> 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?

Goomba wrote:
> 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?
>
That, and the incessant masturbation.

--Bryan

BoboBonobo wrote:
> Goomba wrote:
>> 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?
>>
> That, and the incessant masturbation.
>
> --Bryan
You've obviously never been aboard an old destroyer. Fifty men sleeping
in bunks stacked four high, no privacy and if you're caught wanking you
get Captain's Mast. Lots easier just to wait for shore leave.

Goomba wrote:
> 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?
>
Not much abstinence in that bunch. The two ships I served on were in and
outers. Leave port at 0700 back at 1600, running anti-submarine
exercises. Sometimes out for a week, once or twice for a month or more.
Peace time stuff training to fight the Evil Empire.

Goomba > wrote:

>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?

I guess this wasn't the Royal Navy then...

S.

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.

Nancy2 wrote:
> 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.
The cook that served it to us was from Virginia, I remember that much.
My wife is from Maryland and her mother was from Virginia, wife loves
fried bologna but I can take it or leave it.

On Tue, 24 Jun 2008 07:51:51 -0700 (PDT), Nancy2
> wrote:


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

We had fried bologna all the time growing up. (Chicago) I like to
slice it thick, nip the edges so it doesn't cup, fry it up and make a
BLT. I actually like it just as much as bacon this way. Louise grew
up in a South side Polish home and they'd fry a bunch of thinner
slices with onions and serve it over bread. She made it once that way
and I didn't like it because the bologna doesn't brown enough.

Lou

On Tue, 24 Jun 2008 10:59:11 -0500, Lou Decruss >
wrote:

>We had fried bologna all the time growing up. (Chicago) I like to
>slice it thick, nip the edges so it doesn't cup, fry it up and make a
>BLT.

My mom would let the bologna cup, then fill it with scrambled eggs for
my breakfast. I thought this was very elegant.

Tara

On Tue, 24 Jun 2008 10:59:11 -0500, Lou Decruss >
wrote:

>On Tue, 24 Jun 2008 07:51:51 -0700 (PDT), Nancy2
> wrote:
>
>
>>According to the NASCAR folks, fried bologna (baloney) is a Virginia
>>thing. Is that right?
>
>We had fried bologna all the time growing up. (Chicago) I like to
>slice it thick, nip the edges so it doesn't cup, fry it up and make a
>BLT. I actually like it just as much as bacon this way. Louise grew
>up in a South side Polish home and they'd fry a bunch of thinner
>slices with onions and serve it over bread. She made it once that way
>and I didn't like it because the bologna doesn't brown enough.
>
>Lou

When I was a kid we had fried bologna. My folks were from St Lous MO.
Mom would nip the edges so it wouldn't curl up and she'd serve it with
fried onions.

Darn, this thread is bringing up all kinds of childhood food memories.
koko
There is no love more sincere than the love of food.
George Bernard Shaw

Nancy2 wrote:

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

I had friends in Michigan who loved "fried ring balogna" whatever that
is/was??

"Nancy2" > wrote in message
...
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.

When I was in the Marine Corps in 66-68 during the Vietnam era, they
made a lot of
SOS, but they were too poor to afford chip beef, they always used
hamburger,
Just wasn't the same, Same thing with C-rations,, they used up the
rest of the left-overs from
the late 40's to the 50's left over from the Army,
Now, the fried bologna thing, I'm originally from W, Va., and now from
Va.
I've always liked that, and is made that way in both places.
Matter of fact, that is the way I make almost any bologna sandwich,
along with melted
cheese on top.
When frying it, you have to cut it part way in 1/2 to lay flat in the
pan, else it puffs up
in the middle and only the edges get good and browned.
CC

In article
>,
Nancy2 > wrote:

> 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?

Mom (and Grandma) used to serve that, alongside a big pile of
well-seasoned baked beans (prolly more like BBQ beans, in fact). Yum.

Take the bologna slices and make four radial cuts to within about an
inch of the center (this will keep them from turning into cups when they
hit the pan). Fry over med-high heat in a little oil (I'm sure my
relatives used bacon grease) until nicely brown in places. And don't
forget the beans.

