<O:P>3 tablespoons whole wheat flour
3/4 cup cottage cheese, 2% fat
2 eggs
1/2 cup cooked Atlantic salmon -- finely diced
2 tablespoons parsley sprig -- finely chopped
Prepare the Poodle Pasta recipe. form into the desired ravioli shape and size. Cover with damp cloth and set aside.</O:P>

In a bowl, mix cottage cheese, whole wheat flour and eggs. Add salmon and parsley mix a few more moments.

Depending on ravioli size, place 1 to 4 teaspoons in center of each, moisten edges and fold.

Ravioli can be boiled or baked. If boiling, place in rapid boiling water for 10 to 15 minutes or till done. If baking pre-heat oven to 375, place ravioli on a baking sheet, put in oven for 20 to 25 minutes.

Note: use leftover meat such as beef, chicken, lamb etc. Also shredded veggies like carrots, sweet potato, etc. or chopped veggies such as green beans, broccoli, kale etc. raw oat meal and cooked wild rice or cooked barley, can be used in place of meat.

<O:P></O:P>6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine -- safflower oil type
1 Tbsp brown sugar
4 ounces carob -- chips, melted
1 cup water
1/4 cup molasses
1/2 cup powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour.

<O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P>1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon </O:P>

<O:P>Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

<O:P></O:P>1 egg
1c fast-cook oats
1/2 banana
1/3c milk
1/2c all-purpose flour
1/8c rice

Squash bananas, and beat the egg. then spread evenly on a plate.
Next, heat in microwave for 3 and 1/2 minutes. when done, let them cool.
Then cut and serve.

<O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P>3 (2 1/2 oz. each) jars of baby food; either beef or chicken
1/4 cup Dry milk powder
1/4 cup Wheat germ or cream of wheat </O:P>

<O:P>Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

3 to 3 1/2 lbs of liver, beef or chicken
1 C whole wheat flour
4.25 oz jar fresh minced or crushed garlic
2 C white flour
1/2 C corn meal
1 med shaker of grated parmesan cheese

Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!!

<O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P>¼ cup hot water
8 each chicken or beef bouillon -- cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour , divided
2 cups wheat germ
1 ½ cups whole wheat flour </O:P>

<O:P>Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Ingredients:
2 1/3 cups flour -- all-purpose or whole wheat
1/4 cup olive oil
1/4 cup applesauce
1/2 cup grated cheese -- like parmesan
1 large egg
1 teaspoon garlic powder
1/4 cup powdered milk -- non-fat

Instructions:
Combine all ingredients in a large bowl; mix well; Roll the dough out to size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet, bringing it to the edges. Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as training treats, cut them into small pieces; Sprinkle a little extra cheese and garlic powder if desired on dough for flavor. Bake in a 350 degree oven about 15 minutes until golden brown. Turn off the oven and let cool for a few hours; They will keep hardening the longer you leave them. Break them apart; store tightly covered or in the freezer.

<O:P></O:P>2 lbs. ground turkey
2 eggs
2 cups cooked rice
8 oz. peas
3 carrots, diced
1 apple, diced
2 cloves garlic, minced

Preheat oven to 375 degrees. In mixing bowl, combine all ingredients. Mix well by hand. On baking sheet, form into the shape of a large dog bone. Bake at 375 degrees for 45 minutes. Let cool and serve.

<O:P></O:P>2 cups cooked turkey -- cut up
2 cloves garlic
4 teaspoons grated cheese
1 tablespoon parsley -- freshly chopped
2 egg
2 cups whole wheat flour
2 tablespoons brewer's yeast
2 tablespoons vegetable oil

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator.

<O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P>2 1/2 cups flour
3/4 cup dry milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes; dissolved in
3/4 cup boiling water
1/2 cup carrots (optional)
1 egg </O:P>

<O:P>Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

<O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P></O:P><O:P>3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded mozzarella or parmesan cheese
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup of water </O:P>

<O:P>Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. </O:P>

Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

<O:P></O:P>2 jars baby food meat (chicken, lamb, beef, etc.. - you choose!)
1/2 cup non-fat dry milk
2 ounces wheat germ
1/3 cup water
1/2 cup flour
1 tsp. garlic powder

Mix together well. Roll out dough on floured surface. Cut out witch hat patterns and place on lightly greased cookie sheet.
Bake in a 325 degree oven until golden brown, about 30-35 minutes

<O:P></O:P>3/4 cup hot water, beef broth or chicken broth
1/3 cup margarine
1/2 cup powdered milk
1/2 teaspoon salt (optional)
1 tbsp minced garlic
1 tbsp parsley flakes
1 egg, beaten
3 cups whole wheat flour

Preheat oven to 325 degrees. In large bowl, combine water or broth with margarine. Add powdered milk, salt garlic, parsley and egg. Stir in flour in 1/2 cup increments, mixing well after each addition.
Knead the dough for 3-4 minutes and roll out to 1/2 inch thickness. Cut into desired shapes, place on greased cookie sheet and bake for 50 minutes.

Remove from oven and let dog biscuits cool until dry and hard. (I often leave them in the oven after turning it off.) Makes approx. 1-1/4 pound dry dog biscuits

Ingredients:
16 ounces plain nonfat yogurt
3/4 cup water
1 tablespoon chicken bouillon granules

Instructions:
Dissolve bouillon in water, Combine water and yogurt in blender and blend thoroughly, Pour into small containers for freezing, cover and freeze.