Puppy Dogs Plus

Bone Bonanza
1/2 pound ground beef — uncooked
1/4 cup chicken broth
1/3 cup black beans, cooked — mashed
1/3 cup cottage cheese
1 teaspoon soy sauce
Combine ground meat and chicken broth in a bowl. Add the black
beans and cottage cheese. Add soy sauce. Mix all of the ingredients
together thoroughly. Mold the mixture into bone shapes and place on a
cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.

Beef and Rice Moochies
1 jar babyfood, dinner, vegetables and beef, strained
2 1/2 cups flour, all-purpose
1 cup whole wheat flour
1 cup rice
1 package unflavored gelatin
1 whole egg
2 tablespoons vegetable oil
1 cup powdered milk
1 package yeast
1/4 cup warm water
1 beef bouillon cube
Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add
yeast, egg, oil, baby food and dissolved beef bouillon. Mix well. Mixture
will be very dry, knead with hands until it forms a ball. Roll out on
floured surface to 1/4 inch thickness, cut in 1 or 2 inch circles. Bake on
un-greased cookie sheet 30 minutes at 300 degrees. Store in
refrigerator.

Aunt Bianca’s Dog Biscuits
2 1/2 cups whole wheat flour
1/2 cup nonfat dry milk powder
1 teaspoon garlic powder
1 egg — beaten
Flavoring: Meat drippings, broth or water from canned tuna (enough to
make a stiff dough).
Combine flour, powdered milk and garlic powder in a medium sized
bowl. Add beaten egg, flavoring and mix well with hands. Dough
should be very stiff. If necessary add more flavoring.
On a well floured surface, roll out dough to 1/4 inch thickness. Cut
with shaped cookie cutters of your choice.
Place biscuits on cookie sheets and bake at 350 degrees for 30
minutes.

Alfalfa Hearts
2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon bone meal — optional
2 tablespoons nutritional yeast
1 tablespoon lecithin — optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons alfalfa sprouts — chopped
1 cup brown rice — cooked
3 tablespoons canola oil
1/2 cup water
Combine flours, bone meal, yeast, lecithin, salt, garlic powder and
alfalfa leaves. Add rice and oil. Combine well. Add 1/4 cup water and
mix well. Dough should be very easy to handle, not crumbly. Add more
water if needed to achieve proper consistency.
Lightly flour board or counter and roll out dough to 1/4 inch thickness.
Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes.
Makes 3 dozen.

1 whole skinless boneless Sardine (unsalted)
2 Tablespoons flour (unbleached)
1 Tablespoon Olive Oil
2 Cloves Garlic (Chopped)
1/4 Cup Mashed Potatoes Make ahead of time)
2 Tablespoons Chicken broth (Heated)

1)Cut the Sardines into small chunks. On a piece of waxed paper sprinkle the flour on it coat the sardines with the flour then set aside.

2) Heat the olive oil in a large sauce pan over med heat. Add the garlic and saute’ till light brown and soft. Take the sardine chunks and lightly saute’ the fish in the olive oil. Remove from pan.

3) Using warm mashed potatoes add the chicken broth, stirring to a smooth consistency. Add the cooked sardines and serve as is or over hard dog food.

2 cups whole wheat flour
1/4 cup cornmeal
1/2 cup Parmesan cheese
1 egg
3/4 cup water

Preheat oven to 325 degrees. Combine everything except 1/4 cup of parmesan cheese. Knead until well mixed. Using a teaspoon scoop out dough and roll into quarter size balls and place on a lightly floured surface. Roll balls into a pencil shape stick. Take each stick and roll in the parmesan cheese until they are well coated. Next flatten each stick either by hand or with rolling pin and then twist 6-8 times. Place on an un-greased baking sheet and bake for about 30 minutes. Allow to cook.

1 chicken breast
1 chicken bouillon cube
2 c water

Heat water and add bouillon cube. Marinate meat in water mix for 2 hours. Place chicken in baking pan. Bake at 325 for 1 hour. Let cool. This can also be served over rice and warm.

1 medium chicken breast
1 tsp butter
1 tsp bone meal
1/4 c corn

Melt butter in a skillet and add chicken that has been cut up into small pieces. Brown for 5 minutes. Add bone meal and corn. Stir frequently. Simmer for 7 minutes and serve warm

Liverwurst Tidbits
3/4 c plain shredded wheat cereal
3 ounce Boar’s Head Liverwurst,room temperature
2 ounce cream cheese, room temperature

Place the shredded wheat in a plastic bag and use a rolling pin to crush it into crumbs. Place the liverwurst and cream cheese on a plate and smash them with a fork until smooth and combined. Pour the shredded wheat crumbs into a bowl. Add the liverwurst, cream cheese mixture to the crumbs. Mix until combined but still soft. roll the liverwurst mixture into small balls, about the size of gum-ball. They are ready to serve.
Store in a resealable plastic bag in the refrigerator for up to one week.

1 egg beaten
1/4 lb ground pork
1/4 lb ground lamb
2 tbs. Italian parsley chopped (fresh)
1 tbs. fresh mint chopped
2 tbs. pine nuts
1/2 c long grain rice (cooked)
2 tbs. virgin olive oil

Combine egg, pork, lamb, parsley, mint, rice and pine nuts in a bowl and mix well.
Take the mixture and form small burger patties. Heat the olive oil in a heavy skillet and add the patties. Cook for 5 minutes per side or until they are brown.
You can break the patties apart and serve over hard dog food or serve by itself.
Serve warm.