I’m including the My Recipe for Creamed Ham along with this one. You will use the same method and Ingredients for the Cream Sauce except you add Chipped Beef for this Recipe, and chopped Ham for the Creamed Ham .
For My Biscuits see link Biscuits.
This is the Creamed Ham link Creamed Ham or Creamed Ham For Biscuits.
This one is a love it or hate it Recipe. Some People just don’t like Cream Sauce, and that’s ok, but for those that do, this one is perfect Served over Toast, English Muffins, Or Biscuits.
Sometimes called S.O.S. “ …. on a Shingle”, named that by the Men in the Military. It was made from thinly Sliced Dried Beef during Early War 1 if my History serves me right…because there was no Refrigeration for their Meats. The “Shingle” referred to Toast. It has since been refined by many Cooks today using a range of Milks, from Whole Milk, Half and Half, Cream to Canned Evaporated Milk, and real Butter into a delicious, rich Breakfast Sauce to go over Biscuits, English Muffins, Toast, Or even your Eggs.
Some Folks also like making it using Deli cut Meats or from fresh or leftover Shredded Beef and then serving it over Mashed Potatoes for Dinner.
Serves 2 with Leftovers.
INGREDIENTS:
2 slightly Rounded Tbsp Flour.
2 c Milk. (You can also use half n half, Or 1 c milk and 1 can Evaporated milk)
1 jar c. Armour Chipped Beef. (rinsed off in water to remove some of the saltiness)
Pepper to taste.
2-3 Tbsp Butter
For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
For Creamed Ham Scroll down.
DIRECTIONS:
Use a Medium sized Frying Pan heated to Medium heat.
Melt the Butter and stir until slightly brown and Sizzling, then add the Flour, stir with a Whisk until it starts to turn light brown.
Using a Whisk, add almost all of the Milks at once, Whisking quickly , making sure not to let it lump up… be ready with the rest of the Milks/Half and Half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Beef and stir it for a couple minutes, let the Sauce come to a Simmer. Turn the heat down to Low heat. Remove from heat if necessary.
Then add Pepper to taste. If you add Salt before the Beef has time to simmer it may be too Salty.
Serve over Biscuits or toast or scrambled Eggs. It can even go over Mashed Potatoes.
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FOR CREAMED HAM. See link for Pics. Creamed Ham
INGREDIENTS:
2-3 c Diced Ham.
1 can evaporated milk, or just Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Pepper to taste
DIRECTIONS:
Use a Medium sized Skillet, on Medium heat. Melt the butter and allow it to slightly brown, then add the Flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk to stir, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to Simmer. Remove from heat if necessary.
Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even Mashed Potatoes.
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*************************************************************CREAMED HAM for Biscuits.
2). For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham which either can be used for Creamed Chipped Beef. See pics on my link. Creamed Ham For Biscuits.
Serves 2 with Leftovers.
INGREDIENTS:
2 slightly rounded Tbsp Flour.
2 c Milk.
1 c diced ham.
Salt and Pepper to taste.
3 Tbsp Butter
DIRECTIONS:
Use a Small to Medium sized Skillet, on Medium heat, melt and sizzle the Butter, add the Flour, stir with a whisk until the flour starts to turn light brown. Add Milk and whisk, stirring occasionally as it starts o thicken, add Ham and let It come to a simmer, then reduce heat to low. Then Add a couple shakes of Salt and Pepper to taste. If you add salt before the ham has time to simmer it may be too salty.
Serve over Biscuits or toast or scrambled Eggs.