The Melting Pot 2.0/The Melting Pot 2.0.iso/food/varmeats/bologna_.col

Internet Message Format | 1995-09-27 | 6KB

From: internet <[e-mail]>
Newsgroups: rec.food.recipes
Subject: COLLECTION: Bologna Recipes (Long)
Message-ID: <[e-mail]>
Date: Thu, 14 Jul 1994 16:18:06 -0400 (EDT)
Organization: Delphi ([e-mail] email, 800-695-4005 voice)


Here are some bologna recipes for you. I was surprised how many I could
come up with once I started looking! I've never tried any of these, but
they all look like they'll work and should be pretty to convert for mass
quantities.

Bologna Hash Brown Casserole

Mix together:

8 oz. piece of bologna, cut into 1/2
   inch slices and quartered
1 lb. hash browns, thawed
1/4 cup melted butter or margarine
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup cream of chicken soup
Salt and pepper

Put into an greased 8 x 8 inch pan. Top with combination of:

3/4 cup crushed Corn Flakes or cracker crumbs
1/8 cup melted butter or margarine.

Can be mixed ahead and baked later. Bake 50 minutes at (350F).

Beetle Hats

Bologna slices
Mashed potatoes
American cheese slices

Fry bologna until edges curl.
Put a scoop of mashed potatoes into each bologna cup.
Top with cheese; place under broiler until cheese melts.

Bologna Biscuits

2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. bologna, cut in pieces
1/3 c. cooking oil
1/3 c. milk

Sift together dry ingredients. Stir oil, milk and bologna into flour
mixture and stir until just combined. Drop by heaping spoonfuls onto
lightly greased baking sheets. Bake at (350F) about 15 minutes, or until
done.

Inside-Out Western Omelets

8 slices bologna
3 eggs
2 tbsp. milk
2 tbsp. finely chopped onion
3 oz. shredded American cheese

Cook 6 slices of the bologna in a skillet until the center puffs up, about
1 minute.Put bologna cups in lightly greased muffin cups. Chop the
remaining 2 slices of bologna. In a small bowl, beat together eggs and
milk. Stir in the chopped bologna and onion. Pour egg mixture into bologna
cups. Bake, uncovered, in a (375F) oven for 15 to 17 minutes or until eggs
are set. Sprinkle with the cheese. Bake for a couple minutes longer, until
cheese melts.

Bologna Fried Egg Cups

Fry bologna slices and put in muffin cups as in the above recipe.

Break 1 egg into each piece of bologna and top each with 1 tsp. milk.
Sprinkle with salt and pepper. Bake at (375F), uncovered, until eggs are
set, about 15 to 20 minutes.

Bologna Quiche Cups

12 slices bologna
2 eggs
1/2 c. biscuit mix
1/2 c. shredded sharp cheese
1/4 c. sweet pickle relish
1 c. milk

Place bologna slices in lightly greased muffin tins to form cups. Mix
together remaining ingredients. Pour into bologna cups. Bake at (400F)  for
20-25 minutes or until golden.

Bologna Omelet

4 eggs, well beaten
1/4 tsp. baking powder
2 tbsp. diced onion
2 tbsp. diced green peppers
2 tbsp. diced celery
1/2 slice bologna, cut into small pieces
1 slice American cheese, cut into small pieces

Mix all ingredients together in bowl. Fry over medium heat in preheated,
greased frying pan, turning once.

Bologna and Cabbage

1 lb. bologna
8 c. shredded cabbage
4 potatoes cut into 1/2" slices
4 carrots, sliced
2/3 c. beef bouillon
1/2 tsp. pepper
1 tsp. salt

Put all ingredients in a Dutch oven. Cover and cook 1 hour on low heat on
stove or in (350F) oven.  Uncover and cook 40 minutes more or until
potatoes and carrots are tender.

Bologna & Beans Casserole

4 strips bacon, chopped
1 green pepper, chopped
1 onion, chopped
1 clove garlic, chopped
1 can (1 lb. 12 oz.) pork and beans
2 cans (15 1/2 oz. each) chili with beans
1 1/2 lbs. bologna cut into 1 inch cubes
1 c. shredded sharp cheese

Fry bacon until crisp. Add onion, green pepper, and garlic and saute until
vegetables are tender. Stir in the cans of beans, the chili and bologna.
Pour into lightly greased casserole. Top with shredded cheese.  Bake in a
(400F) oven for 20 minutes or until mixture is bubbly.

Bologna Soup

1 ring bologna, chopped
4 c. water
1/2 cup chopped celery
1/2 cup chopped carrots
1 onion, chopped
2 medium potatoes, diced
1 cup chopped cabbage
2 green peppers, chopped
1 cup canned or fresh tomatoes, peeled and chopped

Cook bologna in water for 30 minutes. Add remaining ingredients. Cook for
an additional 30 minutes or until vegetables are tender.

Deviled Bologna Spread

2 lbs. bologna, ground
1/2 c. relish
1/2 to 1 c. mayonnaise or Miracle Whip
1 sm. onion, finely chopped (optional)
1 tablespoon mustard
6 hard boiled eggs

Mix all together. Use as a sandwich filling or spread for crackers.

Bologna Bean Stew

1 medium potato, peeled and diced
2 medium carrots, thinly sliced
1 medium onion, chopped
1/3 cup chopped celery
3 cup water
1/2 lb. bologna, thinly sliced
1 can bean and bacon soup

Combine vegetables and water; bring to a boil Add the sliced bologna and
the can of soup. Simmer until vegetables are done.

Bologna Strata

12 slices firm white bread, crusts removed
1/2 lb. sliced American cheese
2 1/2 cups milk
1 tablespoon minced onion
1/4 teaspoon pepper
1/2 lb. sliced bologna
4 eggs
1 teaspoon mustard
1 teaspoon salt

Grease a 13x9-inch baking dish. Arrange 6 slices bread in one layer across
the bottom of the baking dish. Cover with bologna slices, cheese slices,
and top with remaining 6 slices bread. Beat eggs well. Add remaining
ingredients and beat again. Pour egg mixture over the layers in baking
dish.  Let stand 1 hour or refrigerate overnight. Bake at (350F) uncovered
for about 50 minutes until puffed and lightly browned.

Pickled Bologna

1 c. white vinegar
1/2 c. water
1/4 c. white sugar
1/8 tsp. salt
1 tbsp. mixed pickling spices
1 med. onion, sliced
1 ring bologna, cut into 2-3 inch pieces

Mix together first 5 ingredients and boil for 8 minutes; cool. Put bologna
and onions in large glass jar. Pour vinegar mixture over bologna.
Refrigerate overnight before serving. Store in refrigerator.

I hope I could be of some help,

Betsy Couch
[e-mail]
Rochester, NY