Baby Food Soft Doggie Cookies

(3) 2 1/2 ounce jars of baby food - beef or chicken
1/4 cup dry milk powder
1/4 cup wheat germ or Cream of Wheat

Combine ingredients in a bowl and mix well.  Roll into small balls and place on well-greased cookie sheet.  Flatten slightly with a fork.

Bake in preheated 350 degree oven for 15 minutes or until brown.  Cool on wire racks. 

Store in the refrigerator or freeze.

Basic Biscuit Recipe for Dogs

1/2 cup Powdered milk
1 Egg -- beaten
2 1/2 cups Flour
1/2 teaspoon Salt 1/2 teaspoon of garlic powder
1/2 cup Cold water 6 tablespoons Meat drippings or margarine

Preheat oven to 350 F. Mix, forming into a ball. Roll out to 1/2" thick, cut into shapes, re-roll scraps and repeat. Bake 25 - 30 min.

Basic Dog Treats

1 cup uncooked oatmeal
1/3 cup margarine
1 teaspoon bouillon granules
1/2 cup hot water
3/4 cup cornmeal
1 egg -- beaten
3 cups whole wheat flour
3/4 cup powdered milk
garlic powder, to taste optional

In large bowl, pour hot water over the oatmeal, margarine, and bouillon. Let stand for 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour 1/2 cup at a time, stirring well after each addition. Knead 3-4 minutes adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into desired shapes. Place on a greased baking sheet. Bake at 325 for 50 minutes. Allow to cool and dry out till hard before storing.

Beef Jerky

1 pound lean beef (flank or round steak)
1/4 cup soy sauce
1 teaspoon garlic powder

Slice the lean beef with the grain 1/4 to 1/2 inch wide and 2-6 inches long.   Pain on or dip the strips into a mixture of soy sauce and garlic powder.   Place on wire rack in a deep oven pan; dry completely at 150 degrees F for 8-12 hours.

NOTE:  Or use lamb instead of beef.

Bread Machine Dog Cookies #1

1 cup beef, chicken, or vegetable stock
1 cup bread or all-purpose flour
1 cup whole wheat or rye (or other dark) flour
1 cup bulgar wheat
1/4 cup non-fat dry milk powder
1/2 teaspoon salt
1-1/2 teaspoon yeast

Use dough cycle.  Roll dough to 1/4" thickness.  Cut with cookie cutters or knife.  Place on baking sheets sprinkled with cornmeal.  Cover with clean kitchen towels and let rise in warm place about 45 minutes. 

Bake at 325-degrees for 45 minutes.  When all are baked, turn off oven and return all cookies to cooling oven overnight to harden.

Store in airtight container.

Brown Sugar Cookies

2 1/2 cups whole wheat flour
1/2 cup powdered milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon brown sugar
6 tablespoon butter
1 egg, beaten
1/2 cup ice water

Combine flour, milk, salt, garlic powder and sugar.

Cut in butter until mixture is of a cornmeal consistency.   Mix in egg, then add enough ice water to make mixture into a ball.  Pat the dough to 1/2 inch thick on a lightly oiled cookie sheet.  Cut out shapes with a cookie cutter.

Bake on the cookie sheet at 350 degrees F for 25 minutes.  Remove from oven and cool on a wire rack.

Variations:  When adding the egg, try adding 1 cup mashed cooked green vegetables or carrots.   Try adding some whole wheat or rye kernels (about 4-6 tablespoons).  To give the cookies a liver flavor, add 2-3 tablespoons of liver powder.

Cheese Nuggets

1 cup uncooked oats
1/4 cup margarine or butter
1 1/2 cups hot water or meat juices
1/2 cup powdered milk
4 ounces (1 cup) grated cheddar (or Jack, Swiss, Colby) cheese
1/4 teaspoon salt
1 egg, beaten
1 cup cornmeal
1 cup wheat germ
3 cups whole wheat flour

In a large bowl pour hot water over the oatmeal and margarine; let stand 5 minutes.   Stir in powdered milk, grated cheese, salt and egg.  Add cornmeal and wheat germ.  Mix well.  Add flour, 1/2 cup at a time, mixing well after each addition.   Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough.   Pat or roll dough to 1/2 inch thickness.  Cut into bone shaped biscuits and place on a greased baking sheet.

Bake for 1 hour at 300 degrees F.  Turn off heat and leave in oven for an hour or longer.  Makes approximately 2-1/4 pounds.

For Garlic Nuggets,  prepare recipe as above except omit cheese.  Sauté 2 garlic cloves, crushed, in 1 tablespoon margarine for 1 to 2 minutes.  Add to batter before mixing in cornmeal, wheat germ and flour.

Chicken Liver Cookies

2 cups Flour
1 cup Wheat germ
1/2 cup Chicken broth
1 cup Cooked -- chopped chicken liver
3 tablespoons Vegetable oil
1 Egg -- lightly beaten
2 teaspoons Chopped parsley

Preheat oven to 400 F. Combine flour and cornmeal. In separate bowl, beat egg with oil, then add broth and parsley, mix well. Add dry ingredients. to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake 15 min. or until firm. Store in refrigerator.

Cheese Multi-Grain Dog Biscuits

1 cup Uncooked Oatmeal
1/4 cup Margarine
1 1/2 cups Hot Water or Meat Juices
1/2 cup Powdered Milk
4 ounces (1 cup) Grated Cheese
1/4 teaspoon Salt
1 Egg -- Beaten
1 cup Cornmeal
1 cup Wheat Germ
3 cups Whole Wheat Flour

In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness.

Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer.

Makes approximately 2 1/4 pounds.