Bologna Cups Recipes

23 BEST WAYS TO USE BOLOGNA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bologna recipe in 30 minutes or less!

EGGS IN BOLOGNA CUPS

Steps:

• Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
• The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
• Insert the bologna cups into the cups of a lightly greased muffin tin.
• Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
• Sprinkle with salt, pepper and paprika.
• Bake at 375°F about 15 to 20 minutes or until the eggs are set.

HOT POTATO SALAD IN BOLOGNA CUPS

Steps:

• Peel and dice potatoes and boil on a medium heat with a pot with water and pinch sea salt, until tender, then remove from water. Next fry chopped onions and green pepper lightly in butter or oil, until tender. Add vinegar, sea salt, pepper and sugar, cook for another few minutes, then add a scoop of the mixture to a beaten egg. Pour back into the pan and blend well together, then add hot diced potatoes, mix lightly and lower heat. Then in another frying pan fry 4 slices of thinly sliced bologna until golden brown and it turns up the shape of a cup. Remove from heat to serving plates, top with the hot potato salad, then garnish with green onion and serve with fresh bread and a hot cup of tea. PLEASE NOTE: Making the hot potato salad is easy but the bologna cups are the master piece.

THE GOOD, THE BAD, THE BOLOGNA

Steps:

• Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
• Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
• Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
• Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
• In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
• In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.