On Jun 24, 10:59*am, "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.
>
> --
> Change Cujo to Juno in email address.

I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
band director at what was then Western Kentucky State Teachers'
College. My best friend - every day! - had a white bread with sliced
Spam sandwich for lunch. No mayo, no mustard, no butter .... just
Spam and bread. She always asked if I wanted some, and I always said,
"No," because it didn't look very good to me. Still, I love good ol'
Oscar Mayer bologna today, mostly because my mom said it was junk, and
wouldn't ever buy it when I was young.

N.

George Shirley wrote:

> My Dad loved his baloney, had to be the type still in the sausage shape
> with the red cover. He would slice it thick.


My grandfather liked ring baloney fried up. Ring baloney used to be a
staple, I don't see it much anymore...

I've seen recipes from the 40's - 50's that have ring baloney, stuff like a
"ring baloney bake", etc...considered "Sunday dinner fancy" at the time, I
guess.

--
Best
Greg

On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> wrote:

>You know Blake, I think that "bobo's" (AKA Bryan)post is just the type of
>insult that would discourage new users of r.f.c. from ever wanting to join
>r.f.c. and therefore losing a lot of good potential posters. Bryan, of
>course, is not the lone poster of rudeness, insults, etc.

He was in my kill file for years when he was "food snob", when he came
in as bobo, he had a sense of humor... but I think he had it
surgically removed later. So, he's back in the KF - again.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Nancy2 wrote:

> I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
> band director at what was then Western Kentucky State Teachers'
> College. My best friend - every day! - had a white bread with sliced
> Spam sandwich for lunch. No mayo, no mustard, no butter .... just
> Spam and bread. She always asked if I wanted some, and I always said,
> "No," because it didn't look very good to me. Still, I love good ol'
> Oscar Mayer bologna today, mostly because my mom said it was junk, and
> wouldn't ever buy it when I was young.
>
> N.

My husband adores scrapple <Goomba shivers in repulsion> and I love
Taylor Pork Roll, which he thinks is ghastly.
No accountin' for tastes, eh?

Goomba wrote:
> Nancy Young wrote:
>
>> I'm cool with that, I'm no Paula Deen but I love butter! and the
>> peanut butter with butter was pretty tasty as I recall.

> My recently departed Mother-in-law always buttered her toast before
> putting peanut butter on it. She made me toast that way once and I
> thought it unnecessarily salty. I love my peanut butter, but don't
> feel it needs any additional adornment....unless it is bacon, or
> banana or chocolate..... LOL

(laugh!) Much healthier!! I haven't tried the bacon variety .....
yet.

nancy

On Jun 24, 11:58*am, "Nancy Young" > 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?
> > 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),
>
> I don't know if it's something my father picked up in the Army,
> but we had fried baloney sandwiches on occasion. *I'm
> sure we didn't have mustard on it, it was probably mayo.
> I don't think we had mustard in the house, we had ketchup on
> hotdogs. *
>
> He also amazed me once by making me a peanut butter and
> butter sandwich. *I guess I thought that was against the rules
> or something.
>
> nancy

I always have butter in my peanut butter sandwiches. We usually used
butter as the default spread when I was growing up. My mom made
mayonnaise, but it was dressing for potato salad ;-)

N.

blake murphy wrote:
> On Mon, 23 Jun 2008 19:36:37 -0500, George Shirley
> > wrote:
>
>> BoboBonobo wrote:
>>> Goomba wrote:
>>>> George Shirley wrote:
>>>>
>>>>> 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.
>>>> It took their mind off the abstinence, I imagine?
>>>>
>>> That, and the incessant masturbation.
>>>
>>> --Bryan
>> You've obviously never been aboard an old destroyer. Fifty men sleeping
>> in bunks stacked four high, no privacy and if you're caught wanking you
>> get Captain's Mast. Lots easier just to wait for shore leave.
>
> 'captain's mast' sounds dicey in itself.
>
> your pal,
> blake
You've got a dirty mind Blake, I like that in people.

