The dish appears in the Manual of Army Cooks from 1910, predating U.S. involvement in the first World War by seven years. The Navy has its own version, although its recipe is a bit more refined, namely due to the inclusion of tomatoes (along with other fresh veg), fresh ground beef, and nutmeg.  The first published recipe for S.O.S is the Army version, which calls for chipped beef, a dried meat product perfectly designed for the battlefield. Indeed, the version of S.O.S. in the Manual for Army Cooks, 1910 also uses evaporated milk, which would have been easier to transport, shelf stable, and (at the time) safer to consume than fresh milk. In fact, in a pinch the entire dish can be made from the pantry if fresh butter is removed in favor of a more shelf-stable fat (such as lard) and beef stock is substituted with water.

Ingredients:

• 4 oz butter
• 4 Tab flour
• 1 c milk
• 1 c beef stock
• 3 oz package of chipped beef, cut into about 1 inch ribbons
• 2 slices of white bread
• Black pepper to taste
• Chives (optional)

Directions:

1. Cut chipped beef into ribbons. Trust me, don’t eat it straight out of the package.  Way too salty!
2. Over medium high heat, sear the beef for about 2 mins – until the edges start to curl. .
3. Remove from the pan and put to the side.
4. Toast 2 slices of white bread.
5. In the same skillet as you seared the beef, melt the butter.
6. Once melted, whisk in the flour a bit at a time, taking care not to let it clump. This is your roux.Be sure to thoroughly incorporate the flour. No lumps!
7. Once the roux gets a bit bubbly (about five minutes), whisk in the milk and beef stock.
8. Be patient. It will thicken.  The sauce should thicken in 5-10 minutes.
9. Add the beef to heat through.
10. Crack in 2-3 good grinds of black pepper.  This is one of the few times in cooking that you should not season with salt.
11. Plate the toast and pour the creamed chipped beef evenly over your “shingles.”
12. Garnish with some finely chopped chives and enjoy with a fork and knife.  It’s almost elegant.

Serves: 1-2

Source:  War on the Rocks – The Foods of War

Note:  Despite the dish’s unglamorous name, appearance, and origins, its culinary roots are actually quite French. The soul of S.O.S. is essentially a classic Béchamel, one of Auguste Escoffier’s five mother sauces. It can be “doctored” with hard boiled eggs, sauted mushrooms, parsley, green onions, and it becomes a nice brunch dish.  Even fancier, serve it over brioche or biscuits.

A rather “unusual” brunch dish.  Make them guess what the secret ingredient is.

Ingredient:

• 2 bacon slices
• 1 c thinly sliced onions
• 3 eggs, slightly beaten
• 1 3/4 c milk
• 3/4 c (4 oz) shredded Swiss Cheese
• 1 tsp salt
• dash of pepper 13 c Post Grape Nuts
• 1 lightly baked 9 inch pie shell

Directions:  

1. Fry bacon.
2. Drain and crumble,
3. Reserve 1 tablespoon of drippings.
4. Sautee onion in bacon drippings until tender and browned.
5. Combine eggs milk cheese, salt, pepper and cereal.
6. Stir in onions and bacon.
7. Pour into shell and bake at 450° for 15 minutes.
8. Then reduce temperature to 350° and bake for 15 minutes.

Serves:  4

Source:  White Trash Cooking II – Recipes for Gatherin’s

“This savory French toast recipe is a great breakfast or lunch. Served with ham and tomato chutney, these chive spiced baguette slices are fried until crispy and golden, and sure to be a hit.”  There is also a Mexican French Toast made with flour tortillas.  Must try it some time.

Ingredients:

• 4 eggs, beaten
• 1/4 c milk
• 1 Tab chopped fresh chives
• 4 slices Swiss cheese (or pepper jack)
• 4 tsp butter (1 1/2 Tab – more or less)
• 1 French baguette, cut into 1/2 inch slices
• 8 oz sliced ham
• 1 c fresh salsa
• 1 c sour cream

Directions:

1. In a shallow bowl, whisk together the eggs, milk, and chives.
2. Melt the butter in a large skillet over medium heat.
3. Dip slices of bread into the egg mixture.
4. Then place them in the skillet.
5. Cook for 3 to 5 minutes.
6. Flip.
7. Top with cheese slice,
8. Cook until golden and crispy.
9. Top with sliced ham and salsa and sour cream.

Serves:   4

Source:  allrecipes: By windwalker

You cannot have too many breakfast casseroles.  This one also works for a meat-free dinner dish.

Ingredients:

• 10 eggs
• 1 c flour
• 1 pt  creamed, small-curd cottage cheese 2 c, 16 oz
• 1/2 c  butter, melted
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 lb Monterrey Jack cheese, shredded (4 c)
• 2 cans (4 oz each) diced green chilies
• butter for greasing pan

Directions:

1. Preheat oven 350°.
2. Beat eggs until light and lemon colored.
3. Add the rest of the ingredients, except for the chilies, one at a time, blending smoothly after each addition.
4. Stir in the chilies.
5. Pour mixture into a well-buttered 9×13-inch baking dish.
6. Bake at 350° until top is browned and center appears firm, 35 to 45 minutes.
7. May be served hot or cold, with an optional dollop of sour cream. Corn bread and fruit go well with this dish.

Serves: 10 to 12

Source: Old Farmer’s Almanac

A variation on Stuffed French Toast – delish!

Filling Ingredients:

• 6 oz. soft cream cheese spread (not the block of cream cheese)
• 1/4 c raspberry jam
• 6 1-inch thick slices of bread (Texas Toast)

French Toast Batter Ingredients:

• 3 eggs
• 3/4 cup milk or cream
• 1/4 c sugar
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• butter for griddle pan

Directions:

1. Preheat oven to 350°.
2. Mix the cream cheese and jam with a mixer or spoon until blended together.
3. Take 2 slices of bread per serving, and spread a thick layer of cream cheese mixture to the center of a slice of bread.
4. Top with another slice of bread to sandwich the mixture.
5. Mix ingredients of batter together.
6. Dip each “sandwich” into the batter and let them soak for a minute or two.
7. Heat a large griddle pan over medium high heat,
8. Add butter.
9. Grill until golden on each side.
10. Transfer to a pan and place in oven, 10-15 minutes, until cooked through and custardy in the middle.

Serves:  3

Source:  Bill Kerfoot – only his had 60 slices of bread, 3 pounds of cream cheese, a large jar of raspberry jam, 15 eggs, and 1/2 gallon of milk.