S.O.S

No, I'm not sending out a distress call! SOS stands for sh*t on a shingle, the names unappetizing but it actually does taste really good. It's a military recipe that's been handed down from my great grandfather who learned to cook in the army. He was born in 1914 and I think he lied about his age and joined when he was 16 so he would have been in the army in 1930 but I'm not sure how long he served for.



I've seen several variation for this recipe but never exactly like this so I'm not sure if this is how they made it or if he changed it over the years but my mom watched him make it one day and wrote down exactly what he did and this is how we've been making it ever since.

SOS

Brown 1 lb. hamburger in a skillet. Drain grease. Add salt and pepper and half a stick of butter (or margarine). Add 2 glasses of water (the glass we use holds 2 cups of water so you'll use 4 c. total) . Cook on high heat and skim off foam. Let cook about 15 minutes. Put 3 tbs. of flour (it doesn't have to be a level spoonful and we've always used self-rising but I don't think it would matter) in a glass. Add almost a glass of hot water. Stir. Pour in a little at a time while stirring (until it get's the thickness you want). Serve on toast.