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.
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.
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.
score the top of the bologna to form a diamond design
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.
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.
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.
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).
Melt a pat of butter in a fry pan and fry the bologna till golden.
Remove the bologna and fry the egg (break the yolk, if you wish) in the same pan.
Slice open the kaiser roll and place the cooked bologna slice on the roll.
When you have flipped the egg and its near done, place the slice of cheese on top till melted. Remove and place on top of bologna and top with the other half of bun. Enjoy!
avorite grocery store.
Buy bologna.
Have it sliced thick
Slice the bologna into 1/8-inch strips.
Oil a flat top grill and cook the bologna on it until it crisps nicely.
Saute the onions on the flat top until caramelized.
Once caramelized, put the onions on top of the bologna. Add a slice of Swiss cheese.
Toast the onion roll. Spread with the mustard, add the bologna, onions and cheese, the pickles and a '\"smosh\" of potato chips.
Score the edges of the bologna all around so it doesn't curl up as it cooks.
Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.
Cut the bologna into 1/8's.
Put into pan; add water.
Boil for 15 minutes.
Cool.
Put in fridge until cold.
Put bologna through food grinder; also onion.
Mix bologna, onion and sweet pickle relish with mayo.
If it tastes sour, add package of sweetener.
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
Cut the bologna and cheese into large chunks.
Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
Add Miracle Whip and pickle relish and stir until mixed well.
Serve on crackers or make a sandwich with the spread.
Place bologna in muffin cups.
Do not cut edges.
Stir together beans, mustard and molasses.
Place 1 tablespoon of mixture in center of bologna.
Top with cheese and onion.
Place under broiler; heat until bologna curls up into cup shape and cheese melts.
Serve hot with chips or French fries.
Slice bologna in 1/2-inch slices.
Slice onions.
Brown bologna; remove.
Add oil and margarine.
Cook onions some, then add bologna and salt and pepper.
Cover and cook 15 minutes.