Peggy Paul

Freelance writer, editor, recipe developer, blogger, and produce peddler living in Philadelphia, PA...often found in back corners of local cafes, making the world a bit more grammatical.

  • Website
  • Location: Philadelphia, PA
  • Favorite foods: Kale, local cheeses, meaty olives, dark beers, fruity wines, homemade pizza, super-ripe Jersey tomatoes...
  • Last bite on earth: Old fashioned from-scratch chocolate cake with a local oatmeal stout to wash it down.

History of Creamed Chipped Beef (a.k.a. S.O.S.)?

Yes, it does tend to be on the salty side. I'm planning to do some recipe experimenting one of these days to see how I can cut down on sodium and integrate a few veggies. Thanks for all the comments, fellow S.O.S.ers!

History of Creamed Chipped Beef (a.k.a. S.O.S.)?

Did anyone else out there grow up on creamed chipped beef (also known as cream dried beef and sh$t on a shingle)? I know from my WWII veteran grandfather that it was notorious army food, and I suspect that it became mainstream in WWII and Depression-era America as a cheap way to stretch out the rations...there seems to be a tie to Pennsylvania Dutch cuisine, too...but beyond that I can't seem to trace its origin. I've included a basic recipe below for anyone who hasn't yet tried it. It's one of my favorite comfort foods--dried beef cooked in a bechamel sauce and served over toasted bread or potatoes. It's not exactly a "looker," but it's super easy, cheap, and incredibly filling!

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