On Tue, 24 Jun 2008 11:47:06 -0500, George Shirley
> wrote:

>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.

My Dad would buy the bologna in the red cover also. He would make a
sandwich spread with the bologna that he ran through a meat grinder
followed by some onion and dill pickle. Then he'd moisten it all with
peanut butter and mayonnaise.
It was such a popular spread that the kids at school would trade me
their ham and cheese sandwiches for my bologna spread.

koko
There is no love more sincere than the love of food.
George Bernard Shaw