Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
was Stouffer makes it but that is quite expensive for a couple of ounces
- two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
didn't look like those I am used to. My much newer JOC doesn't have a
recipe, or if it does I can't find it.

I'd prefer to get a recipe here from someone who has tried it. I've been
disappointed with several web site recipes I've tried.

Also, where do they keep the dried beef in the supermarkets these days? I
haven't seen it for years. Used to be near the sausage and packaged lunch
meats. Maybe I just didn't notice carefully enough.

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

Ken wrote:
> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> was Stouffer makes it but that is quite expensive for a couple of ounces
> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> didn't look like those I am used to. My much newer JOC doesn't have a
> recipe, or if it does I can't find it.
>
> I'd prefer to get a recipe here from someone who has tried it. I've been
> disappointed with several web site recipes I've tried.
>
> Also, where do they keep the dried beef in the supermarkets these days? I
> haven't seen it for years. Used to be near the sausage and packaged lunch
> meats. Maybe I just didn't notice carefully enough.
>
> TIA
>
> Ken
>
>
The last I found was in little jars similar to the Kraft cheese in a jar
type. It was pretty expensive, don't remember the price but it was high
for the couple of ounces you get. A simple white gravy has always been
the way I've prepared it.

"Ken" > wrote in message
...
> Anyone have a favorite creamed chipped beef (SOS) recipe?

Ken, I just made a medium white sauce and add the beef, simmer for ten
minutes and put on
toast. White toast.

In article >,
"cybercat" > wrote:

> "Ken" > wrote in message
> ...
> > Anyone have a favorite creamed chipped beef (SOS) recipe?
>
> Ken, I just made a medium white sauce and add the beef, simmer for ten
> minutes and put on toast. White toast.

That's how my mom did it; I use toasted split English muffins for a bit
more substance.

Mom also used to do exactly the same thing, but with a can of tuna
substituted for the dried beef.

Isaac

isw wrote:

> In article >,
> "cybercat" > wrote:
>
>> "Ken" > wrote in message
>> ...
>> > Anyone have a favorite creamed chipped beef (SOS) recipe?
>>
>> Ken, I just made a medium white sauce and add the beef, simmer for ten
>> minutes and put on toast. White toast.
>
> That's how my mom did it; I use toasted split English muffins for a bit
> more substance.

I ran across (and bought, and have been eating) a loaf of "English muffin
bread" the other day. I've never seen that before. It's fun. It's not
as holey.


--
Blinky T. "Holey bread, Batman!'

Blinky the Shark wrote:

> I ran across (and bought, and have been eating) a loaf of "English muffin
> bread" the other day. I've never seen that before. It's fun. It's not
> as holey.
>
I used to make this all the time years ago using the microwave version.
GREAT stuff! I think I need to make some again soon.


* Exported from MasterCook *

English Muffin Loaf

Recipe By :Fleishmann's Yeast Co.
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups unsifted flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat milk and
water until very warm. Add to dry ingredients and beat well. Stir in
the remaining 3 cups of flour to make a stiff batter. Spoon into 2 loaf
pans that have been greased and sprinkled with cornmeal. Sprinkle tops
with cornmeal. Cover: let rise in a warm place, free from draft, for 45
min. Bake at 400 for 25 min. Remove from pans and cool.

To make in Microwave:
prepare as directed except reduce the white flour by 1 cup when stirring
in the second addition of flour to make a stiff batter. Spoon batter
into two loaf dishes that are greased and sprinkled with cornmeal.
Rise as direceted.
Microwave each loaf on high for 6 min 30 seconds. Allow to rest for 5
min before removing from pans.

To serve slice and toast:

isw wrote:
> In article >,
> "cybercat" > wrote:
>
>> "Ken" > wrote in message
>> ...
>>> Anyone have a favorite creamed chipped beef (SOS) recipe?
>> Ken, I just made a medium white sauce and add the beef, simmer for ten
>> minutes and put on toast. White toast.
>
> That's how my mom did it; I use toasted split English muffins for a bit
> more substance.
>
> Mom also used to do exactly the same thing, but with a can of tuna
> substituted for the dried beef.
>
> Isaac
Tuna gravy! I grew up on the stuff served over rice and fed it to my
kids when money was tight. Old days it was one 6 ounce can of tuna
(about a dime back then), one can of cream of mushroom soup (also a
dime), maybe some onions or other items that would go good. Served over
rice. We bought rice in 42 lb bags for about 3 bucks at a nearby rice
drier and kept the bag in the kitchen. If my father was out on strike we
lived on tuna gravy and rice and one of the 200 white Leghorn chickens
my mother raised from chicks. Got them in the mail from somewhere. What
a memory, I think I'll make tuna gravy and rice this week just for the
memory.

