Creamed Chipped Beef

Here you go, every military man’s (o.k. all the ones I have ever known well enough to tackle the topic) retro favorite: S.O.S. That is right, Creamed chipped beef on toast (though you can serve on rice, mashed potatoes, baked potatoes, hominy, noodles or grits.) I would maybe throw some peas in there, a bit of pepper. Some folks add hard-cooked eggs.
Prepare 2 cups thin white sauce. Add 1/4 lb. dried beef which has been rinsed quickly in hot water, if beef is salty; then cut up with scissors and frizzle. Place over hot water and continue heating for 5 to 10 minutes.

*To Frizzle chipped beef

Melt 2 tablespoons butter or bacon fat in skillet, and lay in it 1/4 pound chipped beef which has been carefully separated into whole slices, and if salty wash quickly in hot water. Fry until fat is absorbed and beef is curled up and slightly crisped. Serve hot. Serves 5. The Modern Family Cookbook

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