Date:  Mon, 6 Mar 1995 10:34:42 -0500

From:  "Jerry (NMN) Miller" <miller[AT SYMBOL GOES HERE]NEWTON.FRANKLINCOLL.EDU>

Subject: Re: Iowa dialects and loose meat



While we're on the subject of loose meats and loose cannons (or canons), I'm curious about

the geographical distribution of what we here in Indiana refer to as a "breaded tenderloin"

sandwich. Outside of Indiana, I have rarely found it designated that way--I spent most of my

six years living in West Virginia (in the early '60s) thinking you couldn't get them there,

only to discover that they were called "pork fritters" there!

Where, I wonder, is the geographical boundary line between breaded tenderloins and pork

fritters. Are there still other names for this wonderful sandwich, which, in Indiana, can

often cover an entire, full-sized plate (add a little ketchup, a few pickles, and you are in,

shall we say, "hog heaven."

                jmiller

                franklin college (ind.)