George

On Tue 24 Jun 2008 05:02:30a, George Shirley told us...

> isw wrote:
>> In article >, "cybercat"
>> > wrote:
>>
>>> "Ken" > wrote in message
>>> ...
>>>> Anyone have a favorite creamed chipped beef (SOS) recipe?
>>> Ken, I just made a medium white sauce and add the beef, simmer for ten
>>> minutes and put on toast. White toast.
>>
>> That's how my mom did it; I use toasted split English muffins for a bit
>> more substance.
>>
>> Mom also used to do exactly the same thing, but with a can of tuna
>> substituted for the dried beef.
>>
>> Isaac
> Tuna gravy! I grew up on the stuff served over rice and fed it to my
> kids when money was tight. Old days it was one 6 ounce can of tuna
> (about a dime back then), one can of cream of mushroom soup (also a
> dime), maybe some onions or other items that would go good. Served over
> rice. We bought rice in 42 lb bags for about 3 bucks at a nearby rice
> drier and kept the bag in the kitchen. If my father was out on strike we
> lived on tuna gravy and rice and one of the 200 white Leghorn chickens
> my mother raised from chicks. Got them in the mail from somewhere. What
> a memory, I think I'll make tuna gravy and rice this week just for the
> memory.
>
> George
>

We used to have it on toast, sometimes with peas in it. Mom called it
creamed tuna on toast, what else? :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's better to have loved and lost
than never to have loved at all, but
only if no betting is involved.
-------------------------------------------

On Tue, 24 Jun 2008 07:02:30 -0500, George Shirley
> wrote:

snippage

>Tuna gravy! I grew up on the stuff served over rice and fed it to my
>kids when money was tight. Old days it was one 6 ounce can of tuna
>(about a dime back then), one can of cream of mushroom soup (also a
>dime), maybe some onions or other items that would go good. Served over
>rice. We bought rice in 42 lb bags for about 3 bucks at a nearby rice
>drier and kept the bag in the kitchen. If my father was out on strike we
>lived on tuna gravy and rice and one of the 200 white Leghorn chickens
>my mother raised from chicks. Got them in the mail from somewhere. What
>a memory, I think I'll make tuna gravy and rice this week just for the
>memory.
>
>George

Dang George, you are bringing back some childhood memories. We had
creamed tuna on toast made just like your tuna gravy, but served on
toasted white bread. Sometimes canned peas were added.
Too bad I have neither in the house now.

koko
There is no love more sincere than the love of food.
George Bernard Shaw

On Mon, 23 Jun 2008 22:38:25 -0700, isw > wrote:

>In article >,
> "cybercat" > wrote:
>
>> "Ken" > wrote in message
>> ...
>> > Anyone have a favorite creamed chipped beef (SOS) recipe?
>>
>> Ken, I just made a medium white sauce and add the beef, simmer for ten
>> minutes and put on toast. White toast.
>
>That's how my mom did it; I use toasted split English muffins for a bit
>more substance.
>
>Mom also used to do exactly the same thing, but with a can of tuna
>substituted for the dried beef.

A can of smoked oysters in oil is great too. I add a small chunk of
blue cheese and serve it over egg noodles. I had a bunch of leftover
crab legs from the weekend, so last night I used the crab meat to make
the same. We had garlic bread with it. Very good stuff.

Lou

"Ken" > wrote in message
...
> Anyone have a favorite creamed chipped beef (SOS) recipe?

Ken, I just made a medium white sauce and add the beef, simmer for ten
minutes and put on
toast. White toast.

Ken wrote:
> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> was Stouffer makes it but that is quite expensive for a couple of ounces
> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> didn't look like those I am used to. My much newer JOC doesn't have a
> recipe, or if it does I can't find it.
>
> I'd prefer to get a recipe here from someone who has tried it. I've been
> disappointed with several web site recipes I've tried.
>
> Also, where do they keep the dried beef in the supermarkets these days? I
> haven't seen it for years. Used to be near the sausage and packaged lunch
> meats. Maybe I just didn't notice carefully enough.
>
> TIA
>
> Ken
>
>

