1 lb Hot Goetta
1 lb Hamburger
1 lb Velveeta Cheese
½ a teaspoon of Garlic Powder
1 teaspoon of Salt
1 teaspoon of Oregano
1 teaspoon of Worcestershire Sauce
½ cup Milk
Rye or Pumpernickel Bread
Brown the Goetta then the hamburger, drain well and return to pan. Add Velveeta cheese, 1/2 teaspoon garlic powder, 1 teaspoon oregano and 1 teaspoon Worcestershire sauce. Add the milk a bit at a time to reach the desired thickness.
Spread the cheese mixture on the pumpernickel bread then bake at 425 for 5 minutes, until bread is toasted and topping is bubbling and slightly browned.
1 lb. Glier’s Goetta
2 cups Baking Mix (such as Bisquick)
3 1/2 cups Shredded Cheese
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Pepper
1/4-1/2 cup of water
Preheat your oven to 350 degrees. In a mixing bowl break the Goetta down into small pieces. (If you have a stand mixer use it with the paddle attachment.) Mix all of the ingredients until fully incorporated, add water to help the ingredients come together. Make 1 inch balls out of the mixture and place on a foil-lined baking tray. Bake for 25-30 minutes.
1 lb. Glier’s Goetta
2 Cans of Biscuits (16 total)
1 ½ Cups Spinach
1 Cup Shredded Cheese
4 Eggs
Preheat your oven to 350 degrees. Flatten all of the biscuits until they are large enough to fill the cups of a muffin tin. Place the flattened biscuits into the cups of a greased muffin tin. Brown your Goetta in a pan over medium-high heat. Place the cooked Goetta on a paper towel-lined plate. Scramble the eggs and then place them in a medium bowl. Tear the spinach leaves into small pieces removing the stems. In this bowl with the eggs add the Goetta, cheese, and spinach. Fill the biscuit cups with the Goetta mixer. Bake for 15-20 minutes until the biscuits are golden brown. Serve warm.
1 Lb. Glier’s Goetta
6 Eggs
1 Cup Cheese
1 Green Onion (Sliced)
1 Sheet of Puff Pastry (Thawed)
Salt and Pepper to taste
Preheat oven to 375F. Line a baking sheet with parchment paper. In a large pan over medium heat, cook the Goetta until browned. Transfer to a paper towel-lined plate. Whisk 5 of the eggs with salt and pepper and soft scramble in the pan. On a lightly floured surface, roll out the pastry sheet to about 12×12″. Trim the edges and cut into four 6×6″ squares. In a small bowl, whisk together the last egg and tablespoon of water to make the egg wash. Spoon and divide the filling among the 4 squares. Brush the edges with egg wash. Fold over and seal the edges with a fork. Cut small slits in each pie for ventilation and brush the surface with egg wash. Bake for 20-25 minutes until golden brown.
