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!

Smoky Pork, Bacon & White Bean Chili (1-29-13)

Mom's Tips

January 29th, 2013 by Jim Field

  • 1 1/2 pounds pork loin roast or shoulder, in 3/4 inch cubes
  • 8 oz. thick cut bacon (5-6 slices), cut into 1/4 inch strips
  • 1 large onion, cut in 1/2 inch cubes
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 – 14.5 oz. cans diced fire-roasted tomatoes
  • 1 1/2 cups water
  • 2 – 15 oz. cans cannellini or other white beans, drained


  • 1/2 cup sour cream
  • 2 scallions, thinly sliced

I a large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8-10 minutes.  Use a slotted spoon to transfer bacon to a paper towel-lined plate, set aside.

Add onion to bacon fat and cook, stirring occasionally for 2 minutes.  Increase heat to medium-high, add pork and cook, stirring occasionally, until onions are crisp-tender, 6-8 minutes.  Stir in chili powder and paprika.  Stir in tomatoes (with their juices) and water.  Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35-45 minutes.

Stir in beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about ten minutes.  Add salt to taste.  Serve chili garnished with remaining bacon, sour cream and scallions, if using.

Yield:  serves 6.

Cordon Bleu Casserole (1-22-13)

Mom's Tips

January 22nd, 2013 by Jim Field

  • 4 cups cubed cooked turkey (or chicken)
  • 3 cups cubed fully cooked ham
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg


  • 1 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon dill weed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped walnuts (optional)

In a large bowl, combine turkey, ham and cheese; set aside.  In a saucepan, saute onion in butter until tender.  Add flour; stir to form a paste.  Gradually add cream, stirring constantly.  Bring to a boil; boil one minute or until thick.  Add dill, mustard and nutmeg; mix well.  Remove from heat and pour over meat mixture.  Spoon into a greased 13″ x 9″ x 2″ baking dish.  Toss bread crumbs, butter and dill; stir in cheese and walnuts.  Sprinkle over the casserole.  Bake uncovered, at 350 degrees or until heated through.  YIELD:  8-10 servings.

Joyce Paul (Moose Jaw, Saskatchewan)

A Death by Dairy Products (1-15-13)

Mom's Tips

January 15th, 2013 by Jim Field

  • 6 to 10 large baking potatoes
  • 1 to 2 cups shredded mozzarella cheese, divided
  • salt & pepper
  • 1 cup butter, melted
  • 1/2 pint heavy cream
  • 1 cup grated Parmesan cheese

Bake the potatoes in a 350 degree oven until done (about an hour).  Leave oven on.  Cut in half and scoop out the flesh into a bowl; discard skins.  Gently mix potatoes with half the mozzarella, salt and pepper and cream.  Transfer to a large shallow baking dish, top with Parmesan and remaining mozzarella.  Bake for about an hour, or until the top is very brown and there is a nice crusty edge all around the pan.

Sweetened Condensed Milk (1-8-13)

Mom's Tips

January 8th, 2013 by Jim Field

  • 1 1/2 cup sugar
  • 1 stick margarine
  • 2/3 cup water
  • 2 cups dry powdered milk

In 1-quart glass measuring cup mix sugar, water and margarine.  Microwave o high for 3 to 5 minutes until mixture boils, stirring every 30 seconds.  Place in blender and combine with powdered milk.  Blend until smooth.  Refrigerate until needed.

1 2/3 cup mixture = 14 oz. can sweetened condensed milk.  Can be used for any recipe calling for Eagle Brand milk.

(Diane Dea)

Cranberry Orange Walnut Bread (12-18-12)

Mom's Tips

December 18th, 2012 by Jim Field

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • grated peel of 1 orange
  • 2 tablespoons butter, melted
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries
  • 1 cup coarsely chopped walnuts

In a large bowl, combine the dry ingredients.  In another bowl, beat egg; add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened.  Gently fold in cranberries and walnuts.  Spoon onto a greased 9″ x 5″ loaf pan.  Bake at 325 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.  Cool loaf for 10 minutes before removing from pan to a wire rack.

