Archive for the ‘Food’ Category

cook a ham quarter

2008-07-1

Cooking Instructions:

This Ham is Fully Cooked and Can be Served Hot or Cold (Do Not Over Cook)
ROAST:
1) Preheat oven to 350°F 2) Remove outer wrapper before cooking. 3)
Place ham in ½ – 1 inch of water or liquid on bottom of baking pan and
cover with lid or completely seal with foil. 4) Bake approximately 15
minutes per pound or to an internal temperature of 140°F.
MICROWAVE:
1) Remove outer wrapper before cooking 2) Cut into ½ inch slices. 3)
Place on microwave-safe dish and cover. 4) At 30-50% power, roast
approximately 1 minute per slice or to an internal temperature of
140°F.

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Fool’s Gold Loaf

2007-04-2

INGREDIENTS

o 2 T margarine
o 1 loaf Italian white bread
o 1 lb / 450 g bacon slices
o 1 jar of smooth peanut butter
o 1 jar of grape jelly

METHOD
Preheat the oven to 350F/180C. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.

Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.

Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.

Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat.

Goetta recipes

2006-07-23

Goetta Breakfast Burrito

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.

Eggs Hussarde

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.

Goetta Meatloaf

½ LB. Glier’s Goetta

1 LB. Ground Beef

½ LB. Ketchup or Tomato Sauce

1 Cup Cracker Crumbs

1 Small Onion, Chopped

Salt and Pepper

1 Egg

Combine Goetta, ground beef, egg, cracker crumbs, salt, and pepper. Mix well and mold into a loaf. Bake in a loaf pan at 350° for 55 minutes. Pour ketchup or tomato sauce over the meatloaf for the last 10 minutes of baking.

Goetta Brunch Casserole

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.
Goetta Lasagna Casserole

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.
Goetta Spaghetti Pie

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.
Goetta Mac Munchies

1 LB. Glier’s Goetta

1 LB. Ground Beef

1 Lb. Velveeta Cheese

1 Onion-diced

Dash of Oregano

1 Loaf of Party Rye

Brown ground beef with crumbled Goetta and onion, drain off excess fat and season with salt, pepper and oregano. Slice Velveeta cheese onto the mixture and stir until cheese is completely melted. Spoon mixture onto bread and bake 8-10 minutes on a cookie sheet in an oven preheated to 350.
Stuffed Portabella Mushrooms

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.
Goetta Oven Hash

1 ½ Cup Crumbled Glier’s Goetta (fried)

1-Cup Coarsely Ground Cooked Potatoes

½ Cup Coarsely Ground Onions

¼ Cup Chopped Parsley

1 Tsp. Salt

Dash of Pepper

2 Tsp. Worcestershire Sauce

10 oz. Can Evaporated Milk

1/3 Cup Corn Flakes (crushed)

1 Tbs. Melted Butter

Preheat oven to 350. Lightly mix browned Goetta, potatoes, onion, parsley seasonings, and milk. Pour into greased one-quart casserole. Mix corn flakes and butter and sprinkle over top. Bake 30 minutes or until heated through. Makes 4 servings.
Goetta Gravy

1 LB. Glier’s Goetta

Vegetable Oil

Flour

Milk

Break-up and brown Goetta until crisp, using enough vegetable oil for your gravy base. Drain the oil drippings into a saucepan and add enough milk to produce the desired amount of gravy. Stir flour into the mixture to thicken the gravy. After the gravy has thickened, stir in browned Goetta. Serve over toast or biscuits.
Goetta Lettuce and Tomato

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.
Spagoetta Meat Sauce

Meatball Ingredients

1 LB. Glier’s Goetta
¼ Cup Bread Crumbs
1 Egg Beaten
Sauce Ingredients

1 LB. Glier’s Hot Goetta
1 Jar Spaghetti Sauce
2 bay leaves
½ Tsp. Salt

Mix all meatballs ingredients in a bowl by kneading with your hands. Roll mixture into balls no bigger than golf balls. Lightly brown in a skillet. Set aside. Break up and lightly brown the Glier’s Hot Goetta in a large skillet. Drain any excess grease. Add sauce, bay leaves, and salt. Let simmer until thoroughly heated. Add the meatballs, cover, and let simmer an additional 15 minutes. Remove bay leaves and serve over pasta.
Goetta Breakfast Stratta

1 ½ LB. Glier’s Goetta

9 Eggs (lightly beaten)

3 Cups Milk

9 Slices of Bread (cubed)

6 oz. Shredded Cheddar Cheese

1 ½ LB. 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.

