On 17-Feb-2006, Jimbo > wrote:

> Fried Bologna Sandwich
>
> sliced bologna
> bread
>
> You gotta cut into the bologna around the outside to keep it from curling.
>
> Cook in the frying pan allowing edges and bottom to brown. Place between
> two slices of gread and season with your favorite condiment.

Yummmmm; but not the wimpy little slices that come prepackaged today. My
grandfather owned a general store in a rural area, for sandwiches, fried or
not, the bologna was cut about a quarter inch thick. Most of the farmers
that occasionally bought lunch preferred balogna on crackers (when a
cracker was four squares still attached to each other) with mustard; a
Bluebird brand fried pie and a Sun Crest Orange, Dr. Pepper, RC cola or
Grapette.

I quit eating balogna a long time ago because the stores only carry the
major, national brands that are so bland. I was at our local ethnic grocer
today and was tempted to buy a small roll of the german balogna they had in
their sausage case - i'll bet its more like I remember as a kid the the
Oscar Mayer or Seitz. Maybe next visit...

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