Here are some recipes:
http://www.cooks.com/rec/search/0,1-0,sos,FF.html

Ken wrote:
> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> was Stouffer makes it but that is quite expensive for a couple of ounces
> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> didn't look like those I am used to. My much newer JOC doesn't have a
> recipe, or if it does I can't find it.
>
> I'd prefer to get a recipe here from someone who has tried it. I've been
> disappointed with several web site recipes I've tried.
>
> Also, where do they keep the dried beef in the supermarkets these days? I
> haven't seen it for years. Used to be near the sausage and packaged lunch
> meats. Maybe I just didn't notice carefully enough.
>
> TIA
>
> Ken
>
check out the alton brown recipes on the food network. i believe he
did a show on making sos.

harriet
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

mequeenbe.nospam wrote:
>
> Ken wrote:
>> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
>> was Stouffer makes it but that is quite expensive for a couple of ounces
>> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
>> didn't look like those I am used to. My much newer JOC doesn't have a
>> recipe, or if it does I can't find it.
>>
>> I'd prefer to get a recipe here from someone who has tried it. I've been
>> disappointed with several web site recipes I've tried.
>>
>> Also, where do they keep the dried beef in the supermarkets these days? I
>> haven't seen it for years. Used to be near the sausage and packaged lunch
>> meats. Maybe I just didn't notice carefully enough.
>>
>> TIA
>>
>> Ken
>>
> check out the alton brown recipes on the food network. i believe he
> did a show on making sos.

There's a REASON why people refer to it as, "Shit On a Shingle."

Maybe the OP should consider whether he wants to be a shit eater.
>
> harriet

--Bryan

On Jun 23, 3:14*pm, BoboBonobo > wrote:
> mequeenbe.nospam wrote:
>
> > Ken wrote:
> >> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> >> was Stouffer makes it but that is quite expensive for a couple of ounces
> >> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> >> didn't look like those I am used to. My much newer JOC doesn't have a
> >> recipe, or if it does I can't find it.
>
> >> I'd prefer to get a recipe here from someone who has tried it. I've been
> >> disappointed with several web site recipes I've tried.
>
> >> Also, where do they keep the dried beef in the supermarkets these days? I
> >> haven't seen it for years. Used to be near the sausage and packaged lunch
> >> meats. Maybe I just didn't notice carefully enough.
>
> >> TIA
>
> >> Ken
>
> > check out the alton brown recipes on the food network. *i believe he
> > did a show on making sos.
>
> There's a REASON why people refer to it as, "Shit On a Shingle."
>
> Maybe the OP should consider whether he wants to be a shit eater.
>
>
>
> > harriet
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

Chipped dried beef and SOS are two different dishes. The military is
famous for SOS which is ground beef, browned and then added to the
white gravy. Chipped (diced) dried beef is completely different
because it uses thinly-sliced dried beef, not ground beef. Duh.

N.

In article
>,
Nancy2 > wrote:


> Chipped dried beef and SOS are two different dishes. The military is
> famous for SOS which is ground beef, browned and then added to the
> white gravy. Chipped (diced) dried beef is completely different
> because it uses thinly-sliced dried beef, not ground beef. Duh.


My understanding (and I was never in the military) was that the original
SOS was made with dried beef. Well, that stuff just isn't cheap
anymore, and even though it kept without refrigeration, either they had
refrigeration or they switched to individual rations. So, the military
switched to using ground meat for SOS.

http://en.wikipedia.org/wiki/Chipped_beef_on_toast

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article
> >,
> Nancy2 > wrote:
>
>
>> Chipped dried beef and SOS are two different dishes. The military is
>> famous for SOS which is ground beef, browned and then added to the
>> white gravy. Chipped (diced) dried beef is completely different
>> because it uses thinly-sliced dried beef, not ground beef. Duh.
>
>
> My understanding (and I was never in the military) was that the original
> SOS was made with dried beef. Well, that stuff just isn't cheap
> anymore, and even though it kept without refrigeration, either they had
> refrigeration or they switched to individual rations. So, the military
> switched to using ground meat for SOS.
>
> http://en.wikipedia.org/wiki/Chipped_beef_on_toast
>
Exactly, when I was active duty USN back from 1957 to 1960 we had real
dried beef SOS. The only ground beef we were served was in spaghetti
sauce or a breakfast dish made with tomato sauce, onions, ground beef,
served over toast. I won't say what we called it then because it was
quite indelicate. Chipped dried beef is very expensive today compared to
then and the military has budgets for food believe it or not.

