Fried Bologna Wtomato Gravy Food

FRIED BOLOGNA W/TOMATO GRAVY

Steps:

• 1. Heat oil in large skillet over medium-high heat. Place bologna in skillet and cook until brown. Remove bologna with fork and place it on plate, lined with paper towels.
• 2. In the same skillet, over high heat, add flour, salt and pepper. With a wire whisk, cook until dark brown.
• 3. Add tomato juice and whisk. (If not enough juice, add water.) Cook until thick.
• 4. Remove from heat, pour into bowl. Get biscuits, bologna and gravy, and pig-out.

BALONEY / BOLOGNA GRAVY

Steps:

• Take your Bologna and cut all 6-7 pieces at the same time, in about 1 inch squares.
• Put oil in pan and lightly brown Bologna.
• Add flour to thicken the oil, it is really hard to say exactly how much flour, it is just like making any other gravy.
• I also add the pepper, we like alot of pepper in ours, it just depends on your taste.
• I take the milk and water in the same glass and slowly pour it into the pan, stirring constantly until you have gravy.
• Serve over bisquits, with a couple of fried eggs on the side, and you got yourself one good breakfast.

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.

FRIED BOLOGNA SANDWICH

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

FRIED RING BOLOGNA

Steps:

• Heat a large, preferably cast-iron, pan over medium heat. Remove the casings from the ring bologna and slice on the diagonal 1/2 inch thick. When the pan is hot, add a lump of butter and a spoonful of olive oil, and then add the bologna in one layer, leaving some space between the pieces. Fry until dark pink crusty edges form on both sides. Remove from the pan, keep warm and continue frying the rest of bologna.
• Serve with crackers.