Is there a way to make this recipe healthy?

[patience123]

This is a Russian version of potatoe salad.

Ingredients:
4 oz bologne
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 pickles
1 cup peas.
1 medium onion, finely chopped.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.

[dearest22]

Take out the bolonge??? Gross!!:yucky: and take out one cup of mayo.

You should post this in the recipe section. ;)

[dearest22]

I just have to add- what the hell is bolonge? When I see that it makes me want to say " ballon." I think it taste like a ballon.

Please don't eat bolonge. Pretty sure it classifies as fake meat.


Maybe that's just me. :unsure:

[Ecala]

baloney? Maybe like Kielbasa ring type pork product?

[Birdie]

There is turkey kielbasa and canola mayo that can be used in this recipe to make is somewhat healthier.

[absolut_blonde]

You could also sub a lean ham/Canadian bacon type of thing for the bologna, I bet.

I would ditch the mayo altogether and use a bit of oil and mustard or something, probably. I made a great potato salad awhile back with bacon (not healthy, but I only used a couple pieces, really crispy; it was worth it) and dijon mustard. I guess it wouldn't be the same as your original recipe, though.

[KaPow]

ok, educate me... what IS bologne?

[Inspired]

ok, educate me... what IS bologne?

this was my dinner.......j/k....I got it off google

it's the pink meat. Don't ask me what it's made of/from :shrug:

http://www.subways.net/italy/bologna.jpg

[christie]

hahahahahh :funny:

It was your breakfast right Paige?

[ReneeG]

smart balance makes a "mayonaise" and there is also vegan "Nayonaise". Those are healthier options.

[Inspired]

hahahahahh :funny:

It was your breakfast right Paige?


:bitch:

:shhh:

:lol:

[Strive2Define]

Bologne is kinda like hotdogs..made from all the 'left overs' ..you know, all the stuff that falls on the floor in the butcher shop.:yucky:
It is a staple in many homes in the south.

[~Amanda~]

I grew up on bologna sandwiches!! :)

[KaPow]

this was my dinner.......j/k....I got it off google

it's the pink meat. Don't ask me what it's made of/from :shrug:

http://www.subways.net/italy/bologna.jpg


ohhhhh rigggggggggght- we call it luncheon sausage :lol: gawd I havent had it in years! that plate has a luncheon sausage and cheese sandwich some twisties and gherkins :D

[KaPow]

Bologne is kinda like hotdogs..made from all the 'left overs' ..you know, all the stuff that falls on the floor in the butcher shop.:yucky:
It is a staple in many homes in the south.


gawd that sounds gross when you explain it like that :sick:

[Strive2Define]

gawd that sounds gross when you explain it like that :sick:
The stuff is NASTY..

[smuggie]

this was my dinner.......j/k....I got it off google

it's the pink meat. Don't ask me what it's made of/from :shrug:

http://www.subways.net/italy/bologna.jpg
:puke:

[MichelleS]

My kids love bologna but I can only see getting the "all beef" kind the other stuff with the red stuff on it creeps me out. :scared:

[LUVPINK222]

ok, educate me... what IS bologne?
Ok, here ya go....

Bologna is a cooked, smoked sausage made of cured beef, pork, or a mixture of the two. A typical recipe for this sausage uses seasonings such as salt, sugar, pepper, and spices, plus a curing mixture that includes sodium nitrite to prevent botulism. While beef and pork are the most traditional bologna meats, exotic fare such as moose and venison can even be used. Small boutique bologna makers tend to use choice cuts of meat, but large manufacturers may use almost any part of the carcass, including organ meats, trimmings, and end pieces from other meat processing.

The meat is ground and chopped very fine, and at the big bologna factories, it's pureed so the machines can pour into casings. Like other sausages, bologna is covered in either a natural casing made from the gastrointestinal tracts of cattle, sheep, and hogs, or a synthetic casing made of collagen, fibrous materials, or even plastic. All bologna is cooked and smoked to pasteurize it, so it's ready to eat when you buy it.

American bologna sandwich meat got its name from the northern Italian town of Bologna. But this favorite of kid's lunches is not the same as the distinctively spiced Italian original, called mortadella or mortadella bologna and made in the villages around Bologna, a major trading spot. Traders may have picked up the sausage in Bologna, and the town became identified with the sausage. By the late 19th century in England and America, "bologna" had become the generic name for any type of pork sausage from the Italian town.

So bologna didn't start with Oscar, but he sure made it fun for American kids.

[Ko]

Bologne is kinda like hotdogs..made from all the 'left overs' ..you know, all the stuff that falls on the floor in the butcher shop.:yucky:
It is a staple in many homes in the south.


Floor sweepings.

A true bologna is tasty, though not really a clean meal. The mass produced stuff, nasty.

[fitmommy]

Ok, here ya go....

Bologna is a cooked, smoked sausage made of cured beef, pork, or a mixture of the two. A typical recipe for this sausage uses seasonings such as salt, sugar, pepper, and spices, plus a curing mixture that includes sodium nitrite to prevent botulism. While beef and pork are the most traditional bologna meats, exotic fare such as moose and venison can even be used. Small boutique bologna makers tend to use choice cuts of meat, but large manufacturers may use almost any part of the carcass, including organ meats, trimmings, and end pieces from other meat processing.

The meat is ground and chopped very fine, and at the big bologna factories, it's pureed so the machines can pour into casings. Like other sausages, bologna is covered in either a natural casing made from the gastrointestinal tracts of cattle, sheep, and hogs, or a synthetic casing made of collagen, fibrous materials, or even plastic. All bologna is cooked and smoked to pasteurize it, so it's ready to eat when you buy it.

American bologna sandwich meat got its name from the northern Italian town of Bologna. But this favorite of kid's lunches is not the same as the distinctively spiced Italian original, called mortadella or mortadella bologna and made in the villages around Bologna, a major trading spot. Traders may have picked up the sausage in Bologna, and the town became identified with the sausage. By the late 19th century in England and America, "bologna" had become the generic name for any type of pork sausage from the Italian town.

So bologna didn't start with Oscar, but he sure made it fun for American kids.
It's like reading national geographic:lol: