Pet Care and Safety

Recipes

CHEESE PASTRIES FOR CATS OR DOGS

6 Tbsp. fat (oil or margarine for example)
1/2c. Finely grated cheddar cheese
1 c. all-purpose flour
1 small garlic clove, mashed or minced

Blend fat and cheese until smooth. Stir in garlic, then mix in flour. Mixture will be crumbly. Roll mixture into shape of a log and chill until firm. Cut slices from roll and place on ungreased cookie sheet. Bake at 375 until slightly brown, about 10 minutes.

CAT MUNCHIES

1 cup brown rice 2 c. beef, chicken or fish broth
(choose the flavour your cat prefers)
2-3 Tbsp. oil

Bring broth to boil. Stir in rice; bring back to boil and simmer, stirring occasionally about 40 minutes. ALL broth should, be absorbed by rice. Spread cooked rice on a cookie sheet. Bake at 400 until rice is brown and crackly, about 20 minutes. (Or allow to dry at room temperature for about 24 hours) Heat 2-3 tablespoons of oil in a frying pan. Add rice about 1/2 cup at a time and shake until rice puffs up. Drain puffs on a paper towel. Serve, or store in airtight container.

FAVOURITE DOG BISCUITS

1/4 tsp. garlic salt
2 c. wheat or white flour
1 pkg. beef bouillon
1/2 c. or so chopped leftovers of hot dog, chicken or other meats

Mix all ingredients together, adding enough water to make a heavy dough. Dough will be sticky; dip spoon in water glass, then in dough, placing small mounds 1 inch apart on an ungreased cookie sheet. Bake in 400° oven until light brown. Turn off heat and, leave set in oven to dry, making a crunchy treat.

Double the recipes, they'll go quickly!

TASTY DOG COOKIES

3 cups whole wheat flour
2 cups oatmeal (large flake – not instant)
¼ cup wheat germ
¼ cup dry milk
1 egg
1 ¼ cup warm water
½ cup peanut butter
sprinkle of cinnamon and nutmeg (optional)

1. Heat oven to 300°F.
2. Mix together flour, oatmeal, wheat germ and dry milk in a large bowl. Stir in cinnamon and nutmeg, if desired.
3. Blend together egg, warm water and peanut butter until smooth. (I use a hand-held immersion blender to blend together.)
4. Add wet ingredients to dry ingredients and stir to mix well. Use hands if necessary. It should be a stiff dough.
5. Roll out to ½ to ¼ inch thick, depending on your choice. Cut out shapes. Reroll scraps until all dough is used up.
6. Lift cookies onto cookie sheet. They can be placed close together.
7. Bake cookies at 300°F for 1 ½ to 2 hours. Check every ½ hour. Cookies should be crisp but not very browned.
8. Store in well sealed container for one week. To keep longer, put in ziplock bag and freeze. To keep cookies fresh, keep out one week’s worth, and freeze the rest.