She died in a nursing home in Spokane, and is buried in Buffalo, Missouri. You can find much more information about your privacy choices in. Directions In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Drain the meat and set aside. In the United States, chipped beef on toast is commonly served to servicemembers of the United States Armed Forces. Adventurous enough with its formula-meddling forays into funk, latin grooves, progressive rock and some choice bits vaguely reminiscent of Grand Wazoo-era Zappa. So shit on a cloud.
You can definitely vary the seasoning just mixing some species here and there. The first published recipe for S. Season with salt and pepper to taste. S still has a place in the culinary lexicon of our armed forces, from a practical standpoint the dish is probably more useful after a night on the town. For the latter scenario though, there can only be one suitable paring: the Bloody Mary. If you don't add enough seasoning the gravy will taste very bland.
Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our sites and applications. Inexpensive, filling and at least somewhat tasty. Guys ate it on eggs fried and hash brown potatoes, over toast and anything else. Over medium heat gradually add the remainder of the milk. Tune in every Tuesday and Thursday for new cooking videos! Season lightly with kosher salt and black pepper. In the same pan as you used to brown the meat, set it over medium heat and add the butter. The Manual for Army Cooks has this: Beef, chipped for 60 men Ingredients used: 15 pounds chipped beef.
Thankfully, he transfered into aircraft maintenance. If the beef is very salty, it should be scalded before cooking. Once all meat is well browned, transfer to colander to drain. My food is influenced by my small town roots as well as my many travels around the world. Even when this dish is simplicity at its best, you can make some changes like swapping the bread for potatoes or the meat for sausages. .
Can be served as a side-dish or over rice with meat. The recipes in the Army and Navy manuals differ a tad, but use shelf-stable ingredients like evaporated milk and lard as opposed to fresh ingredients. Who is this Country Girl Kay and what's her story? Thank you for sharing your memories. Pop the bread in the toaster. This might take a few minutes to get the gravy as thick as you like.
The sauce should thicken in 5-10 minutes. In short, even though this is an updated version of the original, it takes me home. Hubby was Military, now retired and not a fan when they served this to him. Toast 2 slices of white bread. Add drained tuna and peas; cook over low heat for 5 minutes. Add the beef to heat through and crack in 2-3 good grinds of black pepper. S is the Army version, which calls for , a dried meat product perfectly designed for the battlefield.
The sauce would be thickened with flour or cornstarch. Fresh meat was rare for the service people overseas but canned meats were fairly plentiful. Small shame about some scratches audible for the first minute, but this is apparently limited to 3000 copies, and definitely worth a share. Can't quite remember, some combination of laziness and cowardice I guess. If you aren't counting calories, regular milk is fine -- we just tried to make the dish a bit lower in calories. A very homespun pastiche of traditional folk, country, and bluegrass sounds interspersed with readings of Brauer's own poems and stories. Somehow, I managed to lose the fist track.
My dad would always call it by its full name though! As a kid it was one of my favorite dishes, since it was only made occasionally. If you're serving for lunch or dinner, add some side veg for a complete meal. It provided a lot of sustenance for very little money, and gave the family something hot and satisfying to share around their table. Mix flour with the remaining gallon of milk and stir into hot mixture. I'm a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York.