SOS (Chipped Beef on Toast)
SOS (STUFF ON A SHINGLE)
SOS (SAUSAGE ON A SHINGLE)
SOS (Original G.I. Creamed Ground Beef)


SOS (Chipped Beef on Toast)

1 4 ounce jar dried beef
1 tablespoon flour
1 tablespoon butter or margarine
1 1/2 cups 2% lowfat milk
4 slices well buttered bread, toasted
pinch garlic powder

Run water over dried beef to wash much of the salt off it. Paper towel
dry;
shred beef; put shredded beef in a pan; sprinkle with flour; add butter,
and
slightly brown. Add milk and stir until thick. Serve on toast
Notes 4 servings



SOS (STUFF ON A SHINGLE)

1 lb. lean ground beef
4 Tbsp butter
4 Tbsp flour
1 cup milk
1 cup light cream
1/2 tsp pepper
1/2 tsp Salt
1 tsp garlic powder
optional:
dash Worcestershire sauce

Brown the beef drain and discard grease, set the meat aside. In the
skillet
melt the
butter, add flour and blend well forming a paste. Add milk stirring
constantly. Then
slowly add the cream stirring constantly until thickened and smooth. Add
seasonings
and ground beef and mix well.

Notes Serve on toast slices or biscuits.



SOS (SAUSAGE ON A SHINGLE)

4 Tbsp Bisquick or all-purpose flour
2 cups lowfat milk (cold)
1 Tbsp butter
garlic powder, salt/pepper to taste
1/2 lb cooked, chopped sausage
toast

Heat butter in iron skillet, blend milk and Bisquick, add and cook on med
high stirring
frequently. When the liquid starts to boil cut down heat and simmer til
the
gravy
thickens. Mix 1/2 pound cooked sausage, serve on toast.
Notes The best sausage to use is Neeses! Darken with GravyMaster if you
prefer darker gravy.



SOS (Creamed Dried Beef on Biscuits)

3 tbsp. butter
3 tbsp. flour
2 cups milk
1-2 packages of chipped beef
garlic powder, salt and pepper to taste

Melt butter in skillet. Add flour and make smooth paste. Slowly add milk,
stirring constantly. When it boils and thickens, add chopped up pieces of
beef.
Cook
until warm through. Serve over biscuits, toast, etc.




SOS (Original G.I. Creamed Ground Beef)

1 1/2 lbs ground beef
1/2 cup flour
2 Tbsp beef-flavored instant bouillon
3/4 cup nonfat dry milk
3 cups warm water
1 tsp Worcestershire sauce
1/2 tsp salt
Pepper to taste

Brown beef in its own fat in skillet. Drain excess fat. Add flour, pepper,
salt and bouillon to beef. Mix thoroughly and cook about 5 minutes or
until flour is absorbed. Reconstitute milk with water and add to beef
mixture. Add Worcestershire sauce. Heat to a simmer, stirring frequently
until thickened. Serve over toast, hash browns, biscuits, etc. Notes

Modified to serve 6.




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