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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!

Stir-Fried Basil Chicken (9-30-2021)

Mom's Tips

September 30th, 2021 by Jim Field

  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 3/4 lbs. boneless skinless chicken breasts, cut into strips
  • 3 green onions, sliced
  • 6 teaspoons canola oil, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups sliced bok choy
  • 1 cup loosely packed fresh basil leaves, thinly sliced

In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat.  Refrigerate for 30 minutes.

In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender.  Stir in the garlic and pepper flakes; cook and stir for 1 minute.  Remove and keep warm.

Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.  Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender.  Add onion mixture to chicken.  Stir in basil; heat through.  Serve over the bok choy.

YIELD:  4 servings

Frozen Strawberry Pie (9-23-2021)

Mom's Tips

September 23rd, 2021 by Jim Field

  • 1 package (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups chopped fresh strawberries
  • 1 carton (12 oz.) frozen whipped topping, thawed
  • 1/2 cup chopped pecans, toasted
  • 2 chocolate crumb crusts (9 inches)

In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth.  Beat in the strawberries.  Fold in the whipped topping and pecans.  Pour into the crusts.  Cover and freeze for 3-4 hours or until firm.  Remove from the freezer 15-20 minutes before serving.

YIELD:  2 pies (6 servings each)

Cottage Potatoes (9-16-2021)

Mom's Tips

September 16th, 2021 by Jim Field

  • 12 large potatoes, peeled and diced
  • 8 ounces process cheese (Velveeta), cubed
  • 1 large onion, finely chopped
  • 1 large green pepper, diced
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 slice bread, torn
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 1/2 cup cornflakes, crushed

Place the potatoes in a large saucepan or dutch oven and cover with water.  Bring to a boil; reduce heat to medium.  Cover and cook for 5-7 minutes or until tender; drain.  In a bowl, combine the cheese, onion, green pepper, pimientos. bread, 2 tablespoons parsley and salt.

In a greased shallow 4 quart baking dish, layer a third of the potatoes and a third of the cheese mixture.  Repeat layers twice.  Pour milk and butter over all; sprinkle with corn flake crumbs.  Cover and bake at 350 degrees for 45 minutes.  Uncover; bake 10-15 minutes longer or until bubbly and top is golden.  Sprinkle with remaining parsley.

YIELD:  12-14 servings.

Coca-Cola Cake (9-9-2021)

Mom's Tips

September 9th, 2021 by Jim Field

  • 2 cups flour
  • 2 cups sugar
  • 2 sticks oleo
  • 2 teaspoons cocoa
  • 1 cup Coca-Cola
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon soda
  • 1/4 teaspoon vanilla
  • 1 1/2 cups miniature marshmallows
  • 1/2 teaspoon salt

Sift flour and sugar in a bowl.  Bring oleo, cocoa and Coca-Cola to a boil.  Pour over flour and sugar.  Add milk, soda, salt, eggs and vanilla.  Last, add marshmallows.  They will float on top.  Batter will be thin.  Bake in 13″ x 9″ x 2″ pan at 350 degrees for 30-35 minutes.

Icing:

  • 1/2 cup oleo
  • 6 tablespoons Coca-Cola
  • 2 tablespoons cocoa

Heat to boiling point.  Pour preceding ingredients over one pound box of powdered sugar.  Add 1 cup chopped nuts and 1 teaspoon vanilla.  Icing must be put on cake while hot.

Zucchini Bread (9-2-2021)

Mom's Tips

September 2nd, 2021 by Jim Field

  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 3/4 to 2 cups sugar
  • 2 cups zucchini (grated, peeled or unpeeled)
  • 2 to 3 teaspoons vanilla

Combine in a mixing bowl.  Sift together and add to above:

  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1/2 to 1 cup nuts (chopped)
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1/4 to 1/2 teaspoon baking powder

Pour into 2 greased loaf pans and bake at 375 degree oven for 50 to 60 minutes or until done.  Can be frozen.

Oriental Chicken Salad (8-26-2021)

Mom's Tips

August 26th, 2021 by Jim Field

  • 5 cups cooked chicken, cut into chunks
  • 2 tablespoons salad oil
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 2 teaspoons salt
  • 3 cups cooked rice (cooled)
  • 1 1/2 cups small green grapes
  • 1 1/2 cups diced celery
  • 1 can drained pineapple tidbits
  • 1 can mandarin oranges, drained
  • 1 cup toasted slivered almonds
  • 1 cup real mayonnaise

Combine the chicken and the next five ingredients.  Let that stand while combining other ingredients.  Gently toss after combing all ingredients.  Add mandarin oranges last and toss as little as possible.  Refrigerate overnight and serve on lettuce leaf.  Serves 12.

