Kevin’s Famous Holiday Recipes

Back from the days when Kevin had a Monday through Friday show, he had three recipes he gave out every holiday season and still to this day gets many requests for them. This year was no exception and we’ve had nothing but positive reports since many of our listeners tried them for the first time over Thanksgiving! (Especially for the “Make Ahead Mashed Potatoes)


Make-ahead Mashed Potatoes
8 large potatoes
8 0z cream cheese
1/2 cup butter
1/2 cup sour cream
boil and mash potatoes…mix in cream cheese, butter,
sour cream and salt and pepper….
put into 2-3 quart greased serving dish…top with some butter
pats…cover and store in fridge for up to 3 days…
sprinkle with paprika and bake uncovered at 350 for about 40 minutes..
10-12 servings.

The late, great David Wade’s Turkey-in-a-Bag
1 16-20 lb. Turkey thoroughly thawed
1 large paper grocery bag
1 cup peanut oil (only)
Worcestershire powder (available at speciality grocery stores)
sprinkle the powder on the turkey and then rub it in with a little
peanut oil.
Fully coat the inside of the bag with the rest of the peanut oil.
put the bird in the bag breast side up and tie the open end closed with some string.
Put in lower section of a roaster with no lid and place in oven
pre-heated to 325 degrees.
cook for about 10-12 minutes per pound.
When done, take it out and poke a hole in the bag away from you to let out the steam and then as David would say, Voila! (do NOT cook dressing in the bird)

And, finally, here’s David’s Rock-Salt Prime Rib recipe.
Cover the bottom of a roaster with about 1/2 inch of rock salt and
lightly dampen it.
Sprinkle the prime rib with Worcestershire powder and then place it in the roaster.
Pour rock salt over it until the sides and top are covered and then
lightly sprinkle it with water.
Put it in the oven uncovered pre-heated to 500 degrees for about
15-18 minutes per pound for medium. (people’s preference on how long to cook and how well done is best. It seems to vary widely so use your own judgment)
When you’re finished cooking, take the rib out and crack open the rock-salt casing. Brush away any salt particles and there you have it.
Bon Appetit!


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