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.
1 ½ lbs. Glier’s Goetta
9 Eggs (lightly beaten)
3 Cups Milk
9 Slices of Bread (cubed)
6 oz. Shredded Cheddar Cheese
1 ½ lbs. Bacon (cooked and crumbled)
1 ½ Tsp. Ground Mustard
Cook crumbled Goetta over medium heat until lightly browned; drain. Combine Goetta with eggs, milk, bread, cheese, bacon, and mustard in a shallow 3 qt. baking dish. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 60-65 minutes. Makes 12-15 servings.
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.
