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.

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?

Paul

Paul M. Cook said...

> 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.
>
> 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?
>
> Paul


Paul,

Would dividing it into sterilized glass jars be safe, into sensible portions?

In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come to
mind.

Andy

In article <YRGoi.1054$9A6.834@trnddc01>,
"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.
>
> 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?

This great, but I can't find a recipe:

Crock Pot Chipped Beef Dip
==========================

8 oz cream cheese
milk - enough to make a dip
3 oz chipped beef, cut as desired
1 tsp dried mustard powder
few green onions, chopped

Add first four items to crock pot. Heat, stirring occasionally, until
you have a thick dip. Stir in green onions. Serve with bread cut into
cubes.

You should add enough milk to give a consistency like a thin cheese
fondue.

"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
> > 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.
> >
> > 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?
> >
> > Paul
>
>
> Paul,
>
> Would dividing it into sterilized glass jars be safe, into sensible
portions?
>

Too much bother, these days I am not even sure where to buy canning jars.

> In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come to
> mind.

I can see I'll be making a lot of Mexican food. Stuffed shells? Got a
recipe? Sounds tasty.

Paul

"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.
>
> 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?

"S. O. P."

Shit Onna Pizza

"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.

"Paul M. Cook" wrote:
>
> "Andy" <q> wrote in message ...
> >
> > Would dividing it into sterilized glass jars be safe, into sensible
> portions?
>
> Too much bother, these days I am not even sure where to buy canning jars.

Not to mention you'd have to re-sterilize after filling the jars.

However, chipped beef slices should freeze well.

Heck, I wouldn't be surprised if they can be stored
safely at room temperature. They're usually pretty
salty.

(It wasn't clear from the OP whether this was a #10 can
of chipped beef slices or creamed chipped beef. It could
be either.)

Paul M. Cook wrote:

>> Would dividing it into sterilized glass jars be safe, into sensible
> portions?
>
> Too much bother, these days I am not even sure where to buy canning jars.

They're easily obtained at grocers in my area, many old fashioned
hardware stores used to sell them (haven't looked lately) and big box
stores like Walmart probably carry them.

Paul M. Cook said...

>> Paul,
>>
>> Would dividing it into sterilized glass jars be safe, into sensible
> portions?
>>
>
> Too much bother, these days I am not even sure where to buy canning jars.
>
>> In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come
to
>> mind.
>
> I can see I'll be making a lot of Mexican food. Stuffed shells? Got a
> recipe? Sounds tasty.


Here's the recipe I use:

http://allrecipes.com/Recipe/Stuffed...II/Detail.aspx

As Mark raised the question about it being dry beef or creamed, the recipe
probably lends itself to using dry, or you could juggle some of the
ingredients quantities, however you see fit.

I don't know the consistency of dry chipped beef. Maybe you want to cook it
some before adding to the filling?

NOTES on the Recipe: Use a pastry bag to inject the filling into the
shells. Cooking the shells "about 3/4 done" will make them easier to fill
without tearing and they'll finish cooking as they bake. I also recommend
stuffing to overflowing!

Enjoy,

Andy

"Steve Wertz" > wrote in message
...
> On Sun, 22 Jul 2007 11:05:28 GMT, 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.
>
> If you're saying those cans are 30 years old, then they're trash.
> They may be safe to eat, but they'll taste even more like shit
> now than they did then.

Again with the poop talk.

Paul

"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
>>> Paul,
>>>
>>> Would dividing it into sterilized glass jars be safe, into sensible
>> portions?
>>>
>>
>> Too much bother, these days I am not even sure where to buy canning jars.
>>
>>> In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come
> to
>>> mind.
>>
>> I can see I'll be making a lot of Mexican food. Stuffed shells? Got a
>> recipe? Sounds tasty.
>
>
> Here's the recipe I use:
>
> http://allrecipes.com/Recipe/Stuffed...II/Detail.aspx
>
> As Mark raised the question about it being dry beef or creamed, the recipe
> probably lends itself to using dry, or you could juggle some of the
> ingredients quantities, however you see fit.
>
> I don't know the consistency of dry chipped beef. Maybe you want to cook
> it
> some before adding to the filling?
>
> NOTES on the Recipe: Use a pastry bag to inject the filling into the
> shells. Cooking the shells "about 3/4 done" will make them easier to fill
> without tearing and they'll finish cooking as they bake. I also recommend
> stuffing to overflowing!


Hey cool, I've made shells before. This would be good with the beef. I've
used hamburger before and it was good. I think I'll make manicotti too with
this recipe. Not sure what to expect when I open one of these cans.
Possibly pretty dry, Once I do open a can I am committed to eating it.

So far I'm going to make fried taquitos, maybe some enchiladas and the
shells.

Assuming it's even edible.

Paul

Paul M. Cook said...

> Hey cool, I've made shells before. This would be good with the beef.
> I've used hamburger before and it was good. I think I'll make manicotti
> too with this recipe. Not sure what to expect when I open one of these
> cans. Possibly pretty dry, Once I do open a can I am committed to
> eating it.
>
> So far I'm going to make fried taquitos, maybe some enchiladas and the
> shells.
>
> Assuming it's even edible.


If you have one of those vacuum sealers you could divvy it up that way!? So
if it is still good you don't get sick of eating it and end up giving the
remaining cans away to become someone else's treasure and so-on down the
line...

Andy

On Jul 22, 4:36 pm, Steve Wertz > wrote:
> On Sun, 22 Jul 2007 11:05:28 GMT, 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.
>
> If you're saying those cans are 30 years old, then they're trash.
> They may be safe to eat, but they'll taste even more like shit
> now than they did then.
>
> -sw


If they're that old, you probably can't even decipher the expiration
code on the cans.
Throw them out.

Better yet, open the cans and dump 'em, so that no one else can eat
them.