THE POMERAMA
Give Your Dog A Bone....And A HUG!
- Salt substitutes include low-sodium salts, sea salt, or you may want to leave salt out completely if it is an added ingredient.
- Substitutes for dairy items include goats milk, powdered milk, or one of the lactose-free milks available on today's market, be sure to check the sodium content of these ingredients.
- Some consider corn to be difficult for a dog to digest, try substituting another flour for this. Rice flour, for instance, is extremely easy for a dog to digest.
- Bouillons have a high salt content, try substituting meat juice from one of your meals. Another substitute can be made by putting small amounts of cooked meat in a blender and adding enough water to liquify (be sure to refrigerate these treats).
Maintained by Susann Philbrook
Biscuits......
Bacon
Beef
Cheese
Chicken
Garlic
Glazed
Liver
Meaty
Nutty
Variations
Veggie
Wheat,
Whole Grains, Other Flours
Dog Treats/Handler's Show Bait.....
Liver-Based
Treats
Party Pups......
Party
Mix and Appetizers
It has been suggested that some of the recipes contained in our collection may be high in salt, or contain other ingredients that may be unhealthy for a dog's diet. When in doubt, always check with your vet. Here are some possible ingredient substitutes to consider:
DOG BISCUITS
Dog Biscuits--Bacon Flavored
Yield: 40 servings
5 c Whole wheat flour
1 c Milk
2 Eggs
10 tb Vegetable oil or bacon
fat
1 pn Onion or garlic powder
1 ts Salt
1/2 c Cold water
1 tb Vegetable oil or bacon
fat***
Original recipe didn't say
why this was listed but I suspect this last tbsp. is to grease cookie sheet
with.
Mix all ingredients well.
Pinch off pieces of the dough and roll them into two-inch balls. ***SEE
NOTE. Put them on a greased cookie sheet. Bake them at 350 degrees for
35 to 40 minutes. Let them cool, then store in an airtight container.
Originally from the Humane
Society of Santa Clare Co., Santa Clara, CA.
Posted on Prodigy BBs by
Ellie Tone/email: JPJW33A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Bowser Biscuits--Beef
Flavored
Yield: 3 1/2 lbs.
1 pk Dry Yeast
1/2 c Warm Water
2 c Warm Chicken or Beef
Broth
1/2 c Powdered Milk
1/4 c Margarine or Hamburger
Grease
1/4 c Honey
1 Egg, Beaten
1/4 ts Salt
2 c All Purpose Flour
1 c Cornmeal
1 c Wheat Germ
2 c Cracked Wheat
4 c Whole Wheat Flour
In small bowl, dissolve
yeast in warm water. In large bowl combine broth, powdered milk, margarine,
honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal,
wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup
at a time, mixing well after each addition. Knead in the final amounts
of flour by hand and continue kneading for 4 or 5 minutes until dough is
not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes.
Place on a greased cookie sheet, cover lightly and let set for 20 minutes.
Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven
several hours or over night. Makes approximately 3 1/2 pounds.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Canine Cookies Dog Biscuits--Beef
Flavored
Yield: Makes 74 two inch
cookies with a total weight of 1 lb. 11 oz.
2 c All-purpose white flour
1 c Whole wheat flour
1 c Cornmeal
3/4 c Regular wheat germ
1/2 c Nonfat dry milk powder
2 ts Iodized salt
1 pk Active dry yeast
1/4 c Warm water
1 cn (10 3/4 oz.) beef broth
1 Egg, slightly beaten
1 tb Milk
Combine the flours, cornmeal,
wheat germ, dry milk powder, and salt in a very large bowl. Soften the
yeast in the warm water and add it along with the beef broth to the dry
ingredients. Mix well with hands, for the dough will be very stiff. Divide
dough into halves and roll each half out on a floured board to a thickness
of 1/4 inch. Cut into shapes with a cookie cutter. Place fairly close together
on an ungreased baking sheet. combine beaten egg and milk; brush over surface
of each cookie. Bake in a 300 degree oven for 45 minutes. Turn off oven
heat but leave baking sheet with cookies in the oven to harden overnight.
If you lack room in the oven for all of them, then just place them in a
dry spot until they are quite hard.
This recipe came from the
cookbook called "FEEDING FIDO" by Joan Cone, Arthur L. Cone, Jr. and Robert
H. George, D. V. M.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Misty's Treats Dog Biscuits--Cheese
Flavored
Yield: 1 batch
1 c Oats, rolled
1/3 c Butter
1 c Water
3/4 c Cornmeal
1 tb Sugar
1 ts Bouillon, beef
1/2 c Milk
4 oz Cheese, cheddar; shredded
1 Egg, beaten
3 c Flour, whole wheat
Boil water. Combine oats,
butter and water. Let stand ten minutes. Stir in cornmeal, sugar, bouillon,
milk, cheese and egg. Mix well. Add flour, a cup at a time, mixing well
after each addition to form a stiff dough. On floured surface, knead in
remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.
Roll or pat out dough to 1/2-inch thickness. Cut with bone shaped cookie
cutter. Place 1-inch apart on greased cookie sheets. Bake in preheated
325 degree oven 35 to 45 minutes or until golden brown. Cool completely.
Originally from Josie Minerich,
Denver Post.
From: David Hicks (Fidonet)
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Cheese Multi-Grain Dog
Biscuits/Fido's Cheese Nuggets
Yield: 2 1/4 lbs.
