Bologna Spread
Source: Nancy's Kitchen
1 lb. unsliced bologna
2 eggs hard boiled
2 large dill pickles finely chopped, if you don't like them then use
pickle relish to taste
1/4 cup onion, diced
salad dressing or mayonnaise to taste
mustard to taste
pickle juice if using pickles
1/2 lb. American cheese, shredded
Grate bologna, dice eggs and pickles. Put in bowl with shredded
cheese and mix well. Add enough salad dressing, mustard and pickle
about 2 to 3 tablespoons. Mix well. Refrigerate at least 4 to 6 hours so
it can blend.
Later.
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