"Dan Abel" > wrote in message
...
> In article
> >,
> Nancy2 > wrote:
>
>
>> Chipped dried beef and SOS are two different dishes. The military is
>> famous for SOS which is ground beef, browned and then added to the
>> white gravy. Chipped (diced) dried beef is completely different
>> because it uses thinly-sliced dried beef, not ground beef. Duh.
>
>
> My understanding (and I was never in the military) was that the original
> SOS was made with dried beef. Well, that stuff just isn't cheap
> anymore, and even though it kept without refrigeration, either they had
> refrigeration or they switched to individual rations. So, the military
> switched to using ground meat for SOS.
>
> http://en.wikipedia.org/wiki/Chipped_beef_on_toast
>
> --
> Dan Abel
> Petaluma, California USA
>

My husband served in the military (USMC) as did an acquaintance of his who
was in US Navy during WWII.

His acquaintance was in the military much earlier than my husband and he got
creamed chipped beef (hates it to this day). My husband got the ground beef
stuff so what you said makes perfect sense.

Nancy2 wrote:

> Chipped dried beef and SOS are two different dishes. The military is
> famous for SOS which is ground beef, browned and then added to the
> white gravy. Chipped (diced) dried beef is completely different
> because it uses thinly-sliced dried beef, not ground beef. Duh.

My dad was in the military, and says that they're both SOS. SOS,
according to him, is any gloppy garbage thrown on bread or toast. Most
of the time, he said, it was chipped beef, but sometimes it was as you
describe.

Serene

Serene Vannoy wrote:
> Nancy2 wrote:
>
>> Chipped dried beef and SOS are two different dishes. The military is
>> famous for SOS which is ground beef, browned and then added to the
>> white gravy. Chipped (diced) dried beef is completely different
>> because it uses thinly-sliced dried beef, not ground beef. Duh.
>
> My dad was in the military, and says that they're both SOS. SOS,
> according to him, is any gloppy garbage thrown on bread or toast. Most of
> the time, he said, it was chipped beef, but sometimes it was
> as you describe.
>
> Serene


The Marines never served my Dad (who was in for 30 years) ground beef in
white gravy and called it SOS. It was always chipped beef in sauce on
toast. And I love it! Ground beef in white gravy doesn't sound at all
appealing. If you're gonna go that route, might as well make sausage gravy


Jill

On Jun 24, 4:14*pm, Serene Vannoy > wrote:
> My dad was in the military, and says that they're both SOS. SOS,
> according to him, is any gloppy garbage thrown on bread or toast. *Most
> of the time, he said, it was chipped beef, but sometimes it was as you
> describe.

My Dad, who was in the Army, said the sos thing about all variations,
too... Oh, and he loved Army food, btw, especially the sos.

Karen

> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> was Stouffer makes it but that is quite expensive for a couple of ounces
> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> didn't look like those I am used to. My much newer JOC doesn't have a
> recipe, or if it does I can't find it.
>
> I'd prefer to get a recipe here from someone who has tried it. I've been
> disappointed with several web site recipes I've tried.
>
> Also, where do they keep the dried beef in the supermarkets these days? I
> haven't seen it for years. Used to be near the sausage and packaged lunch
> meats. Maybe I just didn't notice carefully enough.
>
> TIA
>
> Ken

This is basically what everyone else said, but I put together a recipe for
my own use:


* Exported from MasterCook *

Creamed Chipped Beef

Recipe By :Chris Marksberry
Serving Size : 4 Preparation Time :30:00
Categories : Beef Easy
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 ounces chipped beef -- (2 jars)
2 cups 2% milk
2 tablespoons flour
2 tablespoons butter or margarine
pepper

Make cream sauce with flour, butter, and milk. Slice chipped beef and add
to cream sauce. Serve over noodles, toast, or baked potato.

In article >,
"Chris Marksberry" > wrote:

> > Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> > was Stouffer makes it but that is quite expensive for a couple of ounces
> > - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> > didn't look like those I am used to. My much newer JOC doesn't have a
> > recipe, or if it does I can't find it.
> >
> > I'd prefer to get a recipe here from someone who has tried it. I've been
> > disappointed with several web site recipes I've tried.
> >
> > Also, where do they keep the dried beef in the supermarkets these days? I
> > haven't seen it for years. Used to be near the sausage and packaged lunch
> > meats. Maybe I just didn't notice carefully enough.
> >
> > TIA
> >
> > Ken
>
> This is basically what everyone else said, but I put together a recipe for
> my own use:
>
>
> * Exported from MasterCook *
>
> Creamed Chipped Beef
>
> Recipe By :Chris Marksberry
> Serving Size : 4 Preparation Time :30:00
> Categories : Beef Easy
> Meat
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 ounces chipped beef -- (2 jars)
> 2 cups 2% milk
> 2 tablespoons flour
> 2 tablespoons butter or margarine
> pepper
>
> Make cream sauce with flour, butter, and milk. Slice chipped beef and add
> to cream sauce. Serve over noodles, toast, or baked potato.
>
>


I've never eaten it and I've heard it's very salty. Do you rinse the
beef, Chris?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

>
> I've never eaten it and I've heard it's very salty. *Do you rinse the
> beef, Chris?
> --
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France:http://www.jamlady.eboard.com- Hide quoted text -
>
> - Show quoted text -


We had it quite frequently when I was a child. I thought it was a
midwestern staple, I did.

