sf wrote:

>>|> 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>
>>
>> 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.

The recipe above isn't creamed chipped beef. It isn't even *close* to
creamed chipped beef.

Bob