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!

Yellow Cake from Mix (6-18-13)

Mom's Tips

June 18th, 2013 by Jim Field

  • 4 1/2 cups basic cake mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Preheat the oven to 350 degrees.  Grease and flour a 9 x 13 inch pan and set aside.  In a bowl, combine all the ingredients.  Beat until moistened, one to two minutes.  Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes.

White cake from mix:  Prepare the batter as for the yellow cake, but use 3 egg whites instead of 2 whole eggs.

Chocolate cake from mix:  Follow the ingredients as for the yellow cake, but add 1/4 cup unsweetened cocoa powder.

Spice cake from mix:  Follow the recipe as for a yellow cake, except add 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves.


7 Minute Microwave Pickles (6-11-13)

Mom's Tips

June 11th, 2013 by Jim Field

  • 2 cups cucumbers sliced thinly
  • 1 onion sliced thinly
  • 1/2 green pepper, sliced in thin strips


  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup dark vinegar
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon mustard seed

Warm the solution, then….

Place cucumbers in microwave dish, pour syrup solution over them.  Cook three minutes, stir, cook additional four minutes.  Keep in refrigerator.

Basic Cake Mix (6-11-13)

Mom's Tips

June 11th, 2013 by Jim Field

  • 9 1/2 cups all-purpose flour
  • 6 cups sugar
  • 1/4 cup baking powder
  • 1 tablespoon salt
  • 2 1/2 cups shortening, softened

In large bowl, sift together the flour, sugar, baking powder and salt and ad the softened shortening.  Cut in until the mixture resembles very fine crumbs.  Divide the mix into four equal portions of 4 1/2 cups each.  Place in airtight containers and store in a cool, dry place for up to two months.  Or place in freezer containers and freeze for up to six months.

To use:  all the mix to come to room temperature.

Chicken Tostadas with Summer Vegetables (6-4-13)

Mom's Tips

June 4th, 2013 by Jim Field

  • 2 teaspoons canola oil
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded rotisserie chicken
  • 1/2 cup salsa verde
  • 3 tablespoons chopped, fresh cilantro, divided
  • 4 (8 inch) flour tortillas
  • 3/4 cup shredded Monterrey Jack cheese

Heat oil in large pan on medium heat, add onion, corn and zucchini, saute’ for three minutes.  Meanwhile, stir cumin and black pepper into chicken.  Add chicken mixture to vegetables, cook and additional minute.  Stir in salsa and 2 tablespoons cilantro.  Cook 2 minutes or until liquid almost evaporates, stirring frequently.  In another pan (or under a broiler), lightly brown each tortilla.  Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each with cheese.  Broil 2 minutes or until cheese melts.  Sprinkle with remaining cilantro.  Serve immediately.

Serves 4

Provolone and Arugula – Stuffed Flank Steak (5-28-13)

Mom's Tips

May 27th, 2013 by Stacie Linfor


  • 1 1/2 lb. flank steak
  • 2 small cloves garlic, finely chopped
  • 1 – 5oz pkg baby arugula/spinach
  • 1/4 lb. very thinly sliced deli provolone
  • kosher salt & peper
  • 3 Tbsp balsaic vinegar
  • 1 pint cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil


1. Heat grill to medium-high. Butterfly the steak: Cut it in half horizontally (don’t cut all the way through) and open it like a book.

2. Rub the garlic over the inside of the steak. Scatter 1 heaping cup of arugula/spinach over the steak, then lay the cheese on top. Roll up the steak and tie with kitchen twine. Season with 1/2 tsp each salt and pepperl.

3. Grill the steak, covered, turning occasionally and brushing with the vinegar, 15-18 minutes for medium-rare. Let rest for atleast 5 minutes before slicing.

4. In a large bowl, toss the tomatoes and onion with the lemon juice, oil and 1/2 tsp salt and pepper. Toss with remaining arugula/spinach; serve with the steak.


Stuff, roll and tie the meat. Brush with 2 Tbsp balsamic vinegar (for extra flavor), wrap tightly in plastic wrap and refrigerate for up to 1 day. Let stand at room temperature for 10 minutes before grilling.

Root Beer Float Pie (5-21-13)

Mom's Tips

May 21st, 2013 by Jim Field

  • 1 carton (8 oz) frozen reduced-fat whipped topping, thawed, divided.
  • 3/4 cup cold diet root beer
  • 1/2 cup fat-free milk
  • 1 package (1 oz) sugar-free instant vanilla pudding mix
  • 1 graham cracker crust (9 inches)
  • Maraschino cherries (optional)

Set aside and refrigerate 1/2 cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for two minutes.  Let stand for two minutes or until soft-set.  Fold in half of the remaining whipped topping.  Spread onto graham cracker crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving.  Top with a Maraschino cherry if desired.

YIELD:  8 servings

(Cindy Reams, Philipsburg, PA)

Cauliflower Salad (5-14-13)

Mom's Tips

May 14th, 2013 by Jim Field

  • 1 medium head cauliflower
  • 1/2 cup celery
  • 1 green pepper
  • 1 red onion
  • 8 ripe olives
  • 8 green olives
  • 8 ounces grated cheddar cheese


  • 8 ounce carton sour cream
  • 8 ounce bottle creamy Caesar salad dressing
  • 2 tablespoons ripe olive juice

Dice vegetables.  Toss with cheese.  Mix dressing ingredients (use olive juice to rinse out salad dressing bottle).  Mix well and pour over salad.  Refrigerate.  Keeps several days

(Gwen Hayes)

Rice with Mushrooms (5-7-13)

Mom's Tips

May 7th, 2013 by Jim Field

  • 1/2 stick butter or oleo
  • 8 ounce can sliced mushrooms, drained
  • 1/2 small onion, chopped
  • 1 cup Uncle Ben’s long grain white rice (raw)
  • 1 can beef broth (or 1 can chicken broth if serving with chicken)
  • Also, may add grated onions & carrots

Brown onion and mushrooms in butter.  Add rice and let brown five minutes.  While browning, bring one cup water (or liquid off mushrooms) and broth to a boil.  Place all ingredients in casserole.  Seal with lid or foil.  Bake at 275 degrees for one hour.  Remove cover, fluff and serve.

(Gwen Hayes)

Egg & Asparagus Salad (4-30-13)

Mom's Tips

April 30th, 2013 by Jim Field

  • 16 fresh large asparagus spears
  • 3 tablespoons kosher salt or salt
  • 4 cups ice cubes
  • 1 teaspoon white vinegar
  • 4 eggs
  • 6 radishes, sliced
  • 2 ounces goat cheese, crumbled
  • toasted walnut vinaigrette
  • salt and ground black pepper

Break off woody bases where asparagus spears snap easily; scrape off scales if you like.  Wash and set aside.

In a 3 to 4 quart Dutch oven, combine 8 cups water and the salt.  Bring to boiling.  Meanwhile, in a large, bowl, combine 8 cups cold water and the ice cubes.

To blanch, carefully add asparagus to boiling water; cook for 3 to 4 minutes or until just crisp-tender.  Cool quickly by plunging asparagus into ice water; drain.  Set aside.

For poached eggs; lightly grease a 10 inch skillet.  Fill the skillet halfway with water; add white vinegar.  Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water).  Break one of the eggs into a one cup measuring cup with a handle.  Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg.  Repeat with remaining eggs, allowing each egg an equal amount of space.

Simmer eggs, uncovered, six minutes or until the yolks are just set.  Remove eggs with a slotted spoon and drain them on paper towels.  Season eggs with salt and ground black pepper.  Slice eggs lengthwise; set aside.

To serve, place four spears across four plates, divide radishes and egg slices among plates.  Top each with some crumbled cheese.  Drizzle with walnut vinaigrette.  Makes four servings.

Brownie-Walnut Pie (4-23-13)

Mom's Tips

April 23rd, 2013 by Jim Field

  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, cut up
  • 3 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 – 9 inch unbaked pastry shell (can use refrigerated pie crust dough)
  • Coffee or vanilla ice cream
  • Caramel ice cream topping

Preheat oven to 350 degrees.  For filling, in a heavy small saucepan, stir the butter and chocolate over low heat until melted and smooth.  Cool for 20 minutes.

In a large bowl, stir together the eggs, sugar, flour and vanilla.  Stir in the cooled chocolate mixture and the walnuts.  Pour filling into pastry shell.

Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack for one hour.  Serve each slice warm with ice cream and drizzled with caramel topping.  Makes 10 to 12 servings.