • salt
  • ground black pepper
  • grated Parmesan cheese (optional)
  • fresh basil (optional)

In a large pot, cook pasta according to package directions.  Drain (reserve 1/2 cup of the pasta cooking water, if using); set aside.

In a large saucepan, heat oil over medium-high heat.  Add tomatoes, the 3/4 cup basil and the garlic; cook for 2 minutes.  Add broth and sugar; cook for 3 to 4 minutes or until tomatoes soften.  Season to taste with salt and pepper.  Add pasta; toss to combine.  Heat through.

Transfer pasta mixture to a serving bowl or divide among plates.  If desired, sprinkle with Parmesan cheese and additional basil.

Makes 4 servings.

25 Small Meat Loaves (7-4-2017)

Mom's Tips

July 4th, 2017 by Jim Field

  • 2 1/2 lbs. ground ham
  • 2 lbs. ground pork
  • 1 lb. ground beef
  • 3 eggs
  • 3 cups crushed graham crackers
  • 1 teaspoon salt
  • 2 cups milk

Mix the ingredients well.  Use 1/2 cup measuring cup to form loaves.  Place in a shallow pan and cover with sauce. Bake at 350 degrees for one hour.

Sauce:

  • 2 cans tomato soup
  • 1 cup brown sugar
  • 3/4 cup vinegar
  • 2 teaspoon dry mustard

Cilantro Chicken with Peanuts 6-27-2017

Mom's Tips

June 27th, 2017 by Jim Field

  • 2 teaspoons peanut oil
  • 1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
  • 1/4 cup honey-roasted peanuts (1 ounce)
  • 2 teaspoons minced fresh ginger
  • 4 cloves garlic, minced
  • 1/4 cup sliced green onions (2)
  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 cup fresh cilantro
  • 4 cups finely shredded Chinese (napa) cabbage or 2 cups hot cooked brown rice
  • Fresh cilantro (optional)
  • Lime wedges (optional)

In a large heavy skillet heat peanut oil over high heat.  Add chicken; cook and stir for 2 minutes.  Add peanuts, ginger and garlic; cook and stir about 3 minutes or until no pink remains in chicken.

Add green onions, soy sauce, rice vinegar and sesame oil to skillet.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in the 1 cup cilantro.

To serve, spoon chicken mixture over cabbage.  If desired, garnish with additional cilantro and lime wedges.

Makes 4 servings.

Sausage Bake (6-20-2017)

Mom's Tips

June 20th, 2017 by Jim Field

  • 1 1/2 lbs. sausage
  • 2 cups sharp cheese (cubed)
  • 4 eggs, beaten
  • 3/4 teaspoon dry mustard
  • 2 cups milk
  • 2 1/2 cups seasoned croutons
  • 1 cup mushrooms, drained
  • 1 can cream of mushroom soup
  • 1/4 cup milk

Brown and drain the sausage.  Add the cheese, beaten eggs, mustard and milk, then the seasoned croutons.  Mix and place in a 9″ x 13″ pan sprayed with Pam.  Refrigerate over night.  In the morning, mix and pour 1 can mushroom soup, milk and drained mushrooms over the sausage dish.  Bake at 350 degrees for an hour.

Do not stir in the mushroom soup and milk, just pour over top.  Check the outside edges if done.  The milk will look wet, but this is how it should look.

(Ethel Schlueter)

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)