1 c Uncooked Oatmeal
1/4 c Margarine
1 1/2 c Hot Water or Meat
Juices
1/2 c Powdered Milk
4 oz (1 cup) Grated Cheese
such as cheddar, jack, swiss, colby or any other hard one
1/4 ts Salt
1 Egg, Beaten
1 c Cornmeal
1 c Wheat Germ
3 c Whole Wheat Flour
In large bowl pour hot water
over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk,
grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add
flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4
minutes, adding more flour if necessary to make a very stiff dough. Pat
or roll dough to 1/2 inch thickness. Cut into bone shaped biscuits and
place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off
heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2
1/4 pounds.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A
Janice Maguire/email: RNMH52A@prodigy.com
posted same recipe as Fido's Cheese Nuggets.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits Cheddar Cheese
Cookies
Yield: 35 servings
1/2 lb Cheddar cheese, grated
1/4 lb Margarine, softened
1 Egg
1 cl Garlic, minced
1 1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 ts Salt
1/8 c Milk
Cream room temp. cheese
and margarine, add egg & garlic, mix well. Add flour, wheat germ &
salt, mix well until it forms a dough, add milk and mix again. Chill 1
hour. Preheat oven to 375 F. Roll dough on floured surface to 1/4", cut
into shapes. Bake on ungreased cookie sheet 15 to 18 minutes.
Posted to Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Fido's Favorite Treats
Dog Biscuits--Cheese Flavored
Yield: 1 batch
1 c Rolled oats
1/3 c Margarine
1 c Boiling water
3/4 c Cornmeal
1 tb Sugar
1 To 2 tsp. chicken or beef
flavored instant bouillon
1/2 c Milk
4 oz (1 cup) shredded cheddar
cheese
1 ea Egg, beaten
2 c To 3 cups all-purpose
OR whole wheat flour.
Heat oven to 325 degrees.
Grease cookie sheets. In large bowl, combine rolled oats, margarine and
boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon,
milk, cheese and egg; mix well. Lightly spoon flour into measuring cup;
level off. Add flour 1 cup at a time, mixing well after each addition to
form a stiff dough.
On floured surface, knead
in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.
Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie
cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees
for 35 to 45 minutes on until golden brown. Cool completely. Store loosely
covered. Makes 3 1/2 cozen large dog biscuits or 8 dozen small dog biscuits.
High Altitude: Above 3500 feet: No change.
From Pillsbury Classic Cookbooks
#142 - December 1992.
Posted on GEnie BBs by Cookie.Lady.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Chicken
Flavored
Yield: Makes 4 to 5 dozen
bars.
1 pk Dry yeast
1/4 c Warm water
1 pt Chicken stock
3 1/2 c Unbleached flour
2 c Whole-wheat flour
1 c Rye flour
2 c Cracked wheat or wheat
germ
1/2 c Dry milk
1 ts Salt, optional
1 Egg
1 tb Milk
Beat egg with 1 Tb milk.
Dissolve yeast in 1/4 cup warm water. Add to chicken stock. Combine all
dry ingredients. Add chicken stock mixture. Knead on a floured surface
for about 3 minutes, working into a stiff dough. Roll out to a thickness
of 1/4 inch. Cut into bars or with a cookie cutter.
Brush with egg/milk wash and place on cookie sheets. Bake in 300 degree
oven for about 45 minutes. Turn off heat and leave biscuits in oven overnight.
Recipe by: tomrice@netcom.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Chicken
Liver-Based Cookies
Yield: 24 servings
2 c Flour
1 c Wheat germ
1/2 c Chicken broth
1 c Cooked, chopped chick.
liver
3 tb Vegetable oil
1 Egg, lightly beaten
2 ts Chopped parsley
Preheat oven to 400 F. Combine
flour and cornmeal. In separate bowl, beat egg with oil, then add broth
& parsley, mix well. Add dry ingredients. to bowl a little at a time,
stirring well. Fold in chicken livers and mix well. Dough will be firm.
Turn dough out on lightly floured surface and knead briefly. Roll out 1/2"
thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake
15 min. or until firm. Store in refrigerator.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com (Note: this appears as imported.
You'll notice that in the ingredients wheat germ is listed, however, in
the directions it says cornmeal - so I suggest trying it with either of
them--but perhaps with the wheat germ first.)
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Homemade Dog Biscuits--Garlic
Flavored
Yield: Makes about 7 dozen
cookie size biscuits.
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Bran
1 c Rye flour
1 c Grits OR cornmeal
1/2 c Nonfat dry milk
1 tb Dehydrated minced OR
powdered garlic
4 ts Salt - Optional (salt
subs. may be used)*
1 pk Dry yeast
1/4 c Warm water
2 c Tomato juice (suggest
salt free)
Note from Ursula: *This
is an awful lot of salt - why not cut it down to 1 tsp.
Paragraph just above the
recipe says that these are excellent nutritious treats for you family dog
and won't hurt small kids in the family if they happen to eat one. Combine
all dry ingredients. Dissolve yeast in warm water and add tomato juice.
Mix with dry ingredients. Dough should be very stiff. Knead dough for about
3 minutes. Roll out on floured board to 1/4 to 1/2 inch thickness. Cut
to desired size with knife or cookie cutters. Place on ungreased cookie
sheet and bake at 300 degrees for 1 hour. Turn off oven. Leave biscuits
overnight or at least 4 hours to harden.
From The Garlic Lovers'
Cookbook, Volume II, from Gilroy, Garlic Capital of the World, copyright
1985 by the Gilroy Garlic Festival Assoc., Inc., ISBN #0-89087-420-4 (quality
pbk.). Recipe Contest entry: G. C. Bemis, Pebble Beach, CA.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Alfie and Archie's Dog
Biscuits--Garlic Flavored
Yield: 1 batch
2 1/2 c Flour, whole wheat
1/2 c Powdered milk
1/2 ts Salt
1/2 ts Garlic powder
1 ts Sugar, brown
6 tb Meat drippings or margarine
1 Eggs, beaten
1/2 c Ice water
Preheat oven to 350. Lightly
oil a cookie sheet. Combine flour, powdered milk, salt, garlic powder and
sugar. Cut in meat drippings until mixture resembles corn meal. Mix in
egg. Add enough water so that mixture forms a ball. Using your fingers,
pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter
or knife and remove scraps. Scraps can be formed again and baked. Bake
25 to 30 minutes. Remove from tray and cool on rack.
