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Poison Control Info
as few as 7 raisins or grapes could
be toxic for dogs. Any
exposure should give rise to immediate concern.
Onions,
chocolate, cocoa, avocadoes and
macadamia nuts can
be fatal, too.
Dogs prone to
seizures should not be given garlic!
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1. Melt 1/2 stick butter in a saucepan on low heat.
2. While still on stove, add two eggs and stir briskly until it is one
glutinous mass.
3.
Remove from heat.
4. Add 1/2 cup of peanut butter, two tablespoons of sugar, a pinch of salt,
and two or three handfuls of whole-wheat flour.
5. Bake in an 8 x 8 square baking pan for 15 minutes or until brown on
edges.
6. Cool and serve in small bars
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1½ cup wheat germ
1 lb liver
1 1/2 cup cornmeal
3 eggs
2-3 cloves minced garlic*
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1.
Preheat oven to 350°.
2.
Add ingredients to blender or food processor in order listed and puree
for 4 minutes.
3.
Place into greased pan and bake for 20 minutes.
4.
Cut into squares.
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2 c whole-wheat flour
1 c cheddar cheese, grated
2 Tablespoons margarine
3/4 c milk
Garlic powder*
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1.
Preheat oven to 375 F.
2.
Combine flour and cheese, cut in margarine (or shortening).
3.
Add milk and mix well.
4.
Knead lightly.
5.
Divide dough into two parts, and roll out to 1 inch thickness on a
floured board.
6.
Cut into desired shapes, and place biscuits on an ungreased cookie sheet.
7.
Prick with a fork, and sprinkle with garlic powder.
8.
Bake 12 to 15 minutes, or until lightly browned.
9.
Cool and serve.
10. Refrigerate
to store.
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| 2 cups |
all-purpose flour |
| ¾ cup |
cornmeal |
| 4 Tablespoons |
vegetable oil |
| 2 cups |
boiling water |
| 4 |
beef bouillon cubes |
| If desired, garlic, crisp
bacon strips, bacon drippings or your dog's
favorite flavor. |
| Combine first four
ingredients. Mix well.
Dissolve bouillon cubes in boiling water.
Add bouillon to flour mixture. Mix to
make a stiff dough. Roll onto floured
surface. Cut out shapes with cookie cutter
or glass. Bake in a pre-heated over at 300
° for 30 minutes.
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3 cups minced fresh parsley
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1/4 cup finely chopped carrot
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1/4 cup grated Mozzarella cheese
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2 tablespoons vegetable oil
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2 3/4 cups whole wheat flour
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2 tablespoons unprocessed bran flakes
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2 teaspoons baking powder
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1/2 - 1 cup water
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1.
Preheat oven to 350 degrees F.
2.
Lightly grease 2 baking sheets.
3.
In a small bowl, mix the parsley, carrots, cheese and
oil.
4.
In another bowl, stir together the flour, bran and
baking powder.
5.
Add vegetable mixture and stir well.
6.
Gradually add 1/2 cup water.
7.
Mix well, adding more water if needed to make the
dough moist.
8.
Knead for 1 minute.
9.
Roll the dough to 1/2-inch thickness.
10.
Using a small dog-bone cookie cutter, or a glass, cut
as many shapes as you can, re-rolling the scraps.
11.
Place them on the baking sheets.
12.
Bake 20 to 30 minutes, or until biscuits have
browned.
13.
Cool on a rack. They'll harden as they
cool.
14.
Store in an airtight tin.
Makes
about 36 biscuits
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1/4
cup cheddar cheese, grated
1/2
tsp brewer's yeast
2
Tablespoons hydrogenated vegetable shortening
1/4
cup Swiss cheese, grated
1/2
cup oatmeal, toasted
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1.
Combine cheeses, brewer's yeast and shortening.
2.
Using plastic wrap, shape mixture into a log
about 1 inch in diameter and 8 inches long.
3.
Roll log in toasted oatmeal.
4.
Refrigerate.
5.
Slice into half-inch rounds and serve.
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1
1/2 cups whole-wheat flour
1/2
cup wheat germ
1
Tablespoon brown sugar
1
1/4 cup smooth peanut butter
3/4
cup milk
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1.
Preheat oven to 400 F.
2.
Combine flour, wheat germ and
sugar in mixing bowl.
3.
Place peanut butter and milk in a
separate bowl and blend well with an
electric mixer.
4.
Pour peanut-butter mixture into dry ingredients and mix
well.
5.
Turn dough out onto a lightly
floured board and knead lightly.
6.
Roll out 1/4 inch thick and cut
into desired shapes.
7.
Place "scones" about
1/2 inch apart on
baking
sheet, and bake for 15 minutes, or until
slightly browned.
8.
Refrigerate or freeze until use.
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| Stuff you Need: |
Stuff you Do: |
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1 package dry yeast
2 cups warm chicken or beef broth
1/4 cup margarine or hamburger grease
1 egg, beaten
2 c all purpose Flour
1 cup wheat germ
4 cups whole wheat flour
1/2 cup warm water
1/2 cup powdered Milk
1/4 cup honey
1/4 tablespoon salt
1 cup cornmeal
2 cups cracked wheat
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1.
In small bowl, dissolve yeast in warm
water.
2. In large bowl combine broth, powdered milk,
margarine, honey, egg and salt.
3. Add yeast/water and mix well.
4. Stir in flour, cornmeal, wheat germ and
cracked wheat.
5. Mix well.
6. Add whole wheat flour, 1/2 cup at a time,
mixing well after each addition.
7. Knead in the final amounts of flour by hand
and continue kneading for 4 or 5 minutes until
dough is not sticky.
8. Pat or roll dough to 1/2 inch thickness and
cut into bone (or any other desired) shapes.
9. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes.
10.Bake in a 350 degree oven for 45 minutes.
11. Turn off heat and leave in oven several
hours or over night.
Makes
approximately 3 1/2 pounds of biscuits.
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| Stuff you Need: |
Stuff you Do: |
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3/4 cup all-purpose flour
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3/4 cup whole-wheat flour
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1 cup sharp cheddar cheese, grated
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4 Tablespoons butter-flavored shortening
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1
egg
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1/2
c Buttermilk
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2
apples, peeled, cored, and finely chopped
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1
teaspoon fresh parsley, chopped
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Preheat
oven to 400 F.
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Combine
flours and cheese.
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Cut in shortening.
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Beat
egg with buttermilk.
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Pour
into flour mixture.
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Add
apples and parsley to wet flour mixture, and
stir until soft dough forms.
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Drop
by tablespoon onto an ungreased cookie sheet.
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Bake
15 to 20 minutes.
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| Stuff you will
need: |
Stuff
you Do: |
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Cookie cutters (if
you want to get fancy)
2 ½ ounce jars of
baby food - beef, chicken, veal
Powdered milk
Toasted wheat germ
Whole wheat flour
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Preheat
oven to 350°
2.
Spray a few cookie sheets with cooking spray &
have the cookie cutter ready
3.
Heavily flour the work surface
4.
Empty one of the baby food jars into a small mixing
bowl
5.
Add about 1/8 cup of the powdered milk & about
1/8 cup of the wheat germ
6.
Mix it all together (mixture will be sticky)
7.
Spoon the stuff onto the heavily floured surface
8.
Knead in flour
9.
Pat the dough or roll into a nice consistency for
cutting
10.
Place on cookie sheets and bake for 20 - 25 minutes
11.
Turn off oven and let the cookies sit for a little
while to harden
12.
Store in an airtight
container
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