CULINARY ARTS INSTITUTE CKBK
2/3 lb bologna
2 tbsp chili sauce
4 tbsp mayonnaise
1 tbsp lemon juice
2/3 lb liver sausage
3 tbsp dill pickle, minced
4 tbsp celery, chopped
2 tsp onion juice
1 tbsp worcestershire sauce
1 loaf unsliced bread
3 tbsp butter
3 slice bologna
3 slice liver sausage
1 tomato wedges
1 stuffed olives
Directions
Put bologna through food chopper; add chili sauce, 2 tbsp mayonnaise,
and lemon juice; mix to a smooth paste. Mash live sausage; add
pickle, celery, onion juice, Worcestershire sauce, and remaining
mayonnaise; mix to a smooth paste. Cut crust from bread, slice in 3
lengthwise slices. Place one slice on baking sheet and spread with
bologna paste; top with second slice of bread; spread with liver
sausage paste. Top with remaining slice of bread. Spread entire loaf
with butter. Arrange alternate slices of sausage/bologna on top. Bake
in moderate oven (350~) 30 mins. Garnish with tomatoes and stuffed
olives.
Servings: 6 servings
Liver Sausage Bologna Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Sausage
The History of Recipes
Written cooking instructions as a concept can be found way back into antiquity, in fact as far back as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Moving our culinary historical trip onwards, there were some interesting books published in the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that is served today, but instead accounts of the types of food on the menues of the rich and powerful of the time. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes of the day. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Liver Sausage Bologna Loaf recipe.
