Announcing the next Family History Recipe à la Genealogy!
Here we go! I am pleased to announce that the Family Heritage Food and Recipe Page of Onward To Our Past® is live and available for everyone to access now! I hope you enjoy it …. and all the recipes that will be forthcoming. Plus we will be adding more stories like those about books such as “Food of a Younger Land”
I hope you all enjoyed the first recipe for my Nana’s Black Cherry Parfait Pie! I was one of my very favorites growing up and a real treat when we would get to have it.
Today I offer up another old family favorite. This was a dinner that we often had in the hottest of the summer months since it is served cold.
My grandmother developed this dish when during The Great Depression. As I am sure you have found in your genealogy and family history work, as have I, The Great Depression, had a significant impact on many of my ancestors and their habits. So it was with Nana’s cooking, This dish was cheap, filling, and came about as it happened to be what was in the cupboard when she was at the end of the month, short of money, and needed to feed her family. And so ….. Bologna and Onions was born in East Cleveland one hot August night.
Bologna and Onions à la Nana, complete with pumpernickel
I love this dish, but will admit not all in my family share my enthusiasm for this wonderful Phillips family dish.
Here are the ingredients for feeding four.
One horseshoe or ring bologna (or two if you are big eaters as we were!)
Two large white onions (these days I use Vadalia Onions as they tend to be a bit sweeter for folks)
Two large sweet bell peppers (historically these were always green, but if you like the sweetness of yellow, red, or orange, go for it. Plus the colors are a nice addition).
Salt, Pepper, Sugar
1 loaf of pumpernickel bread
Large mixing bowl that can be refrigerated (My whole life my mother made this dish in a large, white Pyrex mixing bowl)
Open bologna and remove the skin from the bologna and slice into slices about 1/4 inch thick and then quarter those slices
Peel the onions and slice into rings. My Nana always did large slices, but she like crunchy onion in this.
Clean and slice the bell peppers into 1/8’s, the halve those.
Place all food into mixing bowl. DO NOT PUT INTO METAL MIXING BOWL!
Salt lightly, pepper generously.
Add 1 tsp of sugar.
Add 1/2 cup of white vinegar.
Add 1 cup of cold water.
Make sure the mixture is well covered. If not add more water and vinegar in same proportions until mixture is covered.
Cover bowl with saran and refrigerate. Overnight is best, but a few hours can suffice if time is short, but overnight really does make it more tasty!
Serve up family style with pumpernickel bread and lots of butter on the side. This goes well with the bologna and onions and can be used to mop up the leftover vinegar on your plate!
Enjoy this cool, easy, and tasty dish this summer right from our family’s genealogy recipe collection! It is one of my personal summer favorites.
I bet you will make my Nana very proud!
Onward To Our Past,