Posted on 02/14/2011 1:32:21 PM PST by Tribune7
Here's a recipe that all you guys who served in the army will remember fondly. We called it Heh, heh "SOS" or "Slop on a Shingle." Well, that's pretty close to what we called it. Anyway, it was something that grows on you, and that I look forward to having for breakfast once in a while.
(Excerpt) Read more at billlawrenceonline.com ...
ping
That’s the polite version.....”I remember it as $hit on a shingle”
I have always thought that SOS was creamed chipped beef (on toast). ?? Stouffers makes a nice little frozen version.
Another good variation is Williams white gravy with sausage bits. Comes in packets, dry. You just add 2 cups water and heat, and it is AMAZINGLY good for how easy it is, for those who like biscuits and gravy.
My dad used to get the creamed chipped beef that Stouffers sells frozen, I guess he missed it from his time in the Army too. I tried it, and it’s pretty good, though I’m sure the Stouffers recipe is a little better than the US Army version.
I have always thought that SOS was creamed chipped beef (on toast). ?? Stouffers makes a nice little frozen version.
Another good variation is Williams white gravy with sausage bits. Comes in packets, dry. You just add 2 cups water and heat, and it is AMAZINGLY good for how easy it is, for those who like biscuits and gravy.
The best deal in the Army use to be breakfast. While on separate rations I had no trouble paying less than a dollar for a meal that would last me all day.
Actually, I make this one often. I love it and so do my two Russian stepsons.
I make a variation of that and call it *C*hit on Toast (I use chunks of chicken instead of Beef)
Make a roux(equal parts flour/butter)
Pour in milk until desired consistency
Dump in a bunch of Chicken chunks
Salt, pepper, dash of nutmeg
Serve on cut up toast
My mom made that, and every time she made it, we added a new drinking glass to the collection.
Had forgotten all about this. Thanks for jogging the memory bank. We used to have biscuits and gravy at least three times a week for breakfast - at least one of those times it was SOS. Fried steak with biscuits, gravy and eggs also makes a wonderful breakfast as do pork chops. Since we butchered, our steak was as likely to be T-bone or porterhouse as it was plain old round steak. Lots of folks fried bologna in the early 40’s and used the drippings to make gravy. But then we knew what was in it and it did have some flavor. Hot dogs chopped up worked in a pinch.
I’ll post the one I got from the warrant officer who ran the mess halls for my unit at Fort Bliss, Texas.
Hamburger cooked with salt and pepper.
Flour to cover the meat.
Milk.
A small touch of garlic powder.
Cook the hamburger and drain the grease. Add enough flour to cover the meat, about 2 - 3 tablespoons per pound. Stir the meat and flour so the meat is uniformly covered. Add enough milk (1/2 to 3/4 cup per pound) and the pinch of garlic powder and stir over medium heat until the mixture thickens.
Serve over scrambled eggs.
It’s a killer, stick to your ribs type of breakfast - or lunch - or dinner !
Thanks for the recipes guys. I will definitely be giving these a try.
rarely have time for lunch; I need something to make it thru the day.
and it sounds like even I could make it! LOL
That’s creamed chicken.
There are a few other really good recipes on billlawrenceonline.com. If you like SOS you’ll probably like his country fried steak too. There are some really funny jokes on his web too.
Right, but I call it Chit on Toast (the 'ch' replacing the 'sh') - a phrase variant of SOS.....SOS can be called Creamed Beef too:>)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.