Roast Bologna Recipe - 12 servings

This recipe was in a old pink tin recipe box. I have placed it in the â
€œUnusual Recipesâ€� category. Roasting bologna is unusual, I think.
I wonder why she didn’t use ham?

The recipe belonged to Ruth McMikle

Roast Bologna
Skin one 3 lb. bologna. Score surface to form diamond pattern. If
desired insert a whole clove in each diamond. Place the bologna on rack
in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes.
Brush several times with pineapple juice or other fruit juice while baking.

Cottage Cheese Sticks
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk

Preheat oven to 425 degrees Lightly grease 2 cookie sheets.
Sift flour with salt and baking powder.  Stir in celery and caraway seed.
Cut butter into mixture
Combine cottage cheese and milk.  Add to the flour mixture stirring to
form a soft dough.  On alightly floured surface, divide dough into 12
parts.  With palms, roll each part in pencil thin strips about 14" long.  
Cut in half .  Bake 10 to 12 minutes or until golden.  Remove to wire
rack and cool.  Makes 24.
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Recipes or information on this page is whatever I find unusual,
interesting or weird.
Like the first recipe, roast bologna, who roast a whole roll of bologna?  
There is more, read on...............................
When I was 18, I thought my mom was spoiling my fun.
From the kitchen of Mary Hairston
Coffee Gel

Add one envelope unflavored gelatin to 1/4 cup cold coffee and let
stand 5 minutes.  Stir into 2 cups scalding hot coffee.  Add 1/2 cups
sugar and 1/2 teaspoon vanilla.  Cool.  Refrigerate about 4 hours or
until firm.  To serve, spoon into deep sherbet cups.  Pour over each
serving one tablespoon sweet cream or whipped cream.

"P.S. I substitute Irish Whiskey for the vanilla (sometimes).  Just any
measurement will do.", she wrote in a notation at the bottom of the
recipe.
The Burrows

1 1/2 block butter
2 or 3 medium onions
1/2 bell pepper
2 or 3 ribs of celery
1 can Rotel tomatoes
Sauté above ingredients about 4 hours. Do no Add any water
Add 1/2 lemon
dash Worcestershire  sauce
Parsley and 2 buttons squeezed garlic
Add: 1/2 to 2/3 cans mushrooms soup
Lastly add 1 quart and 1 pint - cleaned - shrimp or crawfish.

This was all she wrote on the recipe card.  This comes from the
journal I purchased and was shipped to me from Georgia.  But I have
notices, many of the newspaper clippings were from a Houston,
Texas newspaper, called the Houston Chronicle - this paper was
dated Thursday, August 17th, 1972.  Some earlier clippings were
dated 1968.  I also wanted to note some grocery prices back then. I
do not know what newspaper or date they come from.

Puff's Facial Tissue 200 Ct. 2 Ply. Pkg. .27 cents

RF Long Spaghetti 2 12-oz. Pkgs .39 cents

Seven Seas French Dressing 8 oz. Btl. .22 cents

Charmin Toilet Tissue 4-Roll Pack .39 cents

Jeno Cheese Pizza Regular Size .29 cents

Gebhardt Enchilada 2 1/2 Can .49 cents

Delsey Toilet Tissue 2 Rolls .27 cents

Puss N' Boots Gourmet Cat Food 6 1/2 - Oz. Can .10 cents

My how times have changed.  Makes you wonder.......what's life all
about?
Uncle Will's

This recipe was written just like this, so your guess is better then mine.)

5 for 12
4 cans - Number 2  - 2 1/2 pounds hominy)
Drain
1 cup cream mushroom soup
1/2 pints whipping cream
2 small can parmesan cheese
1/2 cup almonds
1/2 teaspoon red pepper
1/2 teaspoon black pepper 1/2 teaspoon salt
1 Tablespoon white celery seed
Top with bread crumbs and cook at 325 for 30 minutes.