Nancy Young 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?
>
>> 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),
>
> I don't know if it's something my father picked up in the Army,
> but we had fried baloney sandwiches on occasion. I'm sure we didn't
> have mustard on it, it was probably mayo.
> I don't think we had mustard in the house, we had ketchup on
> hotdogs.
> He also amazed me once by making me a peanut butter and
> butter sandwich. I guess I thought that was against the rules
> or something.
>
> nancy
My FIL used to make his kids pork and bean sandwiches and cheese and
jelly sandwiches. He was culinary restricted to the nth degree.

On Jun 24, 1:54*pm, Goomba > wrote:
> Nancy2 wrote:
> > I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
> > band director at what was then Western Kentucky State Teachers'
> > College. *My best friend - every day! - had a white bread with sliced
> > Spam sandwich for lunch. *No mayo, no mustard, no butter .... just
> > Spam and bread. *She always asked if I wanted some, and I always said,
> > "No," because it didn't look very good to me. *Still, I love good ol'
> > Oscar Mayer bologna today, mostly because my mom said it was junk, and
> > wouldn't ever buy it when I was young.
>
> > N.
>
> My husband adores scrapple <Goomba shivers in repulsion> and I love
> Taylor Pork Roll, which he thinks is ghastly.
> No accountin' for tastes, eh?

Eh!

N.

George Shirley wrote:

> My FIL used to make his kids pork and bean sandwiches and cheese and
> jelly sandwiches. He was culinary restricted to the nth degree.

I love cheese and jelly! Not as a sandwich, but as a snack food. Good
cheddar and a sliver of guava paste or jelly and I'm in heaven.

Goomba wrote:
> Nancy Young wrote:
>
>> I'm cool with that, I'm no Paula Deen but I love butter! and the
>> peanut butter with butter was pretty tasty as I recall.
>>
>> nancy
>
> My recently departed Mother-in-law always buttered her toast before
> putting peanut butter on it. She made me toast that way once and I
> thought it unnecessarily salty. I love my peanut butter, but don't feel
> it needs any additional adornment....unless it is bacon, or banana or
> chocolate..... LOL
One of my favorite sandwiches used to be sliced banana on whole wheat
with Miracle Whip on the bread on one side and peanut butter on the
other side. Haven't had one in years though.

Goomba wrote:
> Nancy2 wrote:
>
>> I lived in Bowling Green, Ky, when I was in 6th grade, and my dad was
>> band director at what was then Western Kentucky State Teachers'
>> College. My best friend - every day! - had a white bread with sliced
>> Spam sandwich for lunch. No mayo, no mustard, no butter .... just
>> Spam and bread. She always asked if I wanted some, and I always said,
>> "No," because it didn't look very good to me. Still, I love good ol'
>> Oscar Mayer bologna today, mostly because my mom said it was junk, and
>> wouldn't ever buy it when I was young.
>>
>> N.
>
> My husband adores scrapple <Goomba shivers in repulsion> and I love
> Taylor Pork Roll, which he thinks is ghastly.
> No accountin' for tastes, eh?
Scrapple's good and so is head cheese.

On Jun 24, 2:10*pm, Goomba > wrote:
> George Shirley wrote:
> > My FIL used to make his kids pork and bean sandwiches and cheese and
> > jelly sandwiches. He was culinary restricted to the nth degree.
>
> I love cheese and jelly! Not as a sandwich, but as a snack food. Good
> cheddar and a sliver of guava paste or jelly and I'm in heaven.

Wow, I'll have to try this. I've had an unopened jar of guava jelly
in my fridge forever. (I bought it for nostalgia's sake, 'cause my
dad used to make it.)

N.

George Shirley wrote:

>> My husband adores scrapple <Goomba shivers in repulsion> and I love
>> Taylor Pork Roll, which he thinks is ghastly.
>> No accountin' for tastes, eh?
> Scrapple's good and so is head cheese.

I'll have to take your word for it

I did make my own chorizo recently, solely for the purpose of avoiding
the gross bits they put in Mexican chorizo.

Yet I imagine the TPR isn't immune to that stuff. I just remain happily
ignorant of it?

