Thread: Creamed Chipped Beef

Sqwertz wrote:
> On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
>>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> That is something I have never tried, and don't think I ever will- I
>> only recently tried chicken fried steak!
>
> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.
>
> (Moving this out of an Andy-thread for everyone's sake)
>
> -sw

Creamed chipped beef can actually be great...

On May 4, 1:26*pm, "Janet" <boxh...@maine.rr.com> wrote:
> Sqwertz wrote:
> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> >> That is something I have never tried, and don't think I ever will- I
> >> only recently tried chicken fried steak!
>
> > Try the Stouffers version on a baked potato or over rice. *I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Creamed chipped beef can actually be great...

I really like it on toast - but I think most Americans use chopped
dried beef, don't they? Everyone I know does.

OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
with crumbled cooked ground beef in it.

N.

On Tue, 4 May 2010 12:32:36 -0500, Sqwertz <[email protected]>
wrote:

>On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
>>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> That is something I have never tried, and don't think I ever will- I
>> only recently tried chicken fried steak!
>
>Try the Stouffers version on a baked potato or over rice. I bought
>it again for the first time in 20 years and it's till good.
>
>(Moving this out of an Andy-thread for everyone's sake)
>
>-sw

We had it a lot growing up. I liked it best over potatoes as you say.
Probably because as a kid it was the most filling. I've never had it
with rice. My mom used Buddig meat and canned cream of mushroom soup.
I don't use canned soup but I do like mushrooms in it along with onion
and garlic. It's also good over bazooka biscuits for a fast meal on a
lazy evening. I see the Buddig recipe includes Dijon which sounds
really good too. Now I want some.

Lou

"Nancy2" <[email protected]> wrote in message
news:[email protected]..
> On May 4, 1:26 pm, "Janet" <boxh...@maine.rr.com> wrote:
>> Sqwertz wrote:
>> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>>
>> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> >> That is something I have never tried, and don't think I ever will- I
>> >> only recently tried chicken fried steak!
>>
>> > Try the Stouffers version on a baked potato or over rice. I bought
>> > it again for the first time in 20 years and it's till good.
>>
>> > (Moving this out of an Andy-thread for everyone's sake)
>>
>> > -sw
>>
>> Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.

I like it best over Belgian waffles. That just really makes my day.

Jon

On 4-May-2010, Lou Decruss <[email protected]> wrote:

> On Tue, 4 May 2010 12:32:36 -0500, Sqwertz <[email protected]>
> wrote:
>
> >On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
> >
> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
> >>
<SNIP>
> >
> >Try the Stouffers version on a baked potato or over rice.
<SNIP> >
> >-sw
>
> We had it a lot growing up. I liked it best over potatoes as you say.
<MORE SNIP>
> I see the Buddig recipe includes Dijon which sounds
> really good too. Now I want some.
>
> Lou

A serendiptous thread for me. This morning I was checking the pantry for
things I'm running low on, to add to the grocery list. As I was looking at
what was on hand, I noticed I had two jars of Armour Dried Beef. I thought
"I haven't had creamed chipped beef in a while"; this thread had prompted me
to go back to the pantry, remove one of the jars and start removing some of
the salt. It should be in good shape for breakfast in the morning; now I
just need to decide whether I'll have it with biscuits or toast.

The Armour recipe (follows) calls for yellow mustard, though I never add it.
I just make milk gravy and add strips of dried beef. I might have to give
it a try with dijon (or, maybe a bit of Durkee's Sauce), that sounds much
better than yellow mustard.
* Exported from MasterCook *

Creamed Chipped Beef

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 cups milk
1 jar ARMOUR® STAR SLICED DRIED BEEF -- (2.25 oz.) rinsed,
chopped
1/2 tsp. prepared yellow mustard
8 slices white bread -- toasted

Melt butter in saucepan. Add flour and cook 1 minute. Add milk all at once.
Cook and stir until thickened and bubbly. Add beef and mustard and heat
through.

S(Internet Address):
"http://www.armour-star.com/recipes.asp?recipe_id=221"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1019 Calories; 43g Fat (37.7%
calories from fat); 30g Protein; 128g Carbohydrate; 5g Dietary Fiber; 114mg
Cholesterol; 1490mg Sodium. Exchanges: 7 Grain(Starch); 1 1/2 Non-Fat Milk;
8 1/2 Fat.

Serving Ideas : Serve over toast

NOTES : Makes 1 1/2 cups

Nutr. Assoc. : 0 0 0 0 0 0

-
Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

"Nancy2" <[email protected]> wrote in message
news:[email protected]..
On May 4, 1:26 pm, "Janet" <boxh...@maine.rr.com> wrote:
> Sqwertz wrote:
> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> >> That is something I have never tried, and don't think I ever will- I
> >> only recently tried chicken fried steak!
>
> > Try the Stouffers version on a baked potato or over rice. I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Creamed chipped beef can actually be great...

