Grind Lebanon bologna (or use processor). Set aside.
Soften cream cheese. Using mixer, mix the cream cheese, mayonnaise and horseradish.
Add more mayonnaise for the consistency you prefer and more horseradish to taste.
Mix in Lebanon well. Chill for 2 hours (overnight is better).
Good on toast as sandwich or in an egg omelet. Do not substitute mayonnaise.
Put Bologna, eggs, and pickles into a food. processor 1 at a time and transfer to a bowl. Add Mayo and mix well. Use more or less Whip to your taste. It should be firm and not runny.
Hard boil eggs. To do this, place eggs in large pot and fill with water until eggs are covered by 1 inch of COLD water. Add 1 tsp salt to prevent the shell from sticking.
Place on the stove and heat water to a rolling boil over HIGH heat and allow eggs to boil for 1-2 minutes.
Remove from heat and cover with lid. Allow eggs to sit in water for 10-15 minutes.
When they are cool enough to handle, remove them from water with a slotted spoon. Add eggs to cold water for 5 minutes. Peel.
Slice eggs in half lengthwise and remove yolks.< ...
Mix bologna and eggs with mayonnaise (enough for dip consistency).
Serve with crackers or potato chips.
Lay out slice of bologna.
Spread with cream cheese and roll. Garnish plate with greens and arrange bologna on it.
Blend all ingredients in a bowl.
Cover and chill.
Very good on crackers or in Lebanon Bologna Roll-Ups.
ot use Velveeta for this recipe, it does not store well
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.
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
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!
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.