A BOLOGNA FRY
2 c. bologna, diced
2 onions, diced
1 1/2 c. macaroni, cooked tender
2 c. tomato juice

Fry onion until done. Fry bologna brown as you like. Cook the macaroni until tender. Put all together and pour tomato juice in. Simmer for 5 to 10 minutes. Fry in large pan.


BAKED EGGS IN BOLOGNA CUPS
4 slices bologna
4 eggs
Salt and pepper to taste

For each serving, line each custard cup (6 ounces) with bologna. Break egg into center with toothpick pierce egg yolk twice and egg white several times. Season with salt and pepper. Cover each cup with plastic wrap. Cook at medium power 2 to 3 minutes. Let stand, covered, 2 minutes before serving.

BOLOGNA BEAN CHOWDER
8 oz. navy beans
1 (16 oz.) can tomatoes
8 oz. bologna, cut in pieces
3 tbsp. dry onion soup mix
1 c. milk

Rinse, sort and soak beans in 3 cups water overnight. Do not drain. Add 1/2 teaspoon salt. Cover and simmer 1 hour. Add bologna, tomatoes and soup mix. Bring to a boil; reduce heat. Simmer 15 minutes, stirring occasionally. Add milk, heat through and serve. Like chili, this is a hearty meal






BOLOGNA CUPS WITH PEAS AND RICE
6 (1/8 inch) slices bologna
2 tbsp. butter
2 c. seasoned cooked peas
2 c. cooked rice
1 peeled tomatoes

Spread bologna with butter and place in heated broiler. As slices heat they will form a cup. Fill with hot peas and arrange around mound of rice. Cut tomatoes into wedges and lace between cups. Garnish with slices hard boiled eggs and green pepper rings if desired.

BOLOGNA STEW
2 med. potatoes, sliced
1/2 to 1 onion, chopped
1/2 lb. sliced bologna (no not use no salt bologna)
1 (8 oz.) can Hunts sauce and 2 cans water
1/2 tsp. sugar
1 tbsp. oil
1/4 tsp. oregano
Salt and pepper to taste
1 green pepper, chopped

Put all ingredients in large fry pan. Add enough water to cover. Cook over medium heat 20 minutes or until potatoes are done. You may substitute 4 to 5 hotdogs for bologna

CHEESE BOLOGNA BAKE
12 slices firm white bread
1/2 lb. sliced American cheese
2 1/2 c. milk
1 tbsp. minced onion
1/4 tsp. ground pepper
1/2 lb. sliced bologna
4 eggs
1 tsp. prepared yellow mustard
1 tsp. salt

Grease a 13x9-inch baking dish. Cut crusts from bread. Arrange 6 slices bread in baking dish. Cover with bologna slices, cheese slices, and top with remaining 6 slices bread.
In bowl, beat eggs firmly (best to use beater or blender). Add remaining ingredients and beat again. Pour egg mixture over bread. Let stand 1 hour. Preheat oven to 325 degrees. Bake uncovered for about 50 minutes until puffed and lightly browned.

BOLOGNA ROAST
2 lbs. bologna (in 1 piece)
1 sm. onion
Oil
Salt
2 tbsp. flour
2 c. water
1 c. ketchup

Cut the bologna in wedges, bake in oven until brown at 350 degrees. While bologna is baking, in a skillet brown 1 small onion with a dab of oil. Add 2 heaping tablespoons of flour. Do not brown. Add 2 cups of water and ketchup to make gravy. Salt to taste. Pour over bologna. Simmer 10 minutes