Roast Beef takes Center Stage

 

rump roast2There is something about roast beef that is almost as American as apple pie and definitely as beloved. It is a comfort food par excellence. Having already given you much advice about preparing a roast I decided to share the recipe of dearly departed Gracie Allen, the famous comedienne.

 

Gracie Allen’s Roast Beef

Get a small roast and a large roast and cook them in oven. When the small roast is burned, then the large one is done. Fini!

How easy is that??

Seriously now, just a little fun to lighten up your day. Have a laugh and a great roast beef. Check out the Rump Roast recipe in an earlier blog.
Have a lighthearted down home delicious day ya’ll.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Roast Beef Poboys

 

Diary of a Home Cook

Tonight was a breeze. Hubby picked up a sour dough flute when he was out earlier, long thin bread like a poboy. We made delicious poboys with the beef roast from the day before. I popped the bread in my toaster oven for 8 minutes, then sliced it lengthwise, slathered it with mayo and layered it with thin sliced roast, shredded lettuce and tomatoes. Seasoned generously and had a feast. The hot crunchy bread was divine. And there is more roast left for sandwiches or even to make hash with potatoes and the roast drippings. Using the roast in transformative ways keeps it from feeling like “leftovers.” Of course you can dress your poboy with all your favorite fixings, sometimes we add pickles, others we put spinach or shredded carrots or black olives depending on what is available in the refrigerator.
On the cooking channel someone mentioned that the history of poboys comes from New Orleans during the depression when the dock workers came in for lunch without much money to spend. Fresh seafood was plentiful as was fresh bread so they made special sandwiches with seafood, lettuce, tomato and tartar sauce. These could be purchased for much less than a plate of food, was filling and healthy. The poboys caught on and many varieties were added using deli meats or roast, etc. Even today if I don’t want to spend the price for a plate of food at a seafood restaurant I can get a delicious meal of poboy and fries for much less than a dinner and still enjoy the feast. Its rather strange if you really consider it because both the plate and poboy have seafood, salad and potatoes but the poboy is a bargain. Oh well, it works for me and many others so we are not complaining.
One secret to easy cooking is to try to maintain a well stocked pantry and freezer. We have a grocery list pad on the front of our frig and when we use the last or next to last of something we put it on the list so that on our next trip to the store we replace it and always have what we need. I keep frozen vegetables on hand for soups, stews and side dishes on the go and that helps a lot. Many of you probably do much the same but there are new cooks that will appreciate the suggestions and ideas. If you have anything to contribute please let me know and I will add it to one of my future blogs and give credit if requested.
Have a great down home delicious day. Chat with you tomorrow.

If you would like to post a recipe of your own, please contact us at:
http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly
Down Home Delicious®

A Taste of Down Home Delicious®

Down Home Delicious® Extravaganza