It is very salty - but that's part of the goodness. No, don't rinse
it. If you use the refrigerated packaged stuff, it isn't as salty as
the authentic, old-fashion kind found in the canned meat aisle in
glass jars. You takes yer choice. I like the old-style stuff, myself
- and to make it even better, make the white sauce, add pepper, throw
in the diced up dried beef, and add some quartered hard-boiled eggs.
Pour it over white bread toast. Yumm.

N.

"Nancy2" > wrote in message
...

>
> I've never eaten it and I've heard it's very salty. Do you rinse the
> beef, Chris?
> --
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France:http://www.jamlady.eboard.com- Hide quoted text -
>
> - Show quoted text -


We had it quite frequently when I was a child. I thought it was a
midwestern staple, I did.

It is very salty - but that's part of the goodness. No, don't rinse
it. If you use the refrigerated packaged stuff, it isn't as salty as
the authentic, old-fashion kind found in the canned meat aisle in
glass jars. You takes yer choice. I like the old-style stuff, myself
- and to make it even better, make the white sauce, add pepper, throw
in the diced up dried beef, and add some quartered hard-boiled eggs.
Pour it over white bread toast. Yumm.
........
YES! That is what was missing, the quartered hard-boiled eggs.
Thank you Thank you. The recipe is now complete.

pavane

Nancy2 wrote:
>> I've never eaten it and I've heard it's very salty. Do you rinse the
>> beef, Chris?
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> Huffy and Bubbles Do France:http://www.jamlady.eboard.com- Hide quoted text -
>>
>> - Show quoted text -
>
>
> We had it quite frequently when I was a child. I thought it was a
> midwestern staple, I did.
>
> It is very salty - but that's part of the goodness. No, don't rinse
> it. If you use the refrigerated packaged stuff, it isn't as salty as
> the authentic, old-fashion kind found in the canned meat aisle in
> glass jars. You takes yer choice. I like the old-style stuff, myself
> - and to make it even better, make the white sauce, add pepper, throw
> in the diced up dried beef, and add some quartered hard-boiled eggs.
> Pour it over white bread toast. Yumm.
>
> N.
At least once a week we had SOS (use your imagination), aka chipped
dried beef on toast, for breakfast in the Navy. That was about up to 48
years ago, they probably don't serve it anymore. The other oddity was
fried bologna, baked beans, and hard boiled eggs for breakfast. Only ran
into that on one ship I was on. Luckily young men will eat about
anything so it went over pretty good.

George Shirley wrote:

> At least once a week we had SOS (use your imagination), aka chipped
> dried beef on toast, for breakfast in the Navy. That was about up to 48
> years ago, they probably don't serve it anymore. The other oddity was
> fried bologna, baked beans, and hard boiled eggs for breakfast. Only ran
> into that on one ship I was on. Luckily young men will eat about
> anything so it went over pretty good.

It took their mind off the abstinence, I imagine?

On Jun 23, 4:13*pm, George Shirley > wrote:
> Nancy2 wrote:
> >> I've never eaten it and I've heard it's very salty. *Do you rinse the
> >> beef, Chris?
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
> >> Huffy and Bubbles Do France:http://www.jamlady.eboard.com-Hide quoted text -
>
> >> - Show quoted text -
>
> > We had it quite frequently when I was a child. *I thought it was a
> > midwestern staple, I did.
>
> > It is very salty - but that's part of the goodness. *No, don't rinse
> > it. *If you use the refrigerated packaged stuff, it isn't as salty as
> > the authentic, old-fashion kind found in the canned meat aisle in
> > glass jars. *You takes yer choice. *I like the old-style stuff, myself
> > - and to make it even better, make the white sauce, add pepper, throw
> > in the diced up dried beef, and add some quartered hard-boiled eggs.
> > Pour it over white bread toast. *Yumm.
>
> > N.
>
> At least once a week we had SOS (use your imagination), aka chipped
> dried beef on toast, for breakfast in the Navy. That was about up to 48
> years ago, they probably don't serve it anymore. The other oddity was
> fried bologna, baked beans, and hard boiled eggs for breakfast. Only ran
> into that on one ship I was on. Luckily young men will eat about
> anything so it went over pretty good.- Hide quoted text -
>
> - Show quoted text -

According to the NASCAR folks, fried bologna (baloney) is a Virginia
thing. Is that right?

