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Baked Bologna Summer is really here and with it summer parties. The Cookie Lady cannot seem to stay away from her oven entirely, and so she offers you an easy and delicious snack that hits the spot on the porch, patio, or pool deck.

Prepare the bolognas

Preheat oven to 250°.

2 kosher mini bolognas

Using a sharp knive, cut thin slices (about ¼") into both bolognas, almost as if you were cutting rounds off to make sandwiches. But do not cut all the way through. Leave about a half inch at the bottom so that the sliced bologna will open like a fan but continue to hold together. Wrap the bolognas in paper towels and cook in the microwave oven on HIGH about 3 minutes to cook out some of the fat. Unwrap and set aside.

Make the sauce

½ c. light brown sugar
½ c. chili sauce
¼ c. water, cola or red wine
1 Tbsp. freeze-dried chopped onion (optional)

Combine all ingredients into a very large microwave-proof bowl or pitcher. Mix to combine. Cook mixture in microwave oven until thickened, watching all the time so that the lava-like mixture does not overflow the bowl or pitcher and coat the microwave oven. Turn the oven off if the liquid rises too high.

Bake the bolognas

Spray a loaf-sized aluminum pan with vegetable spray. Place bolognas side by side in the pan and pour sauce over and between the slices.

Place in a 250° oven and bake until you need to serve it; at least 2 hours.

Serve with cocktail rye bread and grainy mustard for the adults. Kids will grab chunks of bologna and eat them plain. You will NEVER have any left over.

Note: You could bake the prepared bologna at a 350° oven for 45 minutes to 1 hour, but the result is just not as good as the slower-bake method.

A Cookie Lady Recipe

Stay in touch: e-mail us at molarman@drmalerman.com,
or call 215-643-0778.

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