DEAR SOS: We laughed at the recipe for S.O.S. (the Navy chipped beef recipe). There would be mutiny at our house if I added Worcestershire sauce, lemon juice or anything but pepper. The March/April 1998 issue of the "CVE Piper," the newsletter of the Escort Carriers Sailors and Airmen Assn., contained the actual recipe for S.O.S. to serve 100.
BESS CHRISTENSEN
LOMPOC
DEAR BESS: Many other readers, including Major Ed Condon, US Marine Corps (retired), wrote telling us we were all wet. "That was an awful S.O.S. recipe you published. You must have gotten it from some draft dodger." For these and other readers, we happily accept your S.O.S., which we broke down to serve 4 to 6.
NAVY S.O.S.
1/2 pound dried sliced beef
3 1/2 cups milk
1/4 cup butter, softened
6 tablespoons flour
Freshly ground pepper
6 to 8 slices bread, toasted
Cut beef into small pieces. Heat milk to boiling. Blend together butter and flour to make smooth paste. Stir into milk. Cook, whisking constantly, until thickened, 1 to 2 minutes. Add pepper to taste. Stir in beef. Simmer about 10 minutes. Serve on toast.
6 to 8 servings. Each of 8 servings contains:
296 calories; 206 mg sodium; 31 mg cholesterol; 14 grams fat; 22 grams carbohydrates; 20 grams protein; 0.05 gram fiber.
Enchilada Celebration
DEAR SOS:The Acapulco Restaurant in Arcadia had a crab-avocado enchilada with sour cream sauce that was delicious. It's no longer on the menu, and I need your help. I would like to surprise my husband on our anniversary.
ANNE M.
FALLBROOK
DEAR ANNE: Happy anniversary. It so happens we had the recipe in our files.
ACAPULCO CRAB ENCHILADAS
SALSA CON TOMATILLOS
2 dozen tomatillos
Oil
2 jalapeno chiles, chopped
1/2 cup chopped onion
1 clove garlic
1 teaspoon salt
2 tablespoons chopped cilantro
2 corn tortillas
SOUR CREAM SAUCE
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
Dash sugar
ENCHILADAS
6 corn tortillas
Oil or lard
1 1/2 cups crab meat
6 tablespoons minced onion
Shredded Jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes
SALSA
Remove papery husks from tomatillos, cover with water and boil until tender. Drain off half of liquid. Turn into blender and blend until smooth.
