Creamed Chipped Beef (2) Collection

Discussion in 'Food and nutrition' started by Terry Stautzenberger, Jr., Mar 1, 2006.

  1. Creamed Chipped Beef
    S.O.S. Creamed Dried Beef

    Creamed Chipped Beef

    Note: Now here's another favorite for some of the sailors of
    the past ad as you can see, it's the original recipe!

    7 pounds beef, dried, sliced, thawed
    1 pound shortening, melted (or salad oil)
    3 pounds 4 ounces milk, nonfat, dry
    3 3/4 gallons water, warm
    2 pounds butter or margarine
    2 pounds flour, wheat, general purpose, sifted
    1 tablespoon pepper, black

    Separate dried beef slices. Saute dried beef slices in shortening or
    salad oil until edges begin to curl. Set aside for later use. Reconstitute
    milk. Heat to just below boiling. DO NOT BOIL. Combine butter or margarine
    with flour and pepper; add to milk, stirring constantly. Cook 5 minutes
    until thickened. Add beef to sauce; blend well. Yields: 100 servings each
    portion 3/4 cup
    Note: If beef is salty, rinse in hot water before frying or
    cover with hot water; let stand 1 hour. Drain thoroughly.

    S.O.S. Creamed Dried Beef

    4 ounces dried beef
    2 tablespoons shortening
    1/4 cup flour
    2 cup milk

    Brown dried beef lightly in shortening. Add flour and mix well. Add cold
    milk, stirring constantly until thickened. Cook until heated thoroughly.
    Serve on toast. Serve over toast, biscuits, rice or mashed potatoes.

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