I really like it on toast - but I think most Americans use chopped
dried beef, don't they? Everyone I know does.

OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
with crumbled cooked ground beef in it.

N.



Please, let's don't start this 20-year old debate over The definition of
the recipe for "SOS" depends upon which branch of the service you ask and
what year(s) they served. Ground beef? Chipped beef? The stuff I remember
from childhood in the 1960's was creamed chipped beef on toast. I also
remember not liking it when I was about 5. I love creamed chipped beef now


Jill

"jmcquown" <[email protected]> wrote:

> "Nancy2" <[email protected]> wrote in message
> news:[email protected].
> . On May 4, 1:26 pm, "Janet" <boxh...@maine.rr.com> wrote:
>> Sqwertz wrote:
>> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>>
>> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> >> That is something I have never tried, and don't think I ever will-
>> >> I only recently tried chicken fried steak!
>>
>> > Try the Stouffers version on a baked potato or over rice. I bought
>> > it again for the first time in 20 years and it's till good.
>>
>> > (Moving this out of an Andy-thread for everyone's sake)
>>
>> > -sw
>>
>> Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
>
>
> Please, let's don't start this 20-year old debate over The
> definition of the recipe for "SOS" depends upon which branch of the
> service you ask and what year(s) they served. Ground beef? Chipped
> beef? The stuff I remember from childhood in the 1960's was creamed
> chipped beef on toast. I also remember not liking it when I was about
> 5. I love creamed chipped beef now
>
>
> Jill


I like the Myers brand frozen microwavable creamed chipped beef. The
Stouffers brand is much too much saltier.

I don't have both brands to compare nutrition numbers against but my
taste buds remember very well.

Anyway SOS means on toast. Biscuits are married to sausage gravy. Simple
facts of food nature.

Andy

On May 4, 3:50*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
>
> news:[email protected]..
> On May 4, 1:26 pm, "Janet" <boxh...@maine.rr.com> wrote:
>
>
>
>
>
> > Sqwertz wrote:
> > > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> > >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> > >> That is something I have never tried, and don't think I ever will- I
> > >> only recently tried chicken fried steak!
>
> > > Try the Stouffers version on a baked potato or over rice. I bought
> > > it again for the first time in 20 years and it's till good.
>
> > > (Moving this out of an Andy-thread for everyone's sake)
>
> > > -sw
>
> > Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? *Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
> Please, let's don't start this 20-year old debate over *The definition of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. *Ground beef? *Chipped beef? *The stuff Iremember
> from childhood in the 1960's was creamed chipped beef on toast. *I also
> remember not liking it when I was about 5. *I love creamed chipped beefnow
>
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I'm not trying to start anything - I don't know what SOS was except
for what people described here....but "chipped beef" can certainly be
interpreted several ways, and I was just trying to differentiate what
I consider "chipped beef" (chopped up dried beef) from SOS. Bite me.

N.

On 4-May-2010, "jmcquown" <[email protected]> wrote:

> The definition of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. Ground beef? Chipped beef? The stuff I
> remember
> from childhood in the 1960's was creamed chipped beef on toast. I also
> remember not liking it when I was about 5. I love creamed chipped beef
> now
>

I'll add a bit to the variation; while serving in the Army (Republic of
Vietnamm 1968-1969), I had it both ways - dried beef and ground beef. It
depended on what supplies were available; some firebases had cook tents but
little or no refrigeration and had to make do with canned ingredients, such
as powdered eggs and dried beef. More substantial bases were better
equipped and regularly used fresh ingredients. The sauce/gravy was the
same, but the meat varied, as did the "shingle" - sometimes, the shingle was
just a pile of rubbery eggs (reconstituted, dried eggs).

--
Change Cujo to Juno in email address.

On 5/4/2010 5:21 PM, l, not -l wrote:
> On 4-May-2010, "jmcquown"<[email protected]> wrote:
>
>> The definition of
>> the recipe for "SOS" depends upon which branch of the service you ask and
>> what year(s) they served. Ground beef? Chipped beef? The stuff I
>> remember
>> from childhood in the 1960's was creamed chipped beef on toast. I also
>> remember not liking it when I was about 5. I love creamed chipped beef
>> now
>>
>
> I'll add a bit to the variation; while serving in the Army (Republic of
> Vietnamm 1968-1969), I had it both ways - dried beef and ground beef. It
> depended on what supplies were available; some firebases had cook tents but
> little or no refrigeration and had to make do with canned ingredients, such
> as powdered eggs and dried beef. More substantial bases were better
> equipped and regularly used fresh ingredients. The sauce/gravy was the
> same, but the meat varied, as did the "shingle" - sometimes, the shingle was
> just a pile of rubbery eggs (reconstituted, dried eggs).
>

U.S. Navy, 1957-1963, SOS only was made with dried beef that was
chipped, put in a cream gravy, and served over toast. On one ship I was
on the Tuesday luncheon in the chow hall was called "Miscarriage on
toast", ie. MOT, there was often another word used in the M's place but
I won't use that. It was crumbled, fried ground beef with onions in a
tomato sauce and served over toast. Wasn't half bad but I still prefer
SOS. Nowadays I have to soak the dried beef to get much of the salt out
but it's still good.

