By Kevin Williams
I have memories of my grandma frying up some Oscar Meyer or Kahn’s bologna when I was a kid and then slapping it on some bread, with cheese, and maybe a little mayo. She’d slice the sandwiches in diagonal wedges for me and, ah, such a simple sandwich, such kindness on Grandma’s part….She’d cut little notches around the edges of the bologna to keep it from curling up when frying. Whoever thought of frying bologna deserves a medal. That said, those mass market lunch meats are preservative packed pseudo-foods. So when I saw the Home Place’s version of a bologna sandwich, you know, it sent me into pure bologna bliss….
I’ve written a lot about The Home Place, it’s a Mennonite-owned market and furniture store just south of Georgetown, Ohio. I’m glad I don’t live closer to there because I’d be there way too often. Anyway, feast your eyes on this:
If you want to learn more about The Home Place or sign up for their newsletter when you can salivate over photos like this, click here. If you are in the area, you can visit their deli and buy one of these sandwiches. What catches my eye are those thick cuts of Kentucky’s Best bologna.
Okay, so while we are on the topic of bologna (is it baloney or bologna?)
This is a recipe for simple bologna and cheese sandwiches that comes to me from an Amish woman in Aylmer, Ontario:
- 1 small onion
- 3 slices of cubed bologna
- 1 thick slice of longhorn cheese
- 2 sweet pickles, diced
- 3 - 4 small crushed crackers
- Enough of your favorite dressing to make a spread
- Mix the above ingredients until you get a creamy spread.
- Put between bread and you've got a good sandwich!
This next recipe sounds rather amazing:
- 1 /2 ground bologna
- 1 tablespoon pickle, chopped
- 2 tablespoons onion, chopped
- 1 pound of American cheese
- 1 /3 cup mayonnaise
- 1 or 2 tablespoons mustard
- Mix all ingredients very well. Spread on a wiener bun and wrap in foil. Bake 15 – 20 minutes at 350.
And, lastly, you can make your own homemade Amish bologna with this recipe:
3 pounds hamburger
3 tablespoons Morton’s Tender Quick
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke
Mix well. Roll into 2 rolls. Wrap in plastic wrap; put in refrigerator 24 hours.
Put on greased pan. Bake 1 hour at 300 degrees F, turning meat once halfway through baking time.
And, lastly, try this Amish pasta salad with cubed Amish Country Lebanon bologna in it. Click here for the recipe.