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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!

Homemade Hamburger Skillet (4-30-2020)

Mom's Tips

April 30th, 2020 by Jim Field

  • 2 tablespoons olive oil
  • 1/2 yellow onion, minced
  • 1 pound ground beef
  • salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 12 ounces elbow pasta (uncooked)
  • 2 cups beef broth
  • 2 cups milk
  • 1/2 cup shredded cheese, such as cheddar, pepper jack or Mexican blend
  • 1/4 cup fresh parsley, chopped (optional)

Heat a large skillet or stockpot over medium-high heat.  Add oil, onions and ground beef.  Season with salt, pepper, garlic powder and paprika.  Saute ground beef until crumbled and cooked through, about seven minutes.  Add tomato paste and stir to combine.  Add pasta, broth and milk.  Stir and let cook until pasta is tender, about 11 minutes.  Remove from heat and add cheese.

Bread Pudding Pie (4-23-2020)

Mom's Tips

April 23rd, 2020 by Jim Field

Pastry for single-crust pie:

  • 1 cup cubed bread
  • 2 large eggs
  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons butter

Preheat the oven to 425 degrees.  On a floured surface, roll dough to fit a 9″ pie plate.  Trim and flute edge.  Arrange bread in bottom of pie crust.  In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread.  Sprinkle with nutmeg and dot with butter.  Bake 10 minutes.  Reduce oven to 350 degrees.

Bake until a knife inserted in the center comes out clean, 45-50 minutes.  Cover the edges with foil during the last 15 minutes to prevent over browning if necessary.  Cool on a wire rack for one hour.  Refrigerate for at least 3 hours before serving.

PASTRY FOR SINGLE-CRUST PIE (9″)

Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly.  Gradually add 3-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed.  Cover and refrigerate one hour.

Three Bean Hot Dish (4-16-2020)

Mom's Tips

April 16th, 2020 by Jim Field

  • 1 cup chopped onion
  • 1/2 pound hamburger
  • 1/2 pound bacon
  • 1/2 cup catsup
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 teaspoons vinegar
  • 3/4 cup brown sugar
  • 1 (1 lb.) can pork & beans
  • 1 (1 lb.) can butter beans
  • 1 (1 lb.) can kidney beans

Brown hamburger and drain.  Dice bacon; brown and drain.  Brown chopped onion.  Combine hamburger, bacon and onion.  Drain some of juice from beans.  Add beans to meat mixture.  Stir seasonings together and add to beans.  Stir well and mix.  Bake at 350 degrees for one hour or put in slow cooker.

Apple Pie Salad (4-9-2020)

Mom's Tips

April 9th, 2020 by Jim Field

  • 1/2 cup butter or margarine
  • 10 cups peeled and sliced Fuji apples
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3.4 oz. package instant vanilla pudding mix
  • 1 1/4 cup milk
  • 1 1/2 cup frozen whipped topping, thawed
  • 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnuts over top.

(Linda Isley, Rhodes)

Lemon Pudding Dessert (3-26-2020)

Mom's Tips

March 26th, 2020 by Jim Field

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 8 oz. package cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 carton (8 oz.) frozen whipped topping, thawed, divided
  • 3 cups cold whole milk
  • 2 packages (3.4 oz. each) instant lemon pudding mix

Preheat oven to 350 degrees.  Cut butter into flour until crumbly.  Press into an ungreased 13″ x 9″ baking dish.  Bake until light nrown, 18-22 minutes.  Cool on a wire rack.

Meanwhile, beat cream cheese and sugar until smooth.  Fold in 1 cup whipped topping.  Spread over the cooled crust.

Beat the milk and pudding mix on low speed for 2 minutes.  Carefully spread over cream cheese layer.  Top with remaining whipped topping.  Refrigerate at least one hour.

Sage Turkey Sausage Patties (3-19-2020)

Mom's Tips

March 19th, 2020 by Chris Parks

  • 1/4 cup grated Parmesan cheese
  • 3 tablespoon minced fresh parsley or 1 tablespoon dried parsley flakes
  • 2 tablespoons fresh sage or 2 teaspoons dried sage leaves
  • 2 garlic cloves, minced
  • 1 teaspoon fennel seed, crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 lbs. lean ground turkey
  • 1 tablespoon olive oil

In a bowl, combine the first 7 ingredients.  Crumble turkey over mixture and mix well.  Shape into twelve 3-inch patties.

