Flea-Away Dog Biscuits

Introduction:

The flea repellent in these biscuits is the garlic. You can also try mixing a little raw garlic into your dog’s regular food.

Ingredients:

2 cups all-purpose flour 1/2 cup wheat germ 1/2 cup brewer’s yeast 1 teaspoon salt 2 cloves garlic, minced 3 tablespoons olive oil or sesame oil 1 cup chicken stock, or beef or vegetable stock

Directions:

Preheat the oven to 400 degrees. Grease two to three baking sheets. In a medium bowl, combine the first four ingredients. In a large mixing bowl, combine the garlic and oil. Alternately, add the flour mixture and the stock into the oil and garlic, beating until the dough is well mixed. Shape the dough into a ball. On a lightly floured surface, roll the dough to a 12-inch circle. Using a two-inch biscuit cutter, cut the dough into rounds. (Or use a cookie cutter with a dog-biscuit shape.) Transfer the biscuits to greased baking sheets. Bake 20 to 25 minutes, or until the biscuits are well browned. Turn off the heat and allow the biscuits to dry in the oven for several hours or over night. Store in the refrigerator or freezer. Makes about 2 dozen biscuits.

Traditional Biscuit (Dog)

Ingredients:

3/4 c. hot water or meat juices 1/3 c. margarine 1/2 c. powdered milk 1 egg beaten 3 c.whole wheat flour

Directions:

In large bowl pour hot water over margarine. Stir in powdered milk, salt to taste and egg. Add flour 1/2 cup at a time and mix well. Makes a very stiff dough. Pat or roll to 1/2 inch thickness and cut with biscuit cutter. Place on greased cookie sheet and bake 235 degrees for 50 minutes. Makes about 1 1/4 pounds.

Turkey Jerky (A Dog’s Favorite Treat)

Introduction:

Use a low-sodium teriyaki sauce, especially for older dogs.

Ingredients:

1 pound ground turkey, or substitute ground chicken or beef 3 teaspoons teriyaki sauce 1 to 2 cloves garlic 1/2 teaspoon ginger

Directions:

Preheat the oven to the lowest setting, 150 to 170 degrees. Mix all ingredients and spread thinly onto a cookie sheet. Place in the oven and bake for two hours. During baking, keep the oven door propped open. After two hours, remove the jerky from the oven and blot any grease with paper towels. Slice the jerky into one- to two-inch strips. Turn the slices over and return to the oven and bake two more hours. Allow them to cool, then store in the freezer. Makes about 2 dozen treats.