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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!

Spaghetti Pizza (12-3-2019)

Mom's Tips

December 3rd, 2019 by Jim Field

  • 1 lb. spaghetti, cooked and drained
  • 1 cup milk
  • 2 eggs, beaten
  • 1 lb. hamburger
  • 32 oz. jar spaghetti sauce
  • 1 package pepperoni
  • 4 oz. can mushrooms
  • onions, green pepper, garlic salt

Spread spaghetti in a greased 9″ x 13″ pan.  combine milk and eggs; pour over spaghetti.  Brown hamburger and drain.  Mix with spaghetti sauce.  Put on top of milk and egg mixture.  Layer the rest of the ingredients over sauce.  Sprinkle with garlic salt.  Bake 20 minutes at 350 degrees.  Cover with 2 cups grated mozzarella cheese, 1 cup cheddar cheese.  Bake 10 minutes longer.  Remove from oven.  Cool 5 minutes.

(Grace Martens)

Meatloaf (11-26-2019)

Mom's Tips

November 26th, 2019 by Jim Field

  • 1 lb. lean ground beef
  • 1 egg, well beaten
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped onion
  • 1 teaspoon Worcestershire sauce
  • 2/3 cup water
  • 2/3 cup oatmeal


  • 3 tablespoons brown sugar
  • 1/4 cup ketchup
  • 1/4 teaspoon nutmeg
  • 1 teaspoon mustard

Combine in order given.  Place in loaf pan.  Spread sauce on top.  Bake in oven for about one hour at 350 degrees.

(Ruth J. Maas)

Night Before Casserole (11-19-2019)

Mom's Tips

November 19th, 2019 by Jim Field

  • 1 3/4 cups uncooked macaroni
  • 2 cups chicken, turkey, ham or tuna
  • 2 cans mushroom or celery soup
  • 1/2 tablespoon soft American cheese, cut up
  • Green pepper to taste
  • 2 hard cooked eggs, chopped
  • 2 cups milk

Combine all ingredients in casserole and refrigerate overnight.  Bake in 2 quart casserole for one hour and 15 minutes at 350 degrees.  Makes 8 servings.

(Ina Sien)

Jam Thumbprint Cookies (11-12-2019)

Mom's Tips

November 12th, 2019 by Jim Field

  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1/3 cup flaked coconut
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup apricot or red raspberry preserves
  • confectioners’ sugar (optional)

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy.  Gradually beat in flour.  Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Place coconut in a bowl.  In another bowl, whisk egg and water.  Shape the cookie dough into 1″ balls; dip tops in egg mixture, then in coconut, pressing to adhere.  Place balls 2″ apart on parchment paper-lined baking sheets, coconut side up.

Press a deep indentation in center of each with the end of a wooden spoon handle.  Fill with preserves.

Bake at 350 degrees for 18-20 minutes or until bottoms are browned.  Remove to wire racks to cool.  If desired, dust tops with confectioners’ sugar.

Hash Brown Ham Casserole (11-5-2019)

Mom's Tips

November 5th, 2019 by Jim Field

  • 16 oz. sour cream
  • 32 oz. package loose pack hash browns
  • 8 oz. American cheese, cubed
  • 2 cups crushed corn flakes
  • 10 oz. can cream of chicken soup
  • 2 cups cubed cooked ham
  • 1/2 cup chopped onion
  • 1/2 cup melted oleo
  • 1 cup shredded Mozzarella

In a large bowl, mix sour cream and soup.  Stir in frozen hash browns, ham, American cheese and onion.  Pour into 9″ x 13″ pan.  Combine flakes and oleo.  Sprinkle over potatoes.  Mix.  Bake at 350 degrees for 30 minutes.  Sprinkle Mozzarella cheese over top.  Bake 20 to 25 minutes more.

(Deanna Prellwitz, Minneota, MN)

Pumpkin Bars (10-29-2019)

Mom's Tips

October 29th, 2019 by Jim Field

  • Spice cake mix – follow directions

Add:  1/2 can plain pumpkin, mix well.  Bake in 9″ x 13″ pan.  Bake according to instructions.  Cool slightly, poke holes and fill holes with caramel sauce.  Frost with either butter cream frosting or whipped topping.  Spread more caramel sauce over frosting, sprinkle with crusted pecans.

Tuna & White Bean Lettuce Wraps (10-22-2019)

Mom's Tips

October 22nd, 2019 by Jim Field

  • 1 can (12 oz.) light tuna in water, drained and flaked
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 Bibb or Boston lettuce leaves (about 1 medium head)
  • 1 medium ripe avocado, peeled and diced

In a small bowl, combine the first seven ingredients; toss lightly to combine.  Serve in lettuce leaves, top with avocado.

(Heather Senger, Madison, WI)

Double Crispy Chicken (10-15-2019)

Mom's Tips

October 15th, 2019 by Jim Field

  • 7 cups Kellogg’s Corn Flakes cereal, crushed to 1 3/4 cups
  • 1 egg
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs. frying chicken pieces, rinsed and dried
  • 3 tablespoons margarine or butter, melted

Measure crushed corn flakes cereal into shallow dish or pan.  Set aside.  In small mixing bowl, beat egg and milk slightly.  Add flour, salt and pepper.  Mix until smooth.  Dip chicken in batter.  Boat with crushed cereal.  Place in single layer, skin side up, in greased or foil-lined shallow baking pan.  Drizzle with melted margarine.  Bake at 350 degrees for about one hour or until chicken is tender.  Do not cover pan or turn chicken while baking.  Makes 6 servings.

Coke Roast (10-8-2019)

Mom's Tips

October 8th, 2019 by Jim Field

  • 4 lb. roast (chuck, round or sirloin)
  • Salt, pepper & garlic salt
  • 3 Tablespoons oil
  • small bottle of Coke or Pepsi
  • 14 oz. chili sauce
  • Worcestershire sauce
  • Tabasco sauce

Score roast in several places.  Fill each with salt, pepper and garlic salt.  Sear roast on all sides in oil.  Remove; drain or blot fat from roast.  Place roast in crock pot.  Pour Coke or Pepsi and chili sauce over roast.  Sprinkle with Worcestershire sauce and Tabasco sauce on.  Cook low for 8 to 10 hours.  Will have a barbequed flavor and tastes great as leftovers.

Good Morning Pecan Muffins (10-1-2019)

Mom's Tips

October 1st, 2019 by Jim Field

  • 1 1/3 cup unsifted flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup margarine
  • 1/3 cup pecans or walnuts
  • 1/2 cup raisins or chopped apple
  • 1 egg
  • 3/4 cup milk

Mix flour, sugar, baking powder and salt.  Cut in margarine until mix resembles coarse meal.  Mix in nuts, raisins or apples.  Beat together egg and milk; add all at once to dry mix.  Stir lightly to dampen dry mix.  Fill 12 greased muffin cups about 3/4 full.  Bake at 400 degrees for 15 to 20 minutes.  Substitute 1/2 cup grated cheddar cheese and 1/3 cup crumbled cooked bacon for pecans and fruit.