Wow. That's a boatload of corn, huh?
I found this recipe for Corn Bologna Boats in a 1964 Ladies' Home Journal. Having grown up in the 60's, I can attest to the fact that bologna was a large part of everyone's diet, at least at my house. Back then, there weren't any real options available in our area with regard to your choices in bologna, but today there are, so don't be afraid to get creative with some "bologna boatage." You won't find this on Top Chef.
Here is the recipe as it appeared in LHJ, in an ad for Del Monte Creme Style Corn.
Corn Bologna Boats
4 large or 6 medium crusty rolls
All purpose barbecue sauce
1/2 to 3/4 lbs small bologna [16-24 slices]
1 Tbl butter
3 green onions sliced
1 medium stalk of celery, diced [people put celery in everything back then]
1 17 oz can of cream style corn [Del Monte]
1 tsp cumin
1/4 cup sliced ripe olives
1/2 cup shredded cheddar cheese
Slit rolls from center to corners. Spread open and brush the insides with barbecue sauce. Fold bologna slices in half and insert into the corner slits. Wrap in foil and bake 15 minutes at 400°F. Saute the onions and celery in the butter. Add the corn, cumin, and olives and heat. Stir in the cheese and spoon the mixture into the rolls.
Actually, this bologna recipe has some real promise. I would probably substitute mustard for the barbecue sauce, and maybe some hard salami instead of the bologna, although salami boats sounds kind of kinky, so maybe I would have to rename it.
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