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Thread: Ground bologna

  1. #1
    piedmont Guest

    Default Ground bologna

    All this talk about pimento cheese has got me thinking about the other
    gourmet food consisting of ground bologna made into a spread in lieu of ham.
    Anyone got a favorite or exotic recipe to embellish this grand food of the
    Northern poor folks? All I can remember is the bologna and mayo but I know
    there were other ingrediants, but much too minced to identify! lol

    i found this on a michigan website, (other recipes use boiled egg also)
    Ground Bologna Sandwich Spread

    Ingredients
    1-1/2 lbs ring bologna
    2 - 3 baby sweet pickles
    3 1/8? slices from 1 medium-size Spanish onion
    1 cup mayonnaise
    2 tsp yellow prepared mustard
    Kosher salt
    1 loaf white bread

    --
    regards, piedmont (Mike)
    The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
    (mawil55)


  2. #2
    K Guest

    Default Baloney



    piedmont wrote:
    > All this talk about pimento cheese has got me thinking about the other
    > gourmet food consisting of ground bologna made into a spread in lieu
    > of ham. Anyone got a favorite or exotic recipe to embellish this
    > grand food of the Northern poor folks? All I can remember is the
    > bologna and mayo but I know there were other ingrediants, but much
    > too minced to identify! lol
    > i found this on a michigan website, (other recipes use boiled egg
    > also) Ground Bologna Sandwich Spread
    >
    > Ingredients
    > 1-1/2 lbs ring bologna
    > 2 - 3 baby sweet pickles
    > 3 1/8? slices from 1 medium-size Spanish onion
    > 1 cup mayonnaise
    > 2 tsp yellow prepared mustard
    > Kosher salt
    > 1 loaf white bread


    I know a lot of people used to substitute baloney for ham when making ham
    salad sandwiches. It was because ham was so salty, but that doesn't have to
    be the case these days.

    The basic ingredients are ground ham (or baloney), mayo, sweet pickle relish
    (like India relish) and a bit of ground black pepper. I like it with some
    minced onion and a TINY bit of cayenne.

    Keith



    --- news://freenews.netfront.net/ - complaints: [email protected] ---

  3. #3
    Bob Terwilliger Guest

    Default Re: Ground bologna

    Mike wrote:

    > All this talk about pimento cheese has got me thinking about the other
    > gourmet food consisting of ground bologna made into a spread in lieu of
    > ham. Anyone got a favorite or exotic recipe to embellish this grand food
    > of the Northern poor folks? All I can remember is the bologna and mayo but
    > I know there were other ingrediants, but much too minced to identify! lol
    >
    > i found this on a michigan website, (other recipes use boiled egg also)
    > Ground Bologna Sandwich Spread
    >
    > Ingredients
    > 1-1/2 lbs ring bologna
    > 2 - 3 baby sweet pickles
    > 3 1/8? slices from 1 medium-size Spanish onion
    > 1 cup mayonnaise
    > 2 tsp yellow prepared mustard
    > Kosher salt
    > 1 loaf white bread


    Well, there's this:

    <http://www.foodnetwork.com/recipes/mario-batali/spuma-di-mortadella-con-salsa-di-ciliegie-pork-foam-with-cherry-sauce-recipe/index.html>

    Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

    Ingredients
    2 1/2 cups heavy cream
    2 cups freshly grated Parmigiano-Reggiano
    1 teaspoon plus 1 tablespoon aceto balsamico
    Freshly cracked pepper
    1 pound mortadella, cut into 1/2-inch dice
    2 cups red wine
    1/2 cup brandied cherries, drained of most of their juices, or dried
    cherries, raisins or slivers of candied orange zest
    1 tablespoon sweet butter
    2 tablespoons walnut liqueur
    1 cup walnut halves
    Thin slices coarse-textured bread, lightly oven-toasted

    Directions
    Warm the cream in a saucepan over low heat until it approaches a simmer. Add
    the Parmigiano, stirring constantly to melt it completely.

    Remove the cream and cheese mixture from the heat and add 1 teaspoon of the
    vinegar and a few generous grindings of pepper.

    Place the mortadella pieces into a food processor and pulse until finely
    chopped. With the motor on add the cream mixture in a slow steady stream
    until all cream has been taken in.

    Taste for seasoning and pour into 6 or 8 individual dishes -- the
    white-fluted souffle type or any "pudding" dish. Cover tightly with plastic
    and refrigerate for several hours to set.

    Meanwhile, build the sauce. In a medium saucepan, reduce the red wine by
    half its volume; lower the flame and add the cherries, gently simmering
    together for 5 minutes. Add the butter and simmer for another minute.

    Off the heat, add the remaining tablespoon of vinegar and the walnut
    liqueur, stirring well to blend. Set aside.

    Remove the mousse from the refrigerator 1/2 hour before serving. Place the
    individual dishes on large, flat plates. Place some walnut halves and a few
    pieces of toast on each plate and drizzle the warm cherry sauce over the
    mousse.

    At the table, a little of the mousse and its sauce is spread on toast and
    topped with a piece of walnut.

    Bob


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