Before Jack Paar Johnny Carson, Jay Leno , Jimmy Kimmel  Conan  O’Brien and Jimmy Fallon there is Joe Franklin.

Joe Franklin —America‘s First Talk Show Host!

by Sally Deering

To his fans he’s the “King of Nostalgia,” but to thousands of show folk, Joe Franklin is a friend who gives stars a place to shine and unknowns the chance to stand out from the crowd.  In his 50-year career, Franklin has made it his mission to help the struggling artist get a foot in the door, and with a look-back, it seems this spunky octogenarian not only accomplished his goal, he picked up a little stardust of his own along the way.

In 1951 TV was a toddler still learning and discovering its capabilities. Many of the TV studios were in New York – on the fringes of the Theater District broadcasting game shows, kiddie shows, dramas and comedies live and in black-and-white. That year, station WJZ (which later became ABC,) approached Franklin about doing a TV talk show.Things clicked and “The Joe Franklin Show” premiered with Franklin as host engaging celebrity guests in the art of conversation.

Franklin has sat behind the mic for some 300,000 interviews with the Who’s Who of Hollywood — Cary Grant, Marilyn Monroe, Charlie Chaplin, Frank Sinatra, Michael Jackson, Dustin Hoffman, Al Pacino and practically every superstar in between. But it wasn’t just the big names that interested Franklin. New York City was his hometown and Franklin knew first-hand how young actors, singers and comics were struggling for their first break. So between the glamorous glitterati, Franklin interviewed unknown up-and-comers. Some never went any further than Franklin’s show, but others like comic Bill Cosby, singers Bette Midler and Barbra Streisand and actress Julia Roberts saw their careers take off and became superstars.

 At 83, the dapper “boy from ‘da Bronx” is still going strong. His radio show “Memory Lane,” broadcasts Saturday nights at midnight on WOR, 710-AM and he hosts weekly interviews with celebrities for Bloomberg Radio’s “Lifestyles.”

An authority on the world of show business from the days of silent films, Franklin has written 23 books on the stars and how some of them played a role in his life. He interviewed so many stand-up comics, he wrote a book about them, too. Carving out his niche as talk show host cum celebrity, Franklin even played himself in films like “Ghostbusters” and “Broadway Danny Rose.” And now, the accolades are rolling in. The Theater Museum honored him with a Lifetime Achievement Award at a dinner held at the Players Club, last October, and he was honored by the Museum of Broadcasting for his contribution to television. And to many New Yorkers, he’s still the man to see when you’re trying to break into the biz.

The Open Door Policy

Franklin’s office is in a busy theatrical building that shadows the Theatre District west of Broadway, a building where the business of show is conducted on a daily basis. Walk through the halls and you’re likely to see audition postings on office doors and the halls filling up with dancers, singers and actors waiting to be called in to perform a monologue or sing 8-bars for the director or casting agent. It’s a building like so many others in Manhattan and before you even get to Franklin’s office, you feel that show biz electricity in the air. When you reach his door, it’s slightly ajar as if to say “Come in, have a seat and we’ll talk!”

Stepping inside Franklin’s office is like entering a catacomb of memorabilia crowded with piles of books, celebrity photographs, magazines and papers. Shelves line most of the walls with record albums from Franklin’s days as a DJ spinning “33s” for New York’s insomniacs, lonely-hearts and night-shifters who tuned in to his radio program back in the day. Franklin still keeps warehouses filled with memorabilia he has collected throughout his years, with enough nostalgic ephemera to fill several museums.

At the far side of the room, Franklin holds court at a small desk – his two phones ringing constantly with press agents and publicists looking to book their clients on his radio show.  He doesn’t have a computer or a talent coordinator and does all the bookings himself.

“I never solicited a guest,” Franklin says between calls, “never called one guest to appear on my show. They all came to me.”

Among his favorites, he says, were five U.S. Presidents, Cary Grant and Charlie Chaplin. He had Frank Sinatra on four times.

