Mom used to make something similar with peas. She would take the bread and push it into a muffin pan and then toast it in the oven, making little toast cups for the gravy.

As I recall it was pretty darned tasty.

quote:

Originally posted by RichN:
the portion is generous, enough to cover 2 hard boiled eggs and 2 slices of toast.

Not sure about the hard boiled eggs (probably not bad) but I do like it over scrambled or fried eggs.

I’ll pass. Bad shipboard memories. SOS was the perfect description.

Okay, with some judicious seasoning the Stouffers is passable. Bought more at the Commissary this morning as they charge only $2.00 per 11 oz packet.

Also got help in finding some Hormel chipped beef in a jar. Wasn't on a shelf anywhere I thought it would be which explains why I didn't know they even carried it. Commissary gets $3.40 for a 4.5 oz jar which is cheaper than the 2.5 oz for $2.28 Walmart gets on line.

How hungry are ya?
Repackage in vac seal bags and stick in freezer, cheaper than the supermarket stuff. Tasty.
https://www.amazon.com/gp/product/B008CFOCQS

Man I haven’t had this in years. It was a staple in my Grandmother’s house.

Had one of my flight engineers eat a bad batch of it one day when we left Mildenhall. The poor guy was stuck in that dinky 141 shitter for hours going across the pond.

Gonna have to try the Stouffer’s pre-made stuff.

It must be made in 50 gallon pots to have the proper zestful flavor of true SOS

quote:

Originally posted by bald1:
Okay, with some judicious seasoning the Stouffers is passable. Bought more at the Commissary this morning as they charge only $2.00 per 11 oz packet.

Also got help in finding some Hormel chipped beef in a jar. Wasn't on a shelf anywhere I thought it would be which explains why I didn't know they even carried it. Commissary gets $3.40 for a 4.5 oz jar which is cheaper than the 2.5 oz for $2.28 Walmart gets on line.

How did the Hormel chipped beef compare to the Stouffer’s?

Did you use this recipe?

http://www.hormelfoodsrecipes....d-beef-on-toast.aspx

quote:

Originally posted by Pipe Smoker:
Did you use this recipe?

http://www.hormelfoodsrecipes....d-beef-on-toast.aspx

1/2 tsp of pepper?

When it comes to things like SOS, it's best to add the SOS to the pepper rather than adding pepper to the SOS.

quote:

Originally posted by Pipe Smoker:

How did the Hormel chipped beef compare to the Stouffer’s?

Sorry but I haven't opened the Hormel jar yet.

Wow, my Mom made that when I was growing up (1960's).
But she never gave it a name. She just told us that it was a recipe she got from her mother. I now know why she never gave it a name...

My experience with SOS in the field in the ARMY:

Monday morning - Gravy with meat served over toast.
Tuesday morning - Monday's leftovers with more gravy added served over toast.
Wednesday morning - Tuesday's leftovers with more gravy added served over toast.
Thursday morning - Wednesday's leftovers with more gravy added served over toast.
Friday morning - Thursday's leftovers with more water added served over toast.

I always liked Mondays, but there was no meat in it by Wednesday, and it was nearly gravy colored water by Friday, and the whole experience put me off of SOS for years.

Nowadays I stick with the occasional Sausage Gravy and Homemade Biscuits instead.

I should have added to my comment about not having tried making SOS with the Hormel chipped beef in a jar.

Folks have commented that black pepper enhances the Stouffer's SOS. It does, but I also have tried other things to include Tony Chachere's Creole seasoning.

quote:

Originally posted by bald1:

Folks have commented that black pepper enhances the Stouffer's SOS. It does, but I also have tried other things to include Tony Chachere's Creole seasoning.

I bake a nice baking potato, then open it up and apply Cajun seasoning to the potato. Then, pour the Stouffer's SOS over that with some coarse ground black pepper on top. Make a nice tossed salad and pita bread. Your tongue will knock out your eye teeth with this!!!

Had it many of times in the '60 era. Loved it, thanks for the memories, thinks I will scrounge some up and relive them.

Just to add, it was always dried chipped beef.