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.
4 oz. Glier’s Goetta or try the New Goettaburger Patty
2 Slices of your Favorite Bread
2 Slices of Tomato
1 Tbs. Of Mayonnaise
Lettuce
Form the Goetta into one large patty. Place the Goetta in a skillet heated to about 350. Fry slowly for about 6 minutes. Brown the first side completely before turning. Turn and brown until crisp. Once cooked assemble the sandwich.
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.