"Ken" > wrote in message
...
> Anyone have a favorite creamed chipped beef (SOS) recipe? I prefer the
> was Stouffer makes it but that is quite expensive for a couple of ounces
> - two skimpy meals. I looked in my old 60s JOC but the recipe ingredients
> didn't look like those I am used to. My much newer JOC doesn't have a
> recipe, or if it does I can't find it.
>
> I'd prefer to get a recipe here from someone who has tried it. I've been
> disappointed with several web site recipes I've tried.
>
> Also, where do they keep the dried beef in the supermarkets these days? I
> haven't seen it for years. Used to be near the sausage and packaged lunch
> meats. Maybe I just didn't notice carefully enough.
>
> TIA
>
> Ken
>

Here are 3.

Want more?

Go here.


http://www.seabeecook.com/cookery/re...os_recipes.htm


Chipped Beef

1910 Manual for Army Cooks
Recipe no. 251

Yield: 60 men
Portion: not given

INGREDIENTS WEIGHTS MEASURES
Chipped beef 15 lb ---
Fat, butter preferred
Flour, browned in fat 1 lb
1-1/4 lb ---
---
Evaporated milk, 12 oz can
Parsley
Pepper ---
---
1/4 oz 2 cans
1 bunch
---
Beef stock --- 6 qt

Method:

Melt the fat in the pan, and add the flour; when it has been cooked a few
minutes, add the milk, dissolved in the beef stock, or water. Stir the
batter in slowly to prevent lumping, and then add the beef. Cook a few
minutes, add the parsley, and serve on toast.

Notes:

If the beef is very salty, it should be scalded before cooking.

# 2

Chipped Dried Beef on Toast

1942 The Army Cook

Yield: 100 men
Portion: not given

INGREDIENTS WEIGHTS MEASURES
Chipped or sliced dried beef 7 lb ---
Fat, butter preferred
Flour, brown in fat
Milk, evaporated 2 lb
1 lb
--- ---
---
4 cans
Parsley, chopped fine
Pepper ---
1/4 oz 2 bunches
---
Beef stock --- 4 gal
Bread about 12 lb 130 slices

Method:

Mealt the fat in the pan and add the flour. Cook a few minutes to brown the
flour. Add the milk and beef stock, stirring constantly to prevent lumping.
Add the dried beef and cook 5 minutes. Add the parsley and pepper. Serve hot
on toast.

# 3

Creamed Sliced Dried Beef

1945 Cook Book of the United States Navy

Yield: 100 portions
Portion: 8 ounces (approx. 1 cup)

INGREDIENTS WEIGHTS MEASURES
Beef, dried, sliced 7 lb 1-3/4 gal
Milk, liquid
Fat, melted
Flour
2 lb
2 lb 8 oz 5 gal
1 qt
2-1/2 qt
Pepper 1/2 oz 1-3/4 tbsp

Method:

Cut beef into small pieces. Heat milk to boiling temperature.

Blend together fat and flour to a smooth paste. Stir into milk.

Cook, stirring constantly, until thickened.

Add pepper. Stir in beef.

Let simmer about 10 minutes. Serve over toast.

Note:

Soak meat in warm water 15 to 20 minutes if too salty.

l, not -l said...

>
> On 24-Jun-2008, "Gregory Morrow" > wrote:
>
>> George Shirley wrote:
>>
>> > My Dad loved his baloney, had to be the type still in the sausage
shape
>> > with the red cover. He would slice it thick.
>>
>>
>> My grandfather liked ring baloney fried up. Ring baloney used to be a
>> staple, I don't see it much anymore...
>
> Look for fleischwurst or ringwurst; those are the names you're likely to
> find it under now that we're all too good to eat humble food.


Plain old salami and sharp cheddar cheese on Triscuits.

Andy
2nd choice: Kipper snacks or sardines on saltines or crispbread.

On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> wrote:

>You know Blake, I think that "bobo's" (AKA Bryan)post is just the type of
>insult that would discourage new users of r.f.c. from ever wanting to join
>r.f.c. and therefore losing a lot of good potential posters. Bryan, of
>course, is not the lone poster of rudeness, insults, etc. I'm used to it
>and fully understand the concept of needing a thick skin when posting, but
>some people can't or won't realize that there's a real person behind who
>wrote the post. The only thing you can do is "get out of the kitchen if you
>can't stand the heat". Unfortunate though. Just my 2 cents.

Well said.

I don't mind someone with an opinion as long as there's a brain behind
it. If bozoboner ate as healthy as he preaches he wouldn't have that
beer belly.

