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.
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.
¼ cup sweet Italian sausage cooked and crumbled
1-cup natural cheddar cheese grated
¼ cup Romano Cheese, grated
1-cup oat flour
1 ½ cup old fashioned rolled oats
¼ cup canola oil
3 Tbs organic chicken broth
1. Combine the crumbled sausage and grated cheese in a mixing bowl. Add the flour and rolled oats; mix until combined.
2. Add the canola oil and chicken broth in a measuring cup and pour all at once into the cheese-flour mixture. Stir until it forms soft dough. Shape into a disc. Then wrap in plastic wrap and refrigerate for 2 hours.
3. Heat oven to 400F.
4. Break off small pieces and roll between your palms to create ropes. Hold both ends of each rope and twist into a spiral. Press the ends of each spiral onto a cookie sheet lined with parchment paper.
5. Bake for 7 minutes or till it nicely browned and crunchy
½ teaspoon warm milk
1 teaspoon margarine or butter
2 ½ Tablespoons oatmeal
1 raw egg yolk
Melt margarine and add milk. Beat in raw egg yolk and add oatmeal
3-½ oz jar baby food (liver or beef)
1/3-cup wheat germ
2/3 cup powdered milk
Mix and drop by the tablespoon onto a greased cookie sheet. Bake at 350 for 12-14 minutes. Let cook before giving to your pup
2 eggs
3 Tablespoons shredded beef
1 small diced carrot (cooked)
1 Teaspoon cod liver oil
Mix ingredients in skillet. Cook over medium heat until eggs are done. Serve warm.
1 can chunk white tuna (packed in water)
4 teaspoons virgin olive oil, divided
1 clove garlic (Chopped)
1 carrot (Shredded)
1/2 cup frozen peas
2 tablespoons organic chicken broth
Using a fork flake the tuna in a bowl. Heat 2 teaspoons olive oil in a heavy saucepan over medium heat. Saute’ the garlic until light brown, and then add the carrots. Cook for about 1-2 minutes then add the peas.
Remove from heat. Next heat another 2 teaspoons olive oil and add the flaked tuna. Stir as it starts to sizzle. Once the tuna is heated remove from heat and add the vegetables, stir everything together then add the chicken broth. This can be served over dry dog food.
Salmon Snaps Treats
1 can salmon with juice (8 oz.)
½ cup chopped fresh parsley (or 1 tsp dried)
1 tsp dill weed
3 eggs — shells included
½ cup sesame seeds ground up in coffee grinder
½ cup flax seeds ground up in coffee grinder
2 (or more) cups whole wheat flour — (2 to 3)
Directions:
Preheat oven to 375°F (190° C).
Put all ingredients into a food processor and mix very well. NOTE: Pour flour through the opening while the processor is on. Use enough flour to make the dough about the consistency of a pie crust (it will roll into a ball – once it does, it’s ready to remove.)
Place on a floured surface and knead more flour into dough until it is easily rolled out. Roll out to about ¼” thick. Cut into shapes with a cookie cutter. Poke each cookie with a fork once or twice, so that cookies will not puff up. Bake on cookie sheets that have a nonstick spray coating.
Bake for 20 min. Turn and rotate cookie sheets, then bake about 10 more minutes.
