Parker

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!

Chicken Broccoli Rice Casserole (8-6-2019)

Mom's Tips

August 6th, 2019 by Jim Field

  • 3 boneless chicken breasts
  • 1 package frozen broccoli cuts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups Minute rice, uncooked
  • 1 cup milk
  • 1 cup cubed cheese
  • 1 stick margarine (melted)

Boil chicken until tender.  In a sprayed 9″ x 13″ pan, place one cup rice, chicken breasts, the next cup of rice and broccoli,  Mix together melted margarine, milk, both soups and cheese:  pour over rice, chicken and broccoli.  Bake at 350 degrees for two hours.

(Doreen Swanson)

Zucchini Pie (7-30-2019)

Mom's Tips

July 30th, 2019 by Jim Field

  • 2 1/2 to 3 cups zucchini
  • 1 teaspoon cinnamon
  • 3 tablespoons flour
  • 3 teaspoons lemon juice
  • 1 cup sugar

Make like an apple pie.  Peel and slice and remove seeds from zucchini; sprinkle with lemon juice.  Mix cinnamon, sugar and flour; spread over zucchini and dot with butter.  Bake at 350 degrees for 45 minutes or until zucchini is tender.

(Geraldine Kommes)

Chocolate Brownie Cake (7-16-2019)

Mom's Tips

July 16th, 2019 by Jim Field

  • 1 box chocolate cake mix
  • 1 box fudge brownie mix
  • 4 large eggs
  • 1 1/4 cups 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 1st 5 ingredients – whisk two minutes.  Bake 50-55 minutes.  Cool – remove from pan.

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

Crispy Baked Shrimp Scampi (7-9-2019)

Mom's Tips

July 9th, 2019 by Jim Field

  • 2 lbs. shrimp, peeled, de-veined and tails off.
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons white wine (or extra lemon juice)
  • 1 spring onion, minced
  • 1/3 cup melted butter, divided
  • salt & pepper to taste
  • 1/3 cup Panko crumbs
  • 4 cloves garlic
  • 2 teaspoons grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • lemon wedges to serve

Heat oven to 425 degrees.  In a well greased baking dish, combine the shrimp, lemon juice, white wine, shallots, 2 teaspoons melted butter.  In a small dish, combine remaining butter, bread crumbs, garlic, cheese, pepper flakes and 2 teaspoons chopped parsley; mix well.  Sprinkle bread crumb mixture over shrimp and bake for 12 minutes or until hot and bubbly and shrimp are just cooked through.  Change setting to broil for a few minutes and serve with lemon wedges.

Cilantro Sauce (7-2-2019)

Mom's Tips

July 2nd, 2019 by Jim Field

  • 1 – 8 oz. container sour cream
  • 1 jalapeno pepper
  • 2 limes
  • 1 bunch cilantro
  • 1/2 teaspoon Kosher salt (to taste)

Put container of sour cream and a good sized bunch of chopped cilantro into blender, add juice of one lime.  Blend until smooth.  Chop jalapeno, add to blender (depending on how hot you like it).  Add salt and more lime to taste and blend until smooth.  Refrigerate in tightly closed container.

Blue-Barb Patriotic Pie (6-25-2019)

Mom's Tips

June 25th, 2019 by Jim Field

  • 3 1/2 cups fresh rhubarb
  • 1 1/2 cups fresh blueberries
  • 2 teaspoons fresh squeezed lemon juice
  • 1 1/8 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1 tablespoon water
  • pasty for double crust 9″ pie

In large bowl, combine rhubarb and blueberries.  Gently stir lemon juice, sugar, flour and salt into fruit.  Spoon into unbaked pie shell.  Dot with butter.  Cut strips and star shapes from second crust.  Place over filling to resemble flag.  Mix beaten egg and water together; brush onto pie crust.  Sprinkle lightly with sugar.  Cover edge of crust with foil.  Bake in 400 degree oven 15 minutes.  Reduce heat to 350 degrees and bake 45 minutes more or until golden brown.

(Dianna Sheehy, Audubon)

Chicken Taco Wedges (6-18-2019)

Mom's Tips

June 18th, 2019 by Jim Field

  • 1 box refrigerated pie crusts (softened as directed on box)

Filing:

  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup chunky style salsa
  • 1 cup cubed cooked chicken or turkey
  • 1 cup chopped tomato
  • 1/4 cup sliced green onions
  • 1 cup shredded cheddar cheese

Heat oven to 450 degrees.  On ungreased cookie sheet, unroll crusts.  In a small bowl, mix mayonnaise and 1/2 cup salsa.  Spread evenly over each 1/2 of crust.  Sprinkle on 1/2 of each crust with 1/2 cup chicken, 1/2 cup tomato, 2 tablespoons onion and 1/2 cup cheese.  Fold 1/2 of each crust over fillings.  Do not seal.  Bake 14-18 minutes or until golden brown.  Cut into wedges.  Top with chopped lettuce, ripe olives and sour cream.  Serve with additional salsa.

Rhubarb Cream Cake (6-11-2019)

Mom's Tips

June 11th, 2019 by Jim Field

  • 1 box yellow cake mix
  • 4 cups rhubarb
  • 1 cup sugar
  • 1 pint whipping cream

Preheat oven to 350 degrees.  Mix yellow cake mix according to package directions and pour into a 9″ x 13″ glass baking dish.  Sprinkle rhubarb evenly over cake batter and cover evenly with sugar.  Pour the whipping cream over the top.  Bake for one hour to one hour and 15 minutes or until the top is browned.  Cool completely before serving and refrigerate left overs.  Great served with ice cream.

Strawberry Rhubarb Pie (6-4-2019)

Mom's Tips

June 4th, 2019 by Jim Field

  • 3 1/2 cups rhubarb stalks cut into 1/2″ pieces (trim away and discard leaves and trim ends)
  • 2 cups strawberries, stemmed and sliced
  • 3/4 cup to 1 cup sugar (depending upon how tart/sweet you like your pie)
  • 4 tablespoons of quick cooking (minute) tapioca
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 1 double crust pie dough recipe for a 9″ pie (or your favorite pie crust recipe)

1. Preheat oven to 400 degrees.

2. Toss rhubarb and strawberries with sugar, tapioca, salt and zest in a large bowl and gently combine.  Let sit for 10 minutes.

3. Roll out 1 pastry dough disk, line pie dish, trim to 1/2″ from edge, fill with strawberry/rhubarb filling.

4. Roll out the second dough disk, place on top of filling, trim the edges to an inch from the edge of the pie dish, crimp and score.

5. Place pie on the middle rack and place baking sheet on the lower rack to catch any juices that might spill over.  Bake for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake an additional 40-50 minutes.  The pie is done when the crust is nicely browned and the filling is thick and bubbly.  Remove from oven and let cool on a rack.  Serve warm or cold.  If you do cool to room temperature, the juices will have more time to thicken.

Rhubarb Cake (5-28-2019)

Mom's Tips

May 28th, 2019 by Jim Field

  • 1/2 cup butter or margarine
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or sour milk
  • 1 1/2 cup finely chopped fresh or frozen rhubarb, thawed
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup coconut

Cream together butter and sugars.  Beat in eggs.  Sift together flour, soda and salt.  Add to creamed mixture alternately with buttermilk.  Fold in rhubarb.  Pour into greased 13″ x 9″ x 2″ pan.  Mix sugar, cinnamon and coconut together, sprinkle over batter.  Bake at 350 degrees for 30 minutes.

(Shirley Rieckenberg)