I don't see his posts and luckily very few people respond to him so I
don't see much of that either.

Lou

Lou Decruss wrote:

> On Tue, 24 Jun 2008 12:16:36 -0500, "Chris Marksberry"
> > wrote:
>
> >You know Blake, I think that "bobo's" (AKA Bryan)post is just the type of
> >insult that would discourage new users of r.f.c. from ever wanting to
join
> >r.f.c. and therefore losing a lot of good potential posters. Bryan, of
> >course, is not the lone poster of rudeness, insults, etc. I'm used to it
> >and fully understand the concept of needing a thick skin when posting,
but
> >some people can't or won't realize that there's a real person behind who
> >wrote the post. The only thing you can do is "get out of the kitchen if
you
> >can't stand the heat". Unfortunate though. Just my 2 cents.
>
> Well said.
>
> I don't mind someone with an opinion as long as there's a brain behind
> it. If bozoboner ate as healthy as he preaches he wouldn't have that
> beer belly.
>
> I don't see his posts and luckily very few people respond to him so I
> don't see much of that either.


The Booboo sometimes I think must be Martha Hughes in drag...you just can't
dislike something, you also have to haul off and call the person that person
"stupid". One doesn't have to blurt out *everything* that passes through
one's brain pan, as that leads to the dreaded "foot - in - mouthus" disease.

<chuckle>


--
Best
Greg

On Tue, 24 Jun 2008 16:02:56 -0500, "Gregory Morrow"
> wrote:

>
>The Booboo sometimes I think must be Martha Hughes in drag...

And they have the same taste in music. Or should I say "screaming"

Lou

In article
>,
Nancy2 > wrote:


> Chipped dried beef and SOS are two different dishes. The military is
> famous for SOS which is ground beef, browned and then added to the
> white gravy. Chipped (diced) dried beef is completely different
> because it uses thinly-sliced dried beef, not ground beef. Duh.


My understanding (and I was never in the military) was that the original
SOS was made with dried beef. Well, that stuff just isn't cheap
anymore, and even though it kept without refrigeration, either they had
refrigeration or they switched to individual rations. So, the military
switched to using ground meat for SOS.

http://en.wikipedia.org/wiki/Chipped_beef_on_toast

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article
> >,
> Nancy2 > wrote:
>
>
>> Chipped dried beef and SOS are two different dishes. The military is
>> famous for SOS which is ground beef, browned and then added to the
>> white gravy. Chipped (diced) dried beef is completely different
>> because it uses thinly-sliced dried beef, not ground beef. Duh.
>
>
> My understanding (and I was never in the military) was that the original
> SOS was made with dried beef. Well, that stuff just isn't cheap
> anymore, and even though it kept without refrigeration, either they had
> refrigeration or they switched to individual rations. So, the military
> switched to using ground meat for SOS.
>
> http://en.wikipedia.org/wiki/Chipped_beef_on_toast
>
Exactly, when I was active duty USN back from 1957 to 1960 we had real
dried beef SOS. The only ground beef we were served was in spaghetti
sauce or a breakfast dish made with tomato sauce, onions, ground beef,
served over toast. I won't say what we called it then because it was
quite indelicate. Chipped dried beef is very expensive today compared to
then and the military has budgets for food believe it or not.

On Tue, 24 Jun 2008 12:32:04 -0500, Lou Decruss >
wrote:

>On Tue, 24 Jun 2008 13:21:22 -0400, Tara >
>wrote:
>
>>On Tue, 24 Jun 2008 10:59:11 -0500, Lou Decruss >
>>wrote:
>>
>>>We had fried bologna all the time growing up. (Chicago) I like to
>>>slice it thick, nip the edges so it doesn't cup, fry it up and make a
>>>BLT.
>>
>>My mom would let the bologna cup, then fill it with scrambled eggs for
>>my breakfast. I thought this was very elegant.
>
>You can also use pieces of deli ham in muffin tins. I don't have the
>recipe handy but IIRC you put a dab of creme fraiche in the cupped ham
>and gently break an egg in there. Season to taste and bake. It's
>been a long time since I've done it but it is a nice presentation. I
>think I served it with english muffins. You can bake them with nice
>runny yolks or more for those who like their eggs done a bit more.


