It is my sworn duty to post a test e-mail recipe, even though I neither like to, or know how to, cook.  The recipe I have selected is a secret recipe that I turn to whenever Miriam abandons me for a few days to attend a conference.  It’s quick, simple, delicious and requires little or no cooking skill.

Submitted by:  Jack

BOLOGNA FRITE
4 slices of bologna (one sandwich worth)
Two slices of fresh bread, preferably white
Spicy Brown or Grey Poupon mustard
Lettuce and tomatoes if you prefer (I don’t)

Remove four slices from the package of bologna.  DO NOT SEPARATE THE SLICES.  This is very important.  Put the pile of bologna on a flat surface and make four equally spaced one inch cuts on the outside of the pile of slices.  This will allow the slices to expand when they’re cooked without turning into small breast-shaped oddities.   Now you can separate the slices.

Choose two slices of bread and spread a small amount of mustard on one of the slices.   Spicy Brown or Grey Poupon mustard are best.

Spray a skillet or grill with Pam.   Place on stove, place the four slices in the skillet and heat.

Cook, turning the bologna occasionally, until all four slices are a somewhat dry-looking very dark pink.   It’s OK if a few traces of black appear, but not too many.

Remove from skillet.   Stack all four slices onto one of the bread slices, place the other bread slice on top and cut the resulting sandwich diagonally.   Embellish with lettuce and tomatoes if you insist.

A bottle of Heinekin beer goes very well with Bologna Frite.