I've been watching too many war miniseries and military cooking
re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast. My local grocery store had the requisite dried, shredded
beef, then it was a matter of making a country gravy with butter, milk,
flour and cayenne pepper, and stirring chopped beef until it reduces.
Serve on "hot" toast, according to the 1910 recipe I found.

It answers the question - how do I make biscuits and gravy without
biscuits or sausage?

With no added salt, it was still very salty due to the beef. I tried
rinsing the beef in water with the second batch and it ended up
tasteless.

I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.



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Kurt Weiske wrote to All <=-

I've been watching too many war miniseries and military cooking re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast. My local grocery store had the requisite dried, shredded beef, then it was a matter of making a country gravy with butter, milk, flour and cayenne pepper, and stirring chopped beef until it reduces. Serve on "hot" toast, according to the 1910 recipe I found.

It answers the question - how do I make biscuits and gravy without biscuits or sausage?

With no added salt, it was still very salty due to the beef. I tried rinsing the beef in water with the second batch and it ended up
tasteless.

I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.

Here's the recipe I use for S.O.S. it's neither too salty nor bland if
you rinse the beef as called out in the directions.

B&G is an entirely different thing. Bv)= I can supply my recipe for
that is you'd like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamed Chipped Beef *
Categories: Beef, Dairy, Breads
Yield: 4 Servings

2 tb Butter
2 tb A-P flour
1 1/2 c Milk **
2 1/4 oz Jar ARMOUR STAR Sliced Dried
- Beef; rinsed, chopped
1/2 ts Prepared yellow mustard
8 sl White bread; toasted

* Known in the US military services worldwide as
Foreskins on Toast

** or Half & Half

Melt butter in saucepan. Add flour and cook 1 minute.
Add milk all at once. Cook and stir until thickened
and bubbly. Add beef and mustard and heat through.

Serve over toast with a side of corned beef hash.

Makes 1 1/2 cups

FROM: http://www.armour-star.com

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to Kurt Weiske <=-

B&G is an entirely different thing. Bv)= I can supply my recipe for
that is you'd like.

I'd be happy to see yours, but I have a tried and true recipe in my
head. I make it at my family's cabin, around 7200 feet elevation. That
high, you get very fluffy biscuits.


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Kurt Weiske wrote to All <=-

I've been watching too many war miniseries and military cooking re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast.

Real SOS is good stuff. The Army liked to cut corners hence its adopted
name. I easpecially like it on toasted sourdough bread.

With no added salt, it was still very salty due to the beef. I tried rinsing the beef in water with the second batch and it ended up
tasteless.

I don't know if you could source locally-made chipped beef that would be
less processed.

I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sos
Categories: Misc, Breakfast
Yield: 2 Servings

1/4 lb Ground beef
1 tb Flour
8 oz Milk
Salt and pepper to taste
4 x Slices of toast

Brown ground beef in skillet. Remove all but 2 - 3 tables of fat.
Move meat to the side and mix in flour until smooth and brown. Add
milk, salt and pepper. Bring to a boil and stir until it reaches the
thickness you prefer. Serve over hot buttered toast.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

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Dave Drum wrote to Kurt Weiske <=-

Title: Creamed Chipped Beef *
* Known in the US military services worldwide as
Foreskins on Toast

Hah! I always heard it referred to as SoS (S**t On A Shingle).

Surprisingly enough, my mess hall didn't make it that often.

I'd not call this SOS myself:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sos in Red Sauce
Categories: Sos
Yield: 4 Servings

1 lb Ground chuck
1/4 c Chopped green peppers
16 oz Tomato sauce
1 Garlic
1/2 c Chopped onions
3 Sugar
2 Salt
1 Pepper

1. Brown ground chuck in a skillet. Drain. 2. Add onions and green
peppers. Cook until tender. Add garlic. 3. Cook 2 more minutes and
add the rest of the ingredients. 4. Simmer for 15 minutes. 5. Serve
hot over toast, rolls, or muffins.

From the recipe collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-sos.zip

MMMMM

-- Sean

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Kurt Weiske wrote to Dave Drum <=-

Dave Drum wrote to Kurt Weiske <=-

B&G is an entirely different thing. Bv)= I can supply my recipe for
that is you'd like.

I'd be happy to see yours, but I have a tried and true recipe in my
head. I make it at my family's cabin, around 7200 feet elevation. That
high, you get very fluffy biscuits.

