Jimbo said:Fried Bologna Sandwich
sliced bologna
breadYou 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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