Chipped Beef On Toast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient — Preparation Method
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4 1/2 ounces dried beef
[1 pkg or small jar]
2 cups milk
2 tablespoons butter
1/4 cup flour
1 tablespoon Worcestershire sauce
Salt and pepper
6 slices toasted bread
Grating of fresh nutmeg
Melt butter in pan, add dried beef. Cook 2-3 minutes to brown.
Add milk (reserve 1/4 cup for later), salt and pepper with
Worcestershire sauce.
Bring to boil.
Mix flour and remaining milk together.
Slowly add to boiling mixture until it begins to thicken.
Serve over toast with gratings of nutmeg.
*Note: This was called "Shit on a Shingle" back in the old days. Most
people who eat this still refer to it as such. It’s a great way to
use
stale bread.
**Note: I have also successfully replaced the steak sauce with 1 T.
Bay’s seasoning, and deleting the nutmeg. If you like spicy, add 1/8
t. red pepper flakes as well as the Bays to the butter and dried
beef.
***Note: Sourdough or multigrain bread gives some texture to the
dish.
Modified from Navy Wives Cookbook
Contributed to the FareShare Gazette by Fatima; 1 March 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 140 Calories; 7g Fat (48.1%
calories
from fat); 9g Protein; 9g Carbohydrate; trace Dietary Fiber; 31mg
Cholesterol; 842mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean
Meat;
1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates