View Full Version : Its On Me
jinelson
12-29-09, 05:12 AM
Grab a plate a couple of shingles and some lifer juice and dig in Marines!
Jim
http://i182.photobucket.com/albums/x157/usmc3537/SOS.jpg
devilbones
12-29-09, 05:14 AM
Looks good.
brian0351
12-29-09, 06:30 AM
Whatcha got there? Some Hamburger Helper?! :)
Rocky C
12-29-09, 06:50 AM
Thank You Jim.
Looks GREAT!!!
Semper Fi,
Rocky
NoRemorse
12-29-09, 07:14 AM
Watch out... I'm liable to eat the skillet too.
Semper Fi
SGT7477
12-29-09, 07:41 AM
The Breakfast of Champions,lol.
Supersquishy
12-29-09, 07:44 AM
Post the Recipe!
NoRemorse
12-29-09, 07:50 AM
I'd like to see the shingle that could soak all that up. You could eat that for a month in the wilderness.
jinelson
12-29-09, 08:51 AM
By Supersquishy: Post the Recipe!
This is the recipe I use its the way they used to make it in the mess hall. If you sweet talk Ellie she has a recipe using chipped or dried beef thats even better than mine maybe she will give it up.
Jim
Marine SOS Recipe
1 lb. ground hamburger
1 stick margarine or butter
1/2 cup flour
1/4 teaspoon mace or nutmeg
1 teaspoon onion powder
2 beef bouillon cubes, crushed
1/2 quart whole milk (1 pint)
1/2 quart water
Lastly add salt and plenty of pepper to taste
Dried toast
Pan Fry hamburger mashing fine until all pink is gone and lightly browned, then transfer it to a bowl. Place margarine or butter in a large fry pan and heat until it starts to brown. Reduce heat and stir in flour and brown. Add bouillon, onion powder, mace or nutmeg, water and milk and stir well to dissolve paste. Add the fried hamburger. Using a medium heat, stir until it thickens. If too thick, thin with water. Simmer covered for 30 minutes on low heat, stir often adding water as needed. Lastly, add salt and pepper to taste and simmer a few minutes more. Spoon over dried toast.
* After cooking you can brown it more by placing it in the oven at 250-F for awhile as, long ago, military cooks only had baking ovens to keep large amounts warm until "serving time" which was announced as "Chows Down!"
ameriken
12-29-09, 08:58 AM
Mmmm, I can see the stainless steel tray with a couple of scoops poured over some scrambled eggs and hashbrowns. Thanks Jim.
ARTYPIG
12-29-09, 10:13 AM
Jim,
I'm going to try this recipe as I have been looking for the Marine Corps gravy since I got out. I've tried hundreds of different gravies, but none seemed to match up with the way the Corps made it. Even called some of the chow halls but they wouldn't give it up. I hope this is it! Semper Fi!
Artillery Swine
SGT7477
12-29-09, 10:33 AM
Jim,
I'm going to try this recipe as I have been looking for the Marine Corps gravy since I got out. I've tried hundreds of different gravies, but none seemed to match up with the way the Corps made it. Even called some of the chow halls but they wouldn't give it up. I hope this is it! Semper Fi!
Artillery SwineYou and me both, Semper Fidelis.:flag:
FistFu68
12-29-09, 12:43 PM
:p YUMMY S/SGT.N Your not as worthless as I thought Marine :D :thumbup:
rickyracer
12-29-09, 01:26 PM
Well thanx a lot, now I am hungry.
Did anyone talk to Ellie yet?
david43844
12-29-09, 01:32 PM
I just saved that to my note pad.........Gonna get me some
jetdawgg
12-29-09, 01:50 PM
http://attitudeofgratitude.typepad.com/.a/6a00d83451c62a69e20120a6a0513d970b-800wi
Great Jim. I have to sit on the toilet just looking at that Yum-yum. And that my friend rates another frog.
I'll try that, so far Ray's is still top notch. To much of a woosh to try Rocky's SOS Nachchos
ameriken
12-31-09, 09:50 AM
That was superb Jim, cooked me up a batch this morning and dumped 3 scoops over some toast and scrambled eggs.
Thanks for posing the recipe:thumbup: :iwo: