TimC Posted February 11, 2006 Share Posted February 11, 2006 Got up on this cold rainy Saturday and fixed up a pan. Learned how to make this from my Mom and I love this stuff. I only eat it like once a month and chow down like 8 slices of toast with it. I know in the military, it's called shiiiit on a shingle, but it's too good and the kids love it also. Anyone fix it different so I can try something different? It's so simple to make but was wondering if anyone throws something else in there to spice it up? Here's how I fix mine: Ingredients: 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups warm milk Jar of dried beef Pinch of cayenne pepper Lots of pepper - no salt Mix the butter and flour under low heat forming a roux in a pan while nuking the milk just enough to warm it a bit. Turn up the heat and add the milk. Stir, stir, stir. Don't scald. Add the beef and peppers and lower the heat. It'll start to thicken up. No real time limits...you'll see it thicken. Server over toast (get the kids to make this) and enjoy. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 11, 2006 Share Posted February 11, 2006 i have never tried it... seen it in the frozen section (stouffers) Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 11, 2006 Share Posted February 11, 2006 buddig Quote Link to comment Share on other sites More sharing options...
ChuckB Posted February 12, 2006 Share Posted February 12, 2006 My grandma used to make it when I was a kid and I loved it, don't know her recipe though. I do know she used ground beef in hers. Quote Link to comment Share on other sites More sharing options...
Puddy Posted February 12, 2006 Share Posted February 12, 2006 My grandma used to make it when I was a kid and I loved it, don't know her recipe though. I do know she used ground beef in hers. 1320455[/snapback] True dat. It was yummy. Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted February 12, 2006 Share Posted February 12, 2006 Good chit. Never had cayenne pepper though, just plenty of salt and pepper. Quote Link to comment Share on other sites More sharing options...
Chavez Posted February 12, 2006 Share Posted February 12, 2006 Here in the Upper Midwest, we call it "Sh*t on a Shingle" Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted February 12, 2006 Share Posted February 12, 2006 Here in the Upper Midwest, we call it "Sh*t on a Shingle" 1320637[/snapback] Another variation: Creamed Peas on Toast Just replace the chipped beef with your garden variety peas. Quote Link to comment Share on other sites More sharing options...
Swampnuts Posted February 13, 2006 Share Posted February 13, 2006 My mom used to make the same thing using tuna fish and peas. If you put some grated cheddar on top with plenty of salt and pepper it was edible. Quote Link to comment Share on other sites More sharing options...
NSab Posted February 14, 2006 Share Posted February 14, 2006 Not only in the south, diners here all have it, and we make it home also. Quote Link to comment Share on other sites More sharing options...
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