Goetta Pie

4-6 eggs
1/2 or more Goetta

Salt/pepper

Teflon pan w/ lid

A Breakfast meal, served with toast, juice and or coffee.

This is a simple, easy to prepare all-in-one breakfast that will
absolutely please every one that has ever tasted and fallen in love with
Glier’s Goetta; regular or hot!

First, use a Teflon frying pan that has a lid (we’ll use the lid when the
eggs go in)…. put 1/2 lb or more Goetta in pay and spread around like a
giant pancake…completely covering the flat portion of the pan.

Now, with the cover off, cook the Goetta half way (around 10 minutes on
low-medium heat…just enough to get the bubbles and heat coming thru the
top of the goetta.

Now, add your eggs… about 2 per person or 6 for every 1/2 lb of Goetta.
I like to just crack them and drop them in and adjust the yellow
(unbroken) yokes evenly around the pan. Some like scrambling them in a
bowl and pour the mixture in over the top of the goetta layer. Your
choice!

Now, with the eggs covering the goetta, salt and season to taste and cook
with the cover on (this will cook the eggs on top)…. check every 3 or 5
minutes until the eggs are cooked to your liking.

When done, just loosen the edges with a fork or knife and slip the pie
onto a plate for cutting and serving….yum!

Submitted by: Walter Cordes
Glendale, OH

At times, we do have requests of people wanting to make their own Goetta. Therefore, the following two recipes have been submitted by Goetta enthusiasts.

Betty Reisin’s Goetta

2 LB. Lean Pork with Bone

8 Cups Water

4 Bay Leaves

1 Tsp. Sage

½ Tsp. Pepper

1 Large Onion

3 Cloves Garlic (chopped)

2 ½ Cups Pinhead Oats

Bring to boil over medium heat, cover for one hour. Skim if necessary. Save broth but debone meat and grind with onion. Place back in broth and add oats. Stir and then bake in 350_ oven using a sprayed covered roaster. Stir occasionally. Bake 1 ½ hours or until thick. Cool and refrigerate or freeze. Fry in sprayed skillet, adding salt as desired.

These two Goetta recipes came from Rita Heikenfeld of the Community Press Newspaper.

Mary Nell’s Goetta

1 LB. Ground Round Beef

1 LB. Bob Evans Zesty Pork Sausage

6 Cups Water

4 Bay Leaves

Pinch of Pepper

1 Tbs. Salt

1 Large Onion (chopped)

2 ½ Cups Pinhead Oats

Put water, salt and pepper in a crick pot, cover and cook on high for 20 minutes. Add Pinhead oats and cook on high for 1 ½ hours. Mix meat well and add to crock pot with onion and bay leaves. Cook on low for 3 hours. Uncover and if not thick enough, cook longer, stirring often. Pour into greased bread pans and cool. Refrigerate, and fry until browned.

Goetta Wonton

1 Roll Glier’s Goetta

1 Package Wonton Wraps

Warm Goetta in a microwave oven so that it is soft and manageable. Take a wonton wrap and place a small amount of Goetta on it and fold into a triangle. Wet the edges of the wonton wrap and press together to seal. Deep fry until golden brown. Drain and use as an hors d’oeuvre. For a larger snack, use egg roll wraps and shape like an egg roll.

Submitted by: Michael Troher

Cincinnati, OH

Goetta Put-Together

½ LB. Glier’s Goetta

½ LB. Sausage

4 to 5 Potatoes

8 to 10 Eggs

1/4 Cup Milk

4 Tbs. Vegetable Oil

2 or 3 Hotdogs

Cut potatoes thin and fry in oil with crumbled sausage. Set aside when browned. Fry Goetta, then let the pan cool for 5 minutes. Add potatoes and sausage to Goetta. Slice hot dogs thin and add to Goetta mixture. Cook on medium heat. Add salt and pepper for taste.

Submitted by: Greg Morgan

Norwood, OH

from: http://www.goettafest.com/index.asp?page=Goetta_Recipes

Gateway Grizzlies

2006-03-17

Gateway Grizzlies
As much as I like bacon with anything. You don’t put a fucking hamburger on a donut. Let alone a krispy kreme donut. This is just the most disgusting fucking thing I’ve even heard about people eating. It’s just wrong on so many levels.