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*Lebanon* bologna?? also dried beef

  • j

Enjoying memories of my trip through PA last week, I checked out the sclydeweaver.com website to see what they sell over the web. I notice that one of their offerings is Lebanon bologna. Who knew? I had always thought, like, Palestinian bologna but the more I think of it the less that makes sense. Anyway I am thinking of getting some of the genuine article by mail now that I am back in Texas and I wonder if anyone has tips or recipes for serving it. Also, any guidance on the sliced dried beef? What cut is it anyway? Dried how? What are some typical ways it is served?

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  1. Sandwiches are the most typical way for serving both. However, a little creativity can go a long way. One of the ways me and my grandfather used to do for lebanon bologna is take some cream cheese, spread it on the bologna slice, then roll it up to eat.

    3 Replies
    1. re: Gary

      Lebanon bologna is good with cream cheese spread on it with a small gherkin pickle and rolled up.
      My sister in law makes a dip with dried beef, cream cheese, a bit of sour cream and chopped scallion and lemon juice. Really tasty.

      1. re: freeone

        YEAH!! A gherkin! Dip! Thank you, I knew about bologna sandwiches and creamed beef on toast but the little tricks are exactly what I was hoping for.

      2. re: Gary

        do you know i always thought my mother had invented the LB/cream cheese roll up?!?! god that was always ne of my favorites! i grew up in lancaster so i ate the stuff like crazy, then moved to new york and for 23 years coudn't get my hands on it (nyc has just about everything, but no lebanon!) now i'm in miami and happy as hell: for some weird reason all the stores here carry it!

      3. Lebanon bologna gets its name from the Lebanon Valley of PA. It's generally served just like any other cold cuts, sliced and put out with cheese, or whatever.

        I don't know what cut of beef is typically used, but it is usually air-dried. (Anyone: Don't they just dry whole sides of beef for this?) Typical preparation is creamed chipped beef on toast, usually for breakfast.

        1. The Joy of Cooking has a great creamed chipped beef recipe for your dried beef. I don't know what else to do with the stuff.

          1. Another poster has already noted that it is called "Lebanon" from Lebanon, PA, not the middle east--this is one of my childhood favorites, sliced thin in a sandwich on soft white bread with American cheese and yellow mustard (I SAID it was a childhood fave!). I still get a craving for it every now and then, and in my area of PA, I have a choice from various styles of Lebanon, including sweet Lebanon (an acquired taste). It is also commonly called summer sausage and can be served as a kind of variation on pepperoni, cut in cubes and served with cheese as a snack. There are a few ways to serve dried beef, but as others also noted, it's mostly prepared as creamed dried beef or used in sandwiches. My mother's recipe was: 4 oz. dried beef, shredded with your fingers, browned in 4 oz. melted butter. Sprinkle with 4 Tbsp. flour and stir until well combined and the flour and butter make a little roux-like substance, then slowly stir in 2-1/2 cups milk, and cook until thick. Serve over toast for breakfast, or baked or boiled potatoes as a quick supper, or even better, over home-fried potatoes. Any wonder I need to watch my weight so closely? Us PA Germans believe in fat and starch!

            4 Replies
            1. re: Diane

              THAT'S WHAT I'M TALKING ABOUT!!! It would never have occurred to me to serve it over potatoes. I love it. Now, what's good on a dried beef sandwich?

              1. re: Diane

                I'm not sure I understand, because Lebanon bologna and summer sausage are certainly NOT the same thing. In fact, I was born/raised/live in the area and I've never heard the 2 terms interchanged until now.

                Whatever the case, I do like your dried beef idea. Many people skip the step of browning it, and just make a cream white gravy without as much flavor.

                Lebanon Bologna is great pan fried like you would a ham steak in a skillet. Eat it with breakfast. Or add a tomato slice, and melt some muenster on top of that. Put in on a nice crusty kaiser roll and you've got yourself a nice lunch.

                1. re: Ace Mclean

                  A +1 on pan fried Lebanon Bologna. I like it in a sandwich with mustard or nothing. I find there is more flavor when lightly fried.

                  1. re: Bacchus101

                    Very right, Bacchus. GFweb1 has a brilliant idea below.

              2. Cool to see another foodie that's discovered the joy of S. Clyde Weaver's . My advice , if you like Lebanon bologna , try the " summer snack " beef sticks . Get about a pound of them & see what you think . I live a few miles from 2 of their stores , & can't go in without getting some . They also have some mean gift baskets , if that's your thing .

