Bologna Salad Sandwich Spread
This recipe is right out of the 1950s. The eggs, relish, and salad dressing—which can be adjusted to taste—round out the flavor of bologna in this simple and delicious spread.
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Bologna Salad Sandwich Spread
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Vienna Sausage Breakfast Rolls
These easy, made-from-scratch yeast rolls stuffed with Vienna sausage are perfect for breakfast, brunch, bringing to potlucks, or holiday parties.
Underwood Spanish Omelet
Adapted from a vintage Underwood Deviled Ham advertisement, this omelet makes a great start for your morning breakfast or brunch. Or serve it with a side salad for a light dinner option.
Liverwurst Meatballs
A blend of liverwurst and ground pork, these moist, flavorful, and delicious meatballs come with the added bonus of sneaking in healthy organ meat without anyone knowing it’s there. Perfect for your pasta dish or served on their own with a side of greens.
Featured Articles
Slices of the Past—The Cold Cuts That Filled Our Lunchboxes
In the 1940s through the ’60s, a trip to the grocery store wasn’t complete without a stop at the cold-cut case. Bologna, olive loaf, and liverwurst were more than sandwich fillings—they were part of the rhythm of everyday life.
Bean Pie: The Forgotten Poor Man’s Delight With a Twist
Pinto bean pie, a uniquely Southern dessert that found a home in Appalachian cooking, is reminiscent of sweet potato or pumpkin pie.
Chicken and Dumplings: Comfort Food with Deep Roots
Chicken and dumplings carries a history as rich as the broth it’s cooked in. From European kitchens to Southern farm tables, this humble yet celebratory dish has been simmering in American culture for generations.
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Meet the Chef
Hi, I’m Monte Melugin, executive chef, food writer, consultant, artist, and creator of GrubAmericana, a website designed exclusively around American born foods–their history, legends, and availability. We’ll also provide some related recipes you can easily make in your own kitchen.