Friedbolognasandwichwvhillbillystyle Recipes

FRIED BOLOGNA SANDWICH (WV HILLBILLY STYLE!)

Fried Bologna Sandwich (Wv Hillbilly Style!) image

My dad is not a chef but he is the master of two things- first, a southern-style biscuit and second, this fried bologna sandwich! There is nothing healthy or wholesome here just good, ol' fashioned comfort food!

Provided by MaMas Apprentice

Categories Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 slice bologna, thick slice (thin sliced just isn't the same)
2 slices white bread
1/4 cup barbecue sauce (use your favorite)
1 dash Tabasco sauce
1 teaspoon oil, for frying

Steps:

Heat oil over med-high heat in frying pan.
Add bologna and fry on both sides.
Add barbecue sauce and heat until warmed through.
Put bologna (with barbecue sauce) on slice of white bread.
Add dash of tabasco sauce to sandwich. Top with other slice of bread and enjoy!

Nutrition Facts : Calories 307.6, Fat 15.2, SaturatedFat 4.2, Cholesterol 15.7, Sodium 1154.1, Carbohydrate 34.4, Fiber 1.9, Sugar 4.6, Protein 7.8

SPICY PICKLE RELISH

Spicy Pickle Relish image

This spicy pickle relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!

Provided by Bobbi Hass-Burleson

Categories Keto, Canning and Preserving, Condiment

Time 1h35m

Yield 128 (1 tablespoon) servings

Number Of Ingredients 13

Ingredients

3 pounds cucumbers, seeded and chopped
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
3 to 4 jalapenos, chopped (I left the seeds in to add a bit more heat)
1/4 cup Redmond's real salt
3 cups white vinegar
3/4 cup erythritol (can use sugar if non-keto)
6 cloves garlic, minced
3 teaspoons dill seed
3 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon turmeric
4 pint-sized canning jars, lids, and rings

Steps:

Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
Drain the cucumber mixture in a colander; rinse with cold water and drain well.
In a large pan, bring vinegar, erythritol, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Nutrition Facts :

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