Uncle Will also volunteered the following

Chicken Breast
salt and pepper
melted butter
grate 2 green peppers
large can pineapple - crushed
do not drain. use Doles
Cover with foil and bake for an hour  - 350 degrees.
Bing Cherry Salad Mold with Coke

1 can Bing Cherries
1 can crushed pineapple
1 package cherry Jell-O
1 package cream cheese - about 3 ounces
1 Coke
chopped nuts (about 1/3 cup)
Drain juice from fruit, add water to make one cup.  Heat and dissolve
Jell-O.  Mash cream cheese and beat into Jell-O.  Put into refrigerator.  
When starting to set, beat with egg beater.  Add Coke, pineapple and
nuts.  Arrange cherries around the bottom of individual molds and
pour mixture over all.  Then return to the refrigerator.
I found several interesting cards in this lady's recipe box.  The easiest
to read was dated March 14, 1954 and titled, "Jons Confirmation".  
Following this was written in black ink the menu of the day.  I don't
know why this fascinates me, but it does.  The one thing it does for
sure is date her recipes to the 1950's.   She had other of these cards
marked July 10, 1954, September 20th, 1954, 10/24/60 with the
name Bertie Field written there, and apparently she played bridge with
Connie Murray, among others, but I can't make out all their names
and I couldn't make out all of the words on any of the other cards.
She must kept track of what was served at many functions.  Starting
in the 50's, up until 1972, when she stopped.

The one I've taken the time to transcribe here was the only one
printed, not in script, so it was easy.
If her recipe box is any indication, she had a wonderful life, full of
parties, friends, and family.

Roquefort, Walnuts, Olives, Chive Cheese, Crackers
Lebanon Cream Cheese Rolls
Bologny Egg Rolls
Deviled Eggs
Stuffed Celery
Manhattan Cocktails

Baked Crabmeat
Tiny Green Beans
Rice, Mushrooms, Pimento
Tiny Parkerhouse Rolls
Celery, Olives
Sauterne

Lemon Meringue Tarts
Mints, Salted Almonds
Flowers - Freesia, White, Yellow, White Lavender, Dusty Rose, Tulips,
Daffodils, Purple Tap. Iris
Coffee

Guest
Bet Fry - Washington, D.C., Mother and Daddy - Hollidaysburg, Pa,
Eloise Remsberg, Henry, Philip, Terry of Carlisle, Aunt Oats, Aunt Kay,
Uncle Fritz, Stanly, Jean Koch , All of Philadelphia, Pa.

I just love going through other people's stuff.  Their lives, their
history, and me having nose problems helps.  I use to go through
my sister's stuff when we were kids.  I don't know why, but she use
to just hate it.  She would tattle to mom and boy, was I in trouble!
How to Preserve Eggs
Dated 1921
Now that eggs are dearer as a rule than they have been for years, many people are inquiring
about the methods of preserving them.  The old way was to pack them in salt or lime.  This
served the purpose, but it gave the eggs a very strong taste.

The approved method now is the one which calls for the use of "water glass," or silicate of soda.  
This is a thick, syrupy liquid which can be had at most drug stores for about 10 cents a pound,
and a pound is enough to treat five dozen eggs, so that the cost of preserving is about two cents
a dozen.

There are several grades of water glass, and it is wise to get the best.  To prepare the solution,
stir one part of the silicate of soda into sixteen parts of water which has been boiled, cooled and
carefully measured.

It is essential to have the eggs fresh, or the experiment will not be a great success.  Those over
three days old should not be used, as the air has already had a chance to penetrate them.  The
very best way is to keep the solution made up ready and put the eggs into it just as soon as they
are brought in from the nest, if you have your own chickens.  It is worse then useless to try to
preserve eggs that are not fresh or that have been cracked or washed.
Cold Cut Pie
She write, "Make it ahead of time and be the coolest cook in town.  
An you need to complete the menu is a tossed salad or some sliced
tomatoes, a basket of bread or rolls, a pitcher of ice tea and dill
pickles."