Isaac

Nancy2 wrote:
> 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?
>>>> --
>> 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 -
>>
> According to the NASCAR folks, fried bologna (baloney) is a Virginia
> thing. Is that right?
>
> N.


I don't know diddly about NASCAR folks but fried bologna is common
throughout the south. I've seen it on diner menus as one of the meats
available with eggs and grits or hashbrowns for breakfast in a number of
southern states. That's not to say the idea didn't originate in Virginia...

Jill

On Wed, 25 Jun 2008 03:37:32 -0400, "jmcquown" >
wrote:

>Nancy2 wrote:
>> 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?
>>>>> --
>>> 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 -
>>>
>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>> thing. Is that right?
>>
>> N.
>
>
>I don't know diddly about NASCAR folks but fried bologna is common
>throughout the south. I've seen it on diner menus as one of the meats
>available with eggs and grits or hashbrowns for breakfast in a number of
>southern states. That's not to say the idea didn't originate in Virginia...

That must be a southern thing. I know loads of people who make it at
home, but I've never seen it on a menu.

Lou

l, not -l wrote:
> On 24-Jun-2008, Nancy2 > wrote:
>
>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>> thing. Is that right?
>>
>> N.
>
> As a child growing up in western Kentucky in the late-40s and throughout the
> 50s, we often ate fried b'loney. Sometimes as a sandwich (on white bread
> slathered with mayo), more often as a meal's meat dish when times were lean
> (my dad was an autoworker and was laid off often until he accrued quite a
> few years of service). Fried baloney with eggs and toast for breakfast,
> fried baloney and mush for lunch, pintos and buttered white bread for
> dinner. Heck, sometimes we even had creamed strips of fried baloney on
> toast.
>
My Dad loved his baloney, had to be the type still in the sausage shape
with the red cover. He would slice it thick. Favorite sandwich was a
quarter inch slice of baloney, equal amount of white onion, black
pepper, and the bread had to have mustard on it. Carried that or an
olive loaf sandwich in his lunch bucket for 40 years. He also ate
deviled ham and vienna sausage on a regular basis. the only thing he ate
that I liked, and still like, was sardines on a cracker with a little
mustard. Dad ate fried salt pork most mornings for breakfast, I could
never stomach the stuff myself.

George Shirley wrote:

> My Dad loved his baloney, had to be the type still in the sausage shape
> with the red cover. He would slice it thick.


My grandfather liked ring baloney fried up. Ring baloney used to be a
staple, I don't see it much anymore...

I've seen recipes from the 40's - 50's that have ring baloney, stuff like a
"ring baloney bake", etc...considered "Sunday dinner fancy" at the time, I
guess.

--
Best
Greg

On Tue, 24 Jun 2008 11:47:06 -0500, George Shirley
> wrote:

>l, not -l wrote:
>> On 24-Jun-2008, Nancy2 > wrote:
>>
>>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>>> thing. Is that right?
>>>
>>> N.
>>
>> As a child growing up in western Kentucky in the late-40s and throughout the
>> 50s, we often ate fried b'loney. Sometimes as a sandwich (on white bread
>> slathered with mayo), more often as a meal's meat dish when times were lean
>> (my dad was an autoworker and was laid off often until he accrued quite a
>> few years of service). Fried baloney with eggs and toast for breakfast,
>> fried baloney and mush for lunch, pintos and buttered white bread for
>> dinner. Heck, sometimes we even had creamed strips of fried baloney on
>> toast.
>>
>My Dad loved his baloney, had to be the type still in the sausage shape
>with the red cover. He would slice it thick. Favorite sandwich was a
>quarter inch slice of baloney, equal amount of white onion, black
>pepper, and the bread had to have mustard on it. Carried that or an
>olive loaf sandwich in his lunch bucket for 40 years. He also ate
>deviled ham and vienna sausage on a regular basis. the only thing he ate
>that I liked, and still like, was sardines on a cracker with a little
>mustard. Dad ate fried salt pork most mornings for breakfast, I could
>never stomach the stuff myself.

