- 3 tbspns butter or vegetable shortening
- 3 tbspns flour
- 1/2 lb sliced bologna, diced
- 1/4 tspn salt
- Dash or 2 pepper
- 2 cup milk
- 1 cup evaporated milk
Melt the butter in a large heavy skillet. Stir in the flour over medium heat until light brown. Add the diced bologna. Stir with a wooden spoon till the meat is well coasted and there are no flour lumps.
Continue to stir over medium heat till meat edge being to curl. Gradually add the milk, continuing to stir. Next add the evaporated milk, and simmer about 15 to 20 minutes on low heat until thickened. Salt and pepper to taste.
Serve on whole wheat toast, potato cakes, or with cooked sweet potatoes. "On cool evenings during spring plantings and at other busy times, this was a good standby. It became a family favorite." Serves 4.
Another "Lost" Bologna RecipeMennonite How to Make Bologna "Old Recipe" (1950)
(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")