T
Terry Stautzenberger, Jr.
Guest
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/