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Well everything is change over finally. I am still adding new recipes
to the Recipe Den, but everything is up and running, and all the
newsletter changes have been made. |
Pet's Corner
Dog Biscuits #1
• 2 1/2 cups whole wheat flour
• 1 teaspoon brown sugar
• 1/2 cup powdered milk
• 6 tablespoons butter
• 1/2 teaspoon salt
• 1 egg -- beaten
• 1/2 teaspoon garlic powder
• 1/2 cup ice water
Combine the flour, milk, salt, garlic powder and sugar. Cut in butter
until mixture resembles
cornmeal. Mix in egg; then add enough ice water to make a ball. Pat
dough to 1/2" thick on
a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or
biscuit cutter and bake on
cookie sheet for 25 minutes at 350 degrees. Remove from the oven and
cool on a wire rack.
To vary the flavor and texture, at the time the egg is added, add any of
the following: 1 c.
purred cooked green vegetables or carrots; 6 T. whole wheat or rye
kernels; 3 T. liver
powder. (The last two items are available in health food stores.)
Butter, margarine, shortening, or meat juices may be used.
Printable Version
Dog Biscuits #2
• 1 envelope dry yeast
• 1 cup rye flour
• 1/4 cup warm water
• 1/2 cup nonfat dry milk 1
• pinch sugar
• 4 teaspoons kelp powder
• 3 1/2 cups all-purpose flour
• 4 cups beef or chicken broth
• 2 cups whole wheat flour
• 2 cups cracked wheat or 1 c. cornmeal
GLAZE:
• 1 large egg
• 2 tablespoons milk
Place 2 oven racks in the upper and lower thirds of the oven. Preheat
oven to 300 degrees. Sprinkle the dry yeast or crumble the compressed
yeast over the water. Add the pinch of sugar and allow yeast to sit in a
draft-free spot for 10 - 20 minutes. The mixture should be full of
bubbles. If not, the yeast is too old to be useful. Stir well to
dissolve the yeast. In a large bowl, place all the dry ingredients and
stir well to blend them. Add the yeast mixture and 3 cups broth. Using
your hands, in the bowl, mix to form the dough adding more broth if
needed to make the dough smooth and supple. Half a batch at a time,
knead the dough briefly on a lightly floured counter. (Keep the second
batch of dough covered with a moist
towel while shaping and cutting the first.) Roll out the dough into 18 x
13 x 1/4" rectangle. Cut into desired shapes using 3 1/2" one cutter or
2 1/2" cookie cutter. Re-roll the scraps. Repeat procedure with
remaining dough. For an attractive shine, lightly beat together the egg
and the milk. Brush the glaze on the cookies. Bake for 45 - 60 min. or
until brown and firm. For even baking, rotate the cookie sheets from top
to bottom 3/4 of the way thru the baking period. Use a small, angled
metal spatula to transfer the cookie to wire racks to cool completely
before using for the next batch.
Printable Version
Corned Beef Stew
1 1/2 teaspoons olive oil
1 Large onion chopped (or you can use frozen)
1/2 green pepper chopped (or frozen)
1 can corned beef
1 16 oz can tomato sauce
16 oz can cream corn
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon kitchen bouquet
3 Large potatoes peeled and chopped into round pieces
1 cup water
Heat oil, add chopped onion and green pepper. add corned beef (break
up
the corned beef) tomato sauce and water. add salt and pepper, garlic
powder and kitchen bouquet. add potatoes. Cover and simmer for
2 hours. Stir occasionally. Add creamed corn and cook for 15 mins
longer.. be careful as corn will stick on the bottom if cooked
on too high of heat.
Printable Version
Barbecue Ribs 4 pounds ribs
1/2 cup chopped onion
1/2 cup molasses
1/2 cup ketchup
1/3 cup orange juice
2 tbs. oil
1 tbs. vinegar
1 tbs. steak sauce ( I use A-1)
1/2 tsp. mustard
2 tsp. Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp. Tabasco
Place the ribs, already sliced in Dutch oven and add enough water to cover
completely. Boil for 45 minutes or until tender. Drain well. While the ribs are
cooking add all the other
ingredients and make the sauce. Bring to a boil and simmer for about 15
minutes.
Grill the ribs over medium heat until good and cooked on the outside,
baste with the sauce. Serve with additional sauce on the side.
Printable Version
Vegetarian Nonya Laksa 1 1/2 tb Oil; preferably groundnut oil
2 tb Coarsely chopped garlic
1 tb Finely chopped fresh ginger
2 Fresh red chilies; halved, seeded and finely shredded
225 g Onions; finely sliced
1 ts Ground coriander
1/2 ts Ground turmeric
1 1/4 l Home-made vegetable or chicken stock
225 g Rice noodles or rice sticks
400 ml Tinned coconut milk
2 ts Madras curry powder
2 ts Chili-bean sauce
1 ts Sugar
2 ts Salt
1/2 ts Freshly ground five-pepper mixture or black pepper
--------------------------GARNISH-------------------------------
3 tb Finely sliced spring onions
4 Quails' eggs or
2 Hens' eggs; hard-boiled and halved
1 Sprigs fresh coriander Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, reduce the
heat and add the garlic, ginger, chilies and onions and stir-fry for
5 minutes.
Add the coriander, turmeric and stock. Turn the heat to low, cover and
simmer for 20 minutes.
Meanwhile, soak the rice noodles or rice sticks in a bowl of warm
water for 20 minutes. Drain them in a colander or sieve.
Add the coconut milk and rice noodles to the simmering liquid. Season
with the curry powder, chili-bean sauce, sugar, salt and pepper and
continue to cook for 15 minutes. Ladle the mixture into a large soup
tureen and serve at once with the garnishes on the side or on top.
Printable
Version
Lemon Pudding Pound Cake
1 pkg. (2 layer) yellow cake mix
1 small pkg. instant lemon pudding
4 eggs
3/4 c. water
1/2 c. oil
Glaze:
2 cups sifted powdered sugar
1/3 c. lemon juice
Beat eggs until thick and lemon colored. Add cake mix, dry pudding,
water and oil. Beat at medium speed for 10 minutes. Pour into an
un-greased 10 inch tube pan with removable bottom. Bake at 350 for 50
minutes. Remove hot cake, leaving on pan bottom, from pan. Using a
fork prick holes in top of the cake. Drizzle the glaze (made by
combining lemon juice and powdered sugar and heating to a boil) over
the top of the cake and spread on sides.
Printable
Version
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