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!

Vegetable or Relish Salad (6-9-2021)

Mom's Tips

June 8th, 2021 by Jim Field

  • 1 large head cabbage
  • 3 big carrots
  • 2 green peppers
  • 2 red peppers
  • Onions (as much as you wish)
  • 1 stalk celery
  • 1 tablespoon salt
  • 1 quart water
  • 2 cups sugar
  • 2 cups vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed

Mix the first eight ingredients and let stand overnight.  Mix sugar, vinegar, celery seed and mustard seed and bring to a boil.  Let cool.  Drain the vegetables and pour vinegar mixture on them.  Can be kept in the refrigerator for several months.  makes about 1 gallon.

(Harriett Landon)

Banana Nut Cake (6-3-2021)

Mom's Tips

June 4th, 2021 by Jim Field

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup mashed ripe banana
  • 1/2 cup chopped pecans, toasted

Butter Pecan Frosting

  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • dash salt
  • 2 to 2 1/2 cups confectioners’ sugar
  • 1 cup finely chopped pecans, toasted
  • additional chopped pecans, optional

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Combine the flour, baking soda and salt; add to creamed mixture, beating just until combined.  Fold in banana and pecans.

Pour into a greased 8″ square baking dish.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted neat the center comes out clean.  Cool on a wire rack.

In a small mixing bowl, cream butter.  Beat in the milk, vanilla, salt and enough confectioners’ sugar to achieve spreading consistency.  Stir in toasted pecans.  Frost cake.  Garnish with additional pecans, if desired.

YIELD:  9 servings

Cheddar-Ham Oven Omelet (5-27-2021)

Mom's Tips

May 27th, 2021 by Jim Field

  • 16 large eggs
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 3/4 cup cubed fully cooked ham
  • 6 green onions, chopped

Preheat oven to 350 degrees.  in a large bowl, whisk eggs and milk.  Stir in cheese, ham and onions.  Pour into a greased 13″ x 9″ baking dish.

Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.  Let stand 10 minutes.

YIELD:  12 servings

Strawberry Tartlets (5-20-2021)

Mom's Tips

May 18th, 2021 by Jim Field

  • 12 wonton wrappers
  • 3 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 3/4 cup Mascarpone cheese
  • 2 tablespoons honey
  • 2 teaspoons orange juice
  • 3 cups fresh strawberries, sliced
  • whipped cream and fresh mint (optional)

Brush one side of each wonton wrapper with butter.  Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat.  Press wontons sugared side up into greased muffin cups.  Bake at 325 degrees for 7-9 minutes or until edges are lightly browned.  Remove to a wire rack to cool

In a bowl, combine the cheese, honey and orange juice.  Spoon about one tablespoon of mixture into each wonton cup.  Top with strawberries.  Garnish with whipped cream and mint, if desired.

YIELD:  1 dozen

Caramel Apple Crunch (5-13-2021)

Mom's Tips

May 13th, 2021 by Jim Field

  • 8 cups sliced peeled tart apples
  • 33 caramels, divided
  • 2 tablespoons plus 2 teaspoons milk, divided
  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/8 teaspoon salt
  • dash ground cinnamon
  • 1/2 cup cold butter
  • vanilla ice cream (optional)

Place apples in a greased 13″ x 9″ x 2″ baking dish.  In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples.  In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs.  Sprinkle over apples.

Bake at 375 degrees for 45-50 minutes or until golden brown.  Cool for 10 minutes.  Meanwhile, in a heavy saucepan or microwave, melt the remaining caramels with the remaining milk, stirring often until smooth.  Drizzle over dessert and ice cream if desired.

YIELD:  12-16 servings.

Mac ‘n Cheese Rolls (5-6-2021)

Mom's Tips

May 6th, 2021 by Jim Field

  • 8 oz. elbow macaroni
  • 3 tablespoons butter
  • 2 oz. cream cheese, cubed (1/4 of an 8 oz. package)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 1 1/2 cups whole milk
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups freshly grated cheddar cheese (about 12 oz.)
  • 12 large (6″) square egg roll wrappers
  • vegetable oil (for deep frying)
  • ranch dressing, for serving (optional)

Cook the macaroni to just al dente according to the package directions.  Drain, rinse under cold running water to stop it from cooking and set aside.

Meanwhile, in a large saucepan, melt the butter and cream cheese over medium-high heat, whisking them together.  Add the flour and mustard powder and give it a good whisk.  Slowly add the milk, letting it heat to just short of boiling, whisking constantly until smooth.  Add the salt and pepper and fold in the cheddar a bit at a time, whisking until fully melted into a nice creamy cheese sauce.

Mix in the drained pasta and stir with a wooden spoon for three to five minutes, until the pasta is coated and the sauce is thickened a bit (you don’t want it too runny as an egg roll filling).

To assemble the rolls, fill a small bowl with water.  Use a finger to wet the edges of an egg roll wrapper, then lay it out diagonally with a corner pointing at you.  Place about 1/4 cup of the mac and cheese in a little horizontal pile just below the middle of the square.  From the bottom, roll the point up and over the filling, then fold the left and right sides toward the middle, making an envelope.  Tuck everything in cleanly and roll until you have a tight log., making sure the edges are sealed (use another wet finger if needed).  Set the roll aside and repeat to make the rest. (YouTube has videos on how to fill egg rolls, and most egg roll packages have diagrams, do don’t let this freak you out.)

Pour about two inches of oil into a Dutch oven or deep pan and heat over medium-high heat.  You’ll know it’s hot enough when you stick the end of a wooden spoon in the oil and little bubbles percolate to the surface.  Working in batches so that the rolls don’t touch, carefully position them in the hot oil, seam side down.  Keep an eye on them, and as they turn golden brown, rotate them gently with a fork until they are a perfectly uniform crispy and crunchy, about 5 minutes total.