N.

On Mon, 23 Jun 2008 12:41:40 -0700 (PDT), Nancy2
> wrote:

>
>>
>> I've never eaten it and I've heard it's very salty. *Do you rinse the
>> beef, Chris?
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> Huffy and Bubbles Do France:http://www.jamlady.eboard.com- Hide quoted text -
>>
>> - Show quoted text -
>
>
>We had it quite frequently when I was a child. I thought it was a
>midwestern staple, I did.
>
>It is very salty - but that's part of the goodness. No, don't rinse
>it. If you use the refrigerated packaged stuff, it isn't as salty as
>the authentic, old-fashion kind found in the canned meat aisle in
>glass jars. You takes yer choice. I like the old-style stuff, myself
>- and to make it even better, make the white sauce, add pepper, throw
>in the diced up dried beef, and add some quartered hard-boiled eggs.
>Pour it over white bread toast. Yumm.
>
>N.

It showed up fairly reqularly on our dinner table in middle TN. I
like to add chopped hard-boiled eggs and also a handful or two of
frozen green peas.

- Mark

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Chris Marksberry" > wrote:
>
>> > Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
>> > was Stouffer makes it but that is quite expensive for a couple of
>> > ounces
>> > - two skimpy meals. I looked in my old 60s JOC but the recipe
>> > ingredients
>> > didn't look like those I am used to. My much newer JOC doesn't have a
>> > recipe, or if it does I can't find it.
>> >
>> > I'd prefer to get a recipe here from someone who has tried it. I've
>> > been
>> > disappointed with several web site recipes I've tried.
>> >
>> > Also, where do they keep the dried beef in the supermarkets these days?
>> > I
>> > haven't seen it for years. Used to be near the sausage and packaged
>> > lunch
>> > meats. Maybe I just didn't notice carefully enough.
>> >
>> > TIA
>> >
>> > Ken
>>
>> This is basically what everyone else said, but I put together a recipe
>> for
>> my own use:
>>
>>
>> > I've never eaten it and I've heard it's very
>> salty. Do you rinse the
> beef, Chris?
> --
> -Barb, Mother Superior, HOSSSPoJ

Barb,

It was actually depends on my mood and if I have craving for salt.
Sometimes I do rinse it (it's kinda messy rinsing it and drying it)other
times not and of course if you happen to have a sodium restriction in your
diet it would be a no-no! We like super salty things around here
occasionally and without being rinsing it is very salty. Rinsed... well...
not salty enough. The only seasoning I add to it is lots of fresh ground
pepper.

Chris

Melba's Jammin' wrote:
> In article >,
> "Chris Marksberry" > wrote:
>
>>> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
>>> was Stouffer makes it but that is quite expensive for a couple of ounces
>>> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
>>> didn't look like those I am used to. My much newer JOC doesn't have a
>>> recipe, or if it does I can't find it.
>>>
>>> I'd prefer to get a recipe here from someone who has tried it. I've been
>>> disappointed with several web site recipes I've tried.
>>>
>>> Also, where do they keep the dried beef in the supermarkets these days? I
>>> haven't seen it for years. Used to be near the sausage and packaged lunch
>>> meats. Maybe I just didn't notice carefully enough.
>>>
>>> TIA
>>>
>>> Ken
>> This is basically what everyone else said, but I put together a recipe for
>> my own use:
>>
>>
>> * Exported from MasterCook *
>>
>> Creamed Chipped Beef
>>
>> Recipe By :Chris Marksberry
>> Serving Size : 4 Preparation Time :30:00
>> Categories : Beef Easy
>> Meat
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 ounces chipped beef -- (2 jars)
>> 2 cups 2% milk
>> 2 tablespoons flour
>> 2 tablespoons butter or margarine

Use margarine, and you can call it Shittier Than Shit On a Shingle.
You proudly put your name on the recipe. That's funny.
There's not much that says, "White Trash," more than a recipe with
reduced butterfat milk and margarine.

