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!

Crispy Potato Chicken (2-17-2015)

Mom's Tips

February 17th, 2015 by Jim Field

  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 chicken breasts, boned and skinned
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cup mashed potato flakes
  • 1/2 cup melted margarine

In a large resealable bag, combine the first 5 ingredients; mix well.  Add the chicken, one at a time (coating each one, then taking out).  In a shallow bowl, beat the eggs and water.  Dip the coated chicken in the egg mixture, then roll in the potato flakes.  Pour the margarine into a 9″ x 13″ x 2″ pan; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  The turn it over and bake an additional 30 minutes longer, or until juice runs clear.

(Deb Theulen, Atlantic)


Tomato-Bread Casserole (2-10-15)

Mom's Tips

February 10th, 2015 by Jim Field

  • 1/2 pound-loaf French bread, sliced
  • 3 tablespoons Imperial Margarine, softened
  • 1 can (14.5 ounces) whole peeled tomatoes, cut up
  • 1 1/2 pounds fresh tomatoes, thinly sliced
  • 1 cup low fat cottage or ricotta cheese
  • 1/4 cup olive or vegetable oil
  • 3/4 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon Lawry’s Garlic Powder with Parsley
  • 1/2 cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes.  Arrange on jelly-roll pan.  Toast in 350 degree oven about 7 minutes.  Place 1/2 of cubes in greased 13″ x 9″ x 2″ baking dish.  Drain canned tomatoes, reserving liquid.  Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of Seasoned Salt, 1/2 of oregano and 1/2 of Garlic Powder with Parsley.  Repeat layers.  Sprinkle with Parmesan cheese.  Bake, covered, in 350 degree oven in 40 minutes.  Uncover and bake 5 minutes longer to brown top.  Presentation:  Sprinkle with parsley.  Serve with any grilled or baked meat, fish or poultry entree.  Yield:  8 to 10 servings.


Crock Pot Chicken and Dressing (2-3-15)

Mom's Tips

February 3rd, 2015 by Jim Field

  • 1 chicken, cooked and deboned
  • 2 cups chicken broth
  • 1 cup milk
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 1/2 loaf bread, cubed
  • 2 cans sliced mushrooms, drained
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • Salt
  • Pepper
  • Sage

Cube chicken and bread.  Add the rest of the ingredients.  Bake at 350 degrees in crock pot for one hour.

(Deb Brase)


Ham Loaf (1-27-15)

Mom's Tips

January 27th, 2015 by Jim Field

  • 3 pounds Fareway’s ham loaf or can use 2 pounds ham and 1 pound hamburger (optional – 1/2 pound pork sausage)
  • 3 eggs, beaten
  • 1 cup milk
  • 2 cups graham cracker crumbs

Mix thoroughly ham, milk and eggs with graham crackers.  Put in 9″ x 13″ pan.


  • 1 can tomato soup
  • 1/4 cup vinegar
  • 1 teaspoon dry mustard
  • 1 cup brown sugar

Combine soup, vinegar, brown sugar and mustard.  Heat and pour over ham loaf.  Bake at 325 degrees for one hour or more uncovered.  Note – I do ham balls with this recipe.

(Agnes Kramer)


Sunday Fried Chicken (1-20-15)

Mom's Tips

January 20th, 2015 by Jim Field

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil.  This recipe, however, adds the convenient step of finishing the cooking in the oven.  This gives the cook time to prepare the rest of the meal.

  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons salt
  • 2 tablespoons ground mustard
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 boiler-fryer chicken (3 to 4 pounds), cut up
  • Vegetable oil

Combine the first 11 ingredients.  Place about one cup flour mixture in a large resealable plastic bag.  Add a few chicken pieces to the bag at a time; shake to coat.  Heat 1/4 inch of oil in large skillet on medium-high.  Brown chicken on all sides; transfer to an ungreased 13″ x 9″ x 2″ baking  pan.  Bake, uncovered, at 350 degrees for 45 to 55 minutes or until juices run clear.  Recipe makes enough coating for three chickens.  Store unused mixture in an airtight container.  YIELD:  4-6 servings.

