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This all started when I mentioned on face book a few weeks back that my family got an invitation to the Robert Burns dinner.  My cousin inquired about the dinner and asked if it was a Robert Burns night and it happened to be.  The invitation came from one of the band members that works with my husband.  The Scottish American Military Society holds the dinner yearly.  It was held at a local restaurant called The Gin.
Well this just happens to be a restaurant we have been to a several times.  It’s a unique old building that had an interesting past, if you guessed cotton gin you guessed right.  The old say goes Cotton is King in Texas so with this past it makes quite an interesting building.  Add some bag pipe music, men in kilts and haggis and it’s a sigh to behold.
Our building is just as memorable as our cuisine. We offer two private dining rooms, both with their own outdoor seating area. In addition to our covered outdoor dining, we also have a loft dining area which offers views of historic Nolan Creek, like none other in downtown Belton. Our tavern boasts a rustic, handmade bar which takes you back to a simpler time. Take pleasure in the spirits and fellowship around our bar, or step out and enjoy the view of the creek with a cold beverage in hand. You are sure to enjoy the relaxed atmosphere of the past, but won’t miss out on the important events of today. For your entertainment, our tavern boost flat screen TV’s, both inside and out; as well as the best seats to enjoy live music from the city of Belton’s new creek side stage.
This is for my cousin Lori Susan Graham-Dixon, who gets a little home sick sometime for the taste of Cincinnati.  Hope you enjoy it!
Dottie Dorsel’s Pinhead Oatmeal.  This is something most people have never heard of,  unless you are from the Ohio river valley region. Goetta is something like “Scrapple” that’s not so greasy and for those of you from Ireland it would be white pudding and not to be forgotten the Scot’s call it Haggis. It may be claimed by German’s, Irish, Scot’s  but in the U.S., it is very popular around Cincinnati, Ohio and Northern Kentucky. Most folks I know eat it as an all-in-one breakfast dish with an eggs sunny side up right on top the Goetta. The Dottie Dorsel Pinhead Oatmeal Company sort of set the standard for the recipe.
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Ingredients:

  • 1 lb ground beef
  • 1 lb ground pork
  • 6 cups hot water ( I heat mine in a tea kettle)
  • 2 12 cups pinhead oatmeal (also known as steel-cut oatmeal)
  • 1 medium onion chopped into small pieces
  • 2 teaspoons dried savory
  • 2 Bay leaves
  • 2 teaspoons salt
  • 18 teaspoon ground pepper
  • 1 tablespoon butter or bacon fat (for later frying)

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Directions

  • Blend the ground meat. Set aside.
  • In a crock pot, combine hot water, salt and pepper. Cook on high (covered) for then stir in oatmeal. Cover and cook on high for 90 more minutes.
  • Add meat, onions, bay leaves salt, pepper and savory at the end of the 90 minutes — blend well making sure to break up all the ground meat. Cover and cook on low for 3 more hours.
  • At the end of the 3 hours.
  • Pour into bread pans lined with cling wrap, cover with cling wrap, and place in refrigerator. It will keep for about a week or slice and freeze with waxed paper to divide the slices.  Cook slices directly out of the freezer.
  • When you’re ready to eat it, slice the loaf of goetta and put it into a skillet with the butter or bacon fat. Fry over medium heat until it is well browned, turning once.
  • Serve.
  • Good sausage can be substituted for the ground pork, if you like to mix up the flavor.  I like to use a hot breakfast sausage to give it a kick.

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Ingredients:

  • 1 lb ground beef
  • 1 lb ground pork
  • 6 cups water (see directions)
  • 2 12 cups pinhead oatmeal (steel-cut oatmeal)
  • 2 teaspoons dried savory
  • 2 Bay leaves
  • 2 teaspoons salt
  • 18 teaspoon ground pepper
  • 1 tablespoon butter or bacon fat (for later frying)

Directions

  • Blend the ground meat. Set aside.
  • In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes.
  • Add meat, bay leaves salt, pepper and savory at the end of the 90 minutes — blend well making sure to break up all the ground meat. Cover and cook on low for 3 more hours.
  • At the end of the 3 hours.
  • Pour into bread pans lined with cling wrap, cover with cling wrap, and place in refrigerator. It will keep for about a week or slice and freeze with waxed paper to divide the slices.  Cook slices directly out of the freezer.
  • When you’re ready to eat it, slice the loaf of goetta and put it into a skillet with the butter or bacon fat. Fry over medium heat until it is well browned, turning once.
  • Serve.
  • Good sausage can be substituted for the ground pork, if you like to mix up the flavor.  I like to use a hot breakfast sausage to give it a kick.

Enjoy, You’ll never leave where you are until you decide where you’d rather be.  Author unknown

Lury

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