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Old 06-21-2005, 05:56 AM   #1
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Pap's Army Days S.O.S.

ground beef
4% fat milk (whole milk)
flour
lots of onion powder
black pepper
salt
(i like to add garlic powder and ground sage, too.)
-
soft white bread
mashed potatoes
--------------------------
break ground beef up over medium heat and brown.
drain and season with above-listed seasonings.
shake milk and enough flour up in a jar to make a thick liquid.
pour over beef while stirring constantly.
drop flame to low and allow it to simmer for several minutes, till flour is cooked out and a nice gravy forms.
serve over bread and mashed potatoes.

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Old 06-21-2005, 07:27 AM   #2
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I make this often in different ways. I make a medium white sauce and add cooked browned beef, onions, salt & pepper and frozen peas. Also make it with cooked cubed chicken with peas. Another is hard boiled eggs chopped, with sausage. Another is asparagus. All is good on toast or biscuits.
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Old 06-21-2005, 09:48 AM   #3
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I've never heard of this made with ground beef (although it sounds good). We've always made it with dried beef (you buy it in little jars).

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Old 06-21-2005, 09:59 AM   #4
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My dad was a coal miner, and sometimes back then they went on some pretty long strikes. When the money started getting short, mom started getting creative.
She used to make creamed eggs sometimes...she'd chop the egg whites and put them in the white sauce, add S&P, spoon over toast, then sieve the yolks over the top. Looked real pretty and tasted good too.
My grandmother used to make Chicken a la King, which was chicken, pimentos and mushrooms in a cream sauce, then serve them in choux pastry shells.
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Old 06-21-2005, 10:54 AM   #5
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barb, it surprised me when i first saw other peoples' recipe for this, cause they all used dried beef and i hadn't heard of it being made that way before.
Pap used to cook for the army when he was a soldier, and he brought this recipe home with him. it'd be neat to know where the burger variation originated from.
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Old 06-22-2005, 03:04 AM   #6
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I used to make "S.O.S." frequently in my pre-Atkins days! I always used ground beef, too, along with onions and mushrooms. Season with a bit of s&p with some garlic and serve over toast (I didn't usually make potatoes with mine).

Very tasty, very simple and quick to make, and everyone likes it.
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Old 06-22-2005, 04:40 PM   #7
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Hi Luvs, always made the dish with dried 'chipped' beef. As Barbara L said the stuff you buy in the little jars.

Nut that I am, we happen to have Department of the Army Technical Manual, TM 10-412, Issued November, 1950, just lying around.

This comes from page 171 of the manual, recipe No. K-78.

Creamed Dried Beef

Beef, dried, chipped 7 lbs
Fat, melted, butter or oleo 1 lb
Flour, sifted 1 1/4 lb
Milk, evaporated (12 cans) 14 1/2 oz ea
Water (for milk) 1 gal
Pepper Tablespoon

1. Separate beef into small pieces.

2. Mix melted fat and flour; stir until smooth.

3. Mix milk and water; heat. Add gradually to flour mixture stirring constantly.

4. Add chipped beef and pepper. Heat to boiling point; reduce heat and simmer about 10 minutes.

5. Serve hot over toast.

Makes one hundred one cup servings.

The military probably changed the recipe, because yours sounds much tastier.

But to me, SOS will always be the one with the chipped beef.
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Old 06-22-2005, 06:39 PM   #8
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And my dad's version of "sos" had tuna instead of dried beef..Go figure...Talk about being creative
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Old 06-23-2005, 02:05 AM   #9
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I grew up on Air Force bases, and did my time in the Navy about 20 years later than auntdot's 1950 recipe - and SOS was ALWAYS creamed chipped beef on toast. And, always following the Army recipe auntdot posted.

What was a staple for the military (dried beef) is somewhat of a luxury these days (those little jars of dried beef are not cheap where I shop - $2.19 for a 2.25 oz jar). When I get a craving for this "comfort" food - I get a little 2.5-oz packet of "sliced beef" (Albertson's Lunch Meat Beef Wafer Sliced) at the grocery in the lunchmeat section - it's usually 45-cents per package and sometimes on sale for 3-4/pks for $1 and there are 10 slices to a package. It's cheap - just about as salty - and taste about the same. I just cut the meat in half, then stack it up and slice it into strips as thick or thin as I want.
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Old 06-23-2005, 04:51 AM   #10
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dunno, michael, i'm sure different groups of soldiers abided by different recipes. mine is the recipe my Grandfather knew as a soldier, and the recipe he raised my Dad on, and the recipe my Dad raised me on. there are variations in all recipes.
i also have a kidney bean recipe and a macaroni recipe from my Grandfather's army days that i'm sure would be unfamiliar to some former soldiers.
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