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!

Chicken & Broccoli Casserole (8-9-2011)

Mom's Tips

August 9th, 2011 by Jim Field

  • 4 (10 oz) packages frozen broccoli, cooked according to package directions & seasoned to taste
  • 2 whole chicken breasts, cooked until tender & cut into bite-size pieces

Drain broccoli and layer in 9 x 13 inch baking dish.  Lay chicken pieces over broccoli.  Combine 2 to 3 cans cream of mushroom and/or cream of chicken soup with 1/3 cup mayonnaise, 1 teaspoon mustard, 1/2 to 1 teaspoon worcestershire sauce and 2 to 3 tablespoons chicken broth.  Pour over chicken and broccoli.  Sprinkle lightly with salt and pepper.  Bake 30 minutes at 350 degrees.  Grate 6 ounces Monterey Jack cheese and spread over casserole or layer slices of Jack cheese over and return to oven until cheese melts, about 5 minutes.

Glazed Fruit Salad (8-2-2011)

Mom's Tips

August 2nd, 2011 by Jim Field

  • 1 large can fruit cocktail, drained
  • 2 small cans mandarin oranges, drained
  • 1 jar maraschino cherries, drained
  • 1 can pineapple chunks with juice
  • 1 large package instant lemon pudding

Mix together fruit cocktail, mandarin oranges and maraschino cherries.  Add pineapple chunks with juice.  Sprinkle with instant lemon pudding.  Stir and let stand.  Other fruit can be used as long as they are drained.  The secret is to use one box pudding to each can of pineapple with juice.

Raspberry Delight Salad (8-2-2011)

Mom's Tips

August 2nd, 2011 by Jim Field

  • 1 large package raspberry Jello
  • 2 cups boiling water
  • 2 cans applesauce
  • 2 (10 oz.) packages frozen raspberries

Mix Jello and boiling water.  Add rest of ingredients.  Chill.  Serve topped with whipped cream.

Easy Meat Stew (7-26-2011)

Mom's Tips

July 25th, 2011 by Stacie Linfor

  • 2 lb. stew meat
  • 1 can cream of mushroom soup
  • 1 pkg. Lipton onion soup mix (dry)
  • 1 soup can water

Blend soups and water. Pour over meat in Dutch oven or covered casserole. Cover and bake at 325 degrees for 3 hours. Resist peeking! Serve over cooked rice or noodles.

Strawberry Dessert (7-19-2011)

Mom's Tips

July 19th, 2011 by Jim Field

Bottom Layer:

  • 1 stick margarine (melted)
  • 1 cup flour
  • 3/4 cup English walnuts

Mix and put into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes or until light brown.  Cool.

Middle Layer:

  • 3/4 cup milk
  • 30 large or 4 cups miniature marshmallows

Melt and let cool.

Top Layer:

  • 2 boxes strawberry Jello
  • 1 box sliced strawberries
  • 2 1/2 cups hot water

Mix and when slightly congealed pour over middle layer.  Best when set overnight.

Sweet-Sour Beans (7-19-2011)

Mom's Tips

July 19th, 2011 by Jim Field

  • 1 can green beans
  • 1 can red beans
  • 1 can wax beans
  • 1 small onion (chopped)
  • 1 small pepper (chopped)

Drain the beans and add the chopped onion and pepper.  Mix together:

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup salad oil
  • 2/3 cup vinegar

Stir until dissolved.  Pour over beans and chill overnight.

Corn Fritters (7-12-2011)

Mom's Tips

July 12th, 2011 by Jim Field

  • 1 can of whole kernel corn (drain and reserve the liquid)
  • Milk
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg beaten

Add enough milk to the reserved corn liquid to measure one cup.  Sift together the dry ingredients.  Combine the egg, milk mizture and corn to the dry ingredients.  Mix until moistened.  Drop batter from a tablespoon into deep, hot oil.  Fry until fritters are golden brown, about 3-4 minutes.  Drain on a paper towel.

Fruit Soup (7-5-2011)

Mom's Tips

July 5th, 2011 by Jim Field

(This recipe was given to me by Delma Bennett.  It is from Lois Coomes)

  • 2 teaspoons Quick tapioca
  • 1 1/2 cup of water

(soak these 2 ingredients for 5 minutes)

Then:

  • 1 small can of orange concentrate
  • dash of salt

Cook tapioca until it comes to a boil.  Remove from heat and blend in salt and 1/2 cup of sugar.  Cook 20 minutes and add fruit, such as, peaches, pears, banana and berries.  This is a very refreshing soup.  It’s great for a dessert or to eat at breakfast time.  My husband loves fruit soup, his great aunt used to make fruit soup, it had raisins or prunes in it.  No, I didn’t eat it — way too sweet.

 

Caramel Custard Pie (6-28-2011)

Mom's Tips

June 28th, 2011 by Jim Field

  • One 14 1/2 ounce can of evaporated milk
  • 2 eggs
  • 1 cup brown sugar
  • 3 teaspoons flour
  • 2 teaspoons butter
  • One 9 inch unbaked shell
  • Water

Add enough water to evaporated milk to make 2 cups and beat in the 2 eggs.  Combine the brown sugar and the flour and cut in the butter until mizture is lke coarse crumbs.  Add the mixture to brown sugar and beat until well blended (hint – I put the milk mixture and flour mixture into a blender and beat on low speed.)  Pour into the pie shell and bake at 400 degrees until knife inserted in the center comes out clean (about 30 minutes).  Allow to cool completely.

Ramen Chinese Cabbage Salad (6-21-2011)

Mom's Tips

June 21st, 2011 by Jim Field

Dressing:

  • 1/2 cup salad oil
  • 3 tablespoons sugar or 2 ackages of Equal
  • 3 tablespoons vinegar
  • 1 package of ramen noodle seasoning mix (pork, chicken or beef)

Greens:

  • 3 green onions, sliced
  • 1/2 head of cabbage, shredded
  • 2 carrots, shredded

Crunchies:

  • 3/4 cup slivered almonds
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup sunflower seeds
  • 1 package of ramen noodles, crushed

Directions: Prepare in three parts and toss together before serving.  Best freshly made, most crunchy, but good the next day if it lasts that long! ( from Gwen Hayes)