Original Source, Cookiemania
From Clarence Fontish, Fidonet
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Beggar Biscuit--Garlic
Flavored
Yield: 20 servings
2 1/2 c Whole wheat flour
1/2 c Powdered dry milk
1/2 ts Salt
1/2 ts Garlic powder
1 ts Brown sugar
6 tb Meat drippings
1 Beaten egg
1/2 c Ice water
Preheat oven to 350. Lightly
oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar.
Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add
enough water so that mixture forms a ball. Using your fingers, pat out
dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife
and remove scraps. Scraps can be formed again and baked. Bake 25 to 30
minutes. Remove from tray and cool on rack.
From: Cookiemania
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits Garlic Cookies
Yield: 75 servings
1 c Uncooked oatmeal
3/4 c Cornmeal
3 c Whole wheat flour
3/4 c Powdered milk
4 Cloves garlic, minced
1/2 c Margarine
1 ts Bouillon granules
1 1/2 c Meat broth
1 Egg, beaten
Preheat oven to 325 F. Dissolve
bouillon in meat broth, while still hot, put some of the broth into a blender
with the garlic and blend on high. Pour all broth into large bowl, add
margarine & oatmeal & stir. Let sit 5 min. to cool Stir in powdered
milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after
each addition. Knead by hand, adding more flour if needed. Roll on floured
surface to 1/2" thick, cut into shapes. Place on greased cookie sheet.
Bake 50 to 60 min., allow to cool & dry out until hard. Variations:
you can use plain flour, and or add shredded cheese. Or add hamburger grease
or bacon grease instead of margarine. Or add 1 pkg. dry yeast and 1/4 cup
honey to make biscuits instead of cookies. This is 1/1 the usual recipe.
They can be frozen, BUT DRY extremely well before freezing.
Originally from the Rotten
'N Cookie Board from Sue Woolley.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Microwavable Doggie Doughnuts--Garlic
Flavored
Yield: 30 servings
2 c Whole wheat flour
1 Egg, lightly beaten
2/3 c Beef or chicken broth
3 tb Oatmeal
1 ts Garlic powder
Place flour in a bowl, add
egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough
into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with
small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand.
Arrange rings on a shallow baking dish or on a sheet of parchment paper
in a single layer. Cook on high 10 min. or until firm. Let cool until hardened.
Store in covered container when dog is not looking.
Posted on Prodigy BBs by
Linda Satterfied/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Glazed Dog Biscuits--Chicken
Flavored
Yield: Several dozen.
3 1/2 c Flour
2 c Whole wheat flour
1 c Rye flour
1 c Cornmeal
2 c Cracked wheat
4 ts Salt
1/2 c Dry milk
1 pk Dry yeast (1 T)
1 pt Chicken stock
----------------------------------GARNISH----------------------------------
1 ea Egg
1 tb Milk
Ingredients not generally
available may be found at health food stores. Dissolve yeast in 1/4 c warm
water. Combine in big bowl, the flours, cornmeal, milk powder and salt.
In a separate bowl, dissolve yeast in about 1/4 cup lukewarm water; let
it sit for a few minutes, until it bubbles. Add the chicken stock to the
yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about
3 minutes. The dough should be stiff Flour a board with cornmeal and roll
dough to a thickness of about 1/4 inch. Cut out biscuits with cookie cutters
in appropriate shapes, and place on ungreased cookie sheets. Mix the egg
and milk and use to brush tops of biscuits for shine, then bake the biscuits
for about 45 minutes. Turn oven off and leave biscuits in oven overnight.
In the morning the biscuits will be bone hard. Note: This dough is extremely
stiff to work with, but the end product is excellent.
From the Chester County,
PA ASPCA
Posted on Prodigy BBs by
Michael Kean/email: VMXV03A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Glazed Dog Biscuits
Yield: 24 servings
1 Envelope dry yeast
1/4 c Warm water
1 pn Sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat; -=OR=-1
c -Cornmeal
1 c Rye flour
1/2 c Nonfat dry milk
4 ts Kelp powder
4 c Beef or chicken broth
-----------------------------------GLAZE-----------------------------------
1 lg Egg
2 tb Milk
Place 2 oven racks in the
upper & lower thirds of the oven. Preheat oven to 300F. Sprinkle the
dry yeast or crumble the compressed yeast over the water (110F if dry,
100F if compressed). Add the pinch of sugar & allow yeast to sit in
a draft-free spot for 10 to 20 minute.
The mixture should be full
of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve
the yeast. In a large bowl, place all the dry ingredients & stir well
to blend them. Add the yeast mixture & 3 c broth. Using your hands,
in the bowl, mix to form the dough, adding more broth if needed to make
the dough smooth & supple. Half a batch at a time, knead the dough
briefly on a lightly floured counter. (Keep the 2nd batch of dough covered
with a moist towel while shaping and cutting the first.) Roll out the dough
into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2
inch bone cutter or 2 1/2 inch cookie cutter. Reroll the scraps. Repeat
procedure with remaining dough. For an attractive shine, lightly beat together
the egg and the milk.
Brush the glaze on the cookies.