>> pepper
>>
>> Make cream sauce with flour, butter, and milk. Slice chipped beef and add
>> to cream sauce. Serve over noodles, toast, or baked potato.
>>
>>
>
>
> I've never eaten it and I've heard it's very salty. Do you rinse the
> beef, Chris?

It's hideous. That anyone who wasn't in the Army would ever develop a
taste for it is amazing.

--Bryan

On Mon, 23 Jun 2008 15:22:07 -0500, BoboBonobo >
wrote:

>> In article >,
>> "Chris Marksberry" > wrote:
>>
>>> * Exported from MasterCook *
>>>
>>> Creamed Chipped Beef
>>>
>>> Recipe By :Chris Marksberry
>>> Serving Size : 4 Preparation Time :30:00
>>> Categories : Beef Easy
>>> Meat
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 4 1/2 ounces chipped beef -- (2 jars)
>>> 2 cups 2% milk
>>> 2 tablespoons flour
>>> 2 tablespoons butter or margarine
>
>Use margarine, and you can call it Shittier Than Shit On a Shingle.
>You proudly put your name on the recipe. That's funny.
>There's not much that says, "White Trash," more than a recipe with
>reduced butterfat milk and margarine.
>

tell us, bobo: have you assigned 'white trash' a keyboard shortcut
yet? it would save you a lot of work.

blake

>
>>> In article >,
>>> "Chris Marksberry" > wrote:
>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Creamed Chipped Beef
>>>>
>>>> Recipe By :Chris Marksberry
>>>> Serving Size : 4 Preparation Time :30:00
>>>> Categories : Beef Easy
>>>> Meat
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>> -------- ------------ --------------------------------
>>>> 4 1/2 ounces chipped beef -- (2 jars)
>>>> 2 cups 2% milk
>>>> 2 tablespoons flour
>>>> 2 tablespoons butter or margarine
>>
>>Use margarine, and you can call it Shittier Than Shit On a Shingle.
>>You proudly put your name on the recipe. That's funny.
>>There's not much that says, "White Trash," more than a recipe with
>>reduced butterfat milk and margarine.
>>
>
> tell us, bobo: have you assigned 'white trash' a keyboard shortcut
> yet? it would save you a lot of work.
>
> blake
>
>

You know Blake, I think that "bobo's" (AKA Bryan)post is just the type of
insult that would discourage new users of r.f.c. from ever wanting to join
r.f.c. and therefore losing a lot of good potential posters. Bryan, of
course, is not the lone poster of rudeness, insults, etc. I'm used to it
and fully understand the concept of needing a thick skin when posting, but
some people can't or won't realize that there's a real person behind who
wrote the post. The only thing you can do is "get out of the kitchen if you
can't stand the heat". Unfortunate though. Just my 2 cents.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Chris Marksberry" > wrote:
>
>> > Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
>> > was Stouffer makes it but that is quite expensive for a couple of
>> > ounces
>> > - two skimpy meals. I looked in my old 60s JOC but the recipe
>> > ingredients
>> > didn't look like those I am used to. My much newer JOC doesn't have a
>> > recipe, or if it does I can't find it.
>> >
>> > I'd prefer to get a recipe here from someone who has tried it. I've
>> > been
>> > disappointed with several web site recipes I've tried.
>> >
>> > Also, where do they keep the dried beef in the supermarkets these days?
>> > I
>> > haven't seen it for years. Used to be near the sausage and packaged
>> > lunch
>> > meats. Maybe I just didn't notice carefully enough.
>> >
>> > TIA
>> >
>> > Ken
>>
>> This is basically what everyone else said, but I put together a recipe
>> for
>> my own use:
>>
>>
>> * Exported from MasterCook *
>>
>> Creamed Chipped Beef
>>
>> Recipe By :Chris Marksberry
>> Serving Size : 4 Preparation Time :30:00
>> Categories : Beef Easy
>> Meat
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 ounces chipped beef -- (2 jars)
>> 2 cups 2% milk
>> 2 tablespoons flour
>> 2 tablespoons butter or margarine
>> pepper
>>
>> Make cream sauce with flour, butter, and milk. Slice chipped beef and
>> add
>> to cream sauce. Serve over noodles, toast, or baked potato.
>>
>>
>
>
> I've never eaten it and I've heard it's very salty. Do you rinse the
> beef, Chris?
> --

It's salty, that's why it's so good.
If you don't want as much salt you can chop it and soak it in a little milk.
Drain off the salty milk before putting in the white sauce.

> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Mon 23 Jun 2008 12:27:36p, Melba's Jammin' told us...

