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!

Crab Quiche (6-24-14)

Mom's Tips

June 24th, 2014 by Jim Field

(Before combining canned crab with your other ingredients, first pick through the drained crab with your fingers to remove any pieces of cartilage.)

  • 2 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 cans (6 oz. each) crab meat, drained and cartilage removed
  • 1/3 cup chopped green onions
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 unbaked pastry shell (9 inches)

In a bowl, beat eggs; add mayonnaise, flour and milk.  Stir in crab, onions, parsley and cheese.  Spoon into pie shell.  Bake at 350 degrees for one hour.  YIELD:  6-8 servings.

(Michelle Field, Burtonsville, Maryland)

Kielbasa Chicken Kabobs (6-17-14)

Mom's Tips

June 17th, 2014 by Jim Field

  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper seasoning
  • 2 lbs. boneless skinless chicken breasts, cut into 1″ cubes
  • 1 lb. smoked kielbasa or Polish sausage, thickly sliced
  • 1 can (20 oz.) unsweetened pineapple chunks, drained
  • 2 medium green peppers, quartered
  • 2 cups grape tomatoes
  • 2 medium red onions, quartered

In a small bowl, combine the first seven ingredients.  Remove 1/2 cup for basting; cover and refrigerate.  Divide the remaining marinade between two large resealable plastic bags.  Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.  Seal bags and turn to coat; refrigerate for at least two hours.  On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill kabobs, covered, over medium heat or broil 4″ from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.  YIELD:  16 kabobs.

(Cristi Smay, Clearfield, PA)


Honey-Mustard Baked Chicken (6-10-14)

Mom's Tips

June 10th, 2014 by Jim Field

  • 1 broiler-fryer chicken (3-4 pounds), cut up
  • 1/4 cup butter or margarine
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt

Place chicken in a greased 13″ x 9″ baking pan.  In saucepan, melt butter; stir in remaining ingredients and heat through.  Brush glaze over chicken.  Bake at 350 degrees for 1 1/4 hours or until juices run clear.  YIELD:  4-6 servings.

(Kate Peterson, Cincinnati, OH)


Carrot Casserole (6-3-14)

Mom's Tips

June 3rd, 2014 by Jim Field

  • 2 lbs. medium carrots, cooked and mashed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract


  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour (or substitute Rice Krispies)
  • 2 tablespoons cold butter or margarine
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut

Combine the first six ingredients; place a greased 1 1/2 quart baking dish.  Combine brown sugar and flour; cut in butter until crumbly.  Stir in nuts and coconut.  Sprinkle over carrot mixture.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  YIELD:  six servings.

(Ethel Schlueter)



Apple Salad (5-20-14)

Mom's Tips

May 20th, 2014 by Jim Field

  • 4 apples (cored, diced)
  • 2 bananas (sliced
  • 1 cup grapes (cut into fourths)
  • 1/2 cup nuts (optional)
  • 2 cups miniature marshmallows
  • 1/2 cup sugar
  • 1/2 cup salad dressing
  • 2 tablespoons milk

Combine the apples, marshmallows, bananas, nuts and grapes.  Then mix the salad dressing, sugar and milk in a small bowl.  Pour this over the fruit salad and combine thoroughly.  Chill before serving.


Tangy Lemonade Pie (5-13-14)

Mom's Tips

May 13th, 2014 by Jim Field

  • 1 package (3 oz) lemon Jell-O
  • 1 package (8 oz) cream cheese (softened & cubed)
  • 1 3/4 teaspoons lemonade drink mix
  • 1 (8 inch) graham cracker crust
  • whipped topping

Prepare Jell-O according to package directions.  Refrigerate until almost set.  Transfer to a blender or food processor.  Add the cream cheese and lemonade mix, cover and process until smooth.  Pour into a crust.  Refrigerate overnight.  Serve with whipped topping.  YIELD:  6 servings.


Heavenly Chicken Breasts (5-6-14)

Mom's Tips

May 6th, 2014 by Jim Field

  • 6 skinless chicken breasts
  • 6 slices bacon
  • 1 small carton sour cream
  • 1 can cream of mushroom soup
  • salt and pepper (to taste)

Wrap each chicken breast with a strip of bacon.  Salt and pepper to taste and place in a greased 9 x 13 inch pan.  Mix together sour cream and soup; pour over breasts.  Bake at 325 degrees for two and a half hours.  Can be prepared early and kept in refrigerator before baking.


Bread Pudding (4-29-14)

Mom's Tips

April 29th, 2014 by Jim Field

  • 14 slices of bread, cut into 1/2″ squares
  • 12 eggs, beaten
  • 4 cups half & half
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 1 1/2 cup sugar
  • 1 teaspoon cinnamon

Grease 9″ x 13″ pan.  Place the bread in pan.  In large bowl beat the eggs well.  Add your milk, half & half, sugar, salt, vanilla and cinnamon to the beaten eggs.  Pour mixture over the bread; stirring so all the bread is covered.  Bake in 350 degree oven for approximately one hour or until a knife inserted in the center comes out clean.  Serve with whipped topping, ice cream or butterscotch sauce.  I always warm the bread pudding in microwave before serving with toppings.


Baked Stuffed Eggs (4-22-14)

Mom's Tips

April 22nd, 2014 by Jim Field

(Here’s a great recipe to utilize all those leftover hard-cooked eggs from Easter.  Serve with fresh asparagus for a real springtime meal.)

Stuffed Eggs:

  • 6 hard-cooked eggs
  • 3 to 4 tablespoons sour cream
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt


  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
  • 1 cup (8 oz.) sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon paprika

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a bowl, mash yolks with a fork.  Add sour cream, mustard and salt; mix well.  Evenly fill the egg whites; set aside.  In a saucepan, saute onion in butter until tender.  Add soup and sour cream; mix well.  Pour half into an ungreased 11 x 7 inch baking pan.  Arrange stuffed eggs over the sauce.  Spoon remaining sauce on top.  Sprinkle with cheese and paprika.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.  Serve immediately.  YIELD:  6 servings.

(Lorraine Bylsma, Eustis, Florida)



Beef Cheese Casserole (4-15-14)

Mom's Tips

April 15th, 2014 by Jim Field

  • 3 cups uncooked egg noodles, cooked and drained
  • 1 1/2 lbs hamburger
  • 1 small onion, chopped (more or less)
  • 3 (8 oz) cans tomato sauce
  • 1 cup cottage cheese (small curd)
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup chopped green pepper (more or less)
  • 1/2 cup chopped green onion (more or less)

Combine hamburger and onion in skillet and brown.  (1 season my hamburger with instant beef bouillon and Lawry’s seasoned salt) Drain off grease.  Add tomato sauce and simmer slowly.  While cooking, combine together the cottage cheese, cream cheese, sour cream, green pepper and green oniomn.  In a greased 9 x 13 inch pan, place cooked noodles; add cheese mixture, then meat mixture.  Grate cheddar cheese on top.  Bake at 350 degrees for 30 minutes.  For glass pan use 325 degree oven.

(Shar Fischer)