COLD CUT PIE
She write, "Make it ahead of time and be the coolest cook in town. An you
complete the menu is a tossed salad or some sliced tomatoes, a basket of bread or
rolls, a pitcher of ice tea and dill pickles."
Prepare the filling:
1 pound potatoes (about 3 medium)
1/3 cup vinegar
1 tablespoon prepared mustard
1 teaspoon seasoning salt
1/2 cup sliced celery
1/2 cup diced green pepper
1/4 cup minced onion
1/4 cup pickle relish
3 hard cooked eggs, diced
1/2 pound boiled ham or 1 can (12 oz.) luncheon meat, diced
1/2 pound salami, diced.
Cook the potatoes in boiling salted water until barely tender - still firm in the
Meanwhile, combine remaining ingredients. Then potatoes are ready, peel, dice; add
to filling mixture. Chill for 2 hours.
Fix the dressing and crust:
1 envelope unflavored gelatine
1/2 cup water
1 pound sliced bologna
1 cup mayonnaise
1/2 cup commercial sour cream
Place gelatine and water in small sauce pan and let stand two minutes, then heat to
the boiling point, stirring until gelatin is dissolved. Remove from heat. While it
cools a bit, line a ten inch pie plate with bologna, overlapping the slices. Now,
using rotary beater, combine the gelatin mixture, mayonnaise, and sourcream. Chill
till gelatin is just slightly thickened - about 20 minutes. Fold in filling mixture;
spoon into bologna "crust". Chill at least 3 hours. (Store in refrigerator up to
two days if you wish.) Serves six as a main dish.