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Mississippi Believe It



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Print the Mississippi Coastal Hurricane Evacuation Map


    MONDAY, JULY 25: Things not to say at work...Win "Planet Of The Apes" movies passes and collectible action figure

    TUESDAY, JULY 26: Comedian Killer Beaz

    WEDNESDAY, JULY 27: Ladies' Day


    FRIDAY, JULY 29: Flyin' Bryan's "Box Office Bonanza"

     Hey early risers! Check out our "Pre-Show" during the 5:00 a.m. hour Monday-Friday, as we replay some of our favorite segments from past shows. Plus tune in for our "Best of the Morning Crew Radio Show" from 6:00-10:00 on Saturday mornings.

  • Ms. Shirley Q checks in three times daily with her unique perspective, timely commentary and the occasional song. Oh, and she's liable to ask "how's your momma durrin'?"

  • Referred to as "The King of the Wild Frontier," Ben has been a staple on The Morning Crew Radio Show since its inception. He checks in daily around 7:45 with the latest fishing and hunting news, as well as recipes and the occasional "Outdoor Believe It Or Not."


    To go with that shrimp dippin' sauce, how about some of Ben's "7-Up Shrimp"...

    Here's what you'll need:

    Jumbo shrimp, peeled, with the tails left on




    Put the peeled shrimp in a bowl, and cover them with 7-Up. Let them soak for 30-45 minutes. Melt the butter in you skillet and cook shrimp. Add seasoning, if desired.


    Shrimp season is in full swing, and with it we bring you "Uncle Ben's Shrimp Dippin' Sauce".  Here's what you'll need:

    2 cups of ketchup

    Juice from 1 lemon (plus some ground up lemon peel)

    1 clove of garlic, minced

    1 teaspoon of Tabasico

    1 teaspoon of olive oil

    Horseradish to taste

    Combine all those ingredients and blend. Then chill for about a half hour. Should make about 2 1/2 cups of dipping sauce.


    After numerous requests, here's Ben's "Baked Catfish Recipe," although it works well for any fish filets. Here's what you'll need:

    1 1/2 pounds of fish filets

    1 cup of light mayonnaise

    1 cup of fat-free sour cream

    1/2 package of Ranch dressing mix

    Here's what to do:  Mix the non-fish ingredients together. Put filets in a non-covered baking dish. Cover fish with mixture. Bake in oven for 25 minutes at 350 degrees.


    Need a good basting sauce recipe? Here's one from listener Roger in Wayne County...and it's pretty simple. Just take 1/4 bottle of Worstershire sauce, 1 pint of homemade cane syrup, 4-5 drops of crab boil, and a teaspoon of brown sugar. Stir together and microwave. That's it. You can use it as a baste or finishing sauce.


    Back by popular demand, here's the "Crabby Ole Bass"'s what you'll need:

    2 pounds of bass filets (trout, perch, catfish also will work) cut into 1 inch by 3 inch strips

    1/2 cup white wine Worchester sauce

    1 package corn bread Stove Top Stuffing Mix

    1 small can of crab meat

    1 small can of sliced mushrooms

    What to do: Season fish to taste with salt & pepper, then marinate in the Worchester sauce in the refridgerator. Make the stuffing as directed on the package, adding in the crab meat and mushrooms. Scoop stuffing mixture onto a baking pan (six servings), place fish on top of stuffing, add another layer of the stuffing, sprinkle with paprika and bake for 30 minutes or so at 375 degrees.


    Cool decoys from a Mississippi outfit. If you're a turkey hunter, you'll want to check 'em out. Here's the website:

    Want more information on those "Alabama Rig" lures Ben's been talking about? Here's a couple of websites: and

    Fishin' is good at Dream Strike Lake outside of Lucedale. Interested in booking a trip? Call 601-508-4707 or visit them on the web at

    Looking to charter a salt-water fishing trip? You might contact T.J. Rohas out of Lafitte, Louisiana.  Great fishing and a great guide!. His number is 504-233-1005. The website is

  • People who fall into this group are the unhealthiest eaters in America.

    ANSWER: College students.

The Station that ROCKS the Pine Belt!

P. O. Box 16596
Hattiesburg, MS 39404
601-544-0095  fax 601-545-8199

Locally owned and operated by Blakeney Communications, Inc.

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