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Old 11-01-2008, 06:51 PM   #21
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used to get paid once a month

Paul served 21 years and my allotment check was once a month..food had to last and still today when I shop I live that way. I bet I could go for months without going to the store .
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Old 11-01-2008, 07:02 PM   #22
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used to get paid once a month

Paul served 21 years and my allotment check was once a month..food had to last and still today when I shop I live that way. I bet I could go for months without going to the store .
Would be nice if the rest of our fellow Americans were more like you.
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Old 11-01-2008, 07:50 PM   #23
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My dad told me when he was in the army then air force they ate SOS with hamburger I have made it with the jarred chipped beef and agree with Dove even when you soak it it's still too salty. I think one could save a few bucks by drying their own beef with much less salt to make SOS. The jarred stuff is way too overpriced for the itty bitty bit you get.
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Old 11-01-2008, 08:31 PM   #24
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Sure, NOW it's expensive for the little itty bit you get in those jars & plastic packs, but "way back when", it was cheaper than cheap. MUCH cheaper than fresh beef.

And anyway, the whole idea of it was more to just FLAVOR the sauce. It was never meant to be a big full meal of salty beef.
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Old 11-01-2008, 10:08 PM   #25
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squeaker - sorry your recipe has turned in a discussion of military history!

In the US military SOS was originally creamed chipped beef. It's first use in the military appears to have been in the 1910 edition of the "Manual for Army Cooks". It was a little more elegant than what it would later become - beef stock, condensed milk, roux, pepper, parsley, and the chipped beef added at the last minute so the salty taste didn't overpower the dish.

By the 1940's it was a little less elegant. In the field it had been reduced to just roux, powdered milk, black pepper and chipped beef - and some of the cooks were soaking the meat overnight to reduce the saltiness although it was not a part of the recipe in the manual.

It appears that beginning in the late 1960's some parts of the US military began to use hamburger (the recipe was: creamed ground beef) as well for the dish that people called SOS. So, for those who thought I was doubting you - here is your vindication and my acknowledgment.

Dove - I grew up waiting for the Eagle to Fly! I know what you mean.
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Old 11-01-2008, 10:18 PM   #26
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I have to wonder what this would be like if you substituted beef jerky for the chipped beef. I bet it's be pretty good. I might have to give it a try.

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Old 11-01-2008, 11:08 PM   #27
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LOL - as Justin Wilson used to say ... "Fist you make a roux" ... then you add some milk and make a "white sauce" (aka gravy) then you can add:

Browed breakfast sausage (sausage and gravy)
Browed hamburger (creamed ground beef)
Diced or shredded chicken (creamed chicken)
Diced or shredded ham (creamed ham)
Drained canned tuna (creamed tuna)
Drained canned salmon (creamed salmon)

I think beef jerky would be just fine! I would probably soak it overnight to rehydrate it - but that's just the way I would do it.
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Old 11-02-2008, 03:06 PM   #28
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Originally Posted by squeaker View Post
CREAM CHIPPED BEEF
2 TBSP butter
2 TBSP flour
finely chopped onion to taste
2 c milk
1-4oz pkg Buding Beef (The beef that is like 70 cents a pack...I dry it myself in the oven at 200 since dried beef is more expensive)
Salt and garlic pepper seasoning
Cayenne pepper to taste

Melt butter in saucepan over medium heat. Stir in flour until smooth and heat until bubbly. Gradually, stir in milk and continue stirring to keep from getting lumpy. The mixture-which is white sauce-will gradually thicken. Add the chipped beef (separate and cut into thin strips) and keep over low heat about 5 minutes. Salt and pepper as desired. Serve over toast, biscuits, mashed potato or baked potato.
I actually brown the beef a bit in the butter before adding the flour creating a meaty roux. I then stir in the milk. I don't add onion to mine.
I love chipped beef gravy..

For hamburger, sausage, etc. You need to brown the meats first then add flour to the meat/grease to create a meaty roux. Let that cook a bit to get rid of the "flour" taste. Add you milk and cook! very tasty stuff.
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Old 11-02-2008, 03:58 PM   #29
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My mom always added peas to our chipped beef - LOVE it that way!
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Old 11-02-2008, 04:12 PM   #30
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whether you like chipped beef, hamburger or sausage "gravy" it's great for brakfast llunch or dinner.

great with baked spuds and broccoli, wonderful on biscuits or waffles.

for the chipped beef, I always add a little dry sherry and chives
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