Ham cups with eggs sound very nice and are a step up from bologna cups
with eggs. I think we would enjoy something like that with biscuits
or blueberry muffins.

Mom's little bloney cups looked so fancy to me when I was little.

Tara

"Dan Abel" > wrote in message
...
> In article
> >,
> Nancy2 > wrote:
>
>
>> Chipped dried beef and SOS are two different dishes. The military is
>> famous for SOS which is ground beef, browned and then added to the
>> white gravy. Chipped (diced) dried beef is completely different
>> because it uses thinly-sliced dried beef, not ground beef. Duh.
>
>
> My understanding (and I was never in the military) was that the original
> SOS was made with dried beef. Well, that stuff just isn't cheap
> anymore, and even though it kept without refrigeration, either they had
> refrigeration or they switched to individual rations. So, the military
> switched to using ground meat for SOS.
>
> http://en.wikipedia.org/wiki/Chipped_beef_on_toast
>
> --
> Dan Abel
> Petaluma, California USA
>

My husband served in the military (USMC) as did an acquaintance of his who
was in US Navy during WWII.

His acquaintance was in the military much earlier than my husband and he got
creamed chipped beef (hates it to this day). My husband got the ground beef
stuff so what you said makes perfect sense.

On Tue, 24 Jun 2008 14:11:09 -0500, George Shirley
> wrote:

>Goomba wrote:
>> Nancy Young wrote:
>>
>>> I'm cool with that, I'm no Paula Deen but I love butter! and the
>>> peanut butter with butter was pretty tasty as I recall.
>>>
>>> nancy
>>
>> My recently departed Mother-in-law always buttered her toast before
>> putting peanut butter on it. She made me toast that way once and I
>> thought it unnecessarily salty. I love my peanut butter, but don't feel
>> it needs any additional adornment....unless it is bacon, or banana or
>> chocolate..... LOL
>One of my favorite sandwiches used to be sliced banana on whole wheat
>with Miracle Whip on the bread on one side and peanut butter on the
>other side. Haven't had one in years though.

I grew up eating peanut butter and banana sandwiches. I loved them.
They are healthier than peanut butter and jelly.

Tara

Nancy2 wrote:

> Chipped dried beef and SOS are two different dishes. The military is
> famous for SOS which is ground beef, browned and then added to the
> white gravy. Chipped (diced) dried beef is completely different
> because it uses thinly-sliced dried beef, not ground beef. Duh.

My dad was in the military, and says that they're both SOS. SOS,
according to him, is any gloppy garbage thrown on bread or toast. Most
of the time, he said, it was chipped beef, but sometimes it was as you
describe.

Serene

Chris Marksberry wrote:

> * Exported from MasterCook *
>
> Creamed Chipped Beef
>
> Recipe By :Chris Marksberry
> Serving Size : 4 Preparation Time :30:00
> Categories : Beef Easy
> Meat
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 ounces chipped beef -- (2 jars)
> 2 cups 2% milk
> 2 tablespoons flour
> 2 tablespoons butter or margarine
> pepper
>
> Make cream sauce with flour, butter, and milk. Slice chipped beef and add
> to cream sauce. Serve over noodles, toast, or baked potato.

You don't find it way too salty? (Or do you de-salt the beef?)

Serene

On Tue, 24 Jun 2008 07:02:30 -0500, George Shirley
> wrote:

snippage

>Tuna gravy! I grew up on the stuff served over rice and fed it to my
>kids when money was tight. Old days it was one 6 ounce can of tuna
>(about a dime back then), one can of cream of mushroom soup (also a
>dime), maybe some onions or other items that would go good. Served over
>rice. We bought rice in 42 lb bags for about 3 bucks at a nearby rice
>drier and kept the bag in the kitchen. If my father was out on strike we
>lived on tuna gravy and rice and one of the 200 white Leghorn chickens
>my mother raised from chicks. Got them in the mail from somewhere. What
>a memory, I think I'll make tuna gravy and rice this week just for the
>memory.
>
>George

Dang George, you are bringing back some childhood memories. We had
creamed tuna on toast made just like your tuna gravy, but served on
toasted white bread. Sometimes canned peas were added.
Too bad I have neither in the house now.

