The following recipe, from Food.com, may help answer the question from last week: What were the “bologna cups” on the Quinn High School menu from 1964. Does anyone remember more about what Quinn offered? If so, please contact the Times at 653-8868 or contact Lois Swoboda at email@example.com
Cook mashed potatoes and set aside.
Place a medium skillet over medium-high heat.
Fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *Important* Do not cut the bologna so that it will lie flat. You want the bologna to create a "bowl" as it cooks.
Once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
Spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of cheese.
You may microwave the bologna / mashed potato cups just long enough to reheat the potatoes and to melt the cheese.
Bologna cups may also be filled with a creamed vegetable like spinach or peas; macaroni and cheese; seasoned rice or eggs. The eggs may be scrambled or simply broken into the cup and pierced several times with a toothpick before microwaving.