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!

All-Around Seasoning Mix 5-2-2017

Mom's Tips

May 2nd, 2017 by Jim Field

  • 1/2 cup paprika
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 3 tablespoons cayenne pepper
  • 2 tablespoons white pepper
  • 2 tablespoons pepper
  • 4 teaspoons salt
  • 4 teaspoons dried thyme
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 4 teaspoons chili powder

In a small bowl, combine all ingredients.  Store in airtight container in a cool, dry place for up to six months.

(Greg Fontenot, The Woodlands, TX)

Garlic-Pepper Rub

Mom's Tips

April 25th, 2017 by Jim Field

  • 6 tablespoons lemon-pepper seasoning
  • 2 tablespoons dried thyme
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

In a large bowl, combine all ingredients; store in covered container.  Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

(Ann Marie Moch, Kintyre, ND)

Golden Apple Bundles (4-18-2017)

Mom's Tips

April 18th, 2017 by Jim Field

  • 2 cups chopped peeled apples
  • 1/3 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon ground cinnamon
  • pastry for double crust pie
  • milk
  • sugar

In a large bowl,combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.

Roll pastry to 1/8 inch thickness.  Cut into 5 inch circles.  Spoon about 1/4 cup apple mixture into center of each circle.  Moisten edges of pastry with water.  Fold over and seal edge with a fork.

Place on a greased baking sheet.  Bake at 450 degrees for 10 minutes.  Reduce heat to 400 degrees; bake 10 minutes longer.  Brush each with milk and sprinkle with sugar; return to oven for 5 minutes.

YIELD:  10-12 servings

(Lila Eller, Everett, WA)

Buttermilk Biscuits (4-11-2017)

Mom's Tips

April 11th, 2017 by Jim Field

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3/4 to 1 cup butermilk
  • 1 tablespoon fat-free milk

In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.  Stir in enough buttermilk just to moisten dough.

Turn onto a lightly floured surface; knead 3-4 times.  Pat or roll to 3/4 inch thickness.  Cut with a floured 2 1/2 inch biscuit cutter.  Place on a baking sheet coated with cooking spray.

Brush with milk.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Brush with butter.

(Patricia Kile, Elizabethtown, PA)

Beef Flautas with Buttermilk Avocado Crema (4-4-2017)

Mom's Tips

April 4th, 2017 by Jim Field

  • 1 lb. fresh Mexican chorizo, casings removed (3 links)
  • 1/2 cup chopped white onion
  • 2 garlic cloves, minced
  • 1 lb. ground chuck
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt, divided
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, lightly beaten
  • 1/3 cup canola oil
  • 1 ripe avocado, chopped
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon fresh lime juice

Crumble chorizo in a large skillet and cook over medium-high, stirring occasionally, five minutes.  Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about five minutes.  Add ground chuck, chili powder and 1/2 teaspoon of the salt; cook, stirring often, until beef is browned and done, about ten minutes.  Remove from heat, and stir in cilantro.

Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla.  Roll tortilla over filling, leaving about one inch of tortilla exposed.  Brush exposed edge with a small amount of beaten egg; press gently to seal roll.

Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side.  Drain on paper towels.

Process avocado, sour cream, buttermilk, lime juice and remaining 1/2 teaspoon salt in a food processor until smooth.  Serve flautas with crema.

Almond Rhubarb Cobbler (3-28-2017)

Mom's Tips

March 28th, 2017 by Jim Field

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped fresh or frozen rhubarb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup slivered almonds, toasted

Topping:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 egg
  • 1/4 cup milk

In a large saucepan, bring 1/2 cup sugar and water to a boil.  Add the rhubarb.  Reduce heat; cover and simmer until tender, about 5 minutes.  Combine flour and remaining sugar; stir into rhubarb mixture.  Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in butter and almonds.  Reduce heat to low; stir occasionally or until butter is melted.

In a large bowl, combine dry ingredients; cut butter until crumbly.  Whisk egg and milk; stir into crumb mixture just until moistened.  Pour hot rhubarb mixture into a 2 quart shallow baking dish.  Drop topping into six mounds over the rhubarb mixture.

Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown.  Serve warm.

(Pat Habiger, Spearville, KS)

Tasty Mozzarella Chicken (3-7-2017)

Mom's Tips

March 7th, 2017 by Jim Field

  • 1 egg
  • 2 tablespoons water
  • 2/3 cup dry bread crumbs
  • 1 envelope onion soup mix
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken breast halves (5 oz. each)
  • 1 1/2 cups spaghetti sauce
  • 1 can (7 oz.) mushroom stems and pieces, drained
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13″ x 9″ baking dish.  Bake, uncovered, at 400 degrees for 22-25 minutes or until a thermometer reads 170 degrees.

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken.  Sprinkle with cheese.  Bake 5 to 7 minutes longer or until sauce is bubbly and cheese is melted.

Swiss Tuna Melts (2-28-2017)

Mom's Tips

February 28th, 2017 by Jim Field

  • 1 can (6 oz.) light water packed tuna, drained and flaked
  • 3/4 cup shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonaise
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • pepper to taste
  • 8 slices bread
  • 2 to 3 tablespoons butter, softened

In a bowl, combine the first seven ingredients.  Spread over four slices of bread, about 1/2 cup on each; top with remaining bread.  Butter the outsides of sandwiches.

On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.

YIELD:  4 servings

Honey Mustard Chicken Wings (2-21-2017)

Mom's Tips

February 21st, 2017 by Jim Field

  • 4 pounds whole chicken wings
  • 1/2 cup spicy brown mustard
  • 1/2 cup honey
  • 1/4 cup butter, cubed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground turmeric

Line two 15″ x 10″ x 1″ baking pans with foil; grease the foil.  Cut chicken wings into three sections; discard wing tips.  Place wings in prepared pans.

In a small saucepan, combine the mustard, honey, butter, lemon juice and turmeric.  Bring to a boil.  Pour over chicken wings; turn to coat.  Bake at 400 degrees for one to 1-1/4 hours or until chicken juices run clear and glaze is set, turning once.

Soft Sugar Cookies (2-7-2017)

Mom's Tips

February 7th, 2017 by Jim Field

  • 1 1/2 cup powdered sugar
  • 1 1/2 cup white sugar
  • 1 1/2 cup margarine
  • 1 1/2 cup Crisco
  • 6 eggs
  • 9 tablespoons sour cream
  • 3 teaspoons vanilla
  • 1/2 teaspoon lemon juice
  • 9 cups flour
  • 1 1/2 teaspoon baking soda

Mix together all ingredients.  Chill dough in refrigerator.  Roll out, cut with cookie cutters.  Bake at 325 degrees until lightly brown.  Don’t over bake.