BOLOGNA CUPS WITH MASHED POTATOES
Fried bologna cups filled with mashed potatoes and then topped with cheese. My mom used to make these for us as a quick dinner and they were always a hit. It is simple to make and kids love them!
Provided by j-beena
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 4, Cholesterol 22.4, Sodium 419.7, Carbohydrate 2.7, Sugar 2.3, Protein 4.6
EGGS IN BOLOGNA CUPS
I remember helping my Mom making these when I was little. I have always liked the combination of bologna and eggs. This is a simple little breakfast that low carbers can appreciate too. For some variety, cheese can be sprinkled over the top or the eggs can be whisked with onions, peppers, etc. before filling the cups.
Provided by Mercy
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 323.7, Fat 25.7, SaturatedFat 9.6, Cholesterol 404.8, Sodium 751.8, Carbohydrate 3.4, Sugar 0.4, Protein 18.6
EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
- Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
BOLOGNA CUPS
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!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
FRIED BOLOGNA EGG CUPS
Seeing Forgiven's fried bologna sandwiches reminded me of something I haven't had in ages! We used to make the fried bologna sandwiches when I was a kind and I made them for my daughter and granddaughters as well. Then we also used to have this recipe for breakfast! Pre-MacDonald and the other fast food places. See SERVING SUGGESTIONS at end of directions.
Provided by Nana Lee
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Snip the edges of the bologna about 1/4 inch in and about 1/2 inch apart all around the each slice. I keep a pair of scissors in the kitchen specifically for this kind of thing. I also use them to cut up bacon, etc.
- Fry each slice on both sides in butter. You may have to hold the slices flat with the spatula to keep them from curling up too soon.
- When the second side is done, flip it over and let it curl up into a cup form.
- Place on plate and put in low temp oven to keep warm.
- Fry eggs to desired doneness. We liked ours over but with the yolk still soft.
- When ready put one fried egg in each bologna "cup" and top with a slice of cheese.
- Place under broiler ONLY until the cheese begins to melt. You don't want to over cook the eggs.
- SERVING SUGGESTION:.
- These could be served on toasted, buttered English muffin halves, scones, crumpets, or just plain toast, with a side of home fries and some fruit.
- NOTE:.
- You could use any type of cheese, including things like feta or shredded cheeses.
Nutrition Facts : Calories 698.2, Fat 53.5, SaturatedFat 26.8, Cholesterol 526.9, Sodium 1840.2, Carbohydrate 12.4, Sugar 0.8, Protein 40.6
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