My Dad would buy the bologna in the red cover also. He would make a
sandwich spread with the bologna that he ran through a meat grinder
followed by some onion and dill pickle. Then he'd moisten it all with
peanut butter and mayonnaise.
It was such a popular spread that the kids at school would trade me
their ham and cheese sandwiches for my bologna spread.

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

On Tue 24 Jun 2008 09:47:06a, George Shirley told us...

> l, not -l wrote:
>> On 24-Jun-2008, Nancy2 > wrote:
>>
>>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>>> thing. Is that right?
>>>
>>> N.
>>
>> As a child growing up in western Kentucky in the late-40s and
>> throughout the 50s, we often ate fried b'loney. Sometimes as a
>> sandwich (on white bread slathered with mayo), more often as a meal's
>> meat dish when times were lean (my dad was an autoworker and was laid
>> off often until he accrued quite a few years of service). Fried
>> baloney with eggs and toast for breakfast, fried baloney and mush for
>> lunch, pintos and buttered white bread for dinner. Heck, sometimes we
>> even had creamed strips of fried baloney on toast.
>>
> My Dad loved his baloney, had to be the type still in the sausage shape
> with the red cover. He would slice it thick. Favorite sandwich was a
> quarter inch slice of baloney, equal amount of white onion, black
> pepper, and the bread had to have mustard on it. Carried that or an
> olive loaf sandwich in his lunch bucket for 40 years. He also ate
> deviled ham and vienna sausage on a regular basis. the only thing he ate
> that I liked, and still like, was sardines on a cracker with a little
> mustard. Dad ate fried salt pork most mornings for breakfast, I could
> never stomach the stuff myself.
>

As a child growing up in the very late 40s thru the mid 50s, whenever we
would take road trips there were few places to stop for a meal on the old
narrow highways. My mother would always pack a box or basket with devilled
ham, vienna sausages, cheeses (often those little jars of Kraft), crackers,
cut up raw vegetables, and pieces of fruit. We always had a gallon thermos
jug of iced tea. We'd make short stops along the road for a bite, or even
eat while driving.

If we were gone for a week or two to visit relatives, the night we arrived
home there was little in the house to fix a meal. Mom would bake biscuits
and scramble eggs, sometimes slicing vienna sausages to be cooked in with
the eggs. If we had brought a country ham back with us, we'd often have
fried ham.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must steal the scrub pad from the
sink and drag it all over the house.
-------------------------------------------

"George Shirley" > wrote in message
...
> l, not -l wrote:
>> On 24-Jun-2008, Nancy2 > wrote:
>>
>>> According to the NASCAR folks, fried bologna (baloney) is a
>>> Virginia
>>> thing. Is that right?
>>>
>>> N.
>>
>> As a child growing up in western Kentucky in the late-40s and
>> throughout the
>> 50s, we often ate fried b'loney. Sometimes as a sandwich (on white
>> bread
>> slathered with mayo), more often as a meal's meat dish when times
>> were lean
>> (my dad was an autoworker and was laid off often until he accrued
>> quite a
>> few years of service). Fried baloney with eggs and toast for
>> breakfast,
>> fried baloney and mush for lunch, pintos and buttered white bread
>> for
>> dinner. Heck, sometimes we even had creamed strips of fried
>> baloney on
>> toast.
>>
> My Dad loved his baloney, had to be the type still in the sausage
> shape with the red cover. He would slice it thick. Favorite sandwich
> was a quarter inch slice of baloney, equal amount of white onion,
> black pepper, and the bread had to have mustard on it. Carried that
> or an olive loaf sandwich in his lunch bucket for 40 years. He also
> ate deviled ham and vienna sausage on a regular basis. the only
> thing he ate that I liked, and still like, was sardines on a cracker
> with a little mustard. Dad ate fried salt pork most mornings for
> breakfast, I could never stomach the stuff myself.

