Creamed Sliced Dried Beef or SOS

Creamed Sliced Dried Beef or SOS

YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup

INGREDIENTS

WEIGHTS

MEASURES

METHOD

Butter or shortening
Flour, sifted
Pepper 2 lb.

2 1/2 lb. 1 qt.

2 1/2 qt.
1 tbsp. 1. Melt shortening add flour, and
blend. Add pepper. Cook 5 minutes.

Milk, hot 4 3/4 gal. 2. Add hot milk slowly, stirring to
prevent lumping.

Beef, dried, sliced
Shortening 7 lbs.
1 lb. 1 3/4 gal.
1 pt. 3. Separate beef into slices. Cook in hot shortening until edges curl.
4. Add to white sauce. Blend.

NOTE:
1. If beef is too salty, omit cooking in hot shortening (step 3), soak beef in hot water 15 minutes and drain before adding to white sauce.
2. If desired, freshly sliced dried beef may be added to white sauce without cooking in hot fat.
3. Serve with toast, baked potato, steamed rice, noodles, spaghetti, or cornbread.

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Creamed Sliced Dried Beef or SOS
YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup
INGREDIENTS	WEIGHTS	MEASURES	METHOD
Butter or shortening Flour, sifted Pepper	2 lb. 2 1/2 lb.	1 qt. 2 1/2 qt. 1 tbsp.	1. Melt shortening add flour, and blend. Add pepper. Cook 5 minutes.
Milk, hot		4 3/4 gal.	2. Add hot milk slowly, stirring to prevent lumping.
Beef, dried, sliced Shortening	7 lbs. 1 lb.	1 3/4 gal. 1 pt.	3. Separate beef into slices. Cook in hot shortening until edges curl. 4. Add to white sauce. Blend.
NOTE: 1. If beef is too salty, omit cooking in hot shortening (step 3), soak beef in hot water 15 minutes and drain before adding to white sauce. 2. If desired, freshly sliced dried beef may be added to white sauce without cooking in hot fat. 3. Serve with toast, baked potato, steamed rice, noodles, spaghetti, or cornbread.