S.O.S. (Creamed Beef On Toast) (8 servings) 1 and 1/2 pound ground beef 1/2 cup flour 1/4 teaspoon pepper 1/2 teasppon salt 2 teaspoons beef-flavored instant bouillon (about 2 cubes) 3/4 cups nonfat dry milk and 3 cups warm water 1 teaspoon Worcestershire sauce OPTIONAL: 3 and 1/2 cups whole milk can be used to replace dry milk and water Brown the beef in its own fat in a skillet. Drain excess fat. Add flour, pepper, salt and bouillon to beef; mix thoroughly and cook about 5 minutes or until flour is absorbed. Reconstitute dry milk (mix with water); add to beef mixture. Add Worcestershire sauce; heat to a simmer, stirring frequently until thickened. Serve over hot toast or biscuits. Each branch of the U.S. Military has a different version of this recipe. It is affectionately referred to by our dogfaces as "Sh*t On A Shingle". S.O.S. made its debut about 1910. The recipe presented here is a home version of that served by the Army circa World War I. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 955. Submitted 4/5/2003.