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

On Tue, 24 Jun 2008 10:59:11 -0500, Lou Decruss >
wrote:

>On Tue, 24 Jun 2008 07:51:51 -0700 (PDT), Nancy2
> wrote:
>
>
>>According to the NASCAR folks, fried bologna (baloney) is a Virginia
>>thing. Is that right?
>
>We had fried bologna all the time growing up. (Chicago) I like to
>slice it thick, nip the edges so it doesn't cup, fry it up and make a
>BLT. I actually like it just as much as bacon this way. Louise grew
>up in a South side Polish home and they'd fry a bunch of thinner
>slices with onions and serve it over bread. She made it once that way
>and I didn't like it because the bologna doesn't brown enough.
>
>Lou

When I was a kid we had fried bologna. My folks were from St Lous MO.
Mom would nip the edges so it wouldn't curl up and she'd serve it with
fried onions.

Darn, this thread is bringing up all kinds of childhood food memories.
koko
There is no love more sincere than the love of food.
George Bernard Shaw

Lou Decruss wrote:

> On Tue, 24 Jun 2008 16:02:56 -0500, "Gregory Morrow"
> > wrote:
>
> >
> >The Booboo sometimes I think must be Martha Hughes in drag...
>
> And they have the same taste in music. Or should I say "screaming"
>


When someone *really* wanted to get Mothra going (years ago, on
alt.radio.talk.dr-laura) they'd say "metal sucks"...

In her case it was Death Metal, her whole life revolved around it. I'm very
tolerant - forgiving of others' musical tastes, but it's no wonder she was
so depressive and fooked - up. If my life was not in a good place I would
*not* listen to Death Metal...

===>> Oh, her fave opera was _Gotterdammerung_...I kid you not...

--
Best
Greg "Is Mothra still alive...???"

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

On Tue 24 Jun 2008 09:47:06a, George Shirley told us...

> 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.
>

As a child growing up in the very late 40s thru the mid 50s, whenever we
would take road trips there were few places to stop for a meal on the old
narrow highways. My mother would always pack a box or basket with devilled
ham, vienna sausages, cheeses (often those little jars of Kraft), crackers,
cut up raw vegetables, and pieces of fruit. We always had a gallon thermos
jug of iced tea. We'd make short stops along the road for a bite, or even
eat while driving.

If we were gone for a week or two to visit relatives, the night we arrived
home there was little in the house to fix a meal. Mom would bake biscuits
and scramble eggs, sometimes slicing vienna sausages to be cooked in with
the eggs. If we had brought a country ham back with us, we'd often have
fried ham.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must steal the scrub pad from the
sink and drag it all over the house.
-------------------------------------------

On Tue, 24 Jun 2008 20:01:18 -0500, "Gregory Morrow"
> wrote:

>Greg "Is Mothra still alive...???"

Arrrrugh, matey! 'Tis a pain to think about it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Nancy2" > wrote in message
...
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?

N.

When I was in the Marine Corps in 66-68 during the Vietnam era, they
made a lot of
SOS, but they were too poor to afford chip beef, they always used
hamburger,
Just wasn't the same, Same thing with C-rations,, they used up the
rest of the left-overs from
the late 40's to the 50's left over from the Army,
Now, the fried bologna thing, I'm originally from W, Va., and now from
Va.
I've always liked that, and is made that way in both places.
Matter of fact, that is the way I make almost any bologna sandwich,
along with melted
cheese on top.
When frying it, you have to cut it part way in 1/2 to lay flat in the
pan, else it puffs up
in the middle and only the edges get good and browned.
CC

"l, not -l" > wrote in message
...
>
> On 24-Jun-2008, Leonard Blaisdell >
> wrote:
>
>> You didn't open them without a beer can opener's rounded end. Get
>> an
>> opener with a soda. Get an opener with a beer. Get a dozen if you
>> asked
>> from any food merchant in town for free. I just looked. I don't
>> have one
>> now. Where'd they all go?
>
> eBay, search for beer can opener or beer (can,bottle) opener
>
> --
> Change Cujo to Juno in email address.

