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Doo Wop and Oldies for Your Listening Pleasure.
News/Recipes
MEDIA RELEASE 50TH Anniversary -- “Since I Don’t Have You” December 2008 marks the 50th anniversary of one of the all-time hit songs of Rock and Roll, “Since I Don’t’ Have You”. Recorded by the Skyliners in New York City at the Capitol Studio, the song was released as a 45 rpm record on Pittsburgh’s own “Calico” label and went on to become a million-seller. The hit-producing team of Skyliners’ manager, Joe Rock, who wrote the lyrics, and legendary lead vocalist, Jimmy Beaumont, who composed the music, led to the creation of this quintessential ‘50s ballad. “Since I Don’t Have You” is heard on radio, even today. The Skyliners soulful and dynamic delivery, balanced by the lush, string-filled arrangement of Pittsburgh’s Lenny Martin, created a recording that went straight to the top of the national charts. The original Skyliners, comprised of Jimmy Beaumont, Janet Vogel, Wally Lester, Joe Verscharen, and Jack Taylor - all from the Steel City - performed their hit composition at the Apollo Theatre in Harlem, New York as well as the Brooklyn Fox Theater for producer Alan Freed, and Dick Clark’s television show “American Bandstand” (Philadelphia, Pa.). “Since I Don’t Have You” has made its way onto the soundtracks of major motion pictures such as “American Graffiti” and “Lethal Weapon 2”. Throughout five decades other nationally known artists recorded their own arrangements of this golden masterpiece. In recent years Jimmy Beaumont and the Skyliners have been a substantial part of the PBS Specials (DooWop50, Moments to Remember, Cavalcade of Music, My Music). And today, members Donna Groom, Nick Pociask, Dick Muse, drummer/conductor Mark Groom and legendary leader, Jimmy Beaumont, continue to thrill live audiences in the United States and Canada each time they perform “Since I Don’t Have You”. For further information go to: www.theskyliners.com (contact the group) Dee's Corn Casserole : Mix:1can of whole corn (drained) 1 can of creamed corn 1 cup of sour cream 1 stick of butter/margarine 2 beaten eggs 1 sm. package of corn muffin mix 8 1/2oz. Place in a 2 to 3 quart dish Bake at 350 for 1 hour Ned's Winter Stew : Start off with a medium pot. On the bottom of pot place some good double smoked bacon (try Karl Ehmer's). Next get raw hamburger and mix with your own seasonings. Cover the bacon with about a 1/2 inch of hamburger, next add sliced onions and place that over the hamburger. Slice some potatoes (thin cut), covering the onions. Slice carrots and cover the potatoes. Repeat the above instructions making sure you end up with carrots on top and cover to cook for about an hour. Check the carrots, for when they are done you are ready to get warmed up on a cold damp, snowy day. Don't forget to season each layer as you go.
Ned's standing Rib Roast: Take a 3 pound roast with the ribs in, and rub the complete roast with garlic, salt, pepper and chopped rosemary. Leave standing for 24 hours in the fridge. Next get a hot frying pan and sear the roast. Then place your roast in a roasting pan with rib sides down and with about a 1/4 cup of beef broth. Place in a 400 degree oven and roast till the inside temperature of the roast reachs 130 degrees for medium rare. You will love it. For a quick meal: Cook a full bag of med. egg noodles, brown 2 lbs of hamburger with seasonings of your choice and take 3 big cans of beef gravy. Mix drained noodles, your cooked hamburger and the gravy together to have a great quick meal that can last for a couple of days. NED"S WHITE CLAM SAUCE AND LINGUINNI STEAM 3 DOZEN LITTLENECK CLAMS,(1/4 INCH WATER ON THE BOTTOM OF THE STEAMER) PLACE THE CLAMS TO THE SIDE AFTER THEY OPEN , NOW ADD 3/4 CUP OF "EXTRA VIRGIN OLIVE OIL, 10 CLOVES OF GARLIC SHOPPED FINE, 1/4 STALK OF CELERY CHOPPED FINE, A BIG PINCH OF OREGANO, A BIG PINCH OF SWEET BASIL, A BIG PINCH OF PARSLEY AND A SMALL PINCH OF OLD BAY NOW WHEN I MEAN A BIG PINCH I MEAN A BIG PINCH!!! NOW BOIL YOUR LINGUINNI IN WATER, OIL ,AND SOME CLAM JUICE AND A FEW CLOVES OF GARLIC IN THE WATER, THIS WILL GIVE THE PASTA A HUGE JUMP START ON TASTE, DRAIN THEN ADD YOUR CLAM JUICE TO THE PLATE AND PLACE THE CLAMS AROUND THE EDGE OF THE PLATE FOR PRESENTATION. GET A GOOD BOTTLE OF WINE AND YOU WILL BE IN HEAVEN!!! NOW IF YOU WANT TO BE EVEN MORE FANCY MELT SOME BUTTER AND GARLIC IN A PAN AND WHEN YOU PLACE THE CLAMS ON THE PLATE SPOON SOME OF THE BUTTER AND GARLIC INTO THE CLAMS, OH MY, TO DIE FOR MY FRIENDS ENJOY!!!! Enjoy everyone!
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