> In article >,
> "Chris Marksberry" > wrote:
>
>> > Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer
>> > the was Stouffer makes it but that is quite expensive for a couple of
>> > ounces - two skimpy meals. I looked in my old 60s JOC but the recipe
>> > ingredients didn't look like those I am used to. My much newer JOC
>> > doesn't have a recipe, or if it does I can't find it.
>> >
>> > I'd prefer to get a recipe here from someone who has tried it. I've
>> > been disappointed with several web site recipes I've tried.
>> >
>> > Also, where do they keep the dried beef in the supermarkets these
>> > days? I haven't seen it for years. Used to be near the sausage and
>> > packaged lunch meats. Maybe I just didn't notice carefully enough.
>> >
>> > TIA
>> >
>> > Ken
>>
>> This is basically what everyone else said, but I put together a recipe
>> for my own use:
>>
>>
>> * Exported from MasterCook *
>>
>> Creamed Chipped Beef
>>
>> Recipe By :Chris Marksberry
>> Serving Size : 4 Preparation Time :30:00
>> Categories : Beef Easy
>> Meat
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 ounces chipped beef -- (2 jars)
>> 2 cups 2% milk
>> 2 tablespoons flour
>> 2 tablespoons butter or margarine pepper
>>
>> Make cream sauce with flour, butter, and milk. Slice chipped beef and
>> add to cream sauce. Serve over noodles, toast, or baked potato.
>>
>>
>
>
> I've never eaten it and I've heard it's very salty. Do you rinse the
> beef, Chris?

Some folks do, others don't. My mom always put the dried beef in a bowl,
pour boiling water over it, let it stand a couple of minutes, then drained
and dried it. Her finished dish always tasted good. Her recipe was
basically the same as what Barb posted, except that she used whole milk,
and also added a dash of cayenne to the sauce. That's also the way I make
it.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Taxation is little more than legalized
extortion.
-------------------------------------------

In article 0>,
Wayne Boatwright > wrote:


> Some folks do, others don't. My mom always put the dried beef in a bowl,
> pour boiling water over it, let it stand a couple of minutes, then drained
> and dried it.

I'm curious and may learn something. Why dry it again? It is going back
into a milk sauce and what little water adhered would make little
difference, would it? I seriously dry anything going into hot oil. I'm
not too serious about drying much else.
I waste plenty of time doing prep stuff as it is.

leo

On Mon 23 Jun 2008 08:54:04p, Leonard Blaisdell told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>
>> Some folks do, others don't. My mom always put the dried beef in a
bowl,
>> pour boiling water over it, let it stand a couple of minutes, then
drained
>> and dried it.
>
> I'm curious and may learn something. Why dry it again? It is going back
> into a milk sauce and what little water adhered would make little
> difference, would it? I seriously dry anything going into hot oil. I'm
> not too serious about drying much else.
> I waste plenty of time doing prep stuff as it is.
>
> leo
>

Better that it isn't dripping wet when added to the sauce so as not to
dilute it. It's just pressed between paper towels.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
We're gonna go to the mall and window
shoplift...
-------------------------------------------

Chris Marksberry wrote:

>
> This is basically what everyone else said, but I put together a recipe for
> my own use:

>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 ounces chipped beef -- (2 jars)
> 2 cups 2% milk
> 2 tablespoons flour
> 2 tablespoons butter or margarine
> pepper

That's a mighty thin white sauce, isn't it?

> Chris Marksberry wrote:
>
>>
>> This is basically what everyone else said, but I put together a recipe
>> for my own use:
>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 ounces chipped beef -- (2 jars)
>> 2 cups 2% milk
>> 2 tablespoons flour
>> 2 tablespoons butter or margarine
>> pepper
>
> That's a mighty thin white sauce, isn't it?
>

Yep, and it's meant to be. After I add the sliced beef to the sauce it
thickens to the texture of a thick white sauce after it has cooled a bit. I
usually make creamed chipped beef an hour or so ahead of time and then
reheat it when we get hungry.

Chris Marksberry wrote:

> * Exported from MasterCook *
>
> Creamed Chipped Beef
>
> Recipe By :Chris Marksberry
> Serving Size : 4 Preparation Time :30:00
> Categories : Beef Easy
> Meat
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 ounces chipped beef -- (2 jars)
> 2 cups 2% milk
> 2 tablespoons flour
> 2 tablespoons butter or margarine
> pepper
>
> Make cream sauce with flour, butter, and milk. Slice chipped beef and add
> to cream sauce. Serve over noodles, toast, or baked potato.

You don't find it way too salty? (Or do you de-salt the beef?)

Serene