There is nothing more manly than our armed forces. My father served in the Coast Guard

Reserves during and after Vietnam. Never was he the strong military type, but much more

gentle like Fred MacMurray or Andy Griffith. Every Saturday Dad would cook; this usually meant

one of three things: “hotcakes” as Dad called pancakes, French toast, or my favorite– “Chip

Beef on Toast” or what they call in the Coast Guard “S— on a Shingle”. We would also have

a glass of Donald Duck brand orange juice and giggle as Dad would talk in his Donald Duck

voice.

Recently, I took my family on vacation to Arches National Park. Chip Beef on Toast is one of

our favorite camping breakfasts– it’s easy, cheap, and if you use powdered milk and dried beef,

doesn’t need to be refrigerated. We all love it and we cook it on Saturdays whenever we can. If

only I could find Donald Duck brand orange juice.

Chip Beef on Toast

Stovetop cooking

Medium heat

15 minutes

Yield 4 servings

1 bag white sauce mix:

-4 tablespoons flour

-1/2 teaspoon salt

-2 dash pepper

4 tablespoons butter

2 cups milk (can use powdered)

2 packages “chip” beef

toast

Cut chipped beef into squares. Melt butter in saucepan over medium heat, blend in white sauce

mix. Add all the milk at once stirring mix into roux. Add cut chipped beef. Cook quickly until

mixture thickens. Make toast while cooking mixture, and serve completed mixture over toast.

Andy Johnson loves outdoor cooking and spending time with his family and yellow lab. He

operates the Back Porch Gourmet, a website to help everyone cook outdoors. When Andy is not

on his back porch cooking, he enjoys amateur radio and hiking the mountains near his home.