Ah yes, the bounty of bologna...
Did y'all know that Americans eat 800 million pounds of
annually? And that's just my family up in the hills!
Uses for bologna:
Filler for casseroles
Lubricant for door hinges, bicycle chains, and squeaky cabinets
And many more!
One warning though, bologna
has a strong odor. You might attract
flies, and your cousin Earl if you wear it too long.
And if you eat too much, you can grab some
and take a daily
to keep your pocketbook hefty and maintain a
as you try a medifast diet!
Below are several recipes featuring bologna:
Pickled Bologna, Bologna Cake, Bologna Roll-ups,
Disa's Flying Saucers, Bologna Barbecue, Bologna Cups,
Bologna Gravy, Bologna Stew, Bologna Spaghetti,
Bologna Nachos, Bologna Pinto Casserole, Fried Bologna Sandwich,
Bologna-Cabbage Delight, BBLT, Bologna Cheese Ball, and
Tami's Bologna Biscuit.
2 quarts vinegar
4 onions, sliced
8 bay leaves
1/2 tsp. black peppercorns
1/2 tsp. whole allspice
1/2 to 1 hot pepper
Takes about 3 rings of bologna, depending on size. Combine all the ingredients (except bologna) and heat to boiling.
Add bologna and return to boiling. Put in gallon jar; takes at least one week to be real good.
1 1/2 lb. bologna, sliced to 1/2-inch thickness
2 (8 oz.) pkg. cream cheese
Take 1 piece of bologna and cover with a layer of cream cheese, lay another piece of
bologna on top of first piece. Then cover second piece with cream cheese, continue to
do this until all bologna slices are layered in the form of a cake. Then take remaining
cream cheese and cover top and sides, just like you were icing a cake. Chill, then slice
your cake and serve with crackers or chips.
You can substitute sliced ham for the bologna.
6 to 8 slices bologna
8 oz. cream cheese, softened
Long, thin dill pickle sticks
Spread bologna slices with cream cheese. Put pickle near one end and roll bologna around the pickle.
Use toothpicks, if needed, to keep it rolled. Slice a half-inch thick and serve. I love these!
Disa's Flying Saucers
Place bologna on cookie sheet and put in oven until bologna makes cup. Take out, fill with mashed potatoes and top
with cheese. Return to oven until cheese melts.
Slice bologna to your favorite thickness, grill it until it's done and then cover with barbecue sauce.
6 slices bologna, 1/8 inch thick
2 cups warm, cooked rice
A dash or two of Tabasco sauce
1/3 cup diced sharp cheese
1/2 cup condensed cream of celery soup
1/3 cup warm water
Paprika or roasted bell pepper strips
Bologna slices form hot and juicy cups when put under the heat of the broiler - they curl around the filling.
Remove paper from bologna slices. Place on a broiler pan. Edges should not lap. Mix together rice, Tabasco sauce,
cheese, celery soup and water. Place some of mixture in center of each bologna slice. Sprinkle with the paprika
or top with a pimiento strip. Place in the broiler of a 350 degrees to 400 degrees oven about 8 to 10 minutes or
until bologna slices heat and curl around the filling.
Onions (if desired)
Fry bologna, pour water over it. Put flour in bologna and water mixture and let it boil until thickens.
Onions may be cut up and added to gravy. Pour gravy over cooked grits.
2 cups Chunk Bologna, in 1-inch cubes
2 cups cubed potatoes
1 cup slices carrots
2 cans beef broth + 2 cans water
Salt, pepper to taste
Mix all ingredients and simmer on low until taters are tender.
1 cup cubed bologna
1 jar Ragu spaghetti sauce (traditional flavor)
Spaghetti, cooked and drained
Lightly fry the bologna and then add to the Ragu spaghetti sauce; heat through. Serve over spaghetti.
1/2 cup diced bologna
1 can refried beans
1 chopped tomato
Chopped black olives
2 cups shredded cheese
Preheat oven to 350º. Spread nacho chips out on cookie sheet and cover with shredded cheese. In a pot, heat beans and bologna. Stick chips and cheese in oven for just a couple of minutes until cheese is melted. Remove, cover with beans and bologna mixture and serve with other stuff.
Bologna Pinto Casserole
1 cup cubed bologna
1 can or whatever you have of leftover pinto beans
Shredded cheddar cheese
Preheat oven to 350º. Mix together and place in casserole dish; heat in oven 20 minutes. Top with cheese, and place back in oven 5 minutes or until cheese is melted.
Fried Bologna Sandwich
2 slices bologna
1 slice American cheese
2 slices white bread
Fry bologna until lightly browned. Toast bread. Spread mustard, ketchup over one side of each slice of toasted bread. Layer one slice bologna, one slice cheese, and second slice of bologna.
1 lb. bologna, cut in 1/4-inch slices
1 small cabbage, shredded (about 8 c.)
4 potatoes, peeled, cut in 1/2-inch slices
4 carrots, thinly sliced
2/3 cup chicken broth
Salt, pepper, mustard to taste
Brown both sides bologna in Dutch oven over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. Serves 4 to 6.
2 slices bologna
3 slices bacon (cooked)
1 wad of lettuce
1 or 2 slices tomato
2 slices bread
Slather the mayo on the bread, and pile up the fixin's.
Bologna Cheese ball
1/4 lb. bologna
3 oz. cream cheese
4 oz. Roquefort cheese
Chop bologna and onion finely. Mix with cheeses and chill until firm. Roll in paprika and refrigerate.
Tami's Fried Bologna Biscuit
2 or so slices of bologna
Fry bologna, place on biscuit, dab with mustard and you're set to go.
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Copyright © 2002 - 2012 Angela Gillaspie
Revised: 10/27/05 - 12/06/12
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