The posting down below, triggered memories so I thought I'd start it again! ¦·)

For some of you that have never had 'ring bologna' I'll try to explain.

It's the same as the 4 or 5 inch sliced bologna that you see in the store Deli, except this is about 2 inches in diameter, like Kielbasa or smoked sausage with a skin on it and formed into about an 8 inch ring, then smoked & cooked.

After it's sliced and skinned, it's eaten out of hand , on bread, buns or what ever - junk food or not who cares it's still - Simply Delicious!!

When I was a kid the butcher was always good for, a piece of 'baloney', a piece of cheese, or a piece of broken hot dog - The GOOD ONES!! remember?? - Now it's mostly - made with by-products!

There used to be nothing like a 'ring boloney' sandwich when you're a kid, a little mustard, two in a bag (to go camp'in) would last till supper time provided it wasn't before 2 P.M. ¦·)

Also the local (back in - 193?) Kroger store used to sell Parker House rolls (12 to a package - for 8¢) we used to put a little butter( yes! butter! - we were to poor to afford 'Oleo'), 1/2 inch slice of 'baloney' on each, a dab of mustard and 'Katie bar the door!!'

One of my daughters that live in Michigan, brings some every time she comes out or I bring back 3 or 4 when we go there, I seldom see it in So Calif except once in a while the 'Lucky' markets have it.

I prefer the Michigan 'Boloney' because they do not allow - by-products to be used in it!

Here is a neat way to do it that my kids (me too!) enjoyed when they were small:

Take; brown and serve rolls, open them, put in a little oleo/butter, a slice of 'boloney' a dab of mustard, 2x2 inch piece of cheese, then hold 'em together with a toothpick and brown 'em up, per package instructions.

When they come out hot and crusty - Ummm Ummm Ummm -- nuff said.

Ah! yes! "Thanks for the memories" :·)

j