Nana, in one of her fabulous caftans, out on the upper deck of their house in Hayward. Dang it I miss that house! Maybe I’ll give you a photo tour someday.
So, one of the classes I’m taking at ARC this semester is American Regional Cooking. We had a discussion in the last class about Lost Recipes. What I’m sharing with you today is likely a Lost Recipe. At least for most of the organic, vegan, locavores living and blogging in California. But here at Undercover Caterer, we are fans of 50’s era cocktail food.
What’s cooking today is Bologna Stacks.
Shut up. Just get the groceries.
Make sure your cream cheese (full-fat, please) is room temperature. Because of my gimpy arm, I microwaved it for about 15 seconds so it was easy to stir and spread. It worked well.
You can add whatever ingredients you like into the cream cheese mixture. I used chopped green onion, black olives, black pepper, cayenne and garlic powder. I also used a little salt, but in retrospect, I’d omit it because the bologna is pretty salty. But you can put in green pepper, jalapeno, pimiento, celery, really…whatever floats your boat or whatever you have on hand.
We bought turkey bologna at the deli. The deli stuff is the best, because you can ask for them to slice it extra thin. It’s definitely nicer if the bologna is thin.
So, this is pretty self-explanatory, but spread the cream cheese mixture over the bologna and then stack more bologna on top. Keep going till they’re about an inch, inch and a half tall. Cover them with plastic wrap and refrigerate overnight or at least for a few hours.
When you are ready to serve them, cut them into small squares and skewer them with a toothpick.
They actually end up looking quite elegant.
And darn tasty, too.
Even I was a bit skeptical about this snack, but after trying them, I’m a bologna stack convert. These would be equally at home at a cocktail party or at your next “big game”, which I believe is coming up shortly.