The Many sides of Bologna

• 6 slices bologna (or as many as needed number 3 size slices)
• mashed potatoes, enough to fill all slices
• cheese slice, each cut into 4 strips
• 6 -8 slices bologna (you can substitute sliced ham for the bologna)
• 8 ounces softened cream cheese
• long thin dill pickle spear
• 6 slices bologna, 1/8 inch thick
• 2 cups warm cooked rice
• 1 -2 dash Tabasco sauce
• 13 cup shredded sharp cheddar cheese
• 12 cup condensed cream of celery soup
• 13 cup warm water
• paprika or roasted pepper, strips

1. DISA'S FLYING SAUCERS:.
2. Place bologna on cookie sheet and put in oven until bologna makes cup.
3. Take out and fill with mashed potatoes.
4. Top with 2 strips of cheese criss-crossed.
5. Return to oven until cheese melts.
6. BOLOGNA ROLL-UPS:.
7. Spread bologna slices with cream cheese.
8. Put pickle near one end and roll bologna around the pickle.
9. Use toothpicks, if needed, to keep it rolled.
10. Slice into half-inch thick and serve.
11. BOLOGNA CUPS:.
12. Bologna slices form hot and juicy cups when put under the heat of the broiler - they curl around the filling.
13. Remove paper from bologna slices.
14. Place on a broiler pan or in fry pan; edges should not overlap.
15. Mix together rice, Tabasco sauce, cheese, celery soup and water.
16. Place some of mixture in center of each bologna slice.
17. Sprinkle with the paprika or top with a pimiento strip.
18. 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.

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Taken from www.food.com/recipe/the-many-sides-of-bologna-330693 (may not work)