In a large skillet, cook the patties in oil in batches over medium heat for 3-5 minutes on each side or until meat is no longer pink.  Drain on paper towels if necessary.

FREEZE OPTION:  Wrap each patty in plastic wrap; transfer patties to resealable freezer container.  To use, unwrap patties and place on a baking sheet coated with cooking spray.  Bake in a preheated 350 degree oven until heated through, about 15 minutes on each side.

Chocolate Brownie Cake (3-12-2020)

Mom's Tips

March 12th, 2020 by Jim Field

  • 1 box chocolate cake mix
  • 1 box fudge brownie mix
  • 4 large eggs
  • 1 1/4 cup water
  • 1 cup oil

Ganache:

  • 1 cup heavy cream
  • 1 12 oz. bag semi-sweet chocolate chips

Heat oven to 350 degrees.  Grease bundt pan.  Combine first five ingredients – whisk two minutes.  Bake 50-55 minutes.  Cool – remove from pan.

To make ganache:  Place cream in microwavable bowl – heat about two minutes just to boiling point.  Carefully pour in chocolate chips – whisk until smooth and shiny – about one minute.  Pour over cake.

Spiced Carrot Fritters (3-5-2020)

Mom's Tips

March 5th, 2020 by Jim Field

  • 2 large eggs
  • Kosher salt and pepper
  • 12 oz. carrots (about 3 large carrots)
  • 1/4 cup panko
  • 1 red chili, seeded and thinly sliced
  • 1 cup fresh cilantro
  • 3 scallions, thinly sliced, divided
  • 2 tablespoons fresh lime juice
  • 3 tablespoons olive oil, divided
  • 2 oz. feta cheese, crumbled
  • green salad, for serving

In a large bowl, whisk together eggs and 1/2 teaspoon each salt and pepper.

Using a food processor with the large grater attachment, coarsely grate carrots.  Add to the bowl with eggs and toss to coat.  Fold in panko, then chili, cilantro and 2/3 of scallions.

In a small bowl, combine lime juice, 1 tablespoon oil and remaining third of scallions.

Heat a large cast iron skillet on medium, then add 1 tablespoon oil.  Drop 6 spoonfuls of carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack.  Repeat with remaining oil and carrot mixture, adding more oil to the skillet if necessary.

Gently stir feta into lime-scallion mixture.  Serve over carrot fritters with green salad, if desired.

Sour Cream Raisin Pie (2-25-2020)

Mom's Tips

February 25th, 2020 by Jim Field

  • 2 cups sour cream
  • 4 egg yolks (save whites for meringue)
  • 1 3/4 cups sugar
  • 4 heaping teaspoons flour
  • 1 1/2 cups raisins
  • 1 baked single crust
  • 1 recipe meringue

Stir the sour cream and the egg yolks together in a heavy medium saucepan.

Add the sugar.  Dump in the flour, then the raisins, and mix using a wooden spoon.

Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil or just a little longer, depending on your burner).

Cool the filling slightly, then pour it into the cool crust.

Preheat the oven to 400 degrees.  Prepare the meringue and spread it onto the pie.

Put the pie in the oven.  Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown.  Let it cool.  Eat immediately or keep in refrigerator.

Caramel Apple Upside Down Cake (2-18-2020)

Mom's Tips

February 18th, 2020 by Jim Field

  • 3 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 3 medium apples, peeled, cored and sliced
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk

Preheat oven to 350 degrees.

Pour 3 tablespoons melted butter into an 8″ square pan; tilt pan to coat evenly.  Sprinkle in brown sugar, then arrange apple slices in a layer.

Whisk together flour, baking powder and salt in a bowl.  In another bowl, beat together white sugar and 1/2 cup softened butter with an electric mixer until light and fluffy.  Beat in egg and vanilla.  Add flour mixture alternately with milk, stirring well after each addition.  Pour into pan, spreading carefully to avoid disturbing apple slices.  (The pan will be very full)

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.  Immediately invert pan onto a serving plate.