Gracie Allen

by Deb Griffin / April 25, 2014

IN: Uncategorized /Breaking Chews /Reviews /Featured /Showcase /Vegetarian Reviews /Chasing the Grape /Rehoboth Reviews /Other Area Reviews /Foodie on the Road /American / Traditional /Lewes, DE /Foodie's Pick Hits /Dewey Beach /Bethany Beach, DE /Fenwick Island, Southwest Sussex County /Angola / Long Neck /Milton, DE /Milford, DE /Millsboro, DE /Georgetown, DE /Seafood / Fish Houses /Mediterranean / Spanish / French / Irish /Italian /Asian / Vietnamese / Japanese /Sandwiches / Pizza / Burgers / Fries / Snacks /Cajun / Creole / BBQ / Island Fare / Indian /Breakfast Fare / Frozen Treats / Desserts / Coffee /Salumerias / Delis / Gourmet Markets / Wine Bars /Mexican /Testimonials /Las Vegas, NV /Virginia Beach, VA /Atlanta, GA /Washington, D.C. /Maryland (D.C. Suburbs) /New York City, NY /New Castle / Newark, DE and Surrounding Areas /Key West, FL /Philadelphia, PA /Frequently Asked Questions /Ocean City and Berlin Md /Breaking Chews Archives /The Bronx /Notable Events /Food Trucks / Personal Chefs /Dover Area /Sneak Peek /The Big Cheese

Gracie Allen's Classic Recipe for Roast Beef:

1 large Roast of Beef
1 small Roast of Beef

Take the two roasts and put them in the oven.
When the little one burns, the big one is done.

Add Your Comment

What would you like to do?

X