GI feel like some SOS & beer? | Intermediate Eater
Just for old times sake, I sometimes revisit a computer search engine with the intriguing site listing "What the Army recruiter failed to tell you." I doubt if many members of Edmonds VFW Post 8870 would believe it if they read it. For starters, many of them were not recruited… they were drafted. And, like me, they would have trouble comprehending all the changes that have evolved.
Granted, today''s GI's are still equipped with rifles, bullets and boots weighing approximately 12 pounds each, sans laces.
But would today's veterans accept the concept of food without KP and of a military breakfast without a once-popular dietary entree known as "SOS" which stood for "Saute On a Shingle" or something like that?
The basic "Old Army" recipe follows:
"Select three medium-sized basic trainees, remove from their sacks at 3:30 a.m., and lead them from the barracks to the mess hall at the point of an automatic rifle. Assign one to assist a cook in burning 100 pounds of hamburger, the second to help prepare 30 gallons of library paste, and a third to char the edges on 1,000 pieces of bread.
Combine all three ingredients and serve on cold metal trays to 500 grumbling, shuffling gourmets who will mutter, in unison, "Don't tell me they expect us to EAT this sauté… "or something like this."
In the Old Army, they ate it all right, or they starved.
But much has changed in the New Army, I am told. For all I know, they now have beer machines in the mess hall.
We had beer machines in the Old Army but we called them master sergeants.
For breakfast in the New Army I would suggest chafing dish scrambled eggs.
Gung Ho Eggs
Follow directions for cooking a package of frozen green peas, then drain.
Saute four slices minced bacon until crisp.
Melt four tablespoons of butter in a skillet.
Add a chopped onion and cook until soft.
Add the peas, then eight beaten eggs, one-quarter cup diced Swiss cheese, the bacon bits, then one-half teaspoon salt and 1/2 teaspoon chili powder.
When the eggs begin to cook remove pan from heat and stir contents . When done served the contents of the skillet over crisp, hot, toast.
Now for "Today's Navy".
Task Force Tuna
1 1/2 cups diced raw potatoes
1 1/2 cups sliced, raw carrots
4 tablespoons minced green pepper
1 peeled and chopped onion
1/2 cup sliced celery
1 cup water
1 teaspoon salt
1/4 tsp pepper
1 can tuna
1 can cream of chicken soup
1 teaspoon butter
Plop the veggies into a saucepan with the cup of water and teaspoon of salt. Bring to a boil, reduce heat, cover and cook 10 minutes.
Without draining, stir in the tuna, soup, pepper.
Use the butter to grease an oven dish. Pour in the pan ingredients and bake in a 400 oven for 20 minutes.
Has anybody got exact change for the beer machine?