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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 roast 358g Recipe makes 1 roast) |
||
| Calories 526 | ||
| Calories from Fat 4 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 45mg | 1% | |
| Potassium 876mg | 25% | |
| Total Carbohydrate 132.8g | 44% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 126.7g | ||
| Protein 1.7g | 3% | |
Poor Man's Roast
By: riffraff
Jan 29, 2003
Got this from my New Orleans recipe group. I loved it sliced on sammiches with onion. Careful not to burn. Servings and cooking time are dependent on the size of your hunk of bologna. Thanks Rebekah!
1 roast
Ingredients
- unsliced bologna
- 1 cup orange juice
- 1/2 cup brown sugar
- orange zest
Directions
1
Score bologna with cross cuts.2
Baste with glaze made with next 3 ingredients.3
Bake at 325F for 1 hour in covered casserole.4
Baste at least once more and when done to your liking.
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- Course > Lunch/Snacks
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Novelty > Bizarre
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: LEEZAH4
On Apr 10, 2005
Well---it still tasted like bologna! I used the German brand, my DH's comment was-well the sauce was good, and our DS's said the 'ham' tasted funny. This is no fault of you riffraff, I just felt like cooking something different and it's name grabbed my attention. Thanks for posting!
From: Linda B
On Aug 8, 2004
Yummy! This raises the old bologna sandwich to new heights. I cooked about a 1/2 pound chunk of the bologna for exactly 1 hour. I basted before I put it in the oven and then every 20 minutes. It was done perfectly. I did have waaaaaay too much glaze so next time I will cut this back by at least half. DH gobbled this up! Thanks riffraff!
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