Bake for 45 to 60 minutes or until brown & firm. For even baking, rotate
the cookie sheets from top to bottom 3/4 of the way through the baking
period. Use a small, angled metal spatula to transfer the cookies to wire
racks to cool completely. Store in an airtight container at room temperature-cracked
wheat & kelp are available at most health food stores-Use 2 cups of
bran cereal (not flakes) in place of the cracked wheat, if desired. If
your dog is large, make larger cookies. Allow the cookie sheets to cool
completely before using for the next batch. Distribute cookies evenly around
sheet; avoid crowding or overlapping.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Liver-Based
Yield: Makes about 4 1/2
dozen 3 1/2 inch long bones.
1 Batch
1 lb Beef liver
2 lg Eggs; shells washed
1 c Cottage cheese, lowfat
1 1/2 c Wheat germ
3 1/4 c Whole-wheat flour
Rinse liver and cut into
1-inch chunks. Put in a 2-quart pan with 1 cup water, and bring to a boil
on high heat. Reduce heat, cover and simmer gently until liver is no longer
pink, about 5 minutes. Put liver in a blender, saving the liquid from previous
step. Break in eggs, including shells. Whirl to puree, adding reserved
liquid as needed. Scrape mixture into bowl, adding remaining cooking liquid,
cottage cheese, wheat germ and 3 cups flour. Stir until evenly moistened.
Knead until dough no longer feels sticky, adding more flour as required.
Roll out dough onto a floured board until 1/2 inch thick. Cut dough with
floured bone-shaped cookie cutter. Bake in 300 degree oven until bones
are tinged darker brown and feel firm to touch, about 1 hour. Cool on racks.
Once cool, bones should be hard when pressed; if not, bake 10 minutes more
at 300 degrees and cool.
Nutritional Information:
Per bone: 41 cal.; 3.2 g protein; 0.7 g fat (0.2 g sta); 5.5 g carbo.;
19 mg sodium; 28 mg chol.
Originally from Sunset Magazine
Recipe posted by Tom Rice/email:
tomrice@netcom.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Liver Flavored
Yield: Makes about 24 -
3 1/2" hearts.
1 1/2 c Flour
1 1/2 c Whole wheat flour
1 c Rye flour
1 c Oats
1 c Cornmeal
1/4 c Liver powder (available
in health food stores)
1 ts Salt
1 ts Garlic powder
1 Egg
1/2 c Vegetable oil
1 3/4 c Beef broth
Place oven rack in upper
third of oven. Heat oven to 300 degrees. Line a cookie sheet with foil.
Mix flours and all other dry ingredients in a large bowl. Add egg, oil,
and beef broth. Mix the dough, adding enough additional flour to make a
dough that can be rolled.
On a floured surface, roll
to 1/2 inch thickness, then cut into heart shapes with floured heart cookie
cutter or pattern cut from cardboard (2" diam for small dog; 3 1/2" for
large). If using pattern, flour top of dough first. Place hearts 1" apart
on foil-covered cookie sheet. Reroll scraps. With a skewer print a line
of dots halfway through dough 1/4" from sides and down centers. Bake for
2 hours.
Turn the oven off, and let
biscuits stand in oven overnight to harden. Can be stored in plastic bags
at room temperature up to 3 months.
Per biscuit: 31 cal, 6 g
pro, 23 g car, 5 g fat, 21 mg chol, and 142 mg sod.
From THE TIMES UNION, Albany
NY, "Canine and Felines," Barbara Delaney, 12/91.
PERSONAL NOTE from Ursula
R. Taylor - recipe originally appeared in an old magazine article called
"It's A Dog's Love Easy" and I added a bit more to the directions.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Liver Flavored
Yield: About 4 doz. depending
on size of cutter.
2 1/4 c Whole wheat flour
1 ea Egg
1/2 c Vegetable oil
1 tb Brown sugar
1/2 c Nonfat dry milk powder
1/4 c Liver powder get at
Health Food stores
1 ea Beef bouillon cube
dissolved in 1/2 c Hot water
Mix all ingredients well.
Knead for 2 minutes. Roll to 1/4 inch thick and cut with cutters of desired
shapes. Bake on ungreased cookie sheet for 30 minutes at 300 degrees. Cool
on rack. Paulinda stores these in baggies in the cupboard.
Posted on Prodigy BBs by
Paulinda Hubbard/email: FNWT29B@prodigy.com; No Source was given.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--Meat Flavored
Yield: 1 batch
2 ea Eggs
1/2 c Milk
2 c Beef OR chicken broth
2 ts Salt
1 tb Yeast
3 1/2 c All-purpose flour
2 c Whole wheat flour
1 c Rye flour
2 c Cracked wheat
1 tb Gravy Master
Mix all dry ingredients
together. Stir in broth, Gravy Master, milk and eggs. Knead mixture until
dough forms, then roll out to 1/2 inch thickness. Cut into 1/2-inch squares.
Place pieces on a cookie sheet, and bake in pre-heated 325 degrees oven
for 45 minutes. Turn oven off, and leave biscuits in oven for 8 hours.
Remove from oven and cook well before storing them.
Posted on Prodigy BBs by
Robert Morse
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Rover's Rewards Dog Biscuits--Meat
Flavored
Yield: 1 batch
1/3 c Margarine, softened
1/2 c Powdered milk
1 Egg, beaten
3/4 c Hot water or meat
juices
1/2 ts Salt or instant bouillon
- optional
3 c Whole wheat flour
In a large bowl pour hot
water over margarine. Stir in powdered milk, salt and egg. Add flour, 1/2
cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding
more flour if necessary to make a very stiff dough. Pat or roll to 1/2
inch thickness and cut out with a biscuit cutter. Place on a greased baking
sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out
until hard. Angi cooked hers for only 30 minutes, and they were done.
