May 04, 2006
I think this is the kind of recipe that appeals mostly to those who have grown up eating it. My mom made this dish often when we were little and occasionally she would switch it up a bit by chopping the bologna and eggs, adding minced onion and mixing it with an oil and vinegar dressing. My grandfather was a butcher so we always had good German bologna in the house. If you're lucky enough to have a German butcher store in your area, I'd suggest going for the couple of extra bucks instead of using bologna from the grocery store. Haven't had this in years and I must say, it brought back a lot of memories. Thanks so much Margaret!
—LINDA MCLEAN
