BARBECUED
BOLOGNA (spam) FROM 1958 WESTERN FAMILY’S COOK BOOK;
A
thrifty special for teen-age crowd, Barbequed Bologna is to fix and eye
appealing.
1
3-pound roll of bologna
1
cup current jelly
3
tablespoon prepared mustard
Whole
cloves
Remove
casing from bologna.
Cut
into half crosswise.
Score
the entire surface to ¼-inch depth.
Mix
currant jelly thoroughly with mustard.
Spread
on meat.
Stud
with cloves.
Put
on skewers of spit.
Grill
over hot coals, turning and basting often, about 1/2-hour or until heated
through.
Makes
12 servings.
ENJOY
DAN:
BON-APPETITE!!
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