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