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Title: Fried Bologna Casserole
Categories: Five, Beef, Potatoes, Vegetables, Cheese
Yield: 4 Servings

8 sl Bologna
3 tb Butter
1 md Onion; chopped
4 c Warm mashed potatoes
1 1/2 c Shredded Cheddar cheese

Set oven @ 350ºF/175ºC. Grease a 1 1/2 quart baking
dish.

Heat a skillet over medium-high heat. Fry bologna slices
in the hot skillet until browned on both sides, about 1
minute per side. Drain on a paper towel-lined plate.
Wipe excess grease from the skillet, reduce heat to
medium, and stir in butter and onion. Cook and stir
until onion has softened and turned translucent, about 5
minutes. Stir onion into the warm mashed potatoes.

Spread half of the mashed potatoes into the prepared
baking dish. Layer with half of the fried bologna, and
sprinkle with half of the cheese. Repeat with the
remaining ingredients.

Bake uncovered until the cheese is bubbly, and the
center is hot, about 30 minutes.

By Jennifer Juniper

RECIPE FROM: https://www.allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato & Bologna Scallop
Categories: Beef, Potatoes, Vegetables, Casseroles, Cheese
Yield: 4 Servings

3 c Bologna; cubed
4 md Potatoes; sliced
10 oz Frozen peas
10 3/4 oz Can cheddar cheese or cream
- of mushroom or celery soup
3/4 c Milk
1 tb Onion; grated
1/2 ts Dried sage
1 c Cheddar cheese; grated

Combine bologna and potato in shallow 6 cup casserole.
Cook frozen peas, add soup, milk, onion and sage. Bring
to boiling, stir in cheese. Pour over bologona and
potatoes.

Bake @ 375ºF/190ºC for 30 minutes or until bubbly hot.

Makes 4 servings.

Recipe By: Daisy Watkinson, Simcoe, Ontario, Canada

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Bologna
Categories: Beef, Sausages
Yield: 3 Pounds

3 lb Ground chuck; 80% lean
3 tb Morton's Tender Quick
1 c Water
1/4 ts Garlic powder *
1/2 ts Onion powder *
1 1/2 ts Liquid Smoke

* not granules

Combine all ingredients and mix well.

Roll into two logs. Wrap in plastic wrap and put in
refrigerator for 24 hours.

Remove plastic wrap and place logs on greased pan. Bake
for 1/2 hour at 300ºF/150ºC and then 2 1/2 hours at
200ºF/95ºC.

Allow to cool; store in refrigerator. Slice with sharp
knife to desired thickness. Serve with cheese and
crackers, or on a sandwich.

From: http://tammysrecipes.com

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Title: Broiled Eggplant Bologna
Categories: Vegetables, Breads
Yield: 1 Servings

Eggplant
Salt
Olive oil
Bread crumbs; as needed
Garlic cloves; crushed

Slice the eggplant thin and sprinkle with a bit of salt.
Do not peel. Drain the slices in a colander for 1/2 hour.
Rinse with cold water and pat dry with paper towels.
Pan-fry the slices slowly in a bit of olive oil until they
are brown. Arrange them on a baking dish and sprinkle
bread crumbs that have been mixed with olive oil and fresh
crushed garlic on top. Place under a broiler until the
crumbs are browned and all is hot. Serve immediately.

Comments: This is a simple dish -- very common food, but
delicious. My friend Mrs. Nasi in Bologna, Italy served
this for lunch one afternoon. I need only describe the
dish for you as you will certainly have no trouble making
it.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith

Recipe by: Jeff Smith

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: El-Cheapo Bologna & Baked Beans Dinner
Categories: Sausage, Beans, Salsa
Yield: 4 Servings

1 lb Chunk bologna; in 1/4" dice
16 oz Can baked beans
1/4 c Onion; chopped
2 ts Blackstrap molasses
2 ts Vinegar
2 ts Prepared mustard
2 tb Ketchup
2 tb Canned salsa
1/4 ts Black pepper

Add all the ingredients into a saucepan and stir to mix.
Heat gently until the mixture starts to simmer.

Serve on toast or as a baked potato topping.

Serve with a tart accompaniment like cole slaw and dill
pickles.

An original recipe by Jim Weller

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