from the Rosie’s Riveting Recipes historic cookbook
It’s funny how some recipes can sound so bland and boring on paper, but when you try them, you find yourself pleasantly surprised. This was one of my dad’s all time favorite dishes. However, he called it creamed chipped beef, and he preferred it served on toast.
Meat was rationed during WWII, so housewives needed to make scarce beef go further. This historic ration recipe, from the Rosie’s Riveting Recipes historic cookbook, uses very little beef. You can serve it as a main course or a side dish. It’s also easy to prepare and tastes delicious. If dried beef isn’t available, pre packaged deli-sliced roast beef can also be used.
Gayle Martin
CREAMED DRIED BEEF ON BAKED POTATOES
- 1/4 lb dried beef broken in small pieces
- 1/4 cup butter
- 1/4 cup chopped onions
- 1/4 cup flour
- 1 cup evaporated milk diluted with 1 cup water
- 1/4 cup green pepper
- 1 teaspoon Worcestershire Sauce
- 2 -4 baked potatoes, split open
Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes. Yield: 4 servings.
Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.
