Many families gather over the Memorial Day weekend while we remember those who sacrificed for our country.
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.
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! Bon appétit!
Make-Ahead Mashed Potatoes (Serves 10-12)
- 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.
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
- 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)
David's Rock-Salt Prime Rib
- 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 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 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.
Photo Credit: Subbotina Anna/Shutterstock.com.