Conference turris::cooks

    
    My brother was in the Army and he still calls it SOS(sh*t on a
    shingle).  He makes this weekly for Sunday breakfast.  His wife
    hates the stuff.  
    His version has a white rue..(sauce) and it has no tomatoes.  Could
    this be the same stuff?
    
    
    Mike
    

I asked for this recipe in a Vets forum, and got the white one with no
tomatoes. I suspect that's the Army version of SOS. (I was waiting for
someone else to use that name.) The dish I'm looking for is different.
Still hamburger-based, but not like the Army SOS.

Maybe it's just the Navy SOS recipe...

    1969 Bainbridge Maryland the Navy entertained me for 10 fun filled
    weeks.  Food was kindof good.  But I do remember the Hamburger...
    
    I thought it was a very very thin white sauce with onions and stewed
    tomatoes and if there was any green peppers left over from dinner it
    also went into the mix.
    
    Wasn't very spicy but the salt content they used in creamy dishes was
    extremely high.
    
    Oh what memories !!!!!   Three years of FUN IN THE SUN...and got a
    paycheck, room and board but mostly some of the best memories of a
    lifetime.

    
    Ooops. 
    
    I was making american chop suey the other day and I happen to look
    at the back of the stewed (pine cone) tomatoes can. I think it
    had the recipe your looking for. 
    
    I meant to save the can, but recylcing got the best of me an the can
    is gone now. I 
    
    I'll check my cabinets and see if I have another.
    
    bonnie

That's better news than you might think. I'll check my pine cone cans
this weekend - we usually stock up on them, and there's got to be ten
cans on the shelf at home.

Thanks!

Re: -.2 or so -- did Bainbridge still serve "Maryland Rabbit" while you
were there? We had it every Wednesday when I was there in '57-'58. It was
basically fried rabbit, looking very much like fried chicken.

    My mom makes something similar to what you are looking for.  She makes
    her's for supper and servers it over mashed potatos.
    
    First she browns the hamberg with chopped onion. Drains the grease when
    done.  Makes a thin brown sauce/gravy and serves it over mashed
    potatos and usually with green beans.  My dad calls it SOS still.  He
    says they used to serve it to him when he was in the Air Force.
    
    
    Liz

    re: .6
    
    My mom used to make that stuff too.  We called it SLOP!
    My dad liked it. I don't think I've had it in 20 years now.  

    One of my favorite meals when growing up was called Welsh Rarebit.  We
    use to call it Welsh Rabbit. You just make a medium white sauce and
    put cheddar cheese into it and let it melt.  Then pour on toast.  This
    use to be a quick Friday night meal that my Mom would throw together.
    
    I loved it....
    
    Sarah

 We used to call it 'Gravy Train'. Scrambled hamburg with beef gravy.


  - Bob

I remember this too, it's called SOS.. my dad was in the Army for 20 yrs. so
being an Army Brat I ate this dish quite a bit, and also remember the
toast being on the bottom, then a heap of SOS, 2 eggs over easy on the top ! !~~

My brother used to say, "I hate this stuff" then there was dad saying 
'JUST BE QUITE AND EAT' AND I BETTER NOT SEE YOU THROWING THAT AWAY IN THE
BASKET WHEN I LEAVE THE ROOM !!


Sandy

    ta-da. i have the receipe. i'm an army brat who ate this stuff once
    a week forever (it seemed). when i make it these days, it's for old 
    times sake...
    
    	fry hamburg, drain.
    	
    	in separate sauce pan, melt two tablespoons butter
    	add 2 tablespoons flour
    	add 2c. milk (SLOWLY, so as not to burn milk)
    	stir constantly, till sauce thickens
    
    	add thickened sauce to scrambled hamburg.
    	S&P to taste.
    
    	serve over buttered toast.
    	if more daring, top it off with an over easy egg or two.
    
    (as kids, we always referred to this as SOS (sh*t-on-shingles).)
                                                               

    That's not quite the way I remember if being done, perhaps if you burn
    the toast and don't quite drain the hamburg, yeah, that sounds right...
    
    :-)
    
    ed

    SOS to me is creamed dried beef on toast.  My husband and I love it.
    At least we used to love it back in the days when we drove to South
    Jersey a couple of times a year and went to Bringhurst's Butcher Shop
    in Berlin (I think) and bought delicious freshly sliced dried beef.
    
    Nowadays the only dried beef we can find is that awful mahogany thin-
    sliced leather riddled with thin-sliced fat and gristle in a glass.
    
    Has anyone seen freshly sliced dried beef within a day's ride of
    Maynard?  We'd drive that far (almost) to get it.
    
    Sheila
    

    That's how mom always made it for us, creamed dried chipped beef on
    toast (or, if we were real lucky, we got potatos).  Anyway, Carl Buddig
    packages the beef you can use to make this.  It's available in alot of
    the larger markets in the Central Mass. area, in the convenience
    refrigerated foods section.
    
    Rgds,
    marcia

    Boy this brings back memories....
    
    My mother always made Creamed Tuna on toast...when we were out of toast
    we used Ritz crackers.
    
    All it consisted of was a can of tuna, drained, about 2 cups of milk
    thickened with flour.  And lots of black pepper.
    
    Kind of makes me homesick....I wonder how my husband will like it
    for dinner?
    
    Kristen

    That does bring back memories.  My favorite lunch when I came home from
    school.  
    
    My mother always rinsed the tuna with boiling water and it tasted just
    like chicken.  Sometimes she put in peas and chopped pimientos for
    color.
    
    Mary Lou