Does anyone have any good bologna (baloney) recipes?
Campfire or kitchen...
Forum Discussion
Ingredients
1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard
Directions
Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
Recipe courtesy Chef Jamie Gwen
Read more at: http://www.foodnetwork.com/recipes/emerils-favorite-brown-sugar-crusted-baked-bologna-recipe.html?oc=linkback
6.5 pounds of Bologna $27.89 6.5 pounds of Spiral Cut ham at grocery today $7.74. Not only is ham a much better meat with no mystery additives or ears, snouts etc. It costs 1/3 less.
Lunch meat has priced itself off my shopping list. Why pay for meal and bottom of the pot scrapes when Ham is cheaper?
1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard
Directions
Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
Recipe courtesy Chef Jamie Gwen
Read more at: http://www.foodnetwork.com/recipes/emerils-favorite-brown-sugar-crusted-baked-bologna-recipe.html?oc=linkback
6.5 pounds of Bologna $27.89 6.5 pounds of Spiral Cut ham at grocery today $7.74. Not only is ham a much better meat with no mystery additives or ears, snouts etc. It costs 1/3 less.
Lunch meat has priced itself off my shopping list. Why pay for meal and bottom of the pot scrapes when Ham is cheaper?
06Fargo wrote:
Has anyone tried Emeril's baked bologna recipe?
