I realize some of you don't know who George Burns and Gracie Allen were. I remember listening to them on the radio when I was 6 or 7 years old, while washing dishes with my sister Ann. There was no television, just great radio programs. Every kitchen had a radio, and it helped the time go by far more pleasantly!

Back to Burns and Allen....Gracie was such a delight as the epitome of a dumb blond. Poor George was left speechless so often! After one of Gracie's priceless lines, he'd smile and take a puff of his cigar.

A friend sent this recipe to me.

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.

Delightful! Priceless! And so TRUE!

Now, for a real recipe. I think the best beef roast is a Prime Rib. Always elegant, always special.

And one of the easiest cuts of beef to roast.

Prime Rib of Beef with Horseradish Crust

Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved
Directions
Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. .......or you can follow Gracie's recipe!

Today is World Bread Day, 2009

Today the weather here in the Midwest is perfect for baking bread. What could be better than putting on a big pot of homemade soup and bake your Grandmother's favorite bread recipe. Your home will soon be filled with the aromas of two of the world's favorite foods. The only thing you will need to add is about a half pound of rich creamy butter!

Rustic Italian Bread

1 cup water, heated to 120° to 130°F.
2 tablespoons Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 oz.)
Cornmeal
1 large egg white, beaten

1. SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) for 30 to 40 minutes.
2. 2. SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
3. 3. HEAT oven to 375°F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Ham, Escarole and Bean Stew

6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 garlic cloves, minced
1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
3 cups chicken or beef stock or low-sodium broth
6 ounces smoked ham, shredded (1 cup)
One 15-ounce can cannellini beans, drained
1/2 small head escarole, cut into 1/2-inch ribbons (2 packed cups)
Freshly ground pepper

1. In a saucepan, fry the bacon in the 1 tablespoon of olive oil over moderately high heat until browned, about 6 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the potato and cook, stirring, for 1 minute. Add the stock and boil over high heat. Reduce the heat to moderate and cook until the potato is tender, about 15 minutes.
2. Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.

Your home will be a Happy Home!