WCNY Host Recipes WCNY Host Recipes

WCNY Host Recipes

Recipes by Susan Kennedy, Host of ‘Cycle of Health

Mom’s HeartyPotato Filling

Both of my parents hail from Pennsylvania. Mom was born and raised in Lancaster County, and Dad in Berks County. It’s the land of the Amish and the Mennonites, and good hearty fare. Despite being raised on meals heavy with potatoes and gravy and pie served in a bowl with milk for breakfast!), my parents amended their ways through the decades and served us more fruits and vegetables than starch. My Dad is tall, lean, and active and my mother was too, (she passed in 2008). We were always a healthy family, but starch is a must have!


  • 4 Potatoes, large
  • 2 Celery stalks, diced
  • ½ Onion, diced
  • 2 Eggs
  • 2 Slices bread
  • ½ cup Milk
  • 1 Stick Butter
  • Fresh parsley to taste, chopped


  1. Peel potatoes, cut into chunks, and cook in boiling water until tender.
  2. Sauté diced onion and celery in lots of butter.
  3. Put cubed bread into a bowl, pour milk over the bread and set aside to soak.
  4. Drain water off potatoes and mash them (no milk yet) and mix with eggs.
  5. Combine sautéed vegetables, potatoes, and bread mixture together and add parsley. Mixture should be “runny.” If it isn’t, add more milk.
  6. Bake in a casserole dish at 350 degrees for 30-45 minutes or until it rises and
    is a pale brown on the top.



Prunes and Peanut Butter


  • Box of pitted prunes
  • Peanut Butter
  • Sugar


  1. Pull open the pitted prune and put a dollop of peanut butter in the center.
  2. Loosely close the prune around the peanut butter.
  3. Roll the bite size treasures in sugar.



Brussel Sprouts


  • 2 pounds brussel sprouts – root ends trimmed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and Pepper


  1. Heat an inch of water to boil in a large saucepan. Add the sprouts, cover. Cook until tender – not mushy! 5 minutes?
  2. Drain and cool.
  3. Cut into thirds.
  4. Melt the butter and the oil in a large skillet. Add the sprouts and salt and pepper. Cook until heated through. Do not brown. (Although I kind of like some of them browned!)





Recipes by Jim Battaglia, Host on ‘Ciao!’

Lobster Fra Diavolo

This recipe is one of my favorites, it’s simple, easy, and fun to make. Fra Diavolo is typically served on Christmas and New Year’s Eve. Though, for special occasions, my family and friends always enjoy it. Make sure to use live lobster, it gives the recipe a lot of flavor.


  • 2 Live lobsters (1 ½ pounds each)
  • 1 Medium onion
  • 4 Cloves garlic
  • 2 – 29 oz. cans Crushed tomatoes
  • 1 can Whole or diced tomatoes
  • 6-8 Fresh basil leaves or 1/2 tsp. dried
  • 1 pound Your favorite pasta (spaghetti is my choice)
  • Olive oil
  • Salt and ground pepper to taste
  • Optional: 1-2 diced hot chili peppers; 1 pound raw shrimp


  1. In an 8 qt. pot, sauté onion, garlic, basil, salt, pepper in olive oil for 3 minutes.
  2. Rinse live lobster under cold water. Remove the pouch on the top and rinse well.
  3. Break off claws and legs add to sauté mix, add the body of the lobster also, and more olive oil. Sauté until the lobster turns orange (about 10-15 minutes).
  4. Add the tomatoes and basil and a little water if needed to simmer. Cover for 40 minutes to 1 hour. Sauce is done.
  5. Cook your favorite pasta in boiling water until al dente. Drain and toss in a little olive oil. Mix with the sauce and arange lobster on top.
  6. Optional: Add a 1 pound bag of raw shrimp 10-15 minutes before sauce is done (shell on or off). This sauce is especially great when it’s spicy, so add chili pepper to taste.




Recipes by Susan Arbetter, Host of ‘The Capitol Pressroom’ and ‘Insight’

Fran’s Clam Dip

Back in the 70’s and 80’s my mom and dad loved to throw parties. They were a young couple with a bunch of young artsy politically-engaged friends. Fifty or 60 people would show up to these events, sometimes in wild costumes, or dressed as political figures in the news at the time. Once I saw fake Leonid Brezhnev in our recreation room.

My sister, brother and I were sent to bed before the festivities started, but the clinking of the ice, the laughter and the strange smell of cigarette smoke and perfume lured us out of bed. We took turns sneaking downstairs in our footie pajamas to see what was going on. We never understood what the adults were laughing about, but it didn’t matter because Mom (Fran) was in a great mood and let us try some of the exotic dishes she put out for guests. One dish that we loved was her warm Clam Dip with melted cheese. Just dip a hunk of bread in it and let the butter run down your chin. Don’t get any on the couch.


  • 3 sticks Butter
  • 1 head Garlic, chopped
  • 6 cans Minced clams
  • 1/3 cup Oregano (to taste)
  • 4 cups Italian breadcrumbs
  • 1 cup Shredded sharp cheddar cheese
  • Salt to taste


  1. Melt butter in a sauté pan on medium high heat.
  2. Add the garlic and let it cook until translucent, about 5 minutes.
  3. Add the clams and half the clam juice as well as the oregano (discard the rest of the clam juice).
  4. Simmer on medium heat about 15 minutes. Take the mixture off the heat.
  5. Mix in 4 cups breadcrumbs or enough to create an oatmeal-like texture.
  6. Transfer to a serving dish. Top with cheese and let it melt (or pass under a broiler to brown). Serve hot with bread or crackers.




Recipes by Diane Jones, Classic FM Host

Balsamic Glazed Pearl Onions

This is one of my favorite recipes, good for anytime of the year. Perfect as a side dish, or right on top of your favorite main course.


  • 2 ½ pounds Assorted pearl onions (about 8 cups)
  • 1 cup Balsamic vinegar
  • 2 Tablespoons Extra virgin olive oil
  • ½ cup Water


  1. In a saucepan of boiling water, blanch 1/3 of the unpeeled onions for 3 minutes, then drain. Blanch remaining onions in 2 more batches in the same manner. Cool onions and peel.
  2. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking, and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender (about 15 minutes). Transfer onions with slotted spoon to a platter, reserving liquid.
  3. Simmer reserved liquid until thickened into a syrupy glaze and reduced to about 1/2 cup.* Spoon sauce over onions and serve warm or at room temperature.

*SPECIAL NOTE: Glazed onions may be prepared up to 2 days ahead. Refrigerate onions and glaze separately. Reheat onions in glaze, adding water if necessary.

(Adapted from Gourmet Magazine)






Recipes by Jim Aroune, Host of ‘Insight’

Hello Dolly Bars

Growing up, the holidays were spent house hopping from my grandma’s, to my aunts and uncles, Thanksgiving nights at my Aunt Anne’s home and back to our home for New Year’s Eve. The one treat at all of these holiday destinations? Hello Dolly Bars. It was the dessert that introduced me to coconut, and the sweet that went best with Christmas Eve coffee. Enjoy!


  • 1 ½ cups Graham cracker crumbs
  • ½ cup Butter, melted
  • 1 (14 ounce) can Sweetened condensed milk
  • 1 ½ cups Semisweet chocolate chips
  • 1 cup Chopped walnuts
  • 1 cup Shredded coconut
  • ½ cup White chocolate chips


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press into the bottom of a 9×13-inch baking dish.
  3. Pour 1/2 the can of sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust. Gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
  4. Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes.
  5. Cool completely before cutting into squares.






WCNY Oldies




Capitol Pressroom