Prepare the filling:
1 pound potatoes (about 3 medium)
1/3 cup vinegar
1 tablespoon prepared mustard
1 teaspoon seasoning salt
1/2 cup sliced celery
1/2 cup diced green pepper
1/4 cup minced onion
1/4 cup pickle relish
3 hard cooked eggs, diced
1/2 pound boiled ham or 1 can (12 oz.) luncheon meat, diced
1/2 pound salami, diced.
Cook the potatoes in boiling salted water until barely tender - still firm
in the center
Meanwhile, combine remaining ingredients.  Then potatoes are ready,
peel, dice; add to filling mixture. Chill for 2 hours.

Fix the dressing and crust:
1 envelope unflavored gelatine
1/2 cup water
1 pound sliced bologna
1 cup mayonnaise
1/2 cup commercial sour cream

Place gelatine and water in small sauce pan and let stand two minutes,
then heat to the boiling point, stirring until gelatin is dissolved.  
Remove from heat.  While it cools a bit, line a ten inch pie plate with
bologna, overlapping the slices. Now, using rotary beater, combine
the gelatin mixture, mayonnaise, and sourcream.   Chill till gelatin is
just slightly thickened - about 20 minutes.  Fold in filling mixture;
spoon into bologna "crust".  Chill at least 3 hours.  (Store in
refrigerator up to two days if you wish.)  Serves six as a main dish.
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story
with mouthwatering  recipes for
the most wonderful time of the
year!

Read "
Santa and the Magic
Key
".  An entertaining story for
the holidays, plus recipes for
your Christmas.  A story by
Robin Wallace.

Read "
Easter and Where NOT to
Hide
Eggs"  Memories of Easters
past and a few vintage recipes.

Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School,
2005 by Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  Our lives, our
families, our very history's are
defined by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean
Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.
Memories of my father and his
version of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when
we went out where relatives were
buried in the tiny, local
cemeteries and thoroughly
cleaned up each gravesite,
carrying away branches that may
have fallen in the
winter.................."

Grandma Irwin's Story of
Courage
and Swit Tater Biskits
Recipe
Cold Cut Pie
The Burrows
Rice Mushrooms and Pimento
How to preserve eggs.
Bologny Egg Rolls
Deviled Eggs
Invalid Cookery

Rice Gruel
If disease is contagious, before removing the try from the room wrap all left-over food in paper
and burn as soon as possible.  Put the dishes in a pan large enough so they can be completely
covered with cold water.  Boil for 15 minutes.
1 tablespoon rice
1 cup milk
Wash rice, cover with cold water and let stand two hours.  Drain, add milk and cook one and
one-half hours in double boiler.  Strain and season.  Serve hot or cold.

Peptonized Milk
1 tube Peptonizing Powder
1/2 cup cold water
1 pint fresh milk
Put powder into a sterilized quart bottle, add water, and shake until powder is dissolved; add
milk, shake and place on ice.  Use as needed, always keeping remainder covered on ice.  
Peptonized milk may be served warm by putting bottle in vessel of water (115 degrees F.) and
keeping at the same temperature 10 minutes.  Serve immediately.

Irish Moss Lemonade
1/4 cup Irish Moss
Lemon Juice
Syrup
1 1/2 cups cold water
Soak Irish Moss in cold water, drain and pick over.  Add 1 1/2 cups cold water, cook 30 minutes
in double boiler and strain.  Add lemon juice and syrup to taste to 1/2 cup liquid and serve.

Albumen Beverages
White 1 egg
1/2 cup orange or lemon juice
Syrup to taste
Beat egg white to a froth, add fruit juice, strain, sweeten.  Serve cold.  Syrup for fruit beverages
can be made by cooking 1 cup sugar and 1 cup of water twelve minutes.  Albumen water is made
by adding 1/2 cup water to the egg white, omitting the fruit juice and syrup.  Albumenized milk is
made by using 1/2 cup milk with egg white.  Fruit drinks are made by combining sugar syrup,
plain or carbonated water, and fruit juice.