½ lb. Glier’s Goetta
4 Large Portabella Mushrooms
¼ lb. Shredded Cheddar Cheese
¼ Cup Vegetable Oil
Fry Goetta until brown and crispy. Break Goetta up in skillet when cooked. Fill mushroom caps (stem removed) with the Goetta. Add oil to the frying pan and place the mushrooms in to cook. Fry the mushrooms until soft and golden brown. Just before removing from heat sprinkle with cheese.
1 lb. Glier’s Goetta
½ lb. Cooked Spaghetti
2 Eggs – beaten
1/3 Cup Grated Parmesan Cheese
2 Tbs. Butter
1-Cup Sour Cream
1 Tsp. Italian Seasoning
1-Cup Water
6 oz. Cup Shredded Mozzarella Cheese
¼ Cup Shredded Cheddar Cheese
Place spaghetti in a large bowl. Add eggs and Parmesan cheese. Transfer to 2 greased 8” pie pans. Press mixture on the bottom and sides to form a crust. Sauté onion in butter. Remove from heat and stir in sour cream and Italian seasoning. Spoon into crust. Brown Goetta in a skillet. Drain and stir in water and tomato paste. Simmer uncovered 5-10 minutes, until thickened. Spoon with remaining cheeses. Cover and bake at 350 for 35-40 minutes.
½ Slab of Glier’s Goetta (12 slices)
2 Large green Peppers
2 Medium Onions
1 Large Container Fresh Mushrooms
12 oz. Shredded Cheddar Cheese
7 Slices American Cheese
6 Slices Toasted Bread
4-5 Lasagna Noodles
½ Tsp. Salt
Preheat oven to 300, fry Goetta crispy, sauté onions, mushrooms, and green peppers in butter and salt, and cook lasagna noodles. Place 6 slices of Goetta in the bottom of a 13”x9”x12” baking dish. Cover with 3 ½ slices of American cheese, then 1/3 of cheddar cheese, followed by ½ of the vegetables and then the lasagna noodles. Cover this with the remaining vegetables and American cheese, 1/3 of cheddar cheese, and the remaining Goetta. Top with remaining cheddar cheese and crumbled toast. Bake in oven for 25 minutes at 300.
2-3 Cups Bite Size Chunks of Fried Glier’s Goetta
8-10 Slices of White Bread (crust removed)
8-10 Slices of American or Cheddar Cheese
3 ½ Cups Milk
½ Tsp. Salt
½ Tsp. Dry Mustard
6 Eggs
Place the bread slices on the bottom of a greased 9″x13″ baking dish. Place the Goetta on the bread. Cover with cheese. Beat eggs, milk, salt, and dry mustard together. Pour mixture over Goetta. Cover with foil and refrigerate long enough for bread to soak up egg mixture. Bake at 325° for 1 hour.
2 Thin Slices of Glier’s Goetta Fried Crisp
2 Holland Rusks
1/4 Marchand De Vin Sauce
Paprika (optional)
1 Grilled Tomato
2 Poached Eggs
1/4 Cup Hollandaise Sauce
Chopped Parsley (optional)
On a dinner plate, lay slices of cooked Goetta on Holland Rusks, then cover with Marchand De Vin sauce. Now top each rusk with a poached egg and Hollandaise sauce. Garnish with grilled tomato. For eye appeal, you may sprinkle paprika and shopped parsley on the eggs.
1 lb. Glier’s Goetta – Browned and Crumbled
8 Eggs Scrambled
4 Four Tortillas
Shredded Cheddar Cheese
Warm the tortillas in a microwave under a moist paper towel. Spoon the scrambled eggs and Glier’s Goetta onto the tortillas and sprinkle cheddar cheese over the top. Roll the tortillas, closing both ends. Re-warm in the microwave, under a moist towel, to melt the cheese. Serves four.
1 lb. Glier’s Original Goetta
1/4 cup sauerkraut
1 slice Swiss cheese
1 tablespoon Thousand Island dressing
2 slices rye bread
Cut roll into thin slices; place on a skillet. Do not flip until Goetta is browned. Flip Goetta and add sauerkraut to skillet. Begin toasting rye bread. Place Swiss cheese on the Goetta slices. When Goetta is browned on both sides, place it on the rye bread. Add sauerkraut and Thousand Island dressing.