I always remembered them called church keys
CC

(Ken)is asking:
>Anyone have a favorite creamed chipped beef (SOS) recipe? I
>prefer the was Stouffer makes it but that is quite
>expensive for a couple of ounces
>- two skimpy meals. I looked in my old 60s
>JOC but the recipe ingredients didn't look like those I
>am used to. My much newer JOC doesn't have a
>recipe, or if it does I can't find it.
>I'd prefer to get a recipe here from someone who
>has tried it. I've been disappointed with several web site
>recipes I've tried.
>Also, where do they keep the dried beef in the
>supermarkets these days? I haven't seen it for years. Used
>to be near the sausage and packaged lunch meats. Maybe
>I just didn't notice carefully enough.
>TIA
>Ken-----------------------------------------------

I've had these sites saved for a few years maybe they can help you.

http://www.seabeecook.com/cookery/co...ooking_sos.htm

http://ichiban1.org/html/game_pages/sos.htm

http://www.8bitjoystick.com/archives..._a_shingle.php

"George Shirley" > wrote in message
...
> 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.

George, sounds like your father may have been a coal miner, My
grandfather and
father was for several years till he left that for something else.They
were the only
ones I remember calling their lunch box a lunch bucket. It looked like
an aluminum
bucket with wire handle, about 8" round, came in three pieces. bottom
held water
for drinking and ice, if they had it, to keep the top part cool where
their sandwiches
were kept, always wrapped in wax paper and a top over it all that fit
down snug to
keep the inside clean and free of coal dust.
CC

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

In article >,
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.

Mom and Granny used to make "salt pork sandwiches": a 1/4" slice of salt
pork mashed in cornmeal and fried crisp, a slice of onion, a slice of
tomato, on a mayo-slathered hot Southern biscuit.

Man, I've gotta try that again; it's been a looooong time.

Isaac

l, not -l wrote:

>
> On 23-Jun-2008, Blinky the Shark > wrote:
>
>> >>> I don't like any of it that isn't packed in the jars. Just doesn't
>> >>> seem
>> >>> like the same thing.
>> >>
>> >> I'm not sure I've ever *seen* it in jars, much less bought it. I'll
>> >> look
>> >> for some, just to see the difference. When I say "jars" I mean glass
>> >> or
>> >> plastic containers as versus metal cans -- same with you?
>> >>
>> >
>> > Glass jars, never plasic, and never metal cans or packets.
>>
>> Tnx.
>>
>> --
>
> Take a look here to see what the Armour jars look like:
> http://www.armour-star.com/products_dried_beef.html
>
> and here for the Hormel jars (available in 2 sizes):
> http://www.hormelfoods.com/brands/ho...DriedBeef.aspx

Found that Hormel product today at my pedestrian chain supermarket. Shit
was a buck an ounce. Yow. I was surprised that it was ground up and
fabricated into slices. I figured you guys were going for a
real-not-paste meat.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found: a free GG-blocking news *feed* --> http://usenet4all.se

On Tue 24 Jun 2008 08:50:17p, Blinky the Shark told us...

> l, not -l wrote:
>
>>
>> On 23-Jun-2008, Blinky the Shark > wrote:
>>
>>> >>> I don't like any of it that isn't packed in the jars. Just doesn't
>>> >>> seem like the same thing.
>>> >>
>>> >> I'm not sure I've ever *seen* it in jars, much less bought it. I'll
>>> >> look for some, just to see the difference. When I say "jars" I mean
>>> >> glass or plastic containers as versus metal cans -- same with you?
>>> >>
>>> >
>>> > Glass jars, never plasic, and never metal cans or packets.
>>>
>>> Tnx.
>>>
>>> --
>>
>> Take a look here to see what the Armour jars look like:
>> http://www.armour-star.com/products_dried_beef.html
>>
>> and here for the Hormel jars (available in 2 sizes):
>> http://www.hormelfoods.com/brands/ho...DriedBeef.aspx
>
> Found that Hormel product today at my pedestrian chain supermarket. Shit
> was a buck an ounce. Yow. I was surprised that it was ground up and
> fabricated into slices. I figured you guys were going for a
> real-not-paste meat.
>
>

AFAIK, it's always been made like that.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'I.R.S.: We've got what it takes to
take what you've got.'
-------------------------------------------