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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!

Fajita Frittata (10-29-2020)

Mom's Tips

October 29th, 2020 by Jim Field

  • 1/2 pound boneless skinless chicken breast, cut into strips
  • 1 small onion, cut into thin strips
  • 1/2 medium green pepper, cut into thin strips
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons canola oil
  • 8 eggs, beaten
  • 1 cup (4 oz.) shredded Coly-Monterey Jack cheese
  • salsa and sour cream (optional)

In a large ovenproof skillet, saute and chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken juices run clear.

Pour eggs over chicken mixture.  Cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set.  Uncover; broil 6″ from the heat for 2-3 minutes or until eggs are set.  Sprinkle with cheese.  Cover and let stand for one minute or until cheese is melted.  Serve with salsa and sour cream, if desired.  YIELD:  8 servings.

Lemon-Garlic Salmon with Tzatziki Sauce (10-22-2020)

Mom's Tips

October 22nd, 2020 by Jim Field

  • 1/2 cup diced cucumber
  • 3/4 teaspoon salt, divided
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon grated lemon peel, divided
  • 1 teaspoon minced garlic, divided
  • 1/4 teaspoon black pepper
  • 4 (4 oz.) skinless salmon fillets

Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt.  Drain one hour.

For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl until combined.  Cover and refrigerate until ready to use.

Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well.  Rub evenly onto salmon.

Heat nonstick grill pan over medium-high heat.  Cook salmon 5 minutes per side or until fish begins to flake when tested with fork.  Serve with tzatziki sauce.

Serving Suggestion:  Serve this Mediterranean-inspired dish with fresh vegetables or a savory salad, if desired.  (Makes 4 servings)

Stromboli Sandwiches (10-15-2020)

Mom's Tips

October 15th, 2020 by Jim Field

  • 1 lb. Italian sausage
  • 1/2 lb. ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 8 oz. jar tomato sauce
  • 6 oz. jar tomato paste
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon oregano leaves
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon rosemary
  • 1 loaf French bread
  • 6 oz. package mozzarella cheese slices, cut in half

Preheat oven to 400 degrees.  Remove sausage from casing.  Brown sausage, hamburger and drain.  Cook onion and green pepper for five minutes.  Stir in tomato sauce and paste, water, Parmesan cheese and seasonings.  Mix well.  Simmer 10 minutes.  Heat oven to 400 degrees.  Cut lengthwise slice from top of bread, scoop out center to form a shell.  Place 1/2 of the mozzarella cheese on the bottom, add hot mixture.  Cover with remaining cheese and top slice of bread.  Wrap in foil.  Bake 6-8 minutes.

(Peg Liddle)

Fresh Apple Cake and Topping (10-8-2020)

Mom's Tips

October 8th, 2020 by Jim Field

Cream together:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup shortening
  • add 2 eggs

Sift together:

  • 2 1/2 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Add to above alternating with 1 cup milk.  Add 2 cups chopped apples and 1 teaspoon vanilla.  Pour batter into 8 1/2″ x 12″ greased cake pan.

For topping:  melt 1/3 cup butter or oleo and mix in 2/3 cup brown sugar, 1 cup coconut and 1/2 cup nuts.

Sprinkle over top of cake and bake at 375 degrees for 45 to 55 minutes.

(Mrs. Floyd Walker)

Very Good Hamburger Casserole (10-1-2020)

Mom's Tips

October 1st, 2020 by Jim Field

  • 3 tablespoons salad oil
  • 1 1/2 to 2 lbs. ground beef
  • 2 cups green peppers, chopped
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 tablespoon salt
  • 1/2 can ripe olives, sliced
  • 1 (4 oz.) can sliced mushrooms with liquid
  • 1 can tomato soup
  • 1 cup hot water
  • 1 quart jar spaghetti sauce
  • 8 oz. mozzarella cheese
  • 1 (12 oz.) package noodles, cooked

Brown meat in oil; add next 4 ingredients; saute until well done.  Spoon off extra fat.  Add olives and mushrooms and all liquids and simmer 5 minutes.  Mix in noodles.  Bake at 350 degrees for 25 minutes covered, then remove cover and top with shredded cheese and bake until cheese melts.  This freezes well.  14-16 servings.

(Marrita Yoder)

Apple Pancakes (9-24-2020)

Mom's Tips

September 24th, 2020 by Jim Field

Also may use blueberries or any fruit.  Drain and use fruit juice as a syrup, if you wish.  Measure dry ingredients and mix together:

  • 1 1/2 cup flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Beat one egg.  Add to the above with:

  • 1 cup milk
  • 2 tablespoons melted shortening

Stir or beat until smooth.  Fold in 2 cups apples, peeled and cut up very fine.  Bake in moderately hot pan or the apples won”t be done.  Bake slow.  The apples don’t get way done but taste very good.  Grease griddle.

(Mildred Ruehs)

Bacon Potato Pancakes (9-17-2020)

Mom's Tips

September 17th, 2020 by Jim Field

  • 5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
  • 5 bacon strips, cooked and crumbled
  • 1/2 cup chopped onion
  • 2 eggs, beaten
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
  • dash ground nutmeg
  • oil for frying

Rinse and thoroughly drain potatoes.  In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.  In an electric skillet, heat 1/8″ of oil to 375 degrees.  Drop batter by 2 heaping tablespoonfuls into hot oil.  Flatten to form patties.  Fry until golden brown; turn and cook the other side.  Drain on paper towels.

YIELD: 2 dozen

End of the Season Pasta (9-10-2020)

Mom's Tips

September 10th, 2020 by Jim Field

  • 1 package (1 pound) small shell pasta
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1 cup julienne sweet red pepper
  • 1 cup julienne green pepper
  • 1 cup sliced green onions
  • 6 garlic cloves, peeled and thinly sliced
  • 1/4 cup butter
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 small tomato, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons garlic pepper
  • 1 teaspoon salt

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender.  Add broth and tomato; bring to a boil.  Cook and stir until liquid is reduced by half.

Drain pasta; stir into vegetable mixture.  Cook one minute longer or until heated through.  Transfer to a large bowl.  Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat.  Serve immediately.

Scalloped Potatoes in a Slow Cooker (9-3-2020)

Mom's Tips

September 3rd, 2020 by Jim Field

  • 1 cup water
  • 2 lbs. potatoes (about 6 medium)
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon pepper
  • 1 small onion, thinly sliced
  • 1/4 cup flour
  • pepper
  • 3 tablespoons butter
  • 1 (10.5 oz.) can cream of mushroom soup
  • 4 slices American cheese
  • 1 teaspoon salt

Peel and thinly slice potatoes.  Toss with 1 cup water and cream of tartar.  Drain.  Put half of the sliced potatoes in a greased slow cooker.  Top with half the onions, flour, salt and pepper.  Add butter and undiluted soup.  Cover and cook on low for 7 to 9 hours (or on high for 3 to 4 hours).  Add cheese slices on top 30 minutes before serving.

Shrimp Scampi (8-27-2020)

Mom's Tips

August 27th, 2020 by Jim Field

  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • hot cooked angel hair pasta

In a 10″ ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turns pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6″ from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.