Bologna Bars Of Gold Recipes
23 BEST WAYS TO USE BOLOGNA
You won't believe how easy and good these bologna recipes are! From salad to burgers to stromboli, bologna is so much more versatile than you think.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bologna recipe in 30 minutes or less!
Nutrition Facts :
BOLOGNA BARS OF GOLD
A real bar of gold won't satisfy your hunger. But these bars of mac and cheese studded with corn and bologna will please a hungry crowd.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Prepare Dinners as directed on packages.
- Add remaining ingredients; mix well. Spoon into foil-lined 13x9-inch baking dish.
- Bake 20 min. Cool 5 min. before cutting into 9 bars to serve.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 2 g, Protein 9 g
BARBECUED BOLOGNA
Bologna is a popular smoked meat in the South and it's quite good. You'll need to start with a big chunk though; sliced deli bologna just won't work. The cooking process firms it up, gives it a great smoky flavor, and develops a little crust on the outside. It's delicious served at room temperature with crackers and cheese or on white bread with barbecue sauce and thinly sliced onion for a tasty sandwich.
Provided by Food Network
Categories main-dish
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
- Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
- Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
- This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
- Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.
THE GOOD, THE BAD, THE BOLOGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
- Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
- Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
- Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
- In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
- In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.
BURNT BOLOGNA SANDWICH
This recipe was given to me over 20 years ago by our favorite checker at the grocery store, My adult children still eat it. The sandwich isn't really burnt. These are very quick to make so the time I posted is a guess.
Provided by bullwinkle
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fry bologna until lightly browned on each side.
- Lightly butter one side of flour tortilla.
- If using mayonnaise spread lightly on unbuttered side of tortilla.
- Put the slice of browned bologna and cheese on unbuttered side of tortilla.
- Fold in half and cook buttered side down in a warm skillet until tortilla is lightly browned.
- Turn and cook other side until lightly browned.
- Serve.
Nutrition Facts : Calories 333, Fat 17.4, SaturatedFat 7.4, Cholesterol 29.3, Sodium 864, Carbohydrate 31.6, Fiber 1.7, Sugar 1.1, Protein 11.7
BOLOGNA SALAD SANDWICHES
"This spread makes a filling sandwich perfect for a big appetite," says Joyce Walker of Ridgeway, Virginia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 15 sandwiches.
Number Of Ingredients 8
Steps:
- In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.
Nutrition Facts :
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