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!

Stuffed Eggplant (7-9-13)

Mom's Tips

July 9th, 2013 by Stacie Linfor


  • Eggplant
  • fresh mushrooms or 1 – 4 1/2 oz can
  • 1 average onion
  • 1 green pepper
  • salt
  • pepper
  • 1 clove of garlic
  • light cream
  • 1 jar red pimiento (cut up)
  • parmesan cheese

Split eggplant in half lengthwise. Remove as much of the vegetable as possible and cut into squares. Save the shells of the eggplant. Gently saute the eggplant squares, mushrooms, onion (cut up), 1 green pepper (cut up). Fill each half eggplant shell. Sprinkle parmesan cheese on top and bake on a cookie sheet at 350 degrees for 20-25 minutes.

Fruit Pizza (7-2-13)

Mom's Tips

July 2nd, 2013 by Jim Field


  • 1 cup oleo
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda

Cream Cheese Mixture:

  • 8 ounce package cream cheese
  • 1 teaspoon vanilla
  • 1/4 cup sugar


  • 3 bananas, sliced
  • 1 cup chunk pineapple
  • 2 to 3 cups strawberries
  • 1 can mandarin oranges


  • 3/8 cup water
  • 1 1/2 tablespoons corn starch
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1/8 cup lemon juice

Crust:  Mix crust ingredients together and place on cookie sheet.  Bake at 350 degrees for 12 to 15 minutes.  Allow to cool before applying cream cheese mixture.

Cream Cheese Mixture:  Cream together and spread on cooled crust.

Glaze:  Cook glaze until thick, then cool.  Pour over entire pizza.  Serves 12 to 15.

(Barb Krauel)





Dijon-Crusted Chicken Breasts (6-25-13)

Mom's Tips

June 25th, 2013 by Jim Field

  • 1/3 cup dry bread crumbs (or Panko)
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon reduced-fat margarine

Place the first six ingredients in a shallow bowl.  Brush chicken with mustard; roll in crumb mixture.

In a large non-stick skillet, cook chicken in oil and margarine over medium heat for five to six minutes on each side or until a thermometer reads 170 degrees.


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)