"Paul M. Cook" wrote:
>
> OK, I seem to have scored a "treasure" depending on your POV and your
> digestive efficiency. Seems I am now the proud owner of some #10 cans of
> chipped beef. Let's just say the maker also sells chocolate. The Bee Gees
> were #1 when these cans were filled.

Good! That's before Mad Cow DIsease got established
in U.S. herds.

> So what do I do with this stuff? I like creamed chipped beef. Really! I
> love it in fact. But then I make it myself and I choose when I want to eat
> it. But a whole #10 can? That's a lot of patriotism.
>
> So anyone have any great recipes?

It's been a long time since I made creamed chipped beef
(and when I did, I didn't make it from scratch -- I used
Souffer's frozen). But when I did make it, I'd usually
pour it over freshly cooked broccoli. Creamed chipped
beef goes great on broccoli.

A great improvement in my broccoli technique was
to peel the stems. I think I learned this from a
Jacques Pepin show. When I saw it, I thought it
was a useless nuance. But when I tried it, I was
surprised how big a difference it made. Now,
I always peel my broccoli.