Mike wrote:

> All this talk about pimento cheese has got me thinking about the other
> gourmet food consisting of ground bologna made into a spread in lieu of
> ham. Anyone got a favorite or exotic recipe to embellish this grand food
> of the Northern poor folks? All I can remember is the bologna and mayo but
> I know there were other ingrediants, but much too minced to identify! lol
>
> i found this on a michigan website, (other recipes use boiled egg also)
> Ground Bologna Sandwich Spread
>
> Ingredients
> 1-1/2 lbs ring bologna
> 2 - 3 baby sweet pickles
> 3 1/8? slices from 1 medium-size Spanish onion
> 1 cup mayonnaise
> 2 tsp yellow prepared mustard
> Kosher salt
> 1 loaf white bread

Well, there's this:

<http://www.foodnetwork.com/recipes/mario-batali/spuma-di-mortadella-con-salsa-di-ciliegie-pork-foam-with-cherry-sauce-recipe/index.html>

Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

Ingredients
2 1/2 cups heavy cream
2 cups freshly grated Parmigiano-Reggiano
1 teaspoon plus 1 tablespoon aceto balsamico
Freshly cracked pepper
1 pound mortadella, cut into 1/2-inch dice
2 cups red wine
1/2 cup brandied cherries, drained of most of their juices, or dried
cherries, raisins or slivers of candied orange zest
1 tablespoon sweet butter
2 tablespoons walnut liqueur
1 cup walnut halves
Thin slices coarse-textured bread, lightly oven-toasted

Directions
Warm the cream in a saucepan over low heat until it approaches a simmer. Add
the Parmigiano, stirring constantly to melt it completely.

Remove the cream and cheese mixture from the heat and add 1 teaspoon of the
vinegar and a few generous grindings of pepper.

Place the mortadella pieces into a food processor and pulse until finely
chopped. With the motor on add the cream mixture in a slow steady stream
until all cream has been taken in.

Taste for seasoning and pour into 6 or 8 individual dishes -- the
white-fluted souffle type or any "pudding" dish. Cover tightly with plastic
and refrigerate for several hours to set.

Meanwhile, build the sauce. In a medium saucepan, reduce the red wine by
half its volume; lower the flame and add the cherries, gently simmering
together for 5 minutes. Add the butter and simmer for another minute.

Off the heat, add the remaining tablespoon of vinegar and the walnut
liqueur, stirring well to blend. Set aside.

Remove the mousse from the refrigerator 1/2 hour before serving. Place the
individual dishes on large, flat plates. Place some walnut halves and a few
pieces of toast on each plate and drizzle the warm cherry sauce over the
mousse.

At the table, a little of the mousse and its sauce is spread on toast and
topped with a piece of walnut.

Bob