Issue 69

 

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Pet's Corner

Biscuits For Dogs

1 cup oatmeal – uncooked
1/3 cup margarine
1 tablespoon beef bouillon granules
5 1/2 cups hot water
1 tablespoon garlic powder -- optional
3/4 cup powdered milk
3/4 cup cornmeal
3 cups whole wheat flour
1 whole egg -- beaten

Pour hot water over oatmeal, margarine, and bouillon; let stand for 6 min. Stir in milk, cornmeal, and egg. Add flour, 1/2 c. at a time; mix well after each addition. Knead 3 - 4 min., adding more flour it necessary to make a very STIFF dough. Roll or pat dough to 1/2" thickness. Cut into dog bone shapes with cookie cutter.
Bake at 325 degrees for 50 min on baking parchment. Allow to cool and dry out until hard. Store in container.

Printable Version

3 1/2 cup whole wheat flour
2 cup Quaker oats
1 cup milk
1/2 cup hot water
2 beef or chicken bouillon cubes
1/2 cup meat drippings

Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients  and mix well. Press onto an un-greased cookie sheet and cut into shapes desired.
Bake at 300 degrees for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Printable Version

1 small market trimmed beef brisket - 4-5 lbs
1/3 cup water
1 tablespoon liquid mesquite smoke
Pinto Beans, see recipe
Carolina BBQ Rub
Ron's BBQ Sauce

Place 1/3 cup water and liquid smoke in crockpot and begin
heating on high. While crockpot is heating, place brisket in a 9 x 13 baking pan that has been sprayed with non-stick spray. Rub brisket
generously with the BBQ rub and then place under the broiler in oven for 6 minutes on each side to sear meat and set the rub on meat.

Transfer meat to crockpot and cook on high for 3 1/2 hours and then reduce heat to low and cook for approx 1 more hour or as long as you can stand the smell without getting out your knives and forks.

Remove brisket from crock pot and allow to stand 30 minutes before attempting to cut as it will be very tender. Serve with BBQ Sauce on side.

Printable Version

(Makes about 6 servings at your house, and about 4 servings at my house.)

2 tablespoons butter
4 pounds chuck roast
1 tablespoon butter
Salt to taste
1 onion, chopped
6 cups brewed coffee (we like Columbian)
2 cups canned mushrooms
3 tablespoons cornstarch

Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside. In the same saucepan, melt the remaining butter, add the salt and onions and sauté for 5 minutes.

Return the meat to the saucepan and pour in the coffee and the
mushrooms. Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.

To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.
*We like this served over lots of egg noodles.

Printable Version

1 cup fish or chicken stock
1 onion, minced
1 pound haddock fillets
1/4 tsp. pepper
1/4 cup light cream cheese, cubed
1 tbsp. EACH chopped fresh dill and chives

In skillet, bring stock, 1/4 cup water and onion to boil. Reduce heat, cover and simmer for five minutes.

Arrange fillets over onion mixture and season with pepper. Cover and
steam, basting twice, until fish is opaque and flakes easily when
tested with a fork. With slotted lifter, transfer fish to a plate.
Keep warm.

Boil liquid in skillet for 2 minutes. Stir in cheese, whisking until thickened and smooth. Spoon over fish. Sprinkle with dill and chives.

Serves four. Per serving: Calories: 150 Carb: 2 Fat: 5

My note: This can be made with any white fish fillet. Next time I
make it I don't plan to use haddock. It's on the pricey side. Next
time, I'll try sole or flounder.

Printable Version

Makes 2 dozen

1/4 cup butter, melted
2 tbsp. sugar
2 tbsp. milk
1 pkg. lemon poppy seed muffin mix

Preheat oven to 350 degrees. Combine butter, sugar and milk in mixing bowl. Stir in muffin mix until well blended. Drop by teaspoonfuls on un-greased cookie sheet.  Bake 6 to 10 minutes or until edges are very lightly browned. Cool 2 minutes, remove from cookies sheets to cooling rack. Cool completely.

Printable Version

1/4 cup olive oil
1 clove garlic -- minced
2 cups onions -- chopped
1 cup celery -- chopped
1 small can tomato paste
2 quarts beef broth
1 quart water
1 cup cabbage -- shredded
2 whole carrots -- sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground sage
1 whole zucchini -- sliced
1 package frozen green beans
1 can red kidney beans
1 cup macaroni

In a large soup pot, sauté garlic, onion and celery until soft. Stir in
tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Serve hot.

Printable Version

June 08, 2004

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