This is one of my favorite breakfasts. I learned to like SOS during my 30
years in the Navy, I would go to the base on weekends when I knew they were
serving SOS. The SOS I refer to is the kind made with chipped (dried) beef
and white sauce. I have refined my recipe over the years, now I fix when my
granddaughter asks for it. When shopping she frequently asks me if we have
dried beef at home which reminds me to prepare it for us.

Recipe:

1 jar dried beef, cut into strips
1/2 pound mushrooms (white or brown), sliced in egg slicer
1 small onion, diced
3 cups milk (whole or low fat)
1/2 cup Wondra flour (or regular flour)
1/4 cup plus 1 tbs butter (or margarine)
14-1 teaspoon black pepper (to taste)
1/4 teaspoon MSG

Slice mushrooms with egg slicer and set aside. Slice dried beef and cover
with COLD water in a small bowl. Stir slightly then drain off all the water
(this will remove a lot of the salt from the dried beef).

Heat 1 tbs butter in 2 quart sauce pan, add mushrooms and sauté until
slightly caramelized. Remove mushrooms and set aside. Add 1/4 cup butter and
chopped onions, sauté until slightly caramelized. Remove from heat and cool
slightly, then add flour and mix well. Add a small amount of milk and mix
thoroughly, then add remainder of milk, MSG and black pepper. Mix well (if
it is lumpy use a wire whisk) and return to heat. Heat until thickened,
stirring a lot. Add the dried beef and heat to the simmer. Simmer uncovered,
stirring occasionally for 5 minutes. Add the mushrooms and simmer for
additional 5 minutes. Check for the desired consistency, I like mine thick
enough not to run off the toast. Add more milk if too thick; remember to add
more flour the next time you make it, if too thin.

Serve over hot buttered toast, or buttered sliced hot biscuits (my
favorite). Add over easy eggs and or hash-browned potatoes to the plate if
desired. This is even better left over and reheated the next day.

Oldspook

Oldspook wrote:

> This is one of my favorite breakfasts. I learned to like SOS during my 30
> years in the Navy, I would go to the base on weekends when I knew they were
> serving SOS. The SOS I refer to is the kind made with chipped (dried) beef
> and white sauce. I have refined my recipe over the years, now I fix when my
> granddaughter asks for it. When shopping she frequently asks me if we have
> dried beef at home which reminds me to prepare it for us.
> Recipe:
> (clipped old memories)

Brings back old memories of not taking showers and field manuever food. Serve
on toast with Grape Jelly.
Edrena, just old

That's a pretty fancy recipe for SOS. We had it at least once a week
or more on the ship I was stationed on. It was hamburger, seasoned
with salt pepper and a little garlic powder, in a basic white sauce
served over toast. It was actually one of our better breakfasts. BTW,
has anyone in this group ever eaten in the mess hall on the Navy base
on Treasure Island? They had a good breakfast buffet which was
surprising to me considering they could seat over 2000 swabbies and a
few jarheads.

D.M.
USCG, 1956-60

I've had 3 different kinds of SOS in Navy and Army messes. There is the
creamed kind with chipped (dried) beef, creamed kind with hamburger and a
red kind with hamburger. I liked all 3, but I like the chipped beef one the
best.

I have eaten in the TI mess hall. The last time was 35 years ago. The only
thing I remember about that stay at TI was when I got fairly loaded in the
PO club, got on the wrong bus, instead of the BEQ it went to Alameda. Then I
remember getting in an argument in a bar and ended up in the SP lockup for
the night.

Oldspook

> wrote in message
oups.com...
> That's a pretty fancy recipe for SOS. We had it at least once a week
> or more on the ship I was stationed on. It was hamburger, seasoned
> with salt pepper and a little garlic powder, in a basic white sauce
> served over toast. It was actually one of our better breakfasts. BTW,
> has anyone in this group ever eaten in the mess hall on the Navy base
> on Treasure Island? They had a good breakfast buffet which was
> surprising to me considering they could seat over 2000 swabbies and a
> few jarheads.
>
> D.M.
> USCG, 1956-60
>