Fried bologna is probably one of the most Southern recipes I know. Simply put a slice of bologna in a lightly oiled skillet and fry it until it is brown. Many of us cut slices in the edges of the bologna so that it won't curl up as it fries.
I had mine today on toast with mayo and provolone cheese. It's what's for lunch.
Fried Baloney - haven't had that in a while now. I didn't mind the curls - gave the tomato and lettuce something to grab.
ReplyDeleteBon apetit sir !
Sounds good!
ReplyDeletejuvat
There is balogna and there is baloney. Please say your baloney isn’t bamed Oscar.
ReplyDeleteHad mine today on Dave’s bread pepperjack and hot sweet mustard dipped in Arby’s horsy sauce
ReplyDeleteMy mother and aunt actually had a bit of a tiff over how many cuts one should use. Mom said three and my aunt said four.
ReplyDeleteI don't think it matters as long as it lays flat.
You reminded me of Tom T. Hall's Week In A Country Jail!
ReplyDeleteThick or thin cut is also important
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