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Pet's Corner
Bow Wow Biscuits
• 2 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1/2 cup powdered milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 8 tablespoons bacon grease -- or margarine
• 1 egg -- beaten
• 1 teaspoon brown sugar
• 2 tablespoons beef broth -- or chicken
• 1/2 cup ice water
• 6 slices Bacon -- crumbled, optional
• 1/2 cup cheddar cheese, shredded -- optional
In a big mixing bowl, mix all the ingredients thoroughly to form a dough. Roll the
dough out with a rolling pin and use a cookie cutter to make shapes for
cookies, Bake cookies at 350 degrees for 20 - 25 minutes.
Printable Version
Bread Machine Dog Biscuits
• 3/4 cup Beef stock -- *see Note
• 1 egg
• 3 tablespoons oil
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3 cup Bulgur -- *see Note
• 1/3 cup Bran
• 1/4 cup nonfat dry milk
• 1/4 teaspoon Garlic powder
• 1 1/2 teaspoons yeast
Place ingredients in bread pan according to manufacturers directions and
press
"Dough" cycle. When machine beeps, remove dough to lightly floured
countertop
and with a rolling pin, roll dough out to 1/4" thickness. Using a dog
bone cookie cutter
(or any small seasonal cookie cutters), cut out dog biscuits and place
on a lightly
greased cookie sheet or one sprinkled with cornmeal. Re-roll scraps and repeat till
all dough is used up. Place in a warm location and let rise 30 minutes.
Bake at 325 for 30
minutes until brown and no longer soft. Place on a rack to cool. Store
in an airtight container.
* Chicken, Vegetable Or use hot water and 2 or 3 -bouillon cubes.
**If you don't have bulgur try substituting something like a 7-grain
cereal.
Printable Version
Turkey Salad with Grapes and
Pecans
4 lg lettuce leaves
1/2 c light mayonnaise, Hellman's
2 tbsps lowfat sour cream
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
4 c turkey light meat, skinless --cooked
1/2 lb seedless grapes -- red or green
3 green onions
1/2 c chopped pecans -- toasted
Toast the pecans at 350 until golden and aromatic, about 10
minutes.
If lettuce is not prewashed, rinse it, drain, and spin or
pat dry. Place a leaf on each serving plate.
Combine mayonnaise, sour cream, lemon juice, salt, and
pepper in a 2 1/2 quart or larger bowl, and whisk well to
blend.
Cut the turkey into bitse size chunks and add to the bowl.
Using a small serrated knife, cut the grapes in half and add
them to the bowl.
Cut the green onions into thin slices,
including enough of the tender green tops to make 1/4 cup,
and add to the bowl. Stir gently but thoroughly to mix with
dressing.
Top each lettuce leaf with 1 cup of salad, garnish with 2
tablespoons of pecans, and serve
Per Serving (excluding unknown items): 382 Calories; 12g Fat
(27.8% calories from fat); 57g Protein; 11g Carbohydrate; 2g
Dietary Fiber; 151mg Cholesterol; 266mg Sodium. Exchanges:
0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
0 Other Carbohydrates.
Printable Version
Impossible Chocolate Pudding Cake
Ingredients:
1 c bisquick
1/2 c sugar
3 tb unsweetened cocoa powder
1/2 c milk
1 ts vanilla
1/3 c unsweetened cocoa powder
1/2 c sugar
1 2/3 c hot water
Instructions:
Mix Bisquick, 1/2 cup sugar and 3 tbsp. cocoa powder. Stir in milk and
vanilla until blended. Put into greased 8 x 8 pan. Sprinkle remaining
cocoa
powder and sugar over top and gently pour hot water over top. DO NOT
STIR!
Bake 40 minutes or until top is firm. Dust lightly with icing sugar if
desired. Spoon into dessert bowls while still hot. Top with a scoop of
vanilla ice cream or whipped cream.
Printable Version
Spinach Salad 1-6 oz. pkg. Spinach
1/2 cup Raisins
Red Onion slices
Dressing:
Bacon bits
1/2 cup Honey
1/2 cup Lime juice
2 tbsp Dijon mustard
Wash and clean spinach. Place spinach in a large bowl. Sprinkle raisins
and sliced onions over spinach and toss. Combine dressing ingredients
in a small glass mixing bowl and whisk together. Heat dressing in the
microwave on high for 1 minute or until warm. Then poor dressing over
salad into individual bowls. Store leftover dressing in refrigerator
after use.
Printable Version
Basil Shrimp with Feta and Orzo
2 regular-size foil oven bag
Cooking spray
1 cup orzo -- uncooked
4 teaspoons olive oil -- divided
2 cups diced tomato
1 1/2 cups sliced green onions
1 cup crumbled feta cheese
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds large shrimp -- peeled and deveined
1/2 cup chopped fresh basil
Preheat oven to 450°.
Coat inside of oven bag with cooking spray. Place the bag on a large
shallow baking pan. Cook the pasta in boiling water 5 minutes, omitting
salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon
oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo
mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp
mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450°
for 25 minutes or until the shrimp are done. Cut open bag with a sharp
knife, and peel back the foil. Drizzle with 1 teaspoon oil.
Printable
Version
Lemon Pillow Cake
1 white cake mix
1 can lemon pie filling
Mix cake as directed on box and pour into a 9x13 pan. Place spoonfuls of
lemon pie filling in blobs over batter. Bake as directed on the box. Let
cool completely. Cake batter covers blobs, so there will be pockets of
lemony filling inside.
Frosting:
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip
Mix frosting and Cool Whip together and spread on cake. This does need to
be
kept refrigerated.
*I've made this one in a bundt pan.
Printable
Version
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