Goetta Pizza

1 lb. Glier’s Goetta

1 packet active dry yeast

1 cup warm water

1 tbs. vegetable oil

1 tsp. salt

3 cups flour, divide

cheese

pizza sauce

Dissolve yeast in warm water (105 to 115 degrees Fahrenheit); stir in oil and salt. Beat with an electric mixer at low speed for one minute, scraping the sides of the bowl often. Continue beating for another 3 minutes at high speed. Fold in 2 1/2 cups flour. Dust a work surface with flour and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic 6 to 8 minutes. Grease a bowl and top of dough. Cover and let rise in a warm place for 1 hour or until doubled. Coat pizza pan with a dab of oil or cornmeal to prevent crust from sticking. Punch down and spread dough into pizza pan. Brown the Goetta on a skillet.

Add pizza sauce, cheese, and Goetta and bake for 15 minutes at 375 degrees Fahrenheit (or depending on your preference).

Goetta may also be added as a topping to your favorite pizza brand!

 


Goetta Pizza

1 lb. Glier’s Goetta

1 onion, sliced

1/2 cup green peppers, chopped

1 can black beans

1 pack flour tortillas

Brown the Goetta in a skillet. Cook the beans in a sauce pan. Slice the onions and green peppers, place them in flour tortillas. Add Goetta and beans.

This serves five.

You can also add rice, tomatoes, pinto beans, corn, sour cream, lettuce, or guacamole.

Goetta 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 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.

 


Goetta Reuben

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.

 


Goetta Breakfast Strata

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.

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