“He was charming,” Franklin says. “He spoke what he spoke, ‘dese, dems and doughs,’ but when he sang, he was like a different person.”

And the stars keep coming. This week, for his Bloomberg Radio show, Franklin booked Lily Tomlin, Andy Williams, Dick Van Patten and his best friend from childhood, Tony Curtis, who’s plugging a new book.  When interviewing celebs, Franklin says, “get the plug out of the way fast. They’re always nervous about what they gotta plug, once that’s done, they can relax.”

It’s a late Thursday afternoon and Franklin’s friend, 56 year-old aspiring actor Frank DiGiovanni has been visiting and helps answer phones and greet visitors.  When they walk through the open door, some Franklin knows and some he doesn’t, but whether they’re stopping in to say hello or plug their act – Franklin greets each one with a smile and a handshake.

“DJ Patty” and “DJ Anthony” a mother and son mobile disc jockey act from Long Island are visiting Franklin with the hope he might help them break into the Manhattan scene. DJ Patty, a vivacious blonde, shows Franklin a picture of herself with Robert DeNiro from the time she DJ’d a party for the “Casino” cast. Franklin seems genuinely interested and invites her to sit and schmooze.

“He’s a legend,” DJ Patty gushes. “I watched his show all the time.”

And while DJ Patty puts on the charm, Franklin’s old buddy Remo Capra strolls through the door. Capra talked about the time he sang with the Tommy Dorsey band in 1956 and recorded an album with Frank DeVol at Columbia records.

“I used to go on Joe’s show all the time,” Capra says. “Those were good times.”

And then Tommy “G” from Bayonne bursts through the door with some buddies.

“I met Joe through my cousin, they were very good friends,” Tommy “G” says after shaking hands with Franklin and exchanging hellos. “I call him on the phone and stop by and say hi whenever I’m in the neighborhood.”

So do a lot of people.

“This is typical,” DiGiovanni says.. “They come to talk with Joe or to network.”

A New York Landmark

Joe Franklin is a New York original who shooed away offers to leave the urban landscape for the glitz and glam of Hollywood. He’s a “Regular Joe” who still gets a kick out of being recognized on the street and hearing cab drivers tell him they learned English from watching his show.

“I was told I should relocate to the West Coast, but I didn’t want to drop the New York Beat,” Franklin says.

He’s a New York landmark, a TV pioneer who has given thousands of people their shot – and he’s not done yet. As the phones keep ringing, Franklin sits in his chair booking guests and sharing anecdotes with the people chatting away in his office. This is his world – schmoozing with big names and meeting new faces and Franklin, looking delighted at all the activity, stops for a moment and asks, “Anyone want coffee?”

His guests say “Yes,” coffee orders are taken and everyone settles in for a schmooze-fest;  just another typical day in the life of “America’s First Talk Show Host.”

The post Joe Franklin- Amercia’s First Talk Show Host “Memory Lane” January 22nd, 1983 first appeared on River View Observer.

(Family Features) Whether entertaining a large group, or hosting a small gathering, holiday cooks can showcase their culinary flair with a sumptuous spread of starters and sides. And, with timesaving ingredients, such as cream soups, store-bought mashed potatoes and prepared pastry sheets, it’s a cinch to complement the main dish with appetizers and side dishes that look and taste elegant. Using these simple recipes, holiday hosts can impress family and friends and still have time to enjoy the party.

Everyone’s favorite side, Green Bean Casserole, is a rich, creamy and crispy combination of green beans, Campbell’s Cream of Mushroom soup and French’s French Fried Onions. An elegant, yet simple starter, Four-Cheese Potato-Stuffed Mushrooms are made with Idahoan Four Cheese Mashed Potatoes, so no peeling, boiling or mashing is required. Cheese lovers will swoon when they dip into Holiday Brie en Croute made with Pepperidge Farm Puff Pastry Sheets and dried cranberries. To complete the spread, serve warm Potato Buttermilk Biscuits with butter.

