rizzle the mixture over the potato salad and stir in lightly
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
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.
ot use Velveeta for this recipe, it does not store well
Generously spread mayonnaise on one slice of bread.
Next, cook bologna in a skillet for 5 minutes, turning frequently.
Add tomatoes to the bread.
Sprinkle salt and pepper onto tomatoes (add as much as your taste buds require.)
Remove grease from bologna by wrapping in a Bounty paper towel.
Add bologna and cheese to bread while still hot so as to melt the cheese.
Layer potato chips until the sandwiches are completely covered.
Press both pieces of bread together firmly.
Serve on a paper plate.
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!).
Chop or dice bologna.
Add finely chopped celery, minced onion, pepper, sweet pickles, croutons and boiled eggs.
Add potato chips, mustard and salad dressing; mix well.
Chill.
Serve on lettuce.
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.
Combine all ingredients except potato chips.
Place in 8-inch round Ovenware cake dish.
Sprinkle with crushed potato chips. `Bake in hot oven, 400\u00b0, for 20 to 25 minutes.
Makes 4 to 5 servings.
Spread cream cheese on bologna and layer slices like a cake. Coat the side of the cake with cream cheese.
Pat parsley on the side of the cake; put crumbled chips on the top of the cake. Place in freezer for one hour.
Slice in 6 equal slices and serve in wedges.
Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
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.
Mix bologna and eggs with mayonnaise (enough for dip consistency).
Serve with crackers or potato chips.
Place water in a 6-quart (or larger) pot. Bring to a boil. Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
Add potatoes and cook until tender.
Remove onion and add the beans. Whisk the cornstarch and cold water together and also add. Cook until thickened.
Combine all items except bologna in large pot and cook for 2 hours on medium heat.
Place bologna in pot and cook for another 20 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.
Place potato, carrots, and eggs in a
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