Bonnies Salami Food

BONNIE'S SALAMI

Steps:

• Use only fresh, good quality, lean ground beef. Add the ground beef, garic, mustard seed, kosher salt, cumin, red pepper flakes, or whatever you like. Shape the beef into a roll about the thickness of a roll of Jimmy Dean sausage. This salami has a Mexican flavor. You could add some Italian herbs if you wanted an Italian flavor.
• Use a large piece of heavy duty tinfoil, or use two thin pieces long enough for wrapping the salami.
• Place the salami on the tin foil lengthwise, as depicted in my photo.
• Bring the two widths together in the middle of the salami, and fold them over to seal together, wrapping the foil tightly around the beef roll. You want a nice tightly wrapped and nicely shaped roll. Twist at each end to seal.
• Place the salami in a large deep pan and cover it with water. Bring to a boil, cover and boil 60 minutes.
• Remove the salami carefully with two sets of tongs. Untwist one end of the salami over the sink and drain out all excess liquid, retwist tightly, wrap in a dish towel and place in the refrigerator.
• When you are ready to serve the salami, slice it into thin slices. I serve my salami on French bread, mayo, and with a spoonful of my Spanish Salsa.
• Here is what a slice looks like close up. Enjoy your fun salami!

VALERIE'S CHEESY SALAMI PIE

Steps:

• Preheat the oven to 350 degrees F.
• Pat the crescent roll dough into the bottom of a 9-by-13-inch casserole dish.
• In a large bowl, mix together the salami, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.