Recipes we all can make!

[thescot]

Im going to make this for my dad He's a retired marine. I wonder if he'd recognize it.

Oh, Maghan. You've really captured my heart now. Your dad's a Marine? Ok, I knew you came from good stock, but . . . . Well, now you're to be protected by the grizzled old guys like me forever.

Try this:

1. Brown sausage or ground beef in a skillet. Add salt and pepper to taste (lots of pepper!)
2. Push meat to sides, add one spoon of flour to the grease and cook.
3. Add milk to thin the rue and make gravy.
4. Mix it all together and spoon over toast.

SOS will warm the heart, stick to your ribs, and put hair on your chest. Your dad--and you--will love it.

Oooh, rah!

[Taj]

Better than beer can chicken :

Swing by your local Ace Hardware or other Big Green Egg dealer and pick up a ceramic cooking accessory called a Sittin' Chicken. It's a cone shaped thing that you can mix things like beer and BBQ sauce in and cook your chicken over it. Prepare the cone and the chicken. Fill cone with favorite combination and rinse chicken. Rub chicken with a good seasoning like Weber beer can chicken seasoning and set bird on cone. Light Big Green Egg and stabilize at about 350. Cook chicken over indirect heat using plate setter, drip pan and rack. Remove from Egg when meat thermometer reads 165 - 170 in deepest part of thighs. A big chicken will take at least 2 hours. At 1/2 way through place baking potatoes on cooking rack beside chicken.

[Silent Raven]

Another one of my favorites of all time, and I'm sure the other Marines will agree with me, is creamed beef (aka SOS) on toast, eggs, mashed potatoes or hash browns. Super cheap, super easy, and always brings a smile. This is the closest recipe I've found to the real thing. It isn't quite exactly the same, but pretty darn close. (I'm still playing with different flours/starches to be able to eat it again... almost, but not quite there!)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. Salt
Pepper (to taste)
8 slices of dry toast
Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.
Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute).

Serve over the toast. Salt & pepper to taste.


For the background: http://www.grunt.com/corps/scuttlebu...s-sos-recipes/

I love SOS! but my family always uses chipped beef (found with the tuna in your grocery store) white sauce and peas served over toast, very salty but very good!

[Meggers]

Oh, Maghan. You've really captured my heart now. Your dad's a Marine? Ok, I knew you came from good stock, but . . . . Well, now you're to be protected by the grizzled old guys like me forever.

Try this:

1. Brown sausage or ground beef in a skillet. Add salt and pepper to taste (lots of pepper!)
2. Push meat to sides, add one spoon of flour to the grease and cook.
3. Add milk to thin the rue and make gravy.
4. Mix it all together and spoon over toast.

SOS will warm the heart, stick to your ribs, and put hair on your chest. Your dad--and you--will love it.

Oooh, rah!

my dad AND my uncle ;) Im a military baby.

I will definitely make this. I cant wait to surprise him with it!

[Tobus]

Being that i'm feeling like ***** today (first day of cold symptoms first day is always the worst) I wanted to post my sick-sandwich that I always make when I am sick. I don't know why this sandwich has become my choice for my sick morning breakfasts, but it's damn good and easy.

Meghans Sandwich To Eat When You Are Sick (Always tastier and has better healing qualities when made by Mothers)

what you need:
-1 egg
-1 slice of cheese of your choice (chedder or pepperjack are my favorites)
-2 slices of bread
-butter for the bread
-natures seasoning (salt and pepper works if you dont have natures seasoning...but I suggest buying it cause it makes eggs taste like Super Eggs)

What you do:
Fry the egg and break the yolk, flip it over and shake a couple good shakes of Natures Seasoning on that top. Stick a slice of cheese on it and let the cheese get all melty. Toast the bread. Put butter on the bread. Put the egg on the bread and make it into a sandwich

When I was sick as a child, my mother always made me eggs & crackers. And to this day, when I'm feeling poorly, this is the best comfort food I can think of. It's so simple, anyone can make it.

Eggs & crackers:
2-3 eggs
generous spoonful of butter/margarine
Handful of Saltine crackers

Heat some butter in a skillet and cook the eggs (I find it best if they're cooked over-medium). Place the Saltine crackers in the bottom of a serving bowl and spoon some butter/margarine on top. Transfer the hot eggs to the bowl and smash it all up together with a fork. The melted butter and egg yolk will coat the crackers and they'll soak it up a little bit. It's awesome sick-food.

[Really a McQueen]

Just remember Meghan, that to a true GI, SOS can stand for several things, depending on how good the cook is. It is almost always S--- On a Shingle. (The shingle being toast).

When I was in university, one Saturday morning the cook made SOS, and asked if I knew what the first 'S' stood for. I told him I'd tell him after I had a chance to try it. The S-word I later told him, made him smile, as it was that good.

Also, if you have access to Shillings Montreal Grilling seasoning, try putting a few dashes of that onto gravy. I learned that trick from an online friend who has eaten more than his share of military chow.

[Old Hippie]

Grillades are basically chunks of browned meat stewed down with tomatoes, onions and peppers.

Wow. I always heard that called "carne asada." Yummy no matter how you make it, says the vegetarian...

Remoulade is basically mayonnaise mixed with hot sauce to taste.

Nice to have a name for it! About every third year we grow a bunch of habanero peppers and make what we call "Tongue Down in a Snowbank Sauce" because, well...that's where you'll find yourself if you aren't careful eating it. I like to take some of that and stir it into some mayo.

Or put it in "Wood-Splitter's Chili" (because it warms you twice...).

[Mickey]

Eggs & crackers:
2-3 eggs
generous spoonful of butter/margarine
Handful of Saltine crackers

My wife makes something very similar for herself. One of her favorite breakfast dishes. She breaks up onion matzos, puts them in a pan and pours beaten eggs over them, then slowly cooks them.

[Mickey]

Wow. I always heard that called "carne asada." Yummy no matter how you make it, says the vegetarian...

Similar, but instead of Mexican seasonings, it has a lot of cajun spices and ingredients.

Nice to have a name for it! About every third year we grow a bunch of habanero peppers and make what we call "Tongue Down in a Snowbank Sauce" .....

Another hab lover! We grow them every year. Got a few dozen early ripeners and looks like about 6 dozen more that should be ready in a couple of weeks. Love making sauce and we use them in all kinds of stuff, even on ice cream. I put them in vodka too, for bloody marys.

[Downunder Kilt]

Here is another Scottish site full of goodies, don't know if they are the same ones that are on the Electric Scotland site.

http://www.fife.50megs.com/scottish-cooking.htm