Something On Toast Food

SOS -- "STUFF" ON A SHINGLE

Sos --

After being wounded in Italy in 1944, my grandfather returned home and improvised a dish he was often served in the military. The Army called it "Chipped Beef on Toast". The soldiers called it Something (I can't mention here) On a Shingle, and in classic military tradition, that name was reduced to SOS. My grandfather taught this recipe to my dad, who, in turn, also taught it to my mother and me. My mother, who is offended by the idea of having the first "S" of SOS on her table, calls it Creamed Beef on Toast. All measures are approximate. Because of this, the recipe multiplies well. Heck, you could make enough to feed an army. ;-)

Provided by ATM 67

Categories < 60 Mins

Time 35m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
3/4 cup flour
1 medium onion, medium dice
1 teaspoon minced garlic
1 1/2 cups milk, any grade you like but the richer the milk, the richer the gravy
salt & pepper (to taste)
dry toast

Steps:

Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
*Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
We never have it with a salad or veggies, but they would go well this dish.

Nutrition Facts : Calories 533.7, Fat 27.5, SaturatedFat 11.7, Cholesterol 119.9, Sodium 161.5, Carbohydrate 33.5, Fiber 1.4, Sugar 1.7, Protein 35.7

CHIPPED BEEF ON TOAST

Chipped Beef on Toast image

My mom made this when I was growing up. It's a very simple dish, filling and easy to make. It's good over toast, or for something more healthy, serve over steamed green beans.

Provided by bungalowten

Categories Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (2 ounce) package dried beef
1/4 cup butter
1/4 cup flour
2 cups milk
1/8 teaspoon ground pepper

Steps:

Cut beef into ribbons or pieces.
Melt butter in pan on medium heat.
Mix in flour and pepper with a whisk or fork.
SLOWLY add milk, mixing constantly.
Bring to simmer and add beef.
Simmer for five minutes.
Serve over toast.

SMOKED OYSTERS ON TOAST

Smoked Oysters on Toast image

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.

Provided by Todd Richards

Categories snack Egg Oyster Appetizer Lunch Pescatarian Peanut Free Soy Free Tree Nut Free Picnic Quick & Easy Trout Chive Celery Condiment/Spread

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 ounce (2 tablespoons) unsalted butter, softened
4 spelt or other multigrain bread slices
6 tablespoons Deviled Egg Spread
½ cup chopped egg whites (reserved from Deviled Egg Spread)
½ stalk blanched celery, diced (reserved from Deviled Egg Spread)
1 (3 ¾-ounce) can smoked oysters
1 ounce smoked trout roe
2 teaspoons chopped fresh chives
1 lemon, cut into 8 wedges
Hot sauce

Steps:

Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

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