Chip Dried Beef on Toast or S O S |
|||||||||||||||||||||||||||||||||||||||||||||||||
SOS was a common meal served aboard ships in the Navy and among Marines units. The beef comes from a cut called a knuckle and is cured in water, salt, sugar and of course sodium nitrite. The dish is common to the Northeast and south east. I had never had it at home; its not a California thing. The Army use to use it but changed to ground beef years ago. The secret to good SOS was the mix to the white sauce. Each ship's cook would add his individual spices. There is a Mill spec for chipped beef. the boxes are specially prepared so they float incase the ship sinks. Thus when your swim ashore after being torpedo you'll has SOS for your Survivor Meal! Chipped beef was also packaged by Hormel and Armour. Here are a few of the variation I found; try one! The Navy's Recipe at the Tincan Sailors website is: CREAMED SLICED DRIED BEEF (100 Portions)
Cut beef into small pieces. Heat milk to boiling temperature. Blend together fat and flour to a smooth paste. Stir into milk. Cook, stirring constantly, until thickened. Add pepper. Stir in beef. Let simmer about 10 minutes. Serve over toast. Portion: One ladle, 8 Ounces (approx. 1 cup).
The Navy Historical Center says; Creamed Sliced Dried Beef
NOTE:
30 March 1997
Knauss' Recipe
Creamed Dried Beef 4 servings 1/2 pound shredded, sliced dried beef Plunge beef into boiling water. Allow to stand 5 minutes and drain. Melt butter in heavy saucepan over medium heat. Sprinkle in the flour and cook, stirring, 2 minutes or until flour is dissolved and begins to brown. Add beef and mushrooms and saut� 3 minutes. Blend in the undiluted soup and wine. Cook, stirring, until mixture is thickened and creamy, about 3 minutes. Stir in sherry and parsley. Split potatoes. Spoon mixture over each, and top with cheese if desired. Run under a hot broiler until cheese melts and serve. Nutritional data per serving: Calories, 476; protein, 23 grams; carbohydrates, 62 grams; fat, 13 grams; cholesterol, 42 milligrams; sodium, 2,619 milligrams.
Teri Recipe CREAMED DRIED BEEFSERVES 4 This is a recipe my mother used to make for my father. It's very good, although everyone in the family wanted it more often than I did. How much dried beef you use depends on how salty it is. I usually use the lesser amount, but then I cook fairly low-salt. Serve this for breakfast or dinner. INGREDIENTS
Heat oil in a large nonstick skillet over medium-high heat. Add the dried beef and saut� until lightly browned, about 5 minutes. Reduce heat to medium-low; add the flour and cook for about 5 minutes, stirring often to combine with the oil. Gradually whisk in the milk; cook until thickened, about another 5 minutes. Sprinkle with pepper. Serve over toast slices topped with cheese, or with biscuits. Copyright Teri R. Foster, webmaster. Suzanne [email protected] Recipe ExchangeIntroduction Military SOS or Creamed Chipped Beef on Toast
Ingredients
Directions
Serving Suggestions Recipe Categories Tummy Index (1=Low fat, 5=Wear loose fitting clothes)?4 Number of Portions? Preparation Time?
Cindy & James Schmucker, Inn keeper's) A recipe from
Lynne's Country Kitchen
This recipe can be halved. 2. Gradually add the milk, stirring constantly until the mixture is smooth and thick - about 3 minutes. Stir in the beef and simmer, uncovered, for 1 minute. Serve over hot buttered toast, split biscuits, cornbread, or buttered noodles.
"SOS" Bob Hershey's S O S
thicken up. Serve over toast or better yet, hot biscuits. Any leftovers may be used as brick mortar by the engineers.
CREAMED DRIED BEEF 3 tablespoons butter or margarine 3 tablespoons flour 1 teaspoon paprika 1 1/2 cups milk 1 teaspoon Worcestershire sauce 1 pkg. (3 ounces) dried beef, cut into pieces 1/2 cup (4-ounce can, drained) sliced mushrooms 1/3 cup sliced black olives Hot toast Melt the butter in a saucepan. Add the flour and paprika. Cook until smooth and well-blended. Add the milk and Worcestershire sauce. Bring to a boil. Add the dried beef, mushrooms and olives. Cook over low heat for 10 minutes. Serve on hot toast. Makes 4 servings. Brenda Inkrot Ashville, Ohio
Creamed Chipped Beef in Toasted Bread Cups
Toasted Bread Cups
� pound butter, melted homemade-type white bread, trimmed
8 slices thinly sliced fresh of crusts
----------------------
Preheat the oven to 375�. With a pastry brush, spread the melted butter liberally on both sides of each slice of bread. As you butter the slices, fit each one into a cup of a muffin tin. Press the bread gently but firmly against the bottom and sides of the cup, and let the corners of each slice extend like points above the surface of the tin. Toast the bread in the middle of the oven for 8 to 10 minutes, or until it is crisp and lightly browned. Then turn the toast cups out on wire racks to cool while you prepare the creamed chipped beef.
Creamed Chipped Beef
4 T butter paper-thin, then torn into 1-inch
� c finely chopped onions pieces (about 2 cups)
� c flour 2 T finely chopped fresh parsley
1 c light cream 2 T dry sherry
1 c milk 1 T strained fresh lemon juice
4 to 5 ounces dried beef, sliced 1/8 tsp paprika
-------------------
In a heavy 10- to 12-inch skillet, melt the 4 T of butter over moderate heat. Add the onions and cook for about 5 minutes, until they are soft and translucent but not brown. Add the flour and blend well. Stirring the mixture constantly with a wire whisk, pour in the cream and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth. Reduce the heat to low and simmer the sauce for 2 or 3 minutes to remove any taste of raw flour. Stir in the dried beef, parsley, sherry, lemon juice and paprika, and simmer for a minute or so longer to heat the beef through. Taste for seasoning. Arrange pairs of toast cups on 4 individual heated serving plates and spoon the creamed chipped beef into the cups. Serve at once. Serves 4. If your feeling home sick for SOS just clicks on the link to
For Further Information Contact:
|
|||||||||||||||||||||||||||||||||||||||||||||||||
Quick
& Easy