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.
Christmas is just a week away, you might want to print these out!
There are the famous Make Ahead Mashed Potatoes, David Wade’s “turkey in a bag” and last but not least, David Wade’s Rock Salt Prime Rib!
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)
Sprinkle the powder on the turkey and then rub it in with a little
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
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
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
18-20 minutes per pound for medium. (people’s preference on how long to
cook and how well done is best seem to vary widely so use your own
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.
P.S. Friend of the Car Pro Show Larry Moody, the State Fair of Texas BBQ Ribs Champion in 2009, 2010 & 2013, says:
“There’s no reason to guess on “doneness”. Use meat thermometer to check internal temperature. For the turkey, simply poke thermometer through bag-you want 165 degrees. For prime rib, punch small whole in rock salt (ice pick) and insert meat thermometer. Rare-125 to 30 degrees, Medium Rare-135 to 140 degrees, Medium Well 145 to 155 degrees. End cuts will be well done. Hope this helps.”