                1. Here's a little different way to use dried beef - take a slice or two, put a nice dollop of horseradish in the middle, close to one end, spread it out a little, then simply roll up! Stick a toothpick in it and you have what my grandmother called a "burning bush". I call them "M-80s" 'cause if you use a green toothpick, that's what it looks like! A few words of advice - be careful handling the dried beef; it tends to break apart - I've used the packaged kind (Carson's is good) with the most sucess. Also, make SURE the horseradish is very fresh (thus hot) - Kelchner's is good. And you may have to cut these in half, but again be careful handling. They're easy, they're something different, they taste great and go really well with an ice cold beer wrapped around a football game! Enjoy!

                  1 Reply
                  1. re: zardoz2525

                    I have to remember this. My family (except for the lone vegetarian) would go berserk for those.

                  2. Lebanon bologna on pumpernickel, toasted openface in toaster oven, then topped with coleslaw, a little mustard on the bread.

                    1 Reply
                    1. re: gfweb1

                      Lebanon Bologna with cream cheese is another one of those throw-back apps from the 50's & 60"s. My mom would make a Lebanon Bologna "sandwich", with 2 slices of bologna & a thick schmear of cream cheese in the middel, then cut it into quarters, pickle slice on top. Of course she did this while wearing her shirt-waist dress, heels and a little apron.

                      Lebanon comes in 2 varieties: a sweet lebanon, and a "regular". The regular is a little more garlicy, and the sweet is, uh, sweet.

                      When I make creamed dried beef, I usually rinse the beef first to get out some of the excess salt, and then saute it in butter with a little finely minced onion before I add the flour to start the roux. If your colesterol needs a boost, use bacon fat instead of butter. I like that idea of putting it over a potato, Diane. You could probably add a tiny bit of that horseradish to give it some zip.

                      My son lives in the Reading PA area, and his 3 and 4 year olds LOVE Weaver's lebabnon with dill pickles. I'm so pleased he is raisng them right.

                    2. Diane's method of cream chipped beef is the common version I know best. My husband adores it over toast or hashbrowns. I like it just plain or in the also mentioned dip.

                      Count me in as someone who thought cream cheese Lebanon bologna roll-ups was unique to my family! Who knew?!?!

                      I haven't thought about sweet Lebanon bologna in years. No way would I eat it now, way too sweet but I loved it as a kid on white bread with a little yellow mustard.

                      I don't know what cut of beef is used for dried beef but I am off to the butcher right now to pick up gift certificates. I will ask and report back.

                      1. According to the PA Dutch butcher I just spoke to - dried beef comes from top round.

                        1. Peanut butter... we cant be te only family that likes it sometimes with peanutbutter? Rollup or sandwich. with cheese... Or sandwich with mayo and american... reading all these ideas is making me crave it how can NYC not have one place that sells the stuff? Mail order is so expensive.
                          Also didn't know chipped beef was related, where can i get that? Grandma always brought these foods into our lives as i grew up whether she came to visit or we went to see her in Silver Spring MD...
                          Hmm maybe i should move :) M

                          1. Love S Clyde Weavers. Always visit when I can (now in CT). I love their hams. Just the perfect level of smoke and saltiness. Also like the summer snack sticks, 6 year old son loves the regular snack sticks.

                            Dried beef. I would make creamed chipped beef over homefries. The way we use to get it at Zinn's Dinner on family vacations many years ago.

                            I also some times get the small ham loafs for a another taste of home.

                            1. OK, have to weigh in on the Lebanon bologna sandwiches. Speaking as a life-long connoisseur, and someone who knows the region well, there is only one true Lebanon bologna sandwich. Lightly toasted white or wheat bread, wheat is better, mayonnaise on both slices, nice pile of thinly slice bologna, sliced tomatoes, fresh from the garden in season preferred, and lettuce.

                              Here in Central Pennsylvania many people, especially the old timers just call it bologna. It is the standard.

                              It comes in two varieties, regular and sweet. It is a smoked bologna with some texture still in the meat.

                              It goes especially well with big crunchy pretzels!

                              3 Replies
                              1. re: ravenwork

                                I ate a lot of Lebanon bologna as a kid growing up in NJ. In fact, for a long time I though the name came from the little town of Lebanon which was just up the road from me. In that neck of the woods the sandwich was never on toast (a great hard roll was preferred), always had some application of mustard, may have some mayo and lettuce, and if a fresh NJ garden tomato was available, it was served on the side.

                                1. re: ravenwork

                                  I am looking for a recipe for a lebanon bologna spread. Years ago at the Bi-Lo supermarket they made a spread which was great on crackers. I can't seem to find the recipe and the store no longer exists. I'm sure it had cream cheese in it, but not sure what else. Any ideas would help. Thanks

                                  1. re: leavance1

                                    I found many recipes by searching "bologna spread recipe".

                                    I miss Isaly's little restaurants, but still get a pound of Isaly's chipped-chopped ham and make it with barbecue sauce every year or two.