l, not -l wrote:
> On 24-Jun-2008, Nancy2 > wrote:
>
>> According to the NASCAR folks, fried bologna (baloney) is a Virginia
>> thing. Is that right?
>>
>> N.
>
> As a child growing up in western Kentucky in the late-40s and throughout the
> 50s, we often ate fried b'loney. Sometimes as a sandwich (on white bread
> slathered with mayo), more often as a meal's meat dish when times were lean
> (my dad was an autoworker and was laid off often until he accrued quite a
> few years of service). Fried baloney with eggs and toast for breakfast,
> fried baloney and mush for lunch, pintos and buttered white bread for
> dinner. Heck, sometimes we even had creamed strips of fried baloney on
> toast.
>
My Dad loved his baloney, had to be the type still in the sausage shape
with the red cover. He would slice it thick. Favorite sandwich was a
quarter inch slice of baloney, equal amount of white onion, black
pepper, and the bread had to have mustard on it. Carried that or an
olive loaf sandwich in his lunch bucket for 40 years. He also ate
deviled ham and vienna sausage on a regular basis. the only thing he ate
that I liked, and still like, was sardines on a cracker with a little
mustard. Dad ate fried salt pork most mornings for breakfast, I could
never stomach the stuff myself.