Mix beef cubes and recipe #458575.
Peel and cube
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
Cut bologna in pieces to fit in jar.
Add garlic cloves,Pack tight.
Heat remaining ingredients until hot.
Fill jar with liquid ingredients.
Put lid on and refrigerate.
Should be ready the next day,the longer you wait,the better it is.
Toast english muffin.
Fry blogna in 1 tsp butter until brown, top with cheese. Set aside for cheese to melt.
Fry egg in 1 tsp butter until white is done but yolk is still runny.
Assemble by putting pickles on english muffin, cut bologna in half to fit muffin, put egg on top. Top with other half of muffin. Serve with spicy brown mustard on side.
Mix ingredients together.
Roll in lengths and wrap in plastic wrap.
Refrigerate 24 hours.
Unwrap and bake at 300\u00b0 for 1 hour. Cool and pat off fat.
Rewrap and refrigerate.
Mix all together well.
Form into rolls.
Put in plastic wrap. Refrigerate for 24 hours.
Bake on rack.
I use my broiler pan at 300\u00b0
for 1 hour.
Remove plastic wrap before baking.
Keep in refrigerator.
ot use Velveeta for this recipe, it does not store well
score the top of the bologna to form a diamond design
Mix and sprinkle over meat like you would sausage.
Grind twice. Stuff in cloth bags
5 to 7, 3-inches in diameter.
Let hang 6 days and smoke.
(Old recipe
says:
Let
hang 48 hours. Brush bags with liquid smoke and let hang several days.
Place in big iron kettle.
Cover with cold water and
boil
until
bologna floats.)
skillet brown the ground beef and add Chipoltle chili powder
he meat, so that the bologna is firm. Tie the two
Mix the milk, cream cheese, horseradish and mayonnaise together.
Layer your bologna as follows; 1 slice of bologna-spread with cheese mixture then 1 slice of bologna.
Keeping this up until the cream cheese mixture is all used up ending with a slice of bologna.
Wrap with waxed paper and refrigerate until well chilled.
Cut in small wedge shapes and serve.
you can use other meats with this mixture.
Place bologna roll in a medium roasting pan.
Score the top of the bologna roll in a diamond pattern.
Cover the entire roll with mustard
pat on the brown sugar, being sure to cover the whole roll, ends and all.
Bake at 250 for 5 hours.
Gently roll the bologna slightly every hour to assure it doesn't burn on the bottom.
Let cool, then slice and serve on fresh white bread with yellow mustard.
Saute green pepper and onion in butter with seasonings of choice.
Remove to a plate.
Fry bologna in the greased pan to brown on both sides.
Add cheese to top if you want it.
Put mustard on prepared bun.
Add bologna.
Top with green peppers and onions.
Grind bologna with a grinder or food processor.
Mix rest of ingredients with bologna.
Mix until well combined.
Cover and refrigerate.
Use about 1/3 cup of mix per sandwich.
Place bologna on grill.
Mix remaining ingredients together; heat to boiling.
Remove from heat.
Baste bologna frequently with sauce.
Serve as soon as heated through and lightly brown.
Grind bologna.
Grind sweet pickles to taste.
Add Miracle whip to taste.