Bologna Cups With Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley. , Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

Steps:

• DISA'S FLYING SAUCERS:.
• Place bologna on cookie sheet and put in oven until bologna makes cup. Take out and fill with mashed potatoes.
• Top with 2 strips of cheese criss-crossed.
• Return to oven until cheese melts.
• BOLOGNA ROLL-UPS:.
• Spread bologna slices with cream cheese.
• Put pickle near one end and roll bologna around the pickle.
• Use toothpicks, if needed, to keep it rolled.
• Slice into half-inch thick and serve.
• BOLOGNA CUPS:.
• Bologna slices form hot and juicy cups when put under the heat of the broiler - they curl around the filling.
• Remove paper from bologna slices.
• Place on a broiler pan or in fry pan; edges should not overlap.
• Mix together rice, Tabasco sauce, cheese, celery soup and water.
• Place some of mixture in center of each bologna slice.
• Sprinkle with the paprika or top with a pimiento strip.
• Place in the broiler of a 350 degrees to 400 degrees oven about 8 to 10 minutes(or in the fry pan) or until bologna slices heat and curl around the filling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
• Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
• Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Steps:

• In a large skillet (I prefer my cast-iron), melt a little butter and fry the bologna with the rind on (the red thing around the outside of the slice), only on one side. You'll notice it will start to "cup up".
• While the bologna is frying, make your instant potatoes according to the directions and your taste. You will want them to be creamy, but stiff so that they won't run off the bologna.
• When the bologna has "cupped" and is fried enough to your satisfaction, set aside on a large plate. Carefully remove the "rind" without tearing up the bologna. It will relax a bit but that's okay. Put a large scoop of potatoes on top of each bologna "cup", add onions and/or chives (if you don't like onions, it eats just as well without), and top with a slice of American cheese or a generous helping of shredded cheddar cheese.
• Pop in the microwave long enough to slightly melt the cheese, or you can even put in the oven to brown the cheese. Then eat!

Steps:

• Cook mashed potatoes and set aside.
• Place a medium skillet over medium-high heat.
• Fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *Important* Do NOT cut the bologna so that it will lie flat. You want the bologna to create a "bowl" as it cooks.
• Once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
• Spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of Velveta cheese.
• You may microwave the bologna / mashed potatoe cups just long enough to reheat the potatoes and to melt the cheese.