Posted on Prodigy BBs by
Angelia Bryan/email: RJFT77B@prodigy.com
From Mobile Press Register
donated by Chef Fido Dog Biscuit Cutter
Chef Fido Dog Biscuit Cutter
and Recipe Kits are available in kitchen stores and pet stores, and they
may be ordered by mail from Chef Fido Products, P. O, Box 26994-F, Lakewood,
Colo. 80226. The $6.00 price includes postage, and a portion of the proceeds
will benefit Canine Companions for Independence, which trains assistance
dogs for disabled people.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Canine Cookies--Meat Flavored
Yield: 1 servings
1/2 c Milk powder
1 Egg, well beaten
2 1/2 c Flour
1/2 ts Garlic/onion salt
1 1/2 ts Brown sugar
1/2 c Water
6 tb Gravy (100ml)
Baby food meat
Combine and shape into ball
and roll on floured board. Use extra flour if needed. Cut. Bake at 350F
for 25 to 30 minutes. Cool. Should be hard.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Cookie Treats--Meat
Flavored
Yield: 1 batch
1 c Wheat Germ
2 Jars Meat Baby Food
Mix both together until
you have a stiff dough. Form into balls & place on cookie sheet. Flatten
with fork. Bake at 350 degrees for 20 - 35 minutes until desired hardness.
Can be frozen.
Posted on Prodigy BBs by
Linda Satterfied/email: DKWK78A
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Cookie Bones--Lemon Nut
Yield: 36 servings
1 3/4 c Flour
1/2 c Brown sugar
Lemon rind
1 Egg yolk
2 tb Toasted wheat germ
1/4 c Sesame seeds
12 tb Butter
1/2 c Ground walnuts
1/2 c Vanilla extract
Combine all ingredients,
knead until thoroughly blended. Divide dough into 6 parts, roll each part
into a log.
Freeze. When needed, thaw
and roll into 1/2" thick slabs and cut into bone shapes. Bake at 375 F
on ungreased cookie sheet for approximately 13 min.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Molasses Almond Cookies-
for Dogs
Yield: 30 servings
3 c Whole Wheat Flour
1/4 c Wheat Germ
1/2 c Molasses
4 tb Margarine, softened
1/2 ts Salt
1/4 c Sliced almonds
1 Egg, beaten
Preheat oven to 375 F. Combine
Flour, wheat germ, salt & almonds, cut in margarine, stir in egg, and
molasses. Roll into ball, add water if needed. Roll on floured surface
to 1/2" thick, cut into shapes and place on greased baking sheet. Bake
20 min., cool, store in airtight container.
Posted to Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Peanut Butter Treats -
for Dogs (and People)
Yield: 30 servings
3 c Whole wheat flour
1/2 c Rolled oats
2 ts Baking powder
1 1/2 c Milk
1 1/4 c Peanut butter
1 tb Molasses
Preheat oven to 350 F. Combine
flour, oats and baking powder in a large bowl. Mix the milk, peanut butter
and molasses until smooth, add to dry ingredients. Knead dough with hands,
it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for
20 min. or until lightly browned. Turn off oven and leave in oven until
cool. Store in airtight container.
Posted to Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--With Variations
Yield: 12 servings
2 1/4 c Flour, whole wheat
up to 2 1/2 cups
1/2 c Powdered milk
1/2 ts Salt
6 tb Margarine, bacon drippings
or shortening
1 Egg; beaten
1 tb Brown sugar
1/2 c Ice water
Preheat oven to 350 degrees.
Mix four, milk powder and sugar. Cut in shortening until mixture looks
like cornmeal. Add egg. Add ice water. Form into ball. Pat out to 1/2 inch
thickness on oiled ( I used Pam) cookie sheet. Use doggie biscuit cutter
to cut out shapes, or make your own shapes. Cook 25 to 30 minutes. Hope
your puppy likes the biscuits!
Posted on Prodigy BBs by
Pat Williams/email: GJCH18B@prodigy.com
VARIATIONS:
To vary flavor and texture
add one of the following:
1 cup pureed cooked green
vegetables OR carrots.
6 tbsp. whole wheat or rye
kernels (available at health food stores).
2 to 3 tbsp. dried soup
greens
3 tbsp. liver powder - available
at health food stores
Mix in the ingredient of
your choice when you add the egg - then proceed with the basic directions.
Posted on Prodigy BBs by
Lauren Paul/email: DXKN53M@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Microwavable Dog Treats--With
Variations
Yield: Yield: 1 1/2 dozen
cut outs OR 5 1/2 dozen nuggets.
1 c Whole wheat flour
1/2 c All-purpose flour
3/4 c Non-fat dry milk powder
1/2 c Quick cooking rolled
oats
1/4 c Yellow cornmeal
1 ts Sugar
1/3 c Shortening
1 Egg, slightly beaten
1 tb Instant chicken OR
beef bouillon granules
1/2 c Hot water
VARIATION/CHEESE DOG BISCUIT:
Omit bouillon granules and
add 1/4 c Canned grated American cheese food to dry ingredients.Combine
flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut
in shortening until mixture resembles coarse crumbs. Stir in egg. Stir
instant bouillon granules into hot water until dissolved. Slowly pour into
the flour mixture, stirring with a fork to moisten.
Form dough into ball and
knead on floured board 4 minutes, or until smooth and elastic. Divide dough
in half and roll out each 1/2 inch thick. Make cut outs with cookie cutter.
OR make nuggets by rolling dough into 1 inch diameter log; cut off 1/2
inch pieces. Arrange six cut out shapes or 24 nuggets on 10 inch plate.
Microwave at 50% (medium) 5 to 10 minutes, or until firm and dry to the
touch. Rotate plate every 2 minutes and turn shapes over after half the
time. Cool on wire rack. Shapes will crisp as they cool.
For Cheese Dog Biscuits
omit bouillon and add the American cheese food to dry ingredients and continue
with recipe.
