On Mon, 25 Jul 2011 23:41:25 -0400, "pavane"
> wrote:

>
> "Omelet" > wrote in message
> news > | In article >,
> | "pavane" > wrote:
> |
> | > "Omelet" > wrote in message
> | > news > | > | In article >,
> | > | ( ) wrote:
> | > |
> | > | > Do any of you upper-middle-aged Korean War Jar-Heads remember if SOS was
> | > | > chipped beef on toast or ground beef on toast?????
> | > |
> | > | Both my parents were Korean War vets (USAF) and it was ground beef.
> | > | Mom made it here at home for us as well. I wish she'd written down the
> | > | recipe!
> | > | --
> | > | Peace, Om
> | >
> | > This is extremely close to the real (not the Navy menu guide) Marine Corps
> | > recipe for SOS. It adds the necessary garlic, onion and Worcestershi
> | > a.. 1 lb ground beef
> | > b.. 1 1/2 tablespoons butter
> | > c.. 3 tablespoons all-purpose flour
> | > d.. 1 cup beef broth
> | > e.. 1/2 cup evaporated milk
> | > f.. salt and pepper
> | > g.. 1 teaspoon onion powder
> | > h.. 1 teaspoon garlic powder
> | > i.. 1 tablespoon Worcestershire sauce
> | > 1 Brown the ground beef in a medium skillet over medium-high
> | > heat, until meat is no longer pink. Drain excess fat and set aside.
> | >
> | > 2 Melt the butter in a medium saucepan over medium
> | > high heat. Slowly add the flour, stirring constantly, to form a brown roux.
> | >
> | > 3 Pour in beef broth and milk, mixing well. Add ground beef, then season
> | > with salt and pepper to taste, onion powder, garlic powder and Worcestershire
> | > sauce.
> | >
> | > 4 mix well and simmer for 5-10 mins, until desired thickness is reached.
> | > Spread over a piece of toast
> | >
> | > Many other variants exist, of course. Give this a try, though.
> | > Adjust the last 3 ingredients to your taste, of course.
> | >
> | > pavane
> |
> | Thanks for the recipe, but you forgot the fresh chopped onions and
> | minced bell pepper... <sighs>
> |
> | Om -> missing mom's SOS!
> | --
> | Peace, Om
>
> Yeah, I cut the bell pepper because I don't like it in Haut Cuisine
> like this; the onions are represented by the Onion Powder, of
> course. Hey, Om, gimme a break. I really don't like green bell
> peppers, either in this or in chili or ...
>
FWIW, I've never heard of bell pepper OR onion in something like
creamed chipped beef. Must be a southern thing.

--

Today's mighty oak is just yesterday's nut that held its ground.