Does anyone have any good bologna (baloney) recipes?

Smoked

fried with swiss cheese on texas toast.

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?

06Fargo wrote:
Has anyone tried Emeril's baked bologna recipe?

For appetizers or when a group are coming over we cube some bologna, alternate with pickled onions, gherkin pickles and a chunk of cheese on a toothpick.

the bear II wrote:
My DW takes a chub of bologna and grinds it in the food processor along with relish, mustard and mayo....instant sandwich spread. Very tasty.

Yup - my childhood memory. Mom called it Boloney Salad (but she added onions to the hand-crank meat grinder...)

I gotta quit reading this forum...I just end up hungry.

1 buckwheat pancake
1 slice fried bologna
1 buckwheat pancake
butter and sirp to taste
good with black coffee

Wasn't sure what this discussion was about until about half way thru the entire thread.Here in Memphis, bologna or baloney is spelled "Mississippi round steak".

Put sliced Bologna in a pan, dump a bunch of ketchup on it, and fry until the ketchup thickens and starts to brown a bit. Tastes like BBQ.

Has anyone tried Emeril's baked bologna recipe?

You all have made me hungry for a fried bologna sandwich. We don't eat them often, but I may have to pick up some bologna from the store tomorrow.