SOS recipes

On the mess hall thread I questioned if any served REAL SOS (i.e., real hamburger, layer of grease, etc.) I love SOS. I know it is evil, but anything that tastes good is evil.

Anyone care to share their recipe for REAL SOS? Anyone that mentions the jarred dried beef as an ingredient gets disqualified. My bride (of several decades) does an great one, but she is Belgian so what does she know about mess halls? I want one from a '60's era mess Sergeant.

Curious?

Why would jarred chipped beef diqualify it. Sure had it plenty of times that way - some not all that bad either. Different strokes ...

Fist this is an attempt at light humor. I'm a geezer and pining for the days when the Army Mess Sgt made the real, stick-to-your-bones-all-day stuff. If there was a pot of the chipped beef and one of the greasy hamburger, I'd go for the latter. If there was just chipped beef, I'd dig in.

The other purist debate would be toast or biscuits? I was raised a toast man at Ft Bragg.

We used to call the chipped beef creamed foreskins when I was in the Navy, (1962 - 66) and the hamburger stuff was SOS, but never saw the hamburger stuff in the Coast Guard mess decks (1971 - 97), only chipped beef. I prefer toast. Anyone remember beans and cornbread for breakfast on Saturday morning? (UCK)

Yup - me 2, was at Sub-Base Pearl Harbor '62 - '66 and remember we often got annual award at the Sub-Base Pearl Harbor for 'best mess hall' ...

And we got the 'chipped beef' style ... always thought that was the only one. Seen it both ways since tho, in various bases and civilian. IT was always toast in the mess hall, as I recall. But is often biscuits in civilian places.

Funny thing, when we were in-service, we often hear guys complaining about the chow - how bad it was. Can't wait to get back to good ol'e home cooking.

Now, there's a thread running hear that tells us if retired can eat at the mess hall, and lots of guys wanting to eat there. OLD habits die hard - or is it the great chow ... :laugh: :woohoo: :lol:

here is a good one
Army SOS
• Ingredients
o 1 pound lean ground beef
o 1 teaspoon beef bouillon granules
o ¾ teaspoon salt
o ⅛ teaspoon ground black pepper
o 4 tablespoons flour
o 2 to 2¼ cups milk
o ¼ teaspoon Worcestershire sauce
• Directions
1. In a large skillet, over medium-high heat, cook ground beef until lo longer pink, stirring and breaking up with a spoon as needed.
2. Stir in beef bouillon granules, salt, pepper and flour; cook for 2 to 3 minutes until flour is absorbed.
3. Gradually stir in milk and Worcestershire sauce. Bring to a simmer, stirring constantly, until thickened.
4. Serve immediately over hot biscuits or toasted bread.

o Yields: 4 Servings