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PET RECIPES

PARSLEY AND SAGE DOG BISCUITS

4 C. whole wheat flour........................5 drops Rosemary essential oil
2 oz Rosemary leaves........................1 /2 C. fresh sage, chopped
1 C. barley flour.................................1/ 3 C. parsley, chopped
1 C. cornmeal....................................3 C. water
2 C. freshly cooked millet...................2 tsp. Soy sauce
1 /2 C. yeast.....................................2 eggs ( stir yolks into mixture, separate and
1 /2 C. dry skim milk............................reserve whites for glazing biscuits later.)

Mix all ingredients together, excluding the egg whites. Dough will be firm. Shape into mini hamburger patties, and place on lightly oiled cookie sheet at 320 degrees for forty minutes. Turn off the oven and leave biscuits inside for an additional 30 minutes. Glaze with slightly stiffened egg whites. Your dogs will love them. Even our cat snatches one now and then. An added benefit of these dog cookies is that they will sweeten and improve your dogs breath and help keep the teeth clean.

Dog Biscuits

Peanut Butter
2 cups whole wheat flour.........................1/4 cup vegetable oil
1 cup Wheat Germ.................................1 cup water
1 cup Peanut Butter................................1/2 tsp salt.
1 egg

Preheat oven to 350 degrees, combine flour, wheat germ, and salt in a large bowl. Mix in Peanut Butter, egg, oil and water. Roll out dough on a lightly floured surface to about 1/2 inch thick. Cut out biscuits with a cookie cutter. Transfer biscuits to an ungreased baking sheet and bake for 15 minutes to 30 minutes depending on your oven. Biscuits should be hard when completely cooked. Store in an airtight container.

Tuna Dog Biscuits
2 six ounce cans of tuna in oil...................1 1/2 cup of water
2 cups of cornmeal..................................2/3 cup of vegetable oil
2 cups flour.............................................1/2 tsp. salt.

Preheat oven to 350 degrees. Drain oil from tuna. Combine cornmeal, flour and salt in a large bowl and mix. Add drained tuna, water and vegetable oil; mix thoroughly. Roll out dough on lightly floured surface to about 1/2 inch thickness; cut our biscuits with a cookie cutter. Transfer to an ungreased baking sheet. Bake for 15 to 30 minutes depending on your oven.
Biscuits should be hard and crunchy. Store in an airtight container in the refrigerator(the tuna will spoil if they are not refrigerated)

THIS CAME FROM BLACK CREEK KENNELS HOME PAGE
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