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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fried Baloney Recipe

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This recipe for Fried Baloney is from The Beauregard Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb baloney, sliced
1 green pepper, sliced
1 large onion, sliced
ketchup (start with a 1/4 cup, and add more, if you'd like)
cooking oil

water to thin sauce (add a little bit, at a time)
Directions:
Directions:
Cut a slice into each piece of baloney. Heat cooking oil, and fry baloney slices slowly. If you don't put a slice into the baloney slices, they will curl up and not lay flat. They may curl a little anyway. Remove as they are cooked (browned, but not overly browned). Now saute the peppers and onions, and then add the baloney back to the pan. Pour ketchup into the pan, and simmer on low to heat thru. Add a little water, to thin it, if you'd like. Use as much ketchup as you like. Serve over rice, or noodles.
Personal Notes:
Personal Notes:
This was also a favorite of the kids, when we were little, and a great way for mom to stretch her groceries dollars, as baloney was cheap. The peppers and onions smelled great when it was cooking! I told someone that my mother made this when we were kids, and he said he also ate this dish as a child. His Hungarian grandmother used to make it for him. I (Diane) still make this from time to time, and I just found out that Susan does too!

 

 

 

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