Here's mine - tried and true. I find that in B&G the simpler the better.

To that end I've MMed a 2 ingredient biscuit recipe from Taste of Home
that I'm going to audition soon.

Two recipes follow:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mr. Breakfast's Biscuits
Categories: Five, Breads, Dairy
Yield: 10 Servings

8 tb Unsalted butter; cold
2 tb Shortening; cold *
3 c Unbleached self-rising flour
1 1/2 c Buttermilk; cold
Extra slivers of butter or
- cream for moistening and
- brushing

* Lard works, too. - UDD

Adjust oven rack to middle position and set oven @
450|+F/230|+C.

Cut shortening and butter into dry ingredients with a
pastry cutter, or two forks, until it looks like coarse
meal. Return bowl to the freezer or refrigerator if butter
becomes warm.

Stir in milk with a large fork or rubber spatula. Once
dough starts to clump, bring it into a ball with your
hands, pressing it into bottom of bowl to pick up scraps.
If dough doesn't come together, sprinkle in a little more
milk, and continue pressing on scraps until they
incorporate.

On a lightly floured surface, press dough into a rough
square, then roll out into a about 3/4 in thick. Try to
handle as little as possible and mix just enough to bring
the dough together.

Roll dough out.

Use a 2" biscuit cutter to cut dough into rounds and place
about a 1/2" together in a cake pan or 1" apart on baking
sheet. How far apart you bake them gives you a different
kind of edge, so experiment. I like my edges soft so I put
them pretty close together and they end up touching each
other when finished baking.

Place a small sliver of butter on the top of each biscuit
or brush the tops with melted butter or cream.

Bake until golden brown 12-15 minutes.

NOTE: If you can't get self-rising flour, use 4 teaspoons
baking powder and 1 and 1/2 teaspoons salt. You can also
use regular milk, if necessary, but add it slowly because
the amount may be less. These go really well with sausage
or tomato gravy.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch

1 1/2 lb Breakfast sausage
2 c A-P flour
4 c Milk
2 c Water
Salt & coarse ground pepper

Brown sausage in Dutch oven. Add milk and while milk is
still cool, mix flour and water thoroughly and add to
milk. Stir constantly as it thickens to desired texture.
Salt and pepper. Serve over biscuits.

Uncle Dirty Dave's Kitchen

MMMMM


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Sean Dennis wrote to Dave Drum <=-

Title: Creamed Chipped Beef *
* Known in the US military services worldwide as
Foreskins on Toast

Hah! I always heard it referred to as SoS (S**t On A Shingle).

Surprisingly enough, my mess hall didn't make it that often.

I'd not call this SOS myself:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sos in Red Sauce
Categories: Sos
Yield: 4 Servings

Nor I. Looks more akin to sloppy joe in one of its many iterations. Or
possibly slumgullion.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Slumgullion
Categories: Beef, Pork, Vegetables, Pasta
Yield: 3 Servings

1 lb Ground meat
1 md Onion; diced small
14 1/2 oz Can diced or stewed tomatoes
8 oz Can tomato sauce (I use El
- Pato if I want it zippy)
1 c Elbow macaroni; heaping
1 ts Salt
1/4 ts Pepper

In a large skillet, cook ground meat and onions. When meat
is no longer pink, drain excess grease.

In another pan, cook macaroni. Crush the tomatoes (if
using stewed) and add them along with the sauce, macaroni,
salt and pepper to the meat and onions in the skillet. Let
the whole mixture simmer until some of the juice from the
tomatoes cooks away.

Feeds 3-4 people.

This basic recipe has been in my family for years. I have
eaten "Slum" since I was a child. You can toss in some
sliced mushrooms if you wish.

Uncle Dirty Dave's Kitchen

MMMMM

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Carol Shenkenberger wrote to Sean Dennis <=-

I always heard what you said on Army SOS. At the start of the gulf war (post 9-11), the higher ups were worried about the FDNF Navy having
enough Marines to go with us for missions, so they tested Army folks
with us.

They raved about the chow! They'd alway 'heard' it was good but the eperience of reality blew them away. SOS was one of them.

There's a depressing video on YouTube showing one of the chow halls in
the middle east. It looked like stale buns, dry hamburger patties, lots
of pre-packaged foods and a ton of waste. Contrast with a navy video of
cooking on a carrier - now that's cooking at scale!



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