Military Recipe April 1957 - Shit on a Shingle (SOS)

Repost of a classic Man Meets Stove recipe:

Be sure and get your carcass ready.....

TM 10-412-1
DEPARTMENT OF THE ARMY TECHNICAL MANUAL
ARMY RECIPES

(MEAT, POULTRY,
FISH, GRAVIES, SAUCES,
AND DRESSING)
 

DEPARTMENT OF THE ARMY  -  APRIL 1957

NO. A-34 CREAMED GROUND BEEF ON TOAST

            100 Servings
            1 cup each
            Preparation and cooking time: about 11/4 hours

BEEF, CARCASS...................35 POUNDS
Cut in pieces and grind (FINE).

OR
BEEF, BONELESS,
      GROUND (FINE).............24 POUNDS
Brown beef in its own fat in roasting pans on top of range.
Remove excess fat during cooking period.

ONIONS, DRY,
      CHOPPED (FINE).............1 POUND……....…3/4 QUART
SALT………………..………..5 OUNCES…….......1/2 CUP
PEPPER, BLACK……...……1/4 OUNCE….......….1 TABLESPOON
BAY LEAF…………………………………….........1 LEAF
Add onions and seasoning and mix thoroughly.

MILK, EVAPORATED………………………..........2 GALLONS
(WATER FOR MILK)………........…………………2 GALLONS
Add 3 gallons of milk to beef mixture and heat to simmering, stir-
      ring frequently

FLOUR, WHEAT, HARD.…...2 POUNDS……........1 ¾ QUARTS
Mix flour with the remaining gallon of milk and stir into hot mix-
      ture.
Bring to a boil, stirring steadily, reduce heat and simmer until
      thickened.

TOAST…………………………………………........100 SLICES
Serve on toast.

Check out Tom's Google+ profile

Check out Jim's Google+ profile

#QUOTE

"My dad believed he was a great cook, and he cooked 3 things: fish hash, corned beef hash, and SOS.  His philosophy was "throw it in a pan and make it brown".

-Nicole Feinauer

Military Recipe April 1957 - Shit on a Shingle (SOS)

 Be sure and get your carcass ready.....

TM 10-412-1

DEPARTMENT OF THE ARMY TECHNICAL MANUAL

ARMY RECIPES

(MEAT, POULTRY,
FISH, GRAVIES, SAUCES,
AND DRESSING)
 

DEPARTMENT OF THE ARMY  -  APRIL 1957

NO. A-34 CREAMED GROUND BEEF ON TOAST

            100 Servings
            1 cup each
            Preparation and cooking time: about 11/4 hours

BEEF, CARCASS...................35 POUNDS
Cut in pieces and grind (FINE).

OR
BEEF, BONELESS,
      GROUND (FINE).............24 POUNDS
Brown beef in its own fat in roasting pans on top of range.
Remove excess fat during cooking period.

ONIONS, DRY,
      CHOPPED (FINE).............1 POUND……....…3/4 QUART
SALT………………..………..5 OUNCES…….......1/2 CUP
PEPPER, BLACK……...……1/4 OUNCE….......….1 TABLESPOON
BAY LEAF…………………………………….........1 LEAF
Add onions and seasoning and mix thoroughly.

MILK, EVAPORATED………………………..........2 GALLONS
(WATER FOR MILK)………........…………………2 GALLONS
Add 3 gallons of milk to beef mixture and heat to simmering, stir-
      ring frequently

FLOUR, WHEAT, HARD.…...2 POUNDS……........1 ¾ QUARTS
Mix flour with the remaining gallon of milk and stir into hot mix-
      ture.
Bring to a boil, stirring steadily, reduce heat and simmer until
      thickened.

TOAST…………………………………………........100 SLICES
Serve on toast.

Check out Tom's Google+ profile

Check out Jim's Google+ profile