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We regularly had creamed chipped beef on toast for dinner when we were kids. I loved it, but I haven't made it in years. The dried beef comes in a jar (Armour?). You rinse it and shred it and add it to a white sauce. Just make sure you rinse the dried beef in hot water out of the jar, or it will be too salty..
The term "open faced sandwich" always confused me, since the ones that I've gotten have 2 slides of bread with meat in-between, and gravy on top. What's open?
wasnt the chipped beef on toast, known as sh-- on a shingle?
YOU BET! That's exactly what my dad called it. It did look like sh--t, but us kids loved it. Mom called it chipped beef on toast. Needless to say, she wouldn't let us kids ask for it by "Dad's name" ( this is Mr. Cuban Chic)
Yes I hijacked the iPad when she started talking about this thread, this made me laugh at the memory!
The term "open faced sandwich" always confused me, since the ones that I've gotten have 2 slides of bread with meat in-between, and gravy on top. What's open?
After making that sandwich you then cut it into from corner to corner making 2 triangle sides that are spread apart on the plate. A mound of mashed potatoes goes there then gravy over it all so the sandwich opened up in the middle facing the mashed potatoes.
I am just jacking with you I don't know why it is called that other than what I posted.
YOU BET! That's exactly what my dad called it. It did look like sh--t, but us kids loved it. Mom called it chipped beef on toast. Needless to say, she wouldn't let us kids ask for it by "Dad's name" ( this is Mr. Cuban Chic)
Yes I hijacked the iPad when she started talking about this thread, this made me laugh at the memory!
Hello Mr. Cuban Chic glad this thread evoked some good memories now go wash your mouth out with soap for wanting to call it what dad did.
Seems like a lot of these meals are salty meat in a cream sauce with noodles or potatoes. People must not have cared much for flavor back then. Or fiber. Another meal you don't see so much anymore is meatloaf. My grandmother was pretty good at making that one!
A lot of the ones talked about, have different names in different parts of the country. The Manhattan Sandwich is a Hot Beef Sandwich in Western parts of the country. I made myself one last evening.
Some are local favorites, such as Okra, and unheard of outside the area it is popular. I had never heard of Grits as an example until Uncle Sam sent me to Memphis for a special school. Southerners bragged about it, and to Westerners it was like giving them a hunk of wallpaper paste.
Restaurants to be successful, serve foods that sell in their area. They don't sell anything with little call for it. Pure economics.
I grew up in Berks County, Pennsylvania, and you can't find Pennsylvania Dutch chicken pot pie in any restaurant or diner anymore. This dish is not a "chicken pie" (the kind with a crust) - it is more like a thick chicken stew with "bot boi" noodles. There used to be one local restaurant (now closed) that had "all you can eat" chicken pot pie one night every week. Even the restaurant in Sears served it every Wednesday. Ditto other Pennsylvania Dutch dishes like "potato filling" (a rich potato dish made with egg, celery, onions and bread cubes baked in the oven) and "Schnitz und Nepp". This is dumplings and dried apples cooked in ham broth.
As Berks County is becoming diverse with other ethnicities, I guess the Pennsylvania Dutch heritage and language, as well as their unique food, is becoming extinct.
YOU BET! That's exactly what my dad called it. It did look like sh--t, but us kids loved it. Mom called it chipped beef on toast. Needless to say, she wouldn't let us kids ask for it by "Dad's name" ( this is Mr. Cuban Chic)
Yes I hijacked the iPad when she started talking about this thread, this made me laugh at the memory!
We called it "frizzed beef on toast". I've also heard it called "s**t on a raft". My dad ate a lot of that during WWII and was less than thrilled when we had it at home. Ditto fried Spam.
There are several restaurants in my town that still put meatloaf on the menu and it's pretty good too. I don't order it as I make it at home every once in a while. As far as okra goes, I had never had it until I started making Brunswick stew and found that it called for that. I just don't care for okra as to me, it's slimey.
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