Borg warner Posted July 29, 2021 Share Posted July 29, 2021 One happy memory of food from long ago (1969-73) was the SOS we had for breakfast in Air Force chow halls and just out of curiosity I looked up recipes specifically for the Air Force, Army, Navy, and Marines to see if they were any different. The only differences were that the Army used Beef bullion, The Air Force used Chicken Bullion and the Marines didn't use any bullion. But the Navy had some major differences that I really didn't like so I didn't copy the Navy recipes but I did include links to them here. First they make it one way with tomato sauce and the other way they make it with sliced beef instead of ground beef. Here are the recipes I'm interested in with ground beef along with links to the Navy recipe's if anyone wants to try it Navy style with chipped beef or sliced beef or tomato sauce. USAF Ingredients 1 pound ground beef 2 cubes chicken bouillon, crumbled (or Beef) 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon onion powder 1/2 cup all-purpose flour 2 1/2 cups whole milk 1 tablespoon Worcestershire Sauce Servings 3 Preparation time 20mins Cooking time 20mins Preparation 1. Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes. 2. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken. Army Ingredients 1 pound ground beef 2 Tablespoon butter 1/4 cup flour, all purpose 1 cube beef bouillon 3/4 teaspoon salt 1/8 tsp. ground black pepper (or to taste) 2 1/4 cups milk 1/4 teaspoon worcestershire sauce Preparation Brown beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess fat and set beef aside. Melt butter in skillet over medium heat. Slowly add the flour, stirring constantly, to form a brown roux. Add the bouillon. Gradually stir in the milk and Worcestershire sauce, mixing well. USMC 1 – 1/2 Lb. (24 oz) of lean ground beef (80/20) 2 Tbsp. butter 1 cup chopped onion 3 Tbsp. flour 2 Tbsp. granulated garlic (or garlic powder) 4 Tbsp soy sauce 1 Tbsp. Worcestershire sauce 2 cups milk Salt and pepper to taste Brown meat, drain. Back to the pan, add butter and stir. Add chopped onions and cook until they are translucent. Add flour, stir and cook for two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens. NAVY https://www.navyhistory.org/2016/04/chow-creamed-sliced-beef-on-toast-s-o-s/ https://www.food.com/recipe/navy-red-s-o-s-373071 5 Link to comment Share on other sites More sharing options...
Batesmotel Posted July 30, 2021 Share Posted July 30, 2021 I had it a few places. It seemed to vary depending on ingredients available and the cooks preferences. Not necessarily the service running the base. Some of those places had contracted civilian cooks. I still make it. Link to comment Share on other sites More sharing options...
Peng Posted July 30, 2021 Share Posted July 30, 2021 I make it a few times a year with this. The best thing is, the glass jars make great shot glasses. Don't toss them. 1 Link to comment Share on other sites More sharing options...
NPTim Posted July 30, 2021 Share Posted July 30, 2021 My mother used to make creamed chipped beef when I was growing up. I haven’t had it since I was a child, at least 40 years ago. Link to comment Share on other sites More sharing options...
DWARREN123 Posted July 30, 2021 Share Posted July 30, 2021 I liked it with a fried egg on top. Fast food because we had to eat and run. Link to comment Share on other sites More sharing options...
Borg warner Posted July 30, 2021 Author Share Posted July 30, 2021 13 hours ago, Peng said: I make it a few times a year with this. The best thing is, the glass jars make great shot glasses. Don't toss them. To me, it has to be made with hamburger or it's just not as good. Link to comment Share on other sites More sharing options...
DAKA Posted May 15, 2022 Share Posted May 15, 2022 SOS went into the EDIBLE GARBAGE can when I was in Ft Dix in 1956...It just looked so awful Link to comment Share on other sites More sharing options...
miketx Posted May 15, 2022 Share Posted May 15, 2022 Link to comment Share on other sites More sharing options...
DAKA Posted May 15, 2022 Share Posted May 15, 2022 48 minutes ago, miketx said: This is a BRITISH thing.... https://www.bbcgoodfood.com/recipes/spotted-dick Link to comment Share on other sites More sharing options...
miketx Posted May 15, 2022 Share Posted May 15, 2022 Yup. Those wankers pretty weird. Link to comment Share on other sites More sharing options...
DAKA Posted May 15, 2022 Share Posted May 15, 2022 My ex-wife is a Brit There are a ton of funny dishes ...Toad in a Hole ....(I'll eventually think of more) Link to comment Share on other sites More sharing options...
Borg warner Posted May 16, 2022 Author Share Posted May 16, 2022 20 hours ago, DAKA said: My ex-wife is a Brit There are a ton of funny dishes ...Toad in a Hole ....(I'll eventually think of more) The Brits love their canned beans, something I've never liked unless it was spiced up with BBQ sauce of better yet, homemade baked beans made from dried beans. but they like it the way it comes out of the can. Here's Roger Daltry of The Who in an advert for canned beans. Link to comment Share on other sites More sharing options...
DAKA Posted May 16, 2022 Share Posted May 16, 2022 46 minutes ago, Borg warner said: The Brits love their canned beans, something I've never liked unless it was spiced up with BBQ sauce of better yet, homemade baked beans made from dried beans. but they like it the way it comes out of the can. Here's Roger Daltry of The Who in an advert for canned beans. Kinda' looks like he threw up!! 1 Link to comment Share on other sites More sharing options...
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