BOLOGNA RECIPES: Penne with Smoked Bologna . . . Bologna Sandwich . . . Bologna Sandwich . . . Barbecued Bologna Sandwich
By: Herald Staff and Wire Reports,
Penne with Smoked Bologna
2 cups whole-grain and fiber penne
½ cup chopped onion
2 cloves garlic, minced
7 ounces smoked sausage or bologna, sliced into ½-inch pieces, then each piece quartered
1 cup reduced-sodium chicken broth
¼ cup dry white wine
3 tablespoons low-fat whipped tub cream cheese
1 cup frozen green peas
¼ cup shredded Parmesan cheese
Cook pasta according to package directions, omitting salt. Drain and set aside.
Spray a large nonstick skillet with nonstick spray coating. Cook onion and garlic for 2 to 3 minutes over medium high heat, stirring frequently. Add smoked sausage and cook, stirring frequently, until nicely browned, about 3 minutes.
Add chicken broth and wine. Bring to a boil then simmer until reduced by about one half, about 10 to 12 minutes. Stir in cream cheese until well-blended. Add peas and cook 3 minutes. Stir in pasta. Sprinkle with Parmesan cheese.
Yield: Serves 4.
Approximate nutritional analysis per serving (with turkey sausage): 293 calories, 29 percent of calories from fat, 9 grams fat (4 grams saturated), 27 milligrams cholesterol, 33 grams carbohydrates, 20 grams protein, 546 milligrams sodium, 6 grams dietary fiber.
¼ pound sliced bologna
2 tablespoons butter
1 large hard rolls or 1 large hero roll
1 to 2 slices gouda cheese or American cheese (optional)
3 slices fresh tomatoes
3 sweet pickles
Score the edges of the bologna all around so it doesn’t curl up as it cooks.
Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.
Barbecued Bologna Sandwich
1 3-pound bologna ring
1 cup canola oil
1 loaf Texas toast, sliced 1-inch thick
Prepared coleslaw, for topping
Barbecue sauce, for drizzling
Prepare a smoker.
Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees.
Cut bologna into ½-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of coleslaw and then drizzling with barbecue sauce
Yield: Serves 6 to 8.
Smoked Bologna with Barbecue Sauce
1 3-pound ring beef bologna, unsliced
Remove casing/outer wrap of bologna. Smoke at 225 degrees for 4 hours with hickory chunks. Cut ¾-inch slices and char over hot grill. Cube and toss with barbecue rub. Serve with your favorite sauce.