Using tongs, carefully remove the rolls to paper towels to absorb the extra oil.  Let them rest about 5 minutes; they will still be hot.

Serve with ranch dressing for dipping if you’d like.

Full House Breakfast Casserole (4-29-2021)

Mom's Tips

April 29th, 2021 by Jim Field

  • Cooking spray
  • 6 large eggs
  • 1 cup half-and-half (fat-free works great) or milk
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • One 9.6 oz. package Jimmy Dean Original Pork Sausage Crumbles or 2 1/2 cups diced cooked ham
  • One 30 oz. bag frozen shredded hash brown, thawed overnight in the refrigerator
  • One 4 oz. can diced green chilies, drained
  • 2 1/2 cups shredded cheddar cheese
  • Salsa, for serving (optional)
  • Sour cream, for serving (optional)
  1. Preheat oven to 350 degrees.  Grease a 9″ x 13″ baking pan with cooking spray.
  2. Crack the eggs into a blender, then add the half-and-half, salt, pepper, garlic powder, flour and baking powder and give it a good medium speed blending until smooth.
  3. In a large bowl, combine the sausage crumbles, thawed hash browns and green chilies.  Add 2 cups of the cheddar, then pour in the egg mixture.  Gently stir with a rubber spatula until combined.
  4. Pour that mixture into the prepared pan and rock it back and forth on the counter to evenly distribute any liquid on the bottom.  Sprinkle on the remaining 1/2 cup cheddar.
  5. Bake, uncovered, until the eggs are set and a knife stuck in the center comes out clean, about one hour.
  6. Let the casserole rest for at least five minutes, then slice into squares and spatula it up.  The casserole is great served with your favorite salsa, sour cream or whatever you like to add to your eggs to give them a little zing!  And, leftovers are great the next day.

Chicken Curry in a Hurry (4-22-2021)

Mom's Tips

April 22nd, 2021 by Jim Field

  • 1/4 cup plus 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 large yellow onion, medium diced
  • 5 boneless, skinless chicken thighs, cut into 3/4″ chunks
  • 1/3 cup all-purpose flour
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • one 14.5 oz. can diced tomatoes
  • 1 cup low-sodium chicken stock
  • one 5.3 oz. single serve plain Greek yogurt
  • cooked rice, for serving
  • unsweetened coconut flakes, for serving (optional)

In a large skillet, heat one tablespoon of the olive oil over medium-high heat.  Add the garlic and onion and saute until the onion softens and turns a little golden on the edges, 3 to 4 minutes.  Remove the garlic and onion to a plate.

In a large bowl, combine the chicken and flour.  Toss to coat.

Add the remaining 1/4 cup olive oil to the pan, still over medium-high heat.  Add the chicken, season the the curry and ginger, and saute until the chicken is browned and cooked through, about 10 minutes.

Stir in the tomatoes, chicken stock and garlic-onion mixture and bring to a boil for a minute.  Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

When you’re ready to serve, remove the pan from the heat and stir in the yogurt until completely blended.  Serve over cooked rice and sprinkle each serving with coconut flakes if you like.

Six-Minute Strawberry Pie (4-15-2021)

Mom's Tips

April 15th, 2021 by Jim Field

  • 1 pound strawberries, hulled and halved lengthwise, with a few reserved for garnish
  • 1/2 tablespoon sugar
  • one 8 oz. container Cool-Whip, thawed for 4 hours in the refrigerator
  • 2 cups strawberry yogurt (whole milk works great)
  • 1 store-bought 9-inch graham cracker crust

Start the clock after you’ve prepped the strawberries.  Place the strawberries in a food processor, sprinkle the sugar on top and pulse a few times until the strawberries are nicely chopped.  If you pulse too much and wind up with strawberry juice on the bottom, spoon it out.

Transfer the strawberries to a large bowl.  Add the Cool-Whip and strawberry yogurt.  Use a rubber spatula to mix until nice and smooth.

Scoop the strawberry filling into the graham cracker crust.  There is no limit to the height of this pie; Just make sure it’s symmetrical.

Set the pie in an open space in your fridge and chill for at least a couple of hours.  If you make it at breakfast time it would be perfect by lunch.

Garnish with the reserved strawberries and enjoy this flavor-packed treat.  Store leftovers in the refrigerator.

Flaky Ham & Cheese in a Hurry (4-8-2021)

Mom's Tips

April 8th, 2021 by Jim Field

  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • freshly ground black pepper
  • 4 large croissants (the wider the better), halved horizontally
  • 1/3 pound sliced deli ham
  • 1/3 pound sliced provolone cheese

Preheat a waffle iron to medium heat.

In a small bowl, mix the mayo and mustard.  Add a grind of pepper.

Spread the mayo-mustard mix on both cut sides of each croissant.  Next, roll up a piece or two of ham and bend it into a curve.  Set it in the bottom of a croissant, then top with provolone.  Make sure that the top croissant covers all the cheese; if it doesn’t, snuggle the cheese a little further inside the bread or cut it a bit smaller.  Otherwise it’ll leak out (and waffle irons are tough to clean).  Now that the sandwich is built, place it on a microwave-safe plate and microwave it for 30 seconds, to get the cheese melting inside.  Meanwhile, fill the rest of the croissants.

Place the sandwich on the waffle iron and lower the lid.  Push the lid down a bit to squash it a little, then release and let sandwich cook for 3 to 5 minutes, until the croissant is crispy and the filling is hot (if your waffle iron has an alarm, it should go off).  Remove the sandwich and let it cool for 3 to 5 minutes.  Repeat to cook the rest of the sandwiches.