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Kitchen Mailbox Countdown to Dinner Dining
Kitchen Mailbox: Goetta recipe is the German answer to scrapple

Thursday, August 31, 2000

By Arlene Burnett, Post-Gazette Staff Writer

Several months ago, Kitchen Mailbox received a recipe request for goetta, which was unknown to us but not to a few of our readers who sent us their recipes.

Goetta is of German origin, similar to mush and almost identical to what the Pennsylvania Dutch call scrapple. (Goetta is made with oatmeal and pork; scrapple is made with cornmeal and pork.)

The recommended oatmeal, pinhead, isn't available in this area, but a similar oatmeal, steel cut, is sold here and may be used as a substitute. Steel cut oatmeal can be found in specialty stores, health food stores and some large grocery stores.

The recipe itself is easy to make, but the oatmeal will stick if you don't stir more than occasionally.

Be warned: Goetta is not what anyone would call a "health" food. But the purpose of Kitchen Mailbox is to answer all requests when possible.

Gail Deibler Finke tells us that goetta is very popular in Cincinnati, and everyone she knows uses this recipe.


1 pound ground pork and 1 pound ground beef
8 cups water
2 1/2 cups pinhead oatmeal (we used steel cut)
1 large onion, sliced *
1 to 4 bay leaves, optional *
2 teaspoons salt
Pinch of pepper

In a large pot with a lid, boil the water, add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.

Add the meat, onion and bay leaves. Mix well. Cook for another hour, stirring often. Remove bay leaf.

Pour into bread pans (size doesn't matter).

Refrigerate overnight.

To serve: Slice the goetta and fry it until crispy or just until heated through. Goetta may be served with pancakes and eggs, on sandwiches or in place of meat at dinner.

* Two teaspoons of savory may be substituted for the onion and bay leaf.


Virginia Slosnerick of New Castle wrote to Kitchen Mailbox in hopes that someone would tell her where she can find a pierogi maker, preferably one that makes more than one pierogi at a time.

Carole Krug of San Francisco responded. Here's an excerpt from her letter:

"In an answer to the request by Virginia Slosnerick of New Castle: I saw one in The Baker's Catalogue. It is a cast aluminum frame and cuts six 3 1/2-inch pierogi at the same time. It is item number 6413, Pierogi Maker, $17.95. The toll-free number is 800-827-6836 or shop at kingarthurflour.com. The company is in Norwich, Vt."

Ruth Lewis of Rostraver sent us the same information but added: "You can also get one at A Cook's Wares in Beaver Falls, www.cookswares.com. It's $12.90."

Here's an offer from Shirley Ziemianski of Elizabeth: "On the back of my pierogi gizmo, there is an address: C. Palmer Mfg. Inc., West Newton, Pa. They call it a pierogi maker. I don't know if they're still in business. If they're not, Virginia Slosnerick may buy mine."


Irma Jean Irwin of Cranberry writes: "50 years ago, we had a grocery store named Collets. It also had a bakery, which made the best apple cakes I have ever tasted. I can't locate a recipe that even looks like the apple cake I am talking about. Maybe your readers can help me. The apple cake had sliced apples in a row on top of the cake. The cake was probably an inch thick or less, from what I remember. The sliced apples covered the entire cake in neat rows. The cake was baked in pans the size of large cookie sheets or 1/2-sheet cake pans."

Stacey Port of Mars is looking for a green olive hummus recipe similar to what they serve at Cafe Zinho in Shadyside. Can anyone help?

Here's a request from Darlene Tchirkow of Mt. Lebanon: "Do you have a recipe for marinade for pork loin roast, specifically when cooking on the grill? Either that or a glaze to apply while grilling. Pork takes forever to cook on the grill, so I'm really interested in something that won't burn while it's cooking."

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com. Please include a name, neighborhood and a daytime phone number on all correspondence. All recipes are kitchen-tested by the Post-Gazette.

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