Place potatoes in casserole.
Cover with bologna.
Mix flour, salt, pepper and milk.
Pour over bologna.
Dot with butter.
Bake at 350\u00b0 about an hour.
edium-high heat. Fry the bologna slices in the hot skillet
Heat oven to 350\u00b0.
Arrange potatoes, bologna, green pepper, flour and seasonings in layers in 1 1/2-quart baking dish.
Dot each layer with butter.
Pour milk over all and bake 1 hour and 15 minutes.
Mix all together, put into a 2 1/2-quart casserole dish; bake at least 1 hour (maybe 1 1/2 hours) at 350\u00b0, or until potatoes are tender.
Cook noodles according to package directions; drain. Meanwhile, in saucepan melt butter.
Add onion, celery, salt, caraway seed and pepper; saute until tender.
Stir in noodles, cottage cheese, sour cream and bologna.
Pour into casserole. Spread top of casserole with shredded cheese.
Pour eggs over all. Bake 35 to 40 minutes.
Allow casserole to stand 10 minutes before serving.
Garnish with bologna slices, if desired.
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.
Layer bologna and onions, starting with bologna and ending with onions, in 1 1/2-quart glass casserole with cover.
Combine remaining ingredients, using more or less vinegar and water, depending on taste, and pour over bologna and onions.
Let stand; cover ajar, for 12 to 18 hours at room temperature, then cover completely and refrigerate.
Should stand a couple of days all together.
Serve with assorted crackers and cheeses.
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.
Preheat oven to 375\u00b0F.
Combine potato and bologna in a shallow 6 cup casserole dish.
Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
Add peas and cook 1 minute; stir in cheese.
Remove from heat and pour over bologna and potatoes.
Bake at 375 F for 30 minute or until hot and bubbly.
(You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).
Preheat the oven to 450\u00b0F Spray a 2 quart baking dish with cooking spray.
Scatter the vegetables & bologna in the dish. Pour on the broth then sprinkle with salt & pepper.
Cover and bake for 45 minutes. Serve hot.
Preheat oven to 350\u00b0F.
In a large casserole dish, mix baked beans, onion and bacon. Add ring bologna.
Cover and bake in oven for 30 minutes, or until heated through.
You could also make this in the microwave on high for 10-12 minutes.
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.
Cut ring bologna into 5 equal pieces each and then cut each piece in half lengthwise.
Pour some crushed peppers in bottom of large jar.
Then add bologna slices, more crushed peppers, vinegar/water solution and dry peppers, layering them until all bologna slices are covered with hot pepper mix.
Fill jar with liquid mixture, being sure to use all peppers.
Cover tightly and then shake/roll jar to distribute wet ingredients evenly among bologna.
Let bologna season for 1 week before serving.
Makes 20 pieces hot bologna.
score the top of the bologna to form a diamond design
Combine potatoes, bologna, green pepper, onion and soup in 1 1/2 quart casserole.
Cover.
Microwave 20 minutes on High or until potatoes are tender.
Top with grated cheese.
Let stand, uncovered, until cheese begins to melt.
eat.
Place 3 slices bologna in the skillet and fry
br>Fry each piece of bologna by placing into skillet and
Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
Insert the bologna cups into the cups of a lightly greased muffin tin.
Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
Sprinkle with salt, pepper and paprika.
Bake at 375\u00b0F about 15 to 20 minutes or until the eggs are set.
In a bowl mix together the softened cream cheese with cheddar cheese, garlic and black pepper to taste (or flavor as desired).
Spread about 1 tablespoon (or a little more) onto each bologna slice.
Place 2 pickles lengthwise at the end of each bologna slice.
Roll the pickles in the bologna slice.
Chill for a minimum of 1 hour.
Before serving slice each roll into desired sizes (for appetizer slice about 1 to 1-1/2-inch slices).