"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:
>>
>>
>> * 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?
> --

It's salty, that's why it's so good.
If you don't want as much salt you can chop it and soak it in a little milk.
Drain off the salty milk before putting in the white sauce.

> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http://www.jamlady.eboard.com