1 c Chicken, boiled or micro- - waved 1/4 c Fresh broccoli, steamed 1/4 c Shredded carrots, steamed Chicken broth Mix ingredients with enough chicken broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.) You can also vary the recipe by adding rice or other vegetables. |
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2 c Unsifted all-purpose flour 1 1/4 c Shredded cheddar cheese 2 cl Garlic, finely chopped 1/2 c Vegetable oil 4 1/2 tb Water (up to 5 tbs.) 1. Preheat oven to hot (400 degrees) 2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. 3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. 4. Divide dough into 12 equal pieces. Roll out each piece to 1/2″ thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps. 5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container. |
2 Flat cans of sardines in oil 2/3 c Cooked rice 1 tb Liver 1/4 c Parsey, chopped Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered. |
3 c Whole wheat or rye flour 3 c Uncooked oatmeal 1/2 c Plain wheat germ 6 tb Margarine 1/4 c Molasses 1 c Evaporated milk 1 c Water Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients. Dough will be stiff. Chill for a half hour. Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F. |