From Microwaving Secrets
by Barbara Methven, copyright 1982, Library of Congress Catalog Card #82-
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits--With Variations
Yield: 1 Batch
2 1/2 c Whole-wheat flour
1/2 c Nonfat dry powdered
milk
1 ts Sugar
1 ts Salt
6 tb Margarine
1 Egg
Mix ingredients with about
1/2 cup of cold water. Knead for 3 minutes. Dough should form a ball. Roll
to 1/2" thick and cut with dog bone cookie cutters (or whatever you prefer).
Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees F.
Optional ingredients:
Add powdered chicken or
beef bouillon or dried soup greens or dried soup mix. If you add these,
I would eliminate the 1 teas. of salt.
Recipe by Pat Larkin/email:
pat@research.nj.nec.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Liver Brownies/Dalmatian
Approved Blue Ribbon Liver Cookies--With Variations
Yield: 30 servings
1 lb Beef liver **
1 c Corn meal
1 1/2 c Wheat flour - or
any kind
1 ts Garlic powder
1/2 ts Salt - optional
**NOTE - ham or turkey can
be substituted for liver.
Preheat oven to 350 F. Puree
liver in food processor or blender, pour into bowl, mixing in dry ingredients,
adding flour a bit at a time until you have a stiff mixture. Pat and spread
out on a greased cookie sheet or jelly roll pan. Bake 20 min. or until
dry. Cool and cut into squares. Refrigerate or freeze.
Posted on Prodigy by Linda
Satterfield/email: DKWK78A@prodigy.com.
Originally from Kaate VonMayr
who fixed them for her Puddy Dal.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com (I've gotten feedback from
several folks on this one who tell me that liver really isn't good for
Dals).
Doggie Delites Dog Biscuits--Veggie-Based/Cheese
Flavored
Yield: 30 servings
1 c Whole wheat flour
1/2 c Grated cheese
1/2 c Cooked peas or carrots
1/4 lb Margarine
1 cl Crushed garlic
Milk
Mix room temperature cheese
and margarine together, adding peas/carrots, garlic and flour. Add enough
milk to help form into a ball. Chill 1 hour, roll onto floured surface
and cut into shapes. Preheat oven to 375 F. Bake for 15 min. or until slightly
brown.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Vegetarian Dog Biscuits
Yield: 24 servings
2 1/2 c All purpose flour
1/2 c Vegetable oil
2 Veg. bouillon cubes dissolved
in 3/4 cup boiling water
3/4 c Dry milk powder
2 tb Brown sugar
1 Egg
1/2 c Carrots
Preheat oven to 300 F. Mix
everything into a workable dough and roll out to about 1/4" thick. Cut
with bone-shaped cookie cutter - or into strips - or use cutter shape of
your own choice. Place on ungreased cookie sheet and bake 30 minutes at
300 degrees.
This was posted on Prodigy
BBs by Ellie Tone/email: JPWJ33A@prodigy.com (originally posted on the
Healthy Eating Board by Laura Schauble
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Doggie Biscuits Veggie-Based
Yield: Makes about 2 dozen
biscuits.
1 c Flour - reg. white
1 c Wheat flour
1/2 c Powdered dry milk
1/2 c Wheat germ
1/2 ts Salt
6 tb Margarine or shortening
-low fat kind
1 Egg
1 ts Brown sugar
3/4 To 1 cup mashed or pureed
Cooked veggies//carrots or other pureed veggies
Combine flours, wheat germ,
powdered milk, and salt in large bowl. Cut in shortening until resembles
corn meal. Beat sugar with egg with whipping fork well. Stir egg mixture
and add mashed veggie, should make stiff dough when all added together.
Mix with hands like 'Playdoh' until mixed. Knead and roll out kind of thick.
Cut with doggie bone biscuit cutter or small cutter shapes for various
seasons. Bake at 325 degrees until lightly browned.
Personal note from Ursula
Taylor. I've made these for my Poms using carrots and they loved them -
so did my vet who also suggested that as an added treat that I add some
raisins to them.
This recipe was originally
posted on Prodigy's BBs by Esther Kuelske/email: VJTR72B@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Pavlov's Mouth Watering
Treats Veggie-Based Dog Treats
Yield: 1 batch
2 ea Eggs - beaten
1 c Cooked rice - or bulgur
1 c Cooked veggies - see
note
1 tb Chopped parsley -opt.
1 c Grated cheese
1 tb Brewers yeast
NOTE: Veggies could be potatoes,
zucchini, peas, carrots, etc. and should be grated or mashed.
Preheat oven to 350 degrees.
Mix all ingredients, well. Drop by teaspoonfuls onto a greased cookie sheet.
Bake for about 12 minutes or until set and lightly browned. Cool and store
in airtight container in the refrigerator.
Originally from the book
"DOG BITES" by Rick & Martha Reynolds.
Posted on Prodigy BBs by
Bonnie Prokop/email: CWVW86A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
WHEAT, WHOLE GRAIN, OTHER FLOUR BASIC BISCUITS
Basic Biscuit Recipe for
Dogs
Yield: 30 servings
1/2 c Powdered milk
1 Egg, beaten
2 1/2 c Flour of choice
1/2 ts Salt
1/2 ts Onion or garlic powder
1/2 c Cold water
6 tb Meat drippings or margarine
Preheat oven to 350 F. Mix,
forming into a ball. Roll out to 1/2" thick, cut into shapes, reroll scraps
and repeat. Bake 25 to 30 min.
Posted by Linda Satterfield/email:
DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Treats-Hush Puppy
Corn Pone
Yield: 18 servings
2 c Cornmeal
1/2 ts Salt
3 tb Corn oil
1 c Water
Preheat oven to 375 F. Place
cornmeal, oil & salt in a bowl. In a saucepan, bring water to a boil
over high heat and pour over cornmeal mixture, stirring well. Allow mixture
to cool 10 minutes. Form mush into 2" patties with you hands. It helps
to moisten your hands with oil or water. Place pones on prepared baking
sheet. Bake 30 minutes, or until firm. Makes about 18 patties. NOTE: If
2" patties aren't sized to fit your dog - adjust size to fit your dog.
SOURCE: BONE APPETIT! Gourmet
Cooking for Your Dog, published in 1989 by New Chapter Press, New York,
NY. The Author is Susan Anson.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Doggie Biscuits
Yield: 1 batch
3/4 c Hot water or meat
juice
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
1 ea Egg - beaten
3 c Whole wheat flour
Mix well - roll in to small
logs in your hands and bake at 325 degrees for about 50 minutes.
PERSONAL NOTE from Ursula
Taylor - this was all there was to the directions - but I see no reason
why you can't roll the dough out and then cut with cookie cutters and bake
or after making them into logs cutting them into 1/2 inch pieces and then
baking. Also found it in a file on the Internet and one of the categories
was breadmaker - so I suppose you could use the dough cycle in your breadmaker
and then take it out and proceed.
Posted on Prodigy BBs by
PDMT15A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Biscuits
Yield: 24 servings
3/4 c Hot water or meat
juices
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
2 ts Sugar
1 Egg; beaten
3 c Whole wheat flour
Pour hot water or juice
over margarine. Add powdered milk, salt, sugar, and egg. Gradually add
flour, about 1/2 C. at a time till you have a stiff dough. Knead 3-4 minutes.
Roll out 1/2" thick and cut into shapes. Bake in 325 degree oven for 50
minutes. P.S. I use a food processor with plastic blade.
Posted on Prodigy BBs by
Deborah Hayes/email: BCWS72B@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Rovers Rewards Dog Biscuits
Yield: 1 servings
3/4 c Hot water or meat
juices
1/2 c Margarine
1/2 c Powdered milk
1/2 ts Salt
2 ts Sugar
1 Egg; beaten
3 c Whole wheat flour
In a large bowl, pour hot
water over margarine. Stir in powdered milk, salt, sugar and egg. Add flour,
1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes,
adding more flour if necessary to make a very stiff dough. Pat or roll
to 1/2 inch thickness and cut out with a dog biscuit cutter. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out till hard. I bake these on an ungreased
14 x 15 1/2 inch air bake pan which it *fills* using both large and small
cookie cutters. They can be placed side by side since there is no rising.
They slide right off onto an opened brown bag and cool and harden in no
time. I was advised in DOGHOUSE by a learned fellow that it might not be
a bad idea to cut the sugar and salt quantities. Gotta watch their health
too! Considering what's in the treats to be bought, these are considerably
better for them.
Shared by Robin Cole in
Fidonet Cooking
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Milk Bone Dog Biscuits
Yield: 1 1/4 lbs.
3/4 c Hot Water or Meat
Juices
1/3 c Margarine
1/2 c Powdered Milk
1/2 ts Salt (optional)
1 Egg, Beaten
3 c Whole Wheat Flour
**VARIATION**
Increase Margarine to -1/2
cup and add 2 ts Sugar
In a large bowl pour hot
water over margarine. Stir in powdered milk, salt and egg. Add flour 1/2
cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding
more flour if necessary to make a very stiff dough. Pat or roll to 1/2
inch thickness and cut into bone shapes. Place on a greased baking sheet
and bake at 325 degrees for 50 minutes. Allow to cool and dry out until
hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Doggie Delites Dog Biscuits
Yield: 1 batch
2 c Whole wheat flour
1/2 c Cornmeal
2/3 c Water
6 tb Oil
Mix all ingredients. Roll
out to 1/4" thick and cut into desired shapes. Bake at 350 degrees for
35 to 40 minutes. Remove to wire rack and cool thoroughly. Keep in airtight
container.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Fido's Favorite Treats--Dog
Biscuits
Yield: Makes approximately
1 3/4 pounds
1 c Uncooked Oatmeal
1/3 c Margarine
1 ts Bouillon Granules -
can use up to 1 tbsp.
1 1/2 c Hot Water
3/4 c Powdered milk
3/4 c Cornmeal
1 Egg, Beaten
3 c Whole Wheat Flour
In a large bowl pour hot
water over oatmeal, margarine, and bouillon granules: let stand 5 minutes.
Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time,
mixing well after each addition. Knead 3 to 4 minutes, adding more flour
if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch
thickness. Cut into bone shapes and place on a greased baking sheet. Bake
in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard.
Posted on Prodigy BBs by
Karen Johnsonn/email: CWJT89A@prodigy.com (who obtained from a local newspaper).
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Little River Clinic Biscuits
Yield: 30 servings
1 c All purpose flour
1 tb Margarine
1 c Wheat flour
1 ts Brown sugar
1/2 c Wheat germ
1/2 c Powdered milk
1/2 ts Salt
Water
1 Egg
Preheat oven to 325 F. Combine
flours, powdered milk and salt in a bowl, Cut in margarine until mixture
resembles corn meal. Stir sugar with eggs and then stir into dry ingredients.
Add water gradually (approximately 1/2 c) to make a stiff dough. Knead
on floured surface until dough is smooth. Roll to 1/2" thick and cut into
desired shapes. Bake for 30 min.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Multi-Grain Dog Biscuits
Yield: 1 batch
3 1/2 c All purpose flour
2 c Whole wheat flour
1 c Rye flour
1 c Corn meal
2 c Cracked wheat
1/2 c Nonfat dry milk
1 tb Salt - or less
1 pk Dry yeast
1 c Boiling water
1 pt Chicken or beef broth
1 Egg, beaten w/1 tbsp.
milk
Combine dry ingredients
in large bowl. Add yeast and broth, mix thoroughly. Knead until you have
a stiff dough. Roll dough into 1/4" sheets, cut biscuits into desired shapes.
