Sos ____ On A Shingle Recipes

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

ARMY SOS (S--T ON A SHINGLE)

Steps:

• This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast. Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through. Serving suggestion: Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper. Accompany this w/ a pint sized canteen cup filled w/ steaming hot coffee doctored with whole milk and raw sugar. This is to be eaten with a large spoon while sitting on a log, step, or a steel helmet

MOM'S SOS (CREAMED BEEF ON TOAST)

Steps:

• 1. Brown the beef and drain the fat.
• 2. Pour half and half over the meat and bring to a boil. Mix the flour with the water and stir into beef mixture to thicken. Season with salt and pepper.
• 3. Toast bread. Fry the eggs sunny side up.
• 4. Serve the meat mixture over the toast and top with fried egg.

SOS -- "STUFF" ON A SHINGLE

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.

USMC SOS

Steps:

• Brown the ground beef in a medium skillet over medium-high heat, until meat is no longer pink. Drain excess fat and set aside.
• Melt the butter or margarine in a medium saucepan over medium heat. Slowly add the flour, stirring constantly, to form a brown roux.
• Pour in beef broth and milk, mixing well. Add ground beef, then season with salt and pepper to taste.

SHIT ON A SHINGLE (CREAMED CHIPPED BEEF ON TOAST)

Steps:

• Chop the dried beef into bite size pieces.
• Melt butter in a saucepan or skillet over medium-low heat.
• Once melted, add in the flour. Whisk constantly for 2-3 minutes until completely combined and the flour is cooked.
• Add ground pepper and milk. Cook until smooth and creamy.
• Add the chopped beef pieces and simmer for 3-5 minutes. If your white sauce is getting too thick, you can add extra milk (1/4 cup at a time). Cook until it reaches your desired consistency.
• Remove from the heat and serve over toast.

S.O.S. (CREAMY HAMBURGER GRAVY) +VIDEO

Steps:

• In a medium sauce pan over medium high heat, brown the ground beef. Season with a little salt and pepper. Drain excess grease and set aside.
• Melt butter in the same sauce pan. Add flour and whisk until butter/flour mixture is bubbly.
• Add milk, salt, and pepper. Whisk continuously until thick and bubbly.
• Add cooked ground beef back in and stir.
• Taste and adjust seasoning as needed (I usually like a bit more pepper). If necessary, add a little more milk until it reaches your desired consistency.
• Serve over toast.

SHIT ON A SHINGLE

Steps:

• Wash hands with soap and water; clean work surface.
• Chop up the chipped beef roughly, set aside.
• Melt the butter in a small saucepan over medium heat along with a few dashes of ground pepper (optional: a dash of ground nutmeg, a pinch of onion powder or a tablespoon of minced onion, a few dashes of Worcestershire sauce, a squirt of mustard.) Don't let the butter brown. As soon as it's just all melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half the milk. As soon as it's absorbed, whisk in the remainder of the milk, then stir in the chipped beef, and set the heat to low.
• Pop the bread in the toaster. When it's toasted, arrange the two slices of toast and spoon the beef mixture on top of both.
• Serve piping hot.
• If you're serving for lunch or dinner, add some side veg for a complete meal.

VENISON SHIT ON A SHINGLE RECIPE

Steps:

• Preheat a large cast iron pan over medium-high heat. Add oil and ground venison. Cook venison until brown. Remove and set aside.
• Using the same pan, melt the butter and stir in the shallots. Mix in the sage, salt, black pepper, garlic powder, and red chili flakes. Stir well until the shallots begin to turn translucent.
• Mix in the flour and allow it to brown for a few seconds. Do not let the flour cook for too long or the gravy with turn brown. Whisk in the half and half and bring to a simmer. Stir in the ground meat and allow the gravy to thicken.
• While you wait, bring a large non-stick pan to medium-high heat. Butter each side of the bread slices and toast in batches. Use the same non-stick pan to cook the eggs to your liking.
• Remove the gravy from the heat once it's slightly thick. You should still be able to drag your spoon across the bottom of the pan to part the sauce and it will not immediately refill the space.
• Top the toast with gravy and add your eggs on top.

S.O.S CHIPPED BEEF ON TOAST

Steps:

• Chop your chipped beef roughly and set it aside. If you are sensitive to salt, rinse the beef.
• Melt butter in a small saucepan over medium heat. Whisk in the flour and cook the roux for a minute. Whisk in the milk gradually and season with ground nutmeg, ground onion powder, ground garlic powder, a few drops of Worcestershire sauce, and a squirt of mustard. Cook until thick and season the white sauce with black pepper. Stir in the chipped beef and set the heat to low.
• Meanwhile, toast your bread. Once toasted, top with the beef mixture and sprinkle with parsley.

SHIT ON A SHINGLE

Steps:

• Sauté sausage with onion and jalapeno until sausage is browned. Add Velveeta cheese and stir until cheese is melted. Spoon mixture onto bread and bake until golden brown

ALASKAN SOS(SALMON ON A SHINGLE)

Steps:

• HEAT THE OIL AND BUTTER IN A HEAVY SAUCE PAN. ADD PEPPERS AND ONIONS AND SAUTE TILL SOFTENED. ADD CREAM AND HEAT TILL JUST BEFORE BOILING; STIR IN FLOUT TO SLIGHTLY THICKEN. ADD SALMON AND CHEESE. HEAT THROUGH AND SERVE OVER TOAST.

SOS ( ____ ON A SHINGLE)

Steps:

• 1. IN Large skillet brown gound beef and cook onions till soft.Salt and Pepper to taste.Once beef is cooked and onions are soft add peas, continue to cook about 5 minutes to warm peas through.Then add milk,bring milk to just less than a boil and reduce heat to simmer.While this is warming through take your flour in a small bowl and mix with water to form a thickening with the consistency of pancake mix,when the milk is throughly hot add thickening and immediately stir throughly.the mixture will thicken up to a milk gravy.You are ready to serve over potatoes or toast.Enjoy! We do.

SAUSAGE SOS ($#@% ON A SHINGLE)

Steps:

• Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.