(Audrey Read, Fraser Lake, British Columbia)



Hush Puppies (1-13-15)

Mom's Tips

January 13th, 2015 by Jim Field

Hush puppies are a southern deep-fried quick bread made of cornmeal.  Traditionally served at fish fries, these tasty fritter-like breads are also a great accompaniment to fried chicken or spicy Cajun foods.  For those with a sweet tooth, try rolling the hush puppies in confectioners sugar.

  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 3/4 cup milk
  • 3/4 cup cream-style corn
  • cooking oil for deep-fat frying
  • confectioners sugar, optional

In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda.  Add egg, milk and corn; stir just until moistened.  In a deep-fat fryer, heat oil to 375 degrees.  Drop batter by teaspoonfuls into oil.  Fry until golden brown.  Allow to cool slightly and roll in confectioners sugar if desired.  Serve immediately with fried chicken, ham or sausage.  YIELD:  12-15 servings.

(Karyl Goodhart, Geraldine, Montana)


  • If you don’t have a deep-fat fryer with a thermostat, you can use a kettle or Dutch oven together with a thermometer so you can accurately regulate the temperature of the oil.
  • It is important to follow the temperatures recommended in the recipes for heating oil.  If oil is too hot, the foods will brown too fast and not be done in the center.  If the oil is below temperature, the foods will absorb the oil and taste greasy.
  • Carefully place foods into the hot oil to avoid splattering.
  • Do not overload your fryer.  You will have better results if you fry in small batches.  Keep cooked foods warm in a low oven until all the food has been fried.
  • Never add water or any liquids to hot oil.
  • Do not dispose of oil after deep-fat frying until it has completely cooled.

French Toast Casserole (1-6-15)

Mom's Tips

January 6th, 2015 by Jim Field

  • One 10 oz. loaf French bread, cut into 10 C. cubes
  • 8 eggs
  • 3 cups milk
  • 4 teaspoons sugar
  • 1 teaspoon vanilla
  • 3/4 teaspoon salt, optional


  • 3 tablespoons butter or margarine
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

OPTIONAL:  Maple syrup

Place bread cubes in greased 13″ x 9″ baking dish.  In a mixing bowl, beat eggs, milk, sugar, vanilla and salt; pour over bread.  Cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Dot with butter.  Combine sugar and cinnamon; sprinkle over top.  Cover and bake at 350 degrees for 45 to 50 minutes.  Serve with syrup if desired.  Can also be served with fruit or sausage links.



Hot Chicken Dip (12-30-14)

Mom's Tips

December 30th, 2014 by Jim Field

  • 1 (8 oz.) package cream cheese
  • 1 small jar green chilies, chopped
  • 1 can cream of mushroom soup
  • 1 can white chicken meat (don’t drain)

Combine all ingredients in a small crock pot.  I usually preheat the mixture in a microwave, or you can heat it in the crock pot, until the cheese is melted and all ingredients are mixed well.  Serve with crackers.

(Marlene Andersen)


Rice Chex Snack (12-30-14)

Mom's Tips

December 30th, 2014 by Jim Field

  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup butter or oleo
  • 8 cups Rice Chex
  • 2 cups powdered sugar

Melt first three ingredients together in microwave.  Pour over 8 cups Rice Chex in a large bowl.  Cover and shake well (until coated).  Cool a little.  Pour two cups powdered sugar over Rice Chex.  Shake again.  Store in refrigerator.  BEWARE — this is very addictive!

(Linda Zimmerman/Linda Robinson)


Frozen Fruit Cup (12-23-14)

Mom's Tips

December 23rd, 2014 by Jim Field

  • 3 sliced bananas
  • 2 cups crushed pineapple, drained
  • 6 oz. can orange juice (slightly thawed)
  • 1/2 to 1 cup sugar (optional)
  • 2 cups 7-Up

Mix together.  Add 7-Up last.  Pour in paper cups and freeze.  Makes eleven 5 oz. cups.  Double recipe 32 3.5 oz. cups.

(Diane Funk)