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"S.O.S." |
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CREAMED
BEEF |
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RECIPE N0. - K-16 |
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USMC RECIPE MANUAL |
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NAVMC 1067-SD |
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YIELD: |
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5 |
5 |
10 |
10 |
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PORTIONS |
PORTIONS |
PORTIONS |
PORTIONS |
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WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
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METHOD |
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INGREDIENTS |
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Beef, ground |
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1-1/4 # |
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2-1/2 # |
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1. Cook meat in its own fat until brown, |
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stirring frequently. |
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Onions, chopped |
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.8 oz. |
3-1/4 Tbsp |
1.6 oz. |
6-1/2 Tbsp |
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2. Cook onions in bacon fat, add flour |
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Bacon fat |
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.8 oz. |
3-1/4 Tbsp |
1.6 oz. |
6-1/2 Tbsp |
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and blend thoroughly. |
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Flour |
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1-1/4 oz. |
4-3/4 Tbsp |
2-1/2 oz. |
9-1/2 Tbsp |
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3. Mix milk and beef stock and heat. |
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Milk, evaporated |
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1-1/2 Cup |
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3 Cup |
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4. Add hot milk mixture to fat and flour |
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mixture. Heat to boiling point; boil 1 |
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Beef stock for milk * |
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1-1/2 Cup |
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3 Cup |
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minute, stirring constantly. Add salt msg |
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and pepper. |
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Salt |
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To taste |
To taste |
To taste |
To taste |
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5. Pour sauce over meat, simmer until |
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Mono-sodium-glutamate |
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1 tsp |
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2 tsp |
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meat is well done but not overcooked. |
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Pepper, black |
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To taste |
To taste |
To taste |
To taste |
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6. Serve over toast points or biscuits. |
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NOTES: |
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(1) Recipe extracted from USMC Recipe Manual, NAVMC 1067-SD circa. 1952) |
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