Yield:  1 loaf (16 servings)

(Elaine Kremenak of Grants Pass, OR)

Turtles (12-11-12)

Mom's Tips

December 11th, 2012 by Jim Field

  • Chocolate Coating
  • Toasted Pecans
  • Caramels, melted

Melt chocolate coating.  Use a teaspoon to make twelve circles of melted chocolate on lightly oiled 9 x 12 inch baking sheet.  Tap sheet briskly on table to make chocolate smooth.  Lay four nuts on each chocolate circle to resemble turtle feet.  Refrigerate until firm.  Spoon on caramel.  Quickly cover completely with melted chocolate to seal.

Robin Tarbell-Thomas, Centerville

Easy Chocolate Clusters (12-4-12)

Mom's Tips

December 4th, 2012 by Jim Field

  • 2 pounds white candy coating
  • 2 cups (12 oz.) semisweet chocolate chips
  • 4 oz. German sweet chocolate, chopped
  • 1 jar (24 oz.) dry roasted peanuts

In a 3 quart slow cooker, combine the candy coating, chocolate chips and German chocolate.  Cover and cook on high for one hour.  Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.  Stir in peanuts.  Drop by teaspoonfuls onto waxed paper.  Let stand until set.  Store at room temperature.  YIELD:  3 1/2 dozen.

(Doris Reynolds, Munds Park, AZ)

Turkey Chow Mein (11-20-12)

Mom's Tips

November 20th, 2012 by Jim Field

  • 2 turkey thighs (1 1/4 lb. each), boned, cut into 1/2 inch cubes
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2 teaspoons instant chicken bouillon granules
  • 2 tablespoons soy sauce
  • 1 cup thinly sliced celery
  • 1 medium onion, chopped
  • 16 oz. can chow mein vegetables, drained
  • 8 oz. freshly sliced mushrooms
  • 1/2 cup chow mein noodles

Place turkey pieces in a two quart casserole; cover.  Microwave on high for five to six minutes, or until meat is no longer pink, stirring after half the time; drain.  Blend corn starch and water.  Add to casserole.  Stir in all the remaining ingredients except the noodles; cover.  Microwave on high 10 to 12 minutes, or until sauce thickens and vegetables are hot, stirring two to three times.  Top with chow mein noodles.  Serves 6.  167 calories per serving.  455 mg. sodium.  Note:  for low sodium diet, use low-salt soy sauce and bouillon.  (Evelyn Nelson)

Fruit-Filled French Toast Wraps (11-13-12)

Mom's Tips

November 13th, 2012 by Jim Field

  • 1 egg
  • 1/4 cup 2% milk
  • 1 teaspoon ground cinnamon
  • 2 whole wheat tortillas (8 inches)
  • 2 teaspoons butter
  • 2/3 cup sliced fresh strawberries
  • 2/3 cup sliced ripe banana
  • 1 carton (6 oz) vanilla yogurt
  • 1/4 cup granola
  • 1 teaspoon confectioners sugar

In a shallow bowl, whisk the egg, milk, cinnamon and nutmeg.  Dip both sides of tortillas in egg mixture.  In a non-stick skillet, cook tortillas in butter over medium-high heat for two minutes on each side or until tortillas are golden brown.  In a small bowl, combine the berries, banana, yogurt and granola.  Spoon down the center of tortillas.  Roll up; sprinkle with confectioners sugar.  Serve immediately.

Yield:  2 servings

(Dawn Jarvis, Breckenridge, Minnesota)

Surprise Chocolate Fudge (11-6-12)

Mom's Tips

November 6th, 2012 by Jim Field

  • 1 can pinto beans, rinsed and drained
  • 1 cup baking cocoa
  • 3/4 cup butter or stick margarine, melted
  • 1 teaspoon vanilla
  • 7 1/2 cups powdered sugar
  • 1 cup chopped walnuts

In microwave dish, mash beans with fork until smooth.  Cover and microwave 90 seconds or until heated through.  Add cocoa, butter and vanilla (mix will be thick).  Slowly stir in sugar and add nuts.  Press mixture into 9 inch pan coated with spray.  Cover and refrigerate until firm.  Cut into 1 inch pieces.  Yield:  about 3 1/2 pounds (81 pieces).