Yankee chipped beef on toast now with veggies


Growing up under the wings of a Navy man for a father, I enjoyed Chipped Beef on Toast without any vegetables. But now as a chef, I realize that even though this old-time Navy breakfast is great as is, the Army had their own rendition that included a variety of vegetables. Peas, carrots and green beans were just three that were added to this dish, but I have a feeling that whatever was left-over in the fridge was added "back in the day".

This mistakenly named SOS(which is, in reality, ground beef prepared in the same fashion) is inherently salty so the addition of sweet tomato and bell pepper gives it a whole new life and hopefully a new following! Using hearty bread for toast will defray that always soggy toast we had many years ago as well.; Want this dish to get an extra kick of sweetness? Grill some cornbread as the vehicle for this generations old breakfast. 1 (2.25-ounce)jar dried, sliced beef

1 large tomato, seeded and chopped

1/2 green bell pepper, seeded and chopped

1/2 stick(1/4 cup) butter or margarine

1/4 cup flour

3 cups milk

Salt and black pepper to taste

4 thick slices toasted Italian or French bread

2 hard boiled eggs, peeled and chopped, optional

Remove beef from jar and chop; set aside. In a large saucepan, melt butter over medium heat. Add tomato and bell pepper and cook until the pepper is crisp tender, about 2-3 minutes. With a slotted spoon, remove green peppers and tomato to a bowl and add flour, whisking with melted butter until a smooth roux is formed. Add the milk, whisking well until no lumps are apparent. Add the bell pepper/tomato mixture and the prepared beef. Stir and heat to scalding. Remove from heat and ladle, evenly, over toasted bread. Sprinkle with chopped, hard boiled egg if desired.from refrigerator and grab yourself fork. Plunge the peanut butter balls into the melted chocolate, roll around in it with your fork and lift out to gently shake excess chocolate off. Transfer to a plate or pan that has been lined with film wrap and continue with remainder of balls. If there is any chocolate left over, drizzle over the tops. Sprinkle coconut over the top of each while still wet from chocolate and refrigerate until chocolate is firm. * You can substitute white candy coating without adding the shortening here as well, or use white chocolate squares, still using shortening although. Makes about 20 small snowballs.

Chef Jim Baley - The Yankee Chef - is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at theyankeechef@aol.com.


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