Place on baking sheet. Bake in a 300 degrees oven for 45 minutes. Turn
off oven and leave in oven overnight. You can alter recipe by adding molasses
or honey, delete salt, add vitamins, add fat or margarine and adding more
eggs.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Liver Bait #1
Yield: 40 servings
1 lb Beef liver
4 Eggs
1 c Cornmeal
Garlic salt/powder
Mix in food processor or
blender until smooth. Pour onto greased cookie sheet. Bake for 30 min.
at 350. When cool cut into squares.
Posted on Prodigy BB by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Liver Bait #2
Yield: 1 servings
BAIT RECIPE I have two recipes.
One calls for a large slice of raw liver. Sprinkle generously with garlic
powder. Preheat oven to 450 degrees. Put liver on nostick metal cookie
sheet and bake for 10 min., then turn off the oven and leave in until cooled.
Slice and freeze. Works great and is easy. You can turn liver over when
you turn off oven if you want.
Recipe # 2 calls for raw
liver to be pureed (sp.) in a food processor with a whole egg, shell and
all, and generous amt. of garlic powder. Add uncooked oatmeal to the "meat"
until it is the consistency of cookie dough. Grease and flour a glass baking
pan and bake at 350 for about 15 min. You really need to check on it occasionally
as times can vary. Cool, slice and freeze. I like this recipe best because
I hate liver and the slimy feel of it in my pocket. This makes a nice dry
but palatable cookie that I've never seen any dog refuse.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Dog Treats Liver Lumps
Yield: 30 servings
1 lb Liver
1 Egg
1/2 ts Garlic powder
2 c Whole wheat flour
Preheat oven to 350 F. Mix
liver, egg and garlic powder in food processor until smooth-- A blender
will work too - until liver looks like baby food. Stir in flour a little
at a time, until you have a thick but pourable batter. Spread into a greased
8 x 8 pan. Bake until dry, approximately. 30 min. Cut into 1/2" squares.
Freeze and use as needed. No need to thaw.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com (originally post on *P by
Pamela Lehto/email: HSGK10A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Liver Squares
Yield: 35 servings
1 1/2 c Wheat germ
3 lb Liver, chopped
1 1/2 c Corn meal
3 Eggs
Garlic
Preheat oven to 350 F. Mix
all ingredients and puree in food processor. Spread on well greased cookie
sheet and bake for approximately. 20 min. Cut into squares, freeze and
use as needed.
Posted on Prodigy by Linda
Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Liver/Graham Cracker Bait
1 lb. liver
1 package Graham crackers
(finely ground)
1/3 cup honey Garlic Powder
to taste
Puree liver in food processor.
Add other ingredients and mix to a cake batter consistancy. Pour into microwave
safe square bowl and nuke for 10 minutes. Cool, cut and freeze. I've never
had a Crested refuse THIS goody!
Submitted to the Pomerama
by Lynne Dauber (Woodlyn Chinese Cresteds)
email: woodpony@xvi.net
URL:
http://www.geocities.com/Heartland/2169
Dog Bait-Tasty Tidbits
Yield: 30 servings
8 oz Boiled chicken livers
1/2 c Cornmeal
1 c Wheat flour
1 ts Garlic powder
1 ts Beef bouillon
1 Egg
1 tb Yeast flakes
2 tb Vegetable oil
Parmesan cheese
Preheat oven to 350 F. Blend
all in food processor. Press into big cookie sheet about 1 inch thick,
sprinkle parmesan cheese on top. Bake for 45 min. then cut into bite size
squares, put back in oven at 200 for 1 hour. Refrigerate in airtight container.
Posted to the Prodigy BBs
by Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Puppy Party Appetizers
Beef-Based
Yield: 25 servings
1/2 lb Ground beef
1 Carrot, finely grated
1 ts Grated cheese
1/2 ts Garlic powder
1/2 c Whole wheat bread
crumbs
1 Egg, beaten
1 ts Tomato paste
Preheat oven to 350 F. Combine
all ingredients, mix well. Roll into meat balls. Place on a greased cookie
sheet. Bake 15 min. or until brown and firm. Cool and store in fridge in
airtight container or freeze.
Posted on Prodigy BBs by
Linda Satterfield/email: DKWK78A@prodigy.com
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
Pet Party Mix
Yield: 20 servings
2 c Cheerios
2 c Spoon size shredded
wheat
2 c Crispix
1/2 c Melted butter/margarine
2 tb Dry gravy mix
1/2 c Kraft grated American
cheese powder
1/2 c Bacon bits
1 c Dog jerky/pupperoni/sausages
Preheat oven to 250. Pour
melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits
and gravy mix. Add cereals and stir well until all pieces are coated. Heat
in oven for 45 min. Meanwhile cut doggie meat treats into 1/2 inch pieces.
Remove cereal from oven, add doggie treats. Store in airtight containers.
May be frozen and keeps well.
Post on Prodigy BBs by Linda
Satterfield.
Submitted to the POMERAMA
by Ursula R. Taylor/email: DNTK78B@prodigy.com
[Note: If your Poms are little piggies, like mine, be careful to feed them small-sized goodies one at a time. I have actually had Poms choking because they tried to devour more than they could swallow.S.P.]
Still want recipes?
Try these sites:
Visit
Karen Norteman's Pet Treats Page
The
DogPatch
Have a recipe to donate? Email it to
Sue 
This page was created by...
URLyGURLdesigns
Copyright 1996/1997/1998/1999,
by Susann Philbrook
This material may be distributed
(in print) freely by non-profit groups.
This material MAY NOT
be reprinted in any form for commercial use without permission of all original
recipe donators including all graphics and photos. Please do not copy the
information into your site, instead, link back to this page.
