Doggie Liver Dip

Contributed by Sandra Strassman-Sundy

• 1 lb. beef liver
• 2 cups beef bouillon
• 1 Tbsp. minced onion
• 1 tsp. garlic powder
• 1 16-oz. container plain yogurt

Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.

Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.

Doggie Liver Dip

Contributed by Sandra Strassman-Sundy

• 1 lb. beef liver
• 2 cups beef bouillon
• 1 Tbsp. minced onion
• 1 tsp. garlic powder
• 1 16-oz. container plain yogurt

Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.

Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.

Doggie Liver Dip

Contributed by Sandra Strassman-Sundy

• 1 lb. beef liver
• 2 cups beef bouillon
• 1 Tbsp. minced onion
• 1 tsp. garlic powder
• 1 16-oz. container plain yogurt

Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.

Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones

Chicken Liver Cookies

• 2 cups Flour
• 3 tbs. Vegetable oil
• 1 cup wheat germ or cormeal if wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 tsp. parsley
• 1 cup cooked chicken liver, chopped

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the 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 at 400F for 15 minutes or until firm. Store in refrigerator.

Wheatless Tuna Biscuits

• 1 cup yellow cornmeal
• 1 cup oatmeal
• 1/4 tsp. baking powder
• 1/2 tsp. garlic powder
• 1 small can tuna in oil , undrained
• 1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Cheesie Bacon Biscuits

• 3/4 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick margarine, softened
• 2/3 cup brown sugar
• 1 egg, slightly beaten
• 1 1/2 tsp. vanilla
• 1 1/2 cups regular oats, uncooked
• 1 cup (4 oz.) shredded cheddar cheese
• 2/3 cup wheat germ
• 1/2 lb. bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

Peanut Butter Biscuits

• 1 cup flour
• 1/2 cup milk
• 2 Tbs peanut butter
• ¼ cup grated parmesan cheese
• 1 tsp baking powder
• 1 egg white
• 1 Tbs chicken broth

Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool

Gourmet Dog Biscuits

• 12-16 ozs. raw liver
• 1 1/2 lbs. white flour
• 8 ozs. Quaker Oats
• 3 bouillon cubes, (meat or chicken flavored)
• Approx. 1 cup water
• 2 eggs, beaten

Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

Peanut Butter Dog Biscuits

• 1 ½ cups water
• ½ cup oil
• 2 eggs
• 3 tablespoons peanut butter
• 2 tsp. vanilla
• 2 cups flour
• ½ cup cornmeal
• ½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Gourmet Dog Biscuits

• 12-16 ozs. raw liver
• 1 1/2 lbs. white flour
• 8 ozs. Quaker Oats
• 3 bouillon cubes, (meat or chicken flavored)
• Approx. 1 cup water
• 2 eggs, beaten

Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

Fowl Weather Treats

Contributed by Sandra Strassman-Sundy

• 2 large jars chicken-flavored junior baby food
• 4 cups cooked ground turkey
• 1 cup grated cheddar cheese
• 1 cup cheddar cheese cracker crumbs
• 1 tsp. poultry seasoning
• 1 tsp. garlic powder
• 1 medium onion, minced
• 1 1/2 tsp. salt
• crushed cracker crumbs

Mix all ingredients and roll into balls (sized to suit your dog). Roll balls into additional cracker crumbs. Place on wax paper lined baking sheet and freeze until solid. Transfer to freezer bags and store until ready to use.

When it is treat time, take out as many as needed, place on ungreased baking sheet. Bake at 350 for 5-7 minutes or until cheese melts. If you want to serve only a few, heat in microwave until cheese is melted.

No-Flea Dog Biscuits

• 2 cups unbleached flour
• 1/2 cup wheat germ
• 1/2 cup brewers yeast
• 2 ea. cloves garlic, minced
• 3 tbs. vegetable oil
• 1 cup chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.

Bowser Biscuits

• 1 pkg. dry yeast
• 1/2 cup warm water
• 2 cups flour
• 2 cups warm chicken or beef broth
• 1 cup cornmeal
• 1/2 cup powdered milk
• 1 cup wheat germ
• 1/4 cup margarine or butter
• 2 cups cracked wheat
• 1/4 cup honey
• 4 cups whole wheat flour
• 1 Egg; Beaten

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. 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 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Traildog Biscuits

• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 1 tsp. garlic powder
• 1 cup rye flour
• 1 egg, beaten
• 1 cup oats
• 1/2 cup vegetable oil
• 1 cup cornmeal
• 1 3/4 cups beef or chicken broth
• 1/4 cup liver powder; available in health food stores

Preheat oven to 300F. Mix all 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" thickness, then cut into shapes or squares. Prick with a fork. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Store in airtight container.

Snickerpoodles

• 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

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/