In article
>,
Nancy2 > wrote:

> On Jun 23, 4:13*pm, George Shirley > wrote:
> > Nancy2 wrote:
> > >> I've never eaten it and I've heard it's very salty. *Do you rinse the
> > >> beef, Chris?
> > >> --
> > >> -Barb, Mother Superior, HOSSSPoJ
> > >> Huffy and Bubbles Do France:http://www.jamlady.eboard.com-Hide quoted
> > >> text -
> >
> > >> - Show quoted text -
> >
> > > We had it quite frequently when I was a child. *I thought it was a
> > > midwestern staple, I did.
> >
> > > It is very salty - but that's part of the goodness. *No, don't rinse
> > > it. *If you use the refrigerated packaged stuff, it isn't as salty as
> > > the authentic, old-fashion kind found in the canned meat aisle in
> > > glass jars. *You takes yer choice. *I like the old-style stuff, myself
> > > - and to make it even better, make the white sauce, add pepper, throw
> > > in the diced up dried beef, and add some quartered hard-boiled eggs.
> > > Pour it over white bread toast. *Yumm.
> >
> > > N.
> >
> > At least once a week we had SOS (use your imagination), aka chipped
> > dried beef on toast, for breakfast in the Navy. That was about up to 48
> > years ago, they probably don't serve it anymore. The other oddity was
> > fried bologna, baked beans, and hard boiled eggs for breakfast. Only ran
> > into that on one ship I was on. Luckily young men will eat about
> > anything so it went over pretty good.- Hide quoted text -
> >
> > - Show quoted text -
>
> According to the NASCAR folks, fried bologna (baloney) is a Virginia
> thing. Is that right?

Mom (and Grandma) used to serve that, alongside a big pile of
well-seasoned baked beans (prolly more like BBQ beans, in fact). Yum.

Take the bologna slices and make four radial cuts to within about an
inch of the center (this will keep them from turning into cups when they
hit the pan). Fry over med-high heat in a little oil (I'm sure my
relatives used bacon grease) until nicely brown in places. And don't
forget the beans.

Isaac