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How to make it

  • Put the meat through a grinder or pulse in a food processor; stir in relish, horseradish and salad dressing.
  • Spread on bread or mini-croissants.
  • Store leftover spread in refrigerator for up to a week (if it lasts that long).
  • NOTE: This also lends itself well to substitution of cooked turkey or chicken, or ham in place of the bologna, and in the case of poultry, ½ cup chopped onion and ½ cup chopped celery for the pickle relish.
  • Yield: About 2 ½ lbs.

Reviews & Comments 1

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  • jkirk 9 years ago
    I love a good bologna sandwich, and this sounds delicious.
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