Dogs luv'em! Make up a bunch,
freeze them and pull them out to use as necessary.
1 pound Chicken Livers (raw)
2 or 3 cloves of garlic
Puree the above in a food processor or blender
One Cup (or more) grated sharp Cheddar Cheese
1/4 Cup grated Parmesan Cheese
Approx. 1 Cup of flour
Approx. 1 Cup of Cornmeal
Process until the consistancy of "cement". Spread on a BIG
sheet of aluminum foil. . . OR on a big cookie sheet that has been
lined with aluminum foil.
Bake at 350-degrees for about 30-45 minutes. Check with a toothpick
for doneness. Freeze and use as needed.
20 envelopes Knox gelatin (unflavored)
20 egg yolks
2 - 12 oz jars wheat germ
2 reg size boxes Total cereal
2 cup molasses
2 cup corn oil
Do Not Cook!
In large bowl break up meat, add remaining ingredients and mix well 10 min.
Form into one cup balls (1/2 lb), drop into individual plastic bags and freeze.
Thaw as needed.
For a 60 to 80 lb dog, feed one in the morning and one in the evening.
Grease the inside of a baking dish with LOTS of butter or margarine.
CUBE 4 slices of white bread and put in baking dish.
In a bowl, mix 3 Eggs, 1/2 C Sugar, 1/5 t. salt and 1/2 t. Vanilla.
Add 2 C Scalded Milk and beat with wire whisk.
Pour this mixture into the baking dish over the top of the cubed bread.
Place baking dish in a pan of water and
bake (uncovered) for about 1 hour.
Feed dog 1/2 of a "pudding" at each meal.
This is especially good for a bitch who has just whelped and doesn't want to eat.
Niggles her sweet tooth, and it's good for her.
1-3/4 cups whole-wheat flour
2 Tbsp. garlic powder (may be adjusted to your "smell")
2 Tbsp. Knorr instant beef stock mix (may substitute veggie or chicken stock mix)
2 Tbsp. bacon bits
6 Tbsp. oil
2/3 cup water (approximate)
Mix together well. Roll out to approximately 1/4-inch thick and cut out with dog bicuit "bone" cutter or some cookie cutter that is appropriate. Bake at 350 for approximately 35-45 minutes BASTING REGULARLY WITH MEAT DRIPPINGS OR BACON FAT.
DOGS REALLY LOVE THESE!
2 TBSP Garlic granules (yes...that's TABLESPOON not TEAspoon)
1 TBSP Onion powder (optional)
(We use artificial/non-onion stuff- used just for the flavor)
2 Eggs (or egg substitute to equal 2 eggs)
Rolled oats (NOT the "quick" kind)
Add garlic, onion powder and two eggs.....puree till well mixed.
Mix till rolled oats are well moistened.
Turn out onto a large, well-greased cookie sheet.
Press down (and out towards edges) till mixture is
evenly spread over the entire cookie sheet.
Make sure corners are filled well.
(It's done when it begins to pull away from the edges of the cookie sheet)
Use them for bait in the show ring or for training treats.
1 1/2 cup skim milk powder
1 1/2 cup wheat germ
7 oz Baby Meat (ie: 2 or 3 jars Gerber's Lamb, Chicken, etc..)
1 lb liver - beef, pork, chicken
1/2 - 1 Tbsp Garlic Powder or Granules (NOT powder)
1 large egg (include the shell if you want to add calcium)
2 cups whole wheat flour (or corn meal)
Pour the mix into a greased 8x8 pan. Bake for approximately 30 minutes or until dry and beginning to pull away from pan. Cool.
When cool, cut into squares. Store in an airtight container or freeze.
4 cups whole wheat flour
1 cup corn meal
1/2 cup vegetable oil
1 1/4 cup water
3 Tbsp Garlic Powder or Granules
1 cup shredded cheese
Once your mixture has formed a "dough", add cheese. Continue to mix until all the cheese is well distributed.
On a wheat-floured surface, roll out 1/2 the dough to approximately 1/2" thick and cut with assorted shapes of cookie cutters.
Bake on ungreased cookie sheet
for approximately 30 minutes at 375F -or until brown.
1 1/2 cups all-purpose flour
3/4 cup multi grain oatmeal (or quick cooking oats uncooked)
1/4 cup honey crunch wheat germ
1/4 cup chunky peanut butter
1/4 cup vegetable oil
1/4 cup honey
1 tsp baking powder
1/2 cup water
"Doggie"or "Bone" shaped cookie cutter (or whatever shape pleases you)
In a large bowl, with mixer at low speed, mix 1 cup flour with remaining ingredients and 1/2 cup water until well blended.
Stir in the remaining 1/2 cup of flour with a spoon
**Preheat oven to 350F. **
With floured hands, on well-floured surface, knead dough until it holds together.
Roll out 1/4" thick and cut into shapes. Re-roll dough until it's all used up.
Bake on a large, ungreased cookie sheet for 20 minutes. Turn off oven and let the cookie sheet stay in oven 45 minutes - 1 hour.
Remove bisquits from cookie sheet to a cooling rack.
Store in an airtight container or freeze.
Yield: about 2 dozen bisquits (depending on size of cutter)