trō'jən - "...Of courageous determination or energy.  One who shows the pluck, endurance,

     determined energy, or the like, attributed to the defenders of Troy."




4 cups whole wheat flour
2 cups oatmeal
1/2 to 3/4 cup chunky peanut butter (Caruso likes EXTRA chunky)
2 1/2 cups hot water

Mix all ingredients, adