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"A man's soul can be judged by the way he treats his dog."
~ by Charles Doran

 

Homemade Dog Treats Bowser Biscuits 1 pkg. dry yeast 1/2 cup warm water 2 cups flour 2 cups warm chicken or beef broth 1 cup cornmeal 1/2 cup powdered milk 1 cup wheat germ 1/4 cup margarine or butter 2 cups cracked wheat 1/4 cup honey 4 cups whole wheat flour 1 Egg; Beaten In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. www.BullWrinkle.com

Beefy Doggie Cookies 2 6-once jars of beef-and-vegetable baby food 1 cup of wheat germ 2 cups of nonfat dry milk Preheat your oven to 350. Mix all ingredients in a large bowl with a fork. Drop by small spoonfuls onto a greased pan. You can flatten slightly or you can cut into fun shapes such as bones, paws, etc. Bake for 12-15 minutes until slightly brown at the edges. Let cool. Store in fridge for up to one week. Give to your pooch and let them enjoy! Fido's Favorite Treats 1 cup rolled oats 1/3 cup margarine or butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese ( 1 cup) 1 egg, beaten 2 cups white or wheat flour Preheat oven to 325 degrees. Grease cookie sheets. In large bowl combine rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, bullion, milk, cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.