SOS ("something" on a shingle)

Submitted by Clifford Boren

"Millions of GIs who served in the Big One, WWII, will recognize this one and they will also know what the first "S" stands for. It is meant for breakfast, but makes a nice light dinner too."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 2

ingredients

• 44.37 ml butter or 44.37 ml margarine
• 44.37 ml chopped onions
• 44.37 ml flour
• 473.18 ml hot milk or 473.18 ml hot non-dairy milk substitute
• 226.79 g dried chipped beef or 226.79 g deli sliced turkey
• 2.46 ml paprika
• Tabasco sauce
• freshly ground black pepper
• 0.25 ml sherry wine or 0.25 ml marsala
• 0.25 ml vanilla

directions

1. In your favorite skillet, melt the butter and saute the onions until they are translucent.
2. Stir in the flour then the hot milk.
3. Heat the milk in the microwave before starting the onions.
4. Keep stirring until it thickens up.
5. When thick, add the remaining ingredients and heat through.
6. Serve on toast or toasted English Muffins.

Reviews

[Fauve]

My family has always loved my SOS, but I liked the ingredients listed in this version and decided to give it a try. I loved the "kick" that the paprika and sherry gave the chipped beef. It took lots of courage to add the vanilla. I did, but didn't really notice a taste alteration. Maybe next time I'll bravely add a little more. This is a great recipe, I'm keeping it around. This one has just taken the place of my 'old' SOS recipe. Not isn't THAT "Something"?

 

[Dardus]

I mostly use this recipe for the cream base and don't put in all the extra stuff. I usually use turkey and instead of SOS we called it creamed turkey. very good though, esspecially with thanksgiving leftovers.

 

[Jezski]

Excellent!

 

[CookinMama]

Bland...

 

[Bitsie]

My DH loved this recipe. I have been trying to make SOS for him a few times but this is the recipe he thought tasted most like he remembers. I hesitated over the vanilla also but not to worry it came out great, and was easy to prepare. This is one of those, "come in handy" recipes that I so adore. Thanks for posting.