When we were kids my dad rarely helped in the kitchen. He would occasionally make breakfast if there was a new baby in the family just to help mom. He didn't take the time to cut the biscuits out with the old Pet evaporated milk can that my mom used; instead, he would make the batter and once all the ingredients were worked in good ,he would make a ball of it and fashion a pone which he placed on a baking sheet pan and place in  the oven to bake. He called it "shortening bread." It still tasted just like biscuits and we ate the shortening bread just because it was special because daddy made it.

Dad had been in WW II and like most GI's had to pull his share of KP. He learned to make a favorite of ours, creamed beef while he was doing some of his KP in an Army mess hall. I still love cream beef and the following is the recipe that I use when making it for my own family, just because all the "GI Joe" Ballard boys love it including my grandsons.

Creamed Beef 1 pound ground chuck or hamburger

Flour 1/4 to 1/2 cup

1 to 2 cups Milk

Salt and pepper

This works best in a cast iron skillet. Brown the ground chuck or burger using a spatula to break into small pieces as the meat browns I use a medium heat. Once the meat has all browned, there should be ample animal fats for the gravy. I usually pull the meat to one side of my skillet, the grease will remain. Add the flour to the grease and stir allowing to brown. Once the flour mixture is brown, add the milk, should make the skillet at least half full by now. Turn the stove eye to medium high and allow to come to a boil, stirring constantly, when it begins to bubble, turn ooff the heat and continue. This will be very creamy and the thickness just right if too stiff just add more milk. Add salt and pepper to taste and serve on toast or biscuits.