That's the recipe. Cut it thick. Put it in a pan with a little butter and fry. Good with Breakfast or Supper(with a plate of pork and beans,white bread and a big hunk of onion.) Enjoy!! KAHUNA
As a young'n I would use normal baloney on white bread and mustard.
My dad would fix the baloney about 2 inches in diameter wrapped in the red casing. I think it was Hebrew National. Fry it up with butter and onions. Serve with some Guldens mustard.
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