For more recipes for your holiday table, visit www.CampbellsKitchen.com and www.idahoan.com.

 

 Green Bean Casserole

Prep: 10 minutes

Bake: 30 minutes

Makes: 12 servings

            2          cans (10 3/4 ounces each)

                                    Campbell’s Condensed

                                    Cream of Mushroom Soup

                                    (Regular or 98% Fat Free)

            1          cup milk

            2          teaspoons soy sauce

            1/4       teaspoon ground black pepper

            8          cups cooked cut green beans

            2 2/3    cups French’s French Fried

                                    Onions

1.         Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.

2.         Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3.         Bake for 5 minutes or until the onions are golden brown.

 

 

Four-Cheese Potato-Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 12

            1          4-ounce package Idahoan

                                    Four Cheese Mashed

                                    Potatoes

            12        large mushrooms or

                                    18 medium mushrooms

            3          tablespoons butter,

                                    margarine or olive oil

            3          tablespoons chopped chives

            3⁄4       teaspoon salt

1.         Preheat oven to 450°F.

2.         Prepare Idahoan Four Cheese Mashed Potatoes as package directs.

3.         Remove stems from mushrooms; chop stems and set aside. Carefully scoop out the center of each mushroom cap with a spoon, leaving 1⁄2-inch shell.

4.         Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.

5.         Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

 

 Potato Buttermilk Biscuits

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 12

            1          cup prepared Idahoan

                                    Original Mashed Potatoes –

                                    4 prepared servings

            2          cups all-purpose flour

            2          teaspoons baking powder

            2          teaspoons baking soda

            1/2       teaspoons salt

            1/4       cup butter or margarine,

                                    melted

            3/4       cup buttermilk

1.         Preheat oven to 350°F.

2.         Prepare Idahoan Four Cheese Mashed Potatoes as package directs for 4 servings. Set aside.

3.         In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.

4.         On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds.

5.         Place on greased cookie sheet, about 1 inch apart. Bake for 10 to 12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.

  Left with leftovers?

Creamy Turkey Pot Pie is a great way to use leftover turkey. Teamed with frozen vegetables and served in individual puff pastry shells, this dish is sure to win rave reviews from family and friends and it beats turkey sandwiches hands down.

 

Creamy Turkey Pot Pie

Prep: 15 minutes

Bake: 20 minutes

Makes: 6 servings

            1          package (10 ounces) Pepperidge Farm

                                    Puff Pastry Shells

            1          tablespoon vegetable oil

            1          medium onion, chopped (about 1/2 cup)

            1          can (10 3/4 ounces) Campbell’s Condensed

                                    Cream of Chicken Soup (Regular, 98% Fat Free

                                    or Healthy Request)

            1/2       cup milk

            1          package (10 ounces) frozen peas and carrots

            2          cups shredded or cubed cooked turkey or chicken

1.         Prepare the pastry shells according to the package directions.

2.         Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until it’s tender, stirring occasionally.

3.         Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops,” if desired.

 

Holiday Brie en Croute

Thaw: 40 minutes / Prep: 15 minutes

Bake: 20 minutes / Stand: 45 minutes

Makes: 12 servings

            1          egg

            1          tablespoon water

            1/2       of a 17.3-ounce package Pepperidge Farm

                                    Puff Pastry Sheets (1 sheet), thawed

            1/2       cup apricot preserves or seedless raspberry jam

            1/3       cup dried cranberries

            1/4       cup toasted sliced almonds

            1          (13- to 16-ounce) Brie cheese round

            1          package (13 ounces) Pepperidge Farm Entertaining

                                    Quartet Distinctive Crackers

1.         Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2.         Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

3.         Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

 

(captions)

Green Bean Casserole

Four-Cheese Potato-Stuffed Mushrooms

Holiday Brie en Croute

 

 

Courtesy of Family Features

The post Holiday Dining at Home-Celebrate the Season With Starters and Sides first appeared on River View Observer.