George, sounds like your father may have been a coal miner, My
grandfather and
father was for several years till he left that for something else.They
were the only
ones I remember calling their lunch box a lunch bucket. It looked like
an aluminum
bucket with wire handle, about 8" round, came in three pieces. bottom
held water
for drinking and ice, if they had it, to keep the top part cool where
their sandwiches
were kept, always wrapped in wax paper and a top over it all that fit
down snug to
keep the inside clean and free of coal dust.
CC

In article >,
George Shirley > wrote:

> l, not -l wrote:
> > On 24-Jun-2008, Nancy2 > wrote:
> >
> >> According to the NASCAR folks, fried bologna (baloney) is a Virginia
> >> thing. Is that right?
> >>
> >> N.
> >
> > As a child growing up in western Kentucky in the late-40s and throughout the
> > 50s, we often ate fried b'loney. Sometimes as a sandwich (on white bread
> > slathered with mayo), more often as a meal's meat dish when times were lean
> > (my dad was an autoworker and was laid off often until he accrued quite a
> > few years of service). Fried baloney with eggs and toast for breakfast,
> > fried baloney and mush for lunch, pintos and buttered white bread for
> > dinner. Heck, sometimes we even had creamed strips of fried baloney on
> > toast.
> >
> My Dad loved his baloney, had to be the type still in the sausage shape
> with the red cover. He would slice it thick. Favorite sandwich was a
> quarter inch slice of baloney, equal amount of white onion, black
> pepper, and the bread had to have mustard on it. Carried that or an
> olive loaf sandwich in his lunch bucket for 40 years. He also ate
> deviled ham and vienna sausage on a regular basis. the only thing he ate
> that I liked, and still like, was sardines on a cracker with a little
> mustard. Dad ate fried salt pork most mornings for breakfast, I could
> never stomach the stuff myself.

Mom and Granny used to make "salt pork sandwiches": a 1/4" slice of salt
pork mashed in cornmeal and fried crisp, a slice of onion, a slice of
tomato, on a mayo-slathered hot Southern biscuit.

Man, I've gotta try that again; it's been a looooong time.

Isaac

l, not -l wrote:
> On 24-Jun-2008, Nancy2 > wrote:
>
>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>> thing. Is that right?

> As a child growing up in western Kentucky in the late-40s and
> throughout the 50s, we often ate fried b'loney. Sometimes as a
> sandwich (on white bread slathered with mayo),

I don't know if it's something my father picked up in the Army,
but we had fried baloney sandwiches on occasion. I'm
sure we didn't have mustard on it, it was probably mayo.
I don't think we had mustard in the house, we had ketchup on
hotdogs.

He also amazed me once by making me a peanut butter and
butter sandwich. I guess I thought that was against the rules
or something.

nancy

On Tue, 24 Jun 2008 12:58:48 -0400, "Nancy Young" >
wrote:


>He also amazed me once by making me a peanut butter and
>butter sandwich. I guess I thought that was against the rules
>or something.

I'll butter an english muffin and then put a small amount of peanut
butter on it. It doesn't get dry that way and I'm not a big jelly or
jam eater. I will have a PBJ if there's raspberry jam around, but
that's about it.

Lou

On Jun 24, 11:58*am, "Nancy Young" > wrote:
> l, not -l wrote:
> > On 24-Jun-2008, Nancy2 > wrote:
>
> >> According to the NASCAR folks, fried bologna (baloney) is a Virginia
> >> thing. *Is that right?
> > As a child growing up in western Kentucky in the late-40s and
> > throughout the 50s, we often ate fried b'loney. *Sometimes as a
> > sandwich (on white bread slathered with mayo),
>
> I don't know if it's something my father picked up in the Army,
> but we had fried baloney sandwiches on occasion. *I'm
> sure we didn't have mustard on it, it was probably mayo.
> I don't think we had mustard in the house, we had ketchup on
> hotdogs. *
>
> He also amazed me once by making me a peanut butter and
> butter sandwich. *I guess I thought that was against the rules
> or something.
>
> nancy

I always have butter in my peanut butter sandwiches. We usually used
butter as the default spread when I was growing up. My mom made
mayonnaise, but it was dressing for potato salad ;-)

N.

