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Bologna Salad




Source of Recipe


Terri B. (EDC)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3355.3


At the store, look for the chubs of bologna. They'll look like overgrown packages of breakfast sausage, sometimes with the ends cut off. I think the casing on it is usually red, but that may vary depending on the maker. Also pick up about block of American cheese (unsliced is best) about 1/2 the weight of the bologna (ie 1/2 lb. cheese to 1 lb. bologna)

Anyway, take that home and run the bologna through a food mill/meat grinder/food processor in chunks. You want something that kinda resembles wet sawdust -- fine and clumpy. Follow immediately with the cheese. (ALL the bologna salad I ate as a kid had cheese in it.) Mix in mayo and SWEET pickle relish (yes, some companies make a dill relish) until it tastes right and is a spreadable consistency. You may also want to add a tad of salt and a good dash of pepper. If it is not sweet enough, add a sprinkle of sugar. The key to this salad (and ground ham salad) is to keep tasting as you're making.

PS: the secret to chicken salad (without fruit and nuts) is to add a bit of lemon juice in the mix. Trust me it works; just go easy on it.