The Bologna Cookbook

Mom’s Fried Bologna & Onion Gravy Prep: 5 min I cook: 15 min I makes 4 servings 8 slices bologna, inch thick, halved 1 tbsp vegetable oil... 1 large onion, thinly sliced 2 tbsp butter 2 tbsp all-purpose flour 2 cups beef broth or water Salt & pepper Fresh parsley for garnish In a skillet over med heat, sauté bologna in oil until lightly browned. Set aside and keep warm. Using same skillet over medium heat, cook onion in butter until golden brown. Sprinkle flour over top and stir until mixture becomes light brown (3 to 4 minutes). Pour in broth and stir until liquid thickens. Season to taste. Serve onion gravy over bologna and garnish with fresh parsley. Serve with mashed potatoes and green peas. Note: My mom would actually fry the bologna until it was dark brown. https://www.amazon.ca/Bologna-Cookbook-Kevin-//1771173343

Bologna Rings in Garlic Sauce Prep: 10 min I cook: 15 min I makes 4 servings 1 lb bologna ring 1 sm pkg whole grain spaghetti pasta, uncooked... 1 medium onion, thinly sliced cup minced garlic 1 cup grape tomatoes, cut in quarters 4 sm red hot peppers 1 tbsp ground basil cup olive oil Salt and pepper Freshly ground black pepper (for garnish) Chives (for garnish) Cut bologna in inch slices. Carefully insert 11 pieces of uncooked spaghetti midway in each bologna piece. Place bologna and pasta in boiling water, cook until al-dente (approx 10 minutes). Drain and set aside. In a large skillet over medium heat, sauté onion, garlic, tomato, hot red peppers, and basil in olive oil until onion is translucent. Season to taste and stir frequently. Place cooked pasta and bologna in skillet and toss lightly until heated through. Serve on pasta plates, garnish with fresh chives, and fresh ground black pepper.