In article >,
"Chris Marksberry" > wrote:

> > Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> > was Stouffer makes it but that is quite expensive for a couple of ounces
> > - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> > didn't look like those I am used to. My much newer JOC doesn't have a
> > recipe, or if it does I can't find it.
> >
> > I'd prefer to get a recipe here from someone who has tried it. I've been
> > disappointed with several web site recipes I've tried.
> >
> > Also, where do they keep the dried beef in the supermarkets these days? I
> > haven't seen it for years. Used to be near the sausage and packaged lunch
> > meats. Maybe I just didn't notice carefully enough.
> >
> > TIA
> >
> > Ken
>
> This is basically what everyone else said, but I put together a recipe for
> my own use:
>
>
> * Exported from MasterCook *
>
> Creamed Chipped Beef
>
> Recipe By :Chris Marksberry
> Serving Size : 4 Preparation Time :30:00
> Categories : Beef Easy
> Meat
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 ounces chipped beef -- (2 jars)
> 2 cups 2% milk
> 2 tablespoons flour
> 2 tablespoons butter or margarine
> pepper
>
> Make cream sauce with flour, butter, and milk. Slice chipped beef and add
> to cream sauce. Serve over noodles, toast, or baked potato.
>
>


I've never eaten it and I've heard it's very salty. Do you rinse the
beef, Chris?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com