(Jo Wagner)

Apple Dew Dumplings (8-19-2021)

Mom's Tips

August 19th, 2021 by Jim Field

  • 2 apples (Granny Smith or Jonagold work well)
  • 2 cans refrigerated crescent rolls
  • Cinnamon to taste
  • 2 sticks of butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 (12 oz.) can or bottle of Mountain Dew, Sprite or 7-Up

Preheat oven to 350 degrees.  Spray bottom of 9″ x 13″ pan with cooking spray.  Core and peel apples.  Slice into 8 pieces.  Unroll crescent rolls on wax paper, sprinkle with cinnamon and separate by scoring at the perforations of the rolls with a knife.  Place 1 apple slice on top of each triangle; roll up and place seam-side down in pan.  There will be 6 on each side of the pan and 4 placed between the 2 rows down the middle of the pan.  Sprinkle lightly with more cinnamon.

In medium sauce pan, melt butter over low heat.  Stir in sugar.  Mix well; add vanilla and salt.  You may add a bit of cinnamon to this mixture if you wish.  Stir well.  Pour/spoon over cinnamon-topped rolls.  Pour soft Mountain Dew over all.  Sprinkle more cinnamon or cinnamon/sugar mixture to your taste over all of this.

Bake for 30 minutes.  Let sit 45 to 60 minutes to absorb liquid after removing from oven.  You may warm up before serving, if desired.  Makes 16 servings.

Recipe may be halved, but use smaller baking dish.

Cream Cheese Sheet Cake (8-12-2021)

Mom's Tips

August 12th, 2021 by Jim Field

  • 1 cup plus 2 tablespoons butter, softened
  • 2 packages (3 oz. each) cream cheese, softened
  • 2 1/4 cups sugar
  • 6 eggs
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cups cake flour

FROSTING:

  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup butter
  • 1/2 cup semisweet chocolate chips

In a mixing bowl, cream butter, cream cheese and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Add flour; mix well.

Pour into a greased 15″ x 10″ x 1″ baking pan.  Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely.

For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat.  Cover and cook for 3 minutes (do not stir).  Stir in butter and chocolate chips until melted.  Cool slightly.  Stir; spread over cake.

YIELD:  24-30 servings.

Citrus Pudding Cakes (8-5-2021)

Mom's Tips

August 5th, 2021 by Jim Field

  • Unsalted butter for the pan
  • 3/4 cup sugar, plus more for sprinkling
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 tablespoons grated lemon zest, plus 3 tablespoons juice
  • 1 1/2 tablespoons grated lime zest, plus 3 tablespoons zest

Preheat the oven to 350 degrees.  Lightly butter a 12 cup muffin pan and sprinkle each cup with enough sugar to cover the bottom.  Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.

Whisk the sugar, flour and salt in a medium bowl.  In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest and the lemon and lime juice; whisk in the dry ingredients.  Fold in the beaten egg whites with a rubber spatula until combined.

Divide the batter among the muffin cups.  Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come half way up the sides of the muffin pan.  Cover the roasting pan tightly with foil.  Bake until the cakes are puffed and set, about 20 minutes.  Uncover and continue baking until golden, about 12 to 15 minutes.  Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold.  Invert onto a platter.  Top with the remaining 1/2 tablespoon each lemon and lime zest.

Caramel Apple Dump Cake (7-29-2021)

Mom's Tips

July 29th, 2021 by Jim Field

  • Cooking spray
  • 2 to 3 cups peeled and sliced apples
  • 1 cup gourmet caramel sauce, plus more for serving
  • 1 teaspoon sea salt
  • 1/4 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon pure vanilla extract
  • 1 15.25 oz. box yellow cake mix
  • 2/3 cup (10 2/3 tablespoons) unsalted butter, melted
  • Confectioners’ sugar, for garnish (optional)
  • Vanilla ice cream, for serving

Preheat oven to 350 degrees.  Coat a 10″ well-seasoned cast iron skillet with cooking spray.  Spread the apples evenly across the bottom of the skillet in a decorative pattern.  Drizzle the caramel over the apples, then sprinkle with sea salt.  Pour the apple cider on top.

Sprinkle cinnamon and nutmeg over the apples, then drizzle the melted butter on top.  Bake until the cake is browned on top and around the edges with some caramel bubbling through, 50 to 60 minutes.  Let rest for about 15 to 20 minutes, then flip onto a serving platter to showcase the beautiful design.  Let cool, then sprinkle with confectioners’ sugar, if desired.  Serve with ice cream and more caramel sauce.