Andstillanotherbolognacheesesalad Recipes

SIMPLE BOLOGNESE

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

MY FAVORITE BOLOGNA OR HAM SALAD FOR SANDWICHES

Steps:

• Do not use Velveeta for this recipe, it does not store well.
• I suggest a food processor for this recipe unless you prefer a meat grinder. Use a large bowl with tight lid for storing.
• Take all the bologna out of the packaging and quarter.
• Unwrap all the cheese slices (if in wrap) and quarter as well.
• Place half the meat and half the cheese in processor and pulse until semi-chunky. It should look spreadable. Scoop in bowl.
• Add remaining bologna and cheese, process.
• Place rest in large bowl and add relish, mix well.
• Add 1/2 of the mayo, stir. You can choose the consistency if you prefer. I like it a bit more mayonnaisy. Add rest if preferred.
• You can use either Miracle Whip or real Mayo, both are great. I like the real mayo because it works better with crackers.
• Serve on either a hamburger bun (kid's favorite), sandwich bread, or club crackers.
• Store remaining spread in fridge, it can last up to one week.

23 BEST WAYS TO USE BOLOGNA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bologna recipe in 30 minutes or less!

BOLOGNA AND CHEESE SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm.
• Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate.

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
• Just before serving, add dressing to the salad and toss to coat.

GOOEY BUNS (BOLOGNA SALAD)

Steps:

• Dice bologna and pickles. (I use sliced bologna, and when I dice it the pieces end up pretty small.)
• Mix all ingredients well, adjusting the amount of mayo to your taste. If desired, chill to allow flavors to meld. Serve on bread or buns - great for brown bags / picnics.

OLD FASHIONED BOLOGNA SALAD

Steps:

• Combine all the ingredients together.
• Cover and chill until ready to use.
• Makes about 1 quart of spread.

BOLOGNA SALAD

Steps:

• On a box grater or meat grinder shred the bologna.( Maybe ya meat man will grind it for ya).
• Add your pickle relish.
• Add your mayo.
• Stir ingredients together.
• Best when set over night, even better, the day after.

AND STILL ANOTHER BOLOGNA & CHEESE SALAD

Steps:

• Mix all ingredients together in large bowl. Chill at least 1 hour. Slather between 2 pieces of bread and go for it! I sometimes add a slice of tomato!