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Creamed Chipped Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 052 00
CREAMED CHIPPED BEEF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
169 cal
12 g
13 g
7g
15 mg
1219 mg
110 mg
Ingredient
Weight
Measure
Issue
BEEF,CHIPPED,DRIED,CHOPPED
7 lbs
WATER,WARM
8-1/3 lbs
1 gal
MILK,NONFAT,DRY
1-3/4 lbs
3 qts
31-1/3 lbs
3 gal 3 qts
WATER,WARM
MARGARINE,SOFTENED
1-1/2 lbs
3-1/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
Method
1
Separate dried beef slices, cut into 1-inch slices.
2
Place beef in 190 F. water. Soak 5 minutes. Drain thoroughly.
3
Reconstitute milk. Heat to just below boiling. DO NOT BOIL.
4
Combine butter or margarine with flour and pepper; add to milk, stirring constantly. Cook 5 minutes until thickened.
Add beef to sauce; blend well. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F.
5
or higher.



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Creamed Chipped Beef

Yield: 100 Portion: 6 Ounces
Calories: 169 cal
Carbohydrates: 12 g
Protein: 13 g
Fat: 7g
Cholesterol: 15 mg
Sodium: 1219 mg
Calcium: 110 mg

Ingredient Weight Measure Issue
BEEF,CHIPPED,DRIED,CHOPPED 7 lbs
WATER,WARM 8-1/3 lbs 1 gal
MILK,NONFAT,DRY 1-3/4 lbs 3 qts
WATER,WARM 31-1/3 lbs 3 gal 3 qts
MARGARINE,SOFTENED 1-1/2 lbs 3-1/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp

Method:
1
Separate dried beef slices, cut into 1-inch slices.
2
Place beef in 190 F. water. Soak 5 minutes. Drain thoroughly.
3
Reconstitute milk. Heat to just below boiling. DO NOT BOIL.
4
Combine butter or margarine with flour and pepper; add to milk, stirring constantly. Cook 5 minutes until thickened.
Add beef to sauce; blend well. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F.
5
or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/creamed_chipped_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence