Recipe: Bologna Biscuits with Vegetables (casserole, 1970's)

BOLOGNA BISCUITS WITH VEGETABLES


1/4 cup sliced onion
2 tbsp. shortening
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. ground black pepper
1 (16 oz.) can tomatoes
1/2 lb. bologna, cut into cubes (2 cups)
3/4 cup cooked diced carrots
3/4 cup cooked cut green beans
Bologna Biscuit Dough (recipe follows)

Heat oven to 450 degrees F.

In large skillet, cook and stir onion in shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and green beans; heat to boiling. Pour into ungreased baking pan, 8x8x2-inches.

Place in oven. While casserole is heating, prepare Bologna Biscuit Dough. Drop dough by 8 or 9 tablespoonfuls onto hot vegetable mixture.

Bake uncovered 25 to 30 minutes or until biscuits are golden brown.

Makes 5 servings

BOLOGNA BISCUIT DOUGH

1 cup Gold Medal Flour*
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
1/4 lb. bologna, cut into 1/4-inch cubes (1 cup)
1/2 cup milk

Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in bologna and milk, making sure bologna cubes are evenly distributed.

*If using self-rising flour, omit baking powder and salt.

Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970