On May 4, 3:50*pm, "jmcquown" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On May 4, 1:26 pm, "Janet" > wrote:
>
>
>
>
>
> > Sqwertz wrote:
> > > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> > >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> > >> That is something I have never tried, and don't think I ever will- I
> > >> only recently tried chicken fried steak!
>
> > > Try the Stouffers version on a baked potato or over rice. I bought
> > > it again for the first time in 20 years and it's till good.
>
> > > (Moving this out of an Andy-thread for everyone's sake)
>
> > > -sw
>
> > Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? *Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
> Please, let's don't start this 20-year old debate over *The definition of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. *Ground beef? *Chipped beef? *The stuff I remember
> from childhood in the 1960's was creamed chipped beef on toast. *I also
> remember not liking it when I was about 5. *I love creamed chipped beef now
>
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I'm not trying to start anything - I don't know what SOS was except
for what people described here....but "chipped beef" can certainly be
interpreted several ways, and I was just trying to differentiate what
I consider "chipped beef" (chopped up dried beef) from SOS. Bite me.

N.