Your distaste for bologna sandwiches might greatly improve if you salt and pepper the bologna!
We won't eat bologna unless it is fried first.
I make bologna gravy and have it on toast or biscuits, I cut it in small pieces and fry it and then make gravy like you'd make sausage gravy-yymmmm good
My favorite way (so plain!) is bologna, yellow mustard on white Wonder Bread. Talk about comfort food! Of course I have potato chips on the plate with a huge glass of Vitamin D milk. YUM!
My Grandma used to mince up her bologna & mix with 1000 Island Dressing to make a meat spread. Add a tad of garlic powder, some pepper. Serve on crackers for an appetizer or make sandwiches.
To add a touch of fun to the traditional bologna sandwich, I showed my boys how to make bologna snakes. A table knife is sharp enough for the task, yet safe for kids to use.
Cut the bologna into small strips. Cut the cucumbers, onions, apples, tomatoes and carrots also into strips and mix with bologna. Cut the eggs into eights (save some for garnish). Chop remaining egg whites into the salad.
Push remaining yolks through a sieve and mix with mayonnaise, cream, salt, pepper and paprika. Season to taste with mustard and horseradish. Stir dressing into salad with finely chopped chives. Garnish with eggs and parsley. Chill.
By Robin from Washington, IA
Cut bologna in 2 inch pieces. Place in a large glass jar/container with tight fitting lid. Mix remaining ingredients in a bowl. Pour over top of bologna. Shake/mix well. Refrigerate for at least two days.
Depending on the size of the bologna ring, more of the ingredients may have to be added. Spices can be adjusted to taste. Serve with mustard of choice and crackers.
By it's.only.me from PA