|
Pet's Corner
Biscuits
Ace's Favorite Cheesy Dog
Biscuits
1 1/2 cups whole wheat
flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1
clove garlic --crushed
1 pinch salt 1/4 cup
Milk --or as needed
Grate the cheese into a
bowl and let stand until it reaches room temperature. Cream the cheese
with the softened margarine, garlic, salt and flour. Add enough milk to
form into a ball.
Chill for 1/2 hour. Roll
onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes
or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuit
Printable Version
Alfie And Archie's Dog Biscuits
• 2 1/2 cups whole wheat
flour 1/2 cup dry milk --powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic
powder
• 1 teaspoon brown sugar
• 6 tablespoons beef fat
• 1 egg -- beaten
• 1/2 cup ice water
1. 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.
2.
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.
3.
Bake 25-30 minutes. Remove from tray and cool on rack.
Printable Version
Mesa Para Tamales2 cups instant
mesa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups lukewarm broth or water
2/3 cup lard or vegetable shortening
Combine instant mesa, baking powder and salt in a medium bowl. Work in
broth or water
with your fingers to make a soft moist dough. In a small bowl, beat lard
or shortening until
fluffy. Add to mesa and beat until dough has a spongy texture. Place a
cupful of water
nearby. Continue to beat dough until a small piece placed on the surface
of water in the
cup floats. Prepare tamales with desired filling (such as cheese, pork,
chilies). Steam
(I wrap mine in corn husks, then in foil, then I boil them) for 1 hour.
Printable Version
Mile High Blueberry Muffins2 1/2 c unbleached flour
3/4 c sugar
2 tsps baking powder
1 tsp baking soda
1/2 c butter
1 c plain yogurt -- at room temperature
2 eggs -- slightly beaten
1 tsp vanilla extract
1 1/2 c blueberries
Preheat oven to 400 degrees. Generously grease muffin pans, or use paper
liners.
In a large bowl mix flour, sugar, baking powder & baking soda. Cut in
butter using a pastry blender or a fork, until mixture resembles fine
crumbs. In a small bowl, stir yogurt until creamy. Blend in eggs &
vanilla extract. Pour all at once into flour mixture & stir until flour
mixture moistened. Do not overstir. Gently fold in blueberries. Fill
prepared muffin cups 2/3 full. If desired, sprinkle the tops of the
muffins with a bit of additional sugar. Bake for 15-20 minutes, or until
golden brown. Remove from pans immediately. Serve warm.
Per Serving (excluding unknown items): 224 Calories; 8g Fat (33.2%
calories from fat); 3g Protein; 35g Carbohydrate; trace Dietary Fiber;
23mg Cholesterol; 275mg Sodium. Exchanges: 1 Grain (Starch); 0 Fruit; 0
Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Printable Version
Asparagus Salad with Toasted
Walnuts and Goat CheeseCategories : Asparagus Spring
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup walnut halves (4 ounces)
1/2 teaspoon fennel seeds
2 pounds medium asparagus
1/4 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1 large scallion, white and light green part onl -- minced
1 tablespoon chopped tarragon
1 tablespoon chopped mint
Salt and freshly ground pepper
4 ounces goat cheese, -- such as Bûcheron,
rind removed and cheese
1. Preheat the oven to 350°. Spread the walnuts on a small baking
sheet
and bake for 8 minutes, or until lightly toasted. Transfer to a
plate to
cool, then break the walnuts in half lengthwise.
2. Meanwhile, in a small skillet, toast the fennel seeds over moderately
high heat until fragrant and golden, about 20 seconds. Transfer to a
work surface and let cool, then finely chop.
3. Pour 1/2 inch of water into a large pot fitted with a large
steamer
basket and bring to a boil. Discard the tough ends from the
asparagus and add the spears to the steamer; cover and steam over
high heat until
just tender, about 4 minutes. Transfer the asparagus to paper towels
and
pat dry. Let the asparagus cool to room temperature, then cut on the
diagonal into 2-inch lengths.
4. Meanwhile, in a large bowl, whisk the olive oil with the vinegar,
scallion, tarragon, mint and chopped fennel seeds. Season with salt
and
pepper.
5. Add the asparagus and walnuts to the bowl and toss with a rubber
spatula. Add the goat cheese. Season with salt and pepper, transfer
to
plates and serve.
WINE To blend with the asparagus and complement the tangy goat
cheese,
Printable Version
Smoothie1 cup milk,
1 cup Orange Juice,
1 cup frozen peaches,
3 to 5 frozen strawberries,
1 banana
splash of vanilla extract, probably a teaspoon,
3 to 5 ice cubes,
Blend and enjoy.
Printable
Version
Fresh Salsa 4 to 6 fresh tomatoes, seeded and chopped
1 bunch green onions, chopped
4 oz can chopped green chilies
4 oz can chopped black olives
Jalapeno, chopped, to taste
3/4 to 1 tsp garlic salt
1 to 2 Tb lemon or lime juice, or vinegar
2 Tb vegetable oil of choice
Mix all together and refrigerate, covered, overnight. Serve with tortilla
chips.
Printable
Version |