Sqwertz wrote:
>
> On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >> OB Food: Creamed chipped beef on toast! I feel fat, for now!
> >
> > That is something I have never tried, and don't think I ever will- I
> > only recently tried chicken fried steak!
>
> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.

That used to be one of my favorite frozen foods.
I'd boil up a batch of frozen ravioli or tortellini
or steam some broccoli, and pour the Stouffer's
over that. It's an astoundingly good product.

On Tue, 4 May 2010 12:12:52 -0700 (PDT), Nancy2 wrote:

> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.

The Armor stuff in the blue bottle. Beef in a bottle?

-sw

On 4-May-2010, Sqwertz <[email protected]> wrote:

> The Armor stuff in the blue bottle. Beef in a bottle?
>
> -sw

That's the stuff. I have a nice collection of "juice glasses" from those
little jars with the pry-off lids
--
Change Cujo to Juno in email address.

On Wed, 5 May 2010 01:09:28 GMT, l, not -l wrote:

> On 4-May-2010, Sqwertz <[email protected]> wrote:
>
>> The Armor stuff in the blue bottle. Beef in a bottle?
>>
>> -sw
>
> That's the stuff. I have a nice collection of "juice glasses" from those
> little jars with the pry-off lids

I saw that they now come in foil packages like the tuna now, too.
Collect more glasses, because they may be disappearing soon in favor
of the later (saves shelf-space, damage, shipping, packaging costs,
etc...)

-sw

Sqwertz wrote:

> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.
>
> (Moving this out of an Andy-thread for everyone's sake)
>
> -sw

Love it on hot toasted big croutons of rye or pumpernickle.
I also like it with little green peas in it sometimes.

On 4-May-2010, Sqwertz <[email protected]> wrote:

> I saw that they now come in foil packages like the tuna now, too.
> Collect more glasses, because they may be disappearing soon in favor
> of the later (saves shelf-space, damage, shipping, packaging costs,
> etc...)
>
> -sw

Some stores here (STL) have it in a pouch, others carry the glass jars. The
store I shop most often carries the jar version; probably because it is a
smaller store and jars takes less shelf space.
--
Change Cujo to Juno in email address.

On Tue, 04 May 2010 18:44:14 -0500, George Shirley
<[email protected]> wrote:

>Nowadays I have to soak the dried beef to get much of the salt out
>but it's still good.
>
I've tried dried beef a couple of times over the years, but there's
something wrong with it. The texture isn't what I remember chipped
beef being.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Nancy2" <[email protected]> wrote in message
news:[email protected]...
On May 4, 3:50 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
>
> news:[email protected]..
> On May 4, 1:26 pm, "Janet" <boxh...@maine.rr.com> wrote:
>
>
>
>
>
> > Sqwertz wrote:
> > > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> > >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> > >> That is something I have never tried, and don't think I ever will- I
> > >> only recently tried chicken fried steak!
>
> > > Try the Stouffers version on a baked potato or over rice. I bought
> > > it again for the first time in 20 years and it's till good.
>
> > > (Moving this out of an Andy-thread for everyone's sake)
>
> > > -sw
>
> > Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
> Please, let's don't start this 20-year old debate over The definition
> of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. Ground beef? Chipped beef? The stuff I remember
> from childhood in the 1960's was creamed chipped beef on toast. I also
> remember not liking it when I was about 5. I love creamed chipped beef now
>
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I'm not trying to start anything - I don't know what SOS was except
for what people described here....but "chipped beef" can certainly be
interpreted several ways, and I was just trying to differentiate what
I consider "chipped beef" (chopped up dried beef) from SOS. Bite me.

N.


Nancy, I guess you didn't notice my winking smiley. I wasn't actually
accusing you of anything. It's tongue in cheek. And I prefer creamed
chipped beef in a seasoned white sauce over ground beef in the same medium.
One could even argue southern sausage gravy is SOS, but I wouldn't believe
it. Relax, already. Unless you just want to jump on the "I hate Jill"
bandwagon, in which case, go right ahead.

Jill

On May 4, 10:25*pm, Goomba <Goomb...@comcast.net> wrote:
> Sqwertz wrote:
> > Try the Stouffers version on a baked potato or over rice. *I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Love it on hot toasted big croutons of rye or pumpernickle.
> I also like it with little green peas in it sometimes.

....or hard-boiled eggs, chunked.

I usually buy Buddig because it's not as salty and doesn't need
rinsing first, and I don't need the "juice" jars, but I love the stuff
in the jars just plain in sandwiches (with Boetje's mustard, butter
and lettuce).

N.