Dear Sun Spots: I am an eighth-grade graduate of the 1950 class at Jordan School in Lewiston. A class picture was taken of all the graduates. I’m wondering if someone might have this photo. I am willing to buy the photo or pay for a copy. I can be reached at (603) 752-4536 or by e-mail at [email protected]. – Doris Treamer, New Hampshire.

Dear Sun Spots: Back in February, Dennis Whitmore of Lewiston wrote in looking for the recipe for S.O.S. At that time you gave him the recipe using chipped beef. As a former member of the U.S. Air Force Security Service stationed in Germany, I also recall having S.O.S. in the chow hall. However, it was made with ground beef. Almost all of us in the flight went back for seconds. From what I’ve heard from former service members about S.O.S., there are apparently numerous ways and recipes to make it: with chipped beef, chipped ham and yes, ground beef.

For what it’s worth, the May edition of The American Legion Magazine published two recipes for S.O.S., both using ground beef. Hope this helps. – O.D. Welch, Dixfield.

Answer: Thank you for enclosing the “Vet Voice” page from the magazine with the recipes. I’m sure Dennis Whitmore and other readers will enjoy them.

The following recipe serves 10 and was submitted to American Legion Magazine by Patrick J. Cooney of Gloucester Point, Va., who says, “In my Navy, we called minced beef on toast ‘S.O.S.’ and it was good.”

Ingredients: 1½ pounds lean ground beef, 2 onions chopped, salt and pepper to taste, 5 tablespoons all-purpose flour, 2 8-ounce cans peeled and diced tomatoes with juice, 1 5.5-ounce can tomato juice, 2 cups hot water, ½ teaspoon ground nutmeg, ½ teaspoon granulated sugar.

Method: Cook beef and onions in large skillet over medium heat until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour one tablespoon at a time, until beef juices have been absorbed. Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken. Stir in nutmeg and sugar; simmer until flavors are blended well.

The following recipe was submitted to The American Legion Magazine by Larry S. Green of Cedar Hill, Tenn., who says, “Some put it on toast. Most of us dump it on skillet-fried potatoes and onions. Along with a pair of over-easy eggs, it is outstanding. We use the toast to sop up what’s left. This has been our favorite breakfast for more than 50 years. It sticks to the ribs and keeps you frisky and motivated all day. Hooo-rah! Semper Fi, and bon appetit, chowhounds.”

Ingredients: 1½ pounds lean ground beef, 2 tablespoons margarine or butter, 1 cup chopped onion, 3 teaspoons garlic powder, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 2 cups milk, salt and pepper to taste, possibly hot sauce.

Method: Brown the meat and drain. Add butter. Stir in the onions and cook them until you can see through them. Add flour, stir and cook for two or three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens. Serve immediately.

Dear Sun Spots: I am looking to buy a used Bundt pan. I lost mine with other items during a recent move and would pay up to $5 for one in good condition. I can be reached at (207) 623-2686 and live in the Augusta area. – No Name, No Town.

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