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.
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.
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.
Using a grinder, grind up and your bologna and all your pickles in a bowl.
next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.
Mix vinegar, water, sugar and salt in a 1 gallon jug (wide mouth).
Add more to your taste of any of the mixture if needed. Add in thirds to the mixed brine the sliced bologna and sliced onion rings.
Add the pepper seeds and chopped garlic.
Continue adding the ingredients until all is used up.
Stir well. Refrigerate and stir daily.
Will be ready to eat in about a week. Remove casing and slice into 1/4-inch pieces.
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.
Combine eggs and milk in a bowl and mix with a fork or whipping tool. Scramble eggs in a greased pan. Cook ring bologna in a pan or microwave. Once bologna is cooked, cut into small pieces and add to scrambled eggs. Let simmer together for about 5 minutes.
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 bologna into hunks; put into container you will want to keep it in.
Fill with a diluted vinegar solution (2 to 1; 2 parts vinegar to 1 part water).
This way, you know you have enough to cover the bologna when you finish.
Pour off vinegar water solution into pan.
Add the sugar, bay leaves and spices; heat and pour over bologna in jar.
Let cool.
Refrigerate for about 3 days.
Melt butter in a saucepan over medium heat.
Cook and stir ring bologna slices and onion in melted butter until lightly browned, 5 to 7 minutes.
Stir potato chunks into the bologna mixture.
Pour the spaghetti sauce into the saucepan; stir. Bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.
Mix together first 6 ingredients and boil for 8 minutes; cool. Put bologna and onions in large glass jar. Pour vinegar mixture over bologna. Refrigerate overnight before serving. Store in refrigerator.
Skin the bologna if necessary and slice in
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.
In electric skillet, combine ring bologna (chopped bite size), kidney beans (don't drain) and stewed tomatoes (don't drain). Boil rice.
Add to mixture. Add chili powder; salt to taste. Simmer on low about 20 minutes.
ooked cream peas, chicken meat, ring bologna slices, halved onions, tomatoes, and
Slice tomatoes approximately 1/4-inch thick and place in large saucepan with olive oil spread on bottom of pan.
Add onion, salt, pepper, dill and ketchup.
Cover saucepan and put on low heat. Stir occasionally to mix tomatoes.
Slice ring bologna into 1/4-inch slices and add to tomatoes after 15 minutes.
Simmer meat and tomatoes until tomatoes are fork-tender, stirring occasionally.
This should take approximately 25 minutes.
Serve in small soup bowls.
Serves 4.
In a large bowl, combine all ingredients.
Mix well.
Pour into large casserole or small roaster.
Bake in 350\u00b0 oven for 1 hour.
This is good also if you change the soup flavor.
Just substitute another cream soup.
This is a good dish for potlucks or picnics.
Add vinegar, Tabasco sauce and red pepper.
Cover whole width of pan with peppers.
Boil this for 10 minutes.
Stir once or twice.
Let cool.
Mix the first 5 ingredients.
Bring to a boil.
Reduce heat and simmer 5 to 8 minutes. Cool and pour over bologna.
Keep refrigerated.
*May use ring bologna if you prefer.