Nancy Young wrote:
> l, not -l wrote:
>> On 24-Jun-2008, Nancy2 > wrote:
>>
>>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>>> thing. Is that right?
>
>> As a child growing up in western Kentucky in the late-40s and
>> throughout the 50s, we often ate fried b'loney. Sometimes as a
>> sandwich (on white bread slathered with mayo),
>
> I don't know if it's something my father picked up in the Army,
> but we had fried baloney sandwiches on occasion. I'm sure we didn't
> have mustard on it, it was probably mayo.
> I don't think we had mustard in the house, we had ketchup on
> hotdogs.
> He also amazed me once by making me a peanut butter and
> butter sandwich. I guess I thought that was against the rules
> or something.
>
> nancy
My FIL used to make his kids pork and bean sandwiches and cheese and
jelly sandwiches. He was culinary restricted to the nth degree.

On Jun 24, 10:59*am, "l, not -l" > wrote:
> On 24-Jun-2008, Nancy2 > wrote:
>
> > According to the NASCAR folks, fried bologna (baloney) is a Virginia
> > thing. *Is that right?
>
> > N.
>
> As a child growing up in western Kentucky in the late-40s and throughout the
> 50s, we often ate fried b'loney. *Sometimes as a sandwich (on white bread
> slathered with mayo), more often as a meal's meat dish when times were lean
> (my dad was an autoworker and was laid off often until he accrued quite a
> few years of service). *Fried baloney with eggs and toast for breakfast,
> fried baloney and mush for lunch, pintos and buttered white bread for
> dinner. *Heck, sometimes we even had creamed strips of fried baloney on
> toast.
>
> --
> Change Cujo to Juno in email address.

I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
band director at what was then Western Kentucky State Teachers'
College. My best friend - every day! - had a white bread with sliced
Spam sandwich for lunch. No mayo, no mustard, no butter .... just
Spam and bread. She always asked if I wanted some, and I always said,
"No," because it didn't look very good to me. Still, I love good ol'
Oscar Mayer bologna today, mostly because my mom said it was junk, and
wouldn't ever buy it when I was young.

N.

Nancy2 wrote:

> I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
> band director at what was then Western Kentucky State Teachers'
> College. My best friend - every day! - had a white bread with sliced
> Spam sandwich for lunch. No mayo, no mustard, no butter .... just
> Spam and bread. She always asked if I wanted some, and I always said,
> "No," because it didn't look very good to me. Still, I love good ol'
> Oscar Mayer bologna today, mostly because my mom said it was junk, and
> wouldn't ever buy it when I was young.
>
> N.

My husband adores scrapple <Goomba shivers in repulsion> and I love
Taylor Pork Roll, which he thinks is ghastly.
No accountin' for tastes, eh?

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.

On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> wrote:

>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.

He was in my kill file for years when he was "food snob", when he came
in as bobo, he had a sense of humor... but I think he had it
surgically removed later. So, he's back in the KF - again.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> wrote:

>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.

Well said.

I don't mind someone with an opinion as long as there's a brain behind
it. If bozoboner ate as healthy as he preaches he wouldn't have that
beer belly.

I don't see his posts and luckily very few people respond to him so I
don't see much of that either.

Lou

Lou Decruss wrote:

> On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> > wrote:
>
> >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.
>
> Well said.
>
> I don't mind someone with an opinion as long as there's a brain behind
> it. If bozoboner ate as healthy as he preaches he wouldn't have that
> beer belly.
>
> I don't see his posts and luckily very few people respond to him so I
> don't see much of that either.


The Booboo sometimes I think must be Martha Hughes in drag...you just can't
dislike something, you also have to haul off and call the person that person
"stupid". One doesn't have to blurt out *everything* that passes through
one's brain pan, as that leads to the dreaded "foot - in - mouthus" disease.

<chuckle>


--
Best
Greg