6 ounces beef salami or summer sausage,
cut into 3/4-inch chunks
8 bamboo skewers (8 inches long)
4 ounces cheese (cheddar or swiss),
cut into 1/2-inch chunks
16 small broccoli florets
4 baby carrots, cut in half crosswise
Spray large, nonstick skillet with vegetable oil spray. Set skillet
over medium heat and lay bologna slices in pan, as many as
will fit in one layer. Let bologna fry until it cups. Transfer cups
to serving plate and fry remaining bologna in same fashion.
To make Potato-Vegetable Filling: In small, microwave-safe
bowl, stir together vegetables and potatoes; microwave until hot.
To make Apple Salad Filling: In small bowl, stir apple, celery,
raisins, mayonnaise and yogurt. Spoon desired filling into each cup.
For cups with Potato-Vegetable Filling, top with grated cheese.
BC Health, Beauty & Fitness 45
Salami-Babs
Recipe courtesy of The Beef Checkoff
Yield: 8 kebabs
Thread pieces of meat onto skewers, alternating with
cheese, broccoli and carrots. Arrange on plate and serve.
Note: To prevent choking, children should be seated while
eating, especially when a recipe involves toothpicks; encouraged
to take their time and thoroughly chew their food; and
should be carefully supervised. When serving young children,
cut any circular-shaped foods like grapes, carrots or hot dogs
into thin, coin-shaped slices or long, thin strips.
Fried Bologna Cups
Recipe courtesy of The Beef Checkoff
Yield: 8 bologna cups
Vegetable oil spray
8 slices beef bologna
Potato-Vegetable Filling (enough for one bologna cup):
1/4 cup mixed vegetables
1/4 cup mashed potatoes
1 Tablespoon grated cheddar cheese
Apple Salad Filling (enough for one bologna cup):
3 Tablespoons chopped apple
2 teaspoons minced celery
1 teaspoon golden raisins
2 teaspoons light mayonnaise
1 teaspoon plain, low-fat yogurt