Mozzarella sticks, whether from your grocer’s freezer or at your local bowling alley, are pretty much all the same: low-moisture, part-skim cheese, coated in breadcrumbs. Toss them in a fryer and they ...
Baloney stew? How about boloney chowder? Or boloney sliders? You can find all that and more in Full of Bologna: A Collection of Cape Breton Classics.
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