Creamed Beef on Toast

AKA, SOS, AKA, S*** or Stuff on a Shingle

This was one of my dad's favorites, and I have always liked it... and hubby does, too. Thing is, you can use ground beef, little packages of chipped beef/sliced beef, corned beef, eggs, whatever. And it's good. Some people, my grandmother was on, would have the meat browned, the milk added and heated up and sprinkle flour in all the stuff and stir it up and it would turn out great. Me... I do that and I get lumpy gravy/sauce/whatever youwanttocallit... a mess. LOL  Soooo... I always mix up my flour with milk in a cup before I add it to the skillet.

Note: no measurements, I just guess...

Brown about a pound of hamburger and diced onion in a skillet, drain it well. Add salt and pepper, garlic if you're a garlic nut like me, and some milk. Heat. Mix some flour... ohh... 3 Tbs maybe, and some milk in a cup. When the milk in the skillet is hot/close to boiling, pour in the milk and flour mixture, stir, stir, stir until it thickens, turn the burner down and let it cook some more. If it's too thick, add some more milk. If it's too thin, mix a little more milk with flour and add to the skillet.

While you are mixing and stirring and banging on the pots and pans, don't forget to toast your bread! LOL  When it's all ready, spoon the mixture over the toast on your plate. mmmmmm...  mmmm.. mmmm....

Maple Toast and Eggs

Mom is doing very well at the Rehab center. They have her using a walker now. She does pretty darn good on it! The house is really quiet since she's been away. Huh? Am I insinuating my mother is loud? ROFLOL no... not at all. It's just different enough with her being gone it is just strange.

Here is a recipe I made for breakfast late January I believe. I did cut down on it. The recipe makes 12 cups and there were three of us. I just didn't think we'd eat all that. And I didn't think it was something you could just keep for left overs. I guess you could, but it just wouldn't be the same.

Maple Toast and Eggs from Taste of Home Winning Recipes cook book, pg. 139

12 bacon strips 1/2 C maple syrup

1/4 C butter 12 slices firm-textured white bread

12 eggs salt and pepper to taste

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

In a small saucepan, heat syrup and butter until butter is melted; set aside. Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with the syrup mixture; press each slice into an ungreased muffin cup with syrup side down.

Divide bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper; Cover with foil. Bake at 400 degrees F. for 18-20 minutes or until the eggs reach desired doneness. Serve immediately. Yield: 12 cups

I tried it their way, ungreased. I will grease the muffin pan next time. It is quite good. We all liked it. I just made one for each of us the first time, next time I will make two for each of us! LOL