Bologna in Tomato Sauce
The recipe below is credited to the late Mrs. Viola Sparkes, Glovertown, NL. It was sent to me by her son Drexel. Drex, thank you very much for sharing your Mom’s recipe, I certainly enjoyed it very much.
Makes 6 servings
- 12 med potatoes (peeled and boiled)
- 6 slices bolonie (½“ thick – cut in half)
- 2 tbsp margarine (or butter)
- 1 can tomato soup
- ½ can water
- Salt & pepper to taste
Place potatoes in lightly salted boiling water and cook until tender (approx 30 minutes) – set aside. In a skillet, med heat, sauté bologna in margarine until partially cooked (1 minute on each side). Transfer bologna to a roaster. Mix tomato soup with a half can of water and pour over bologna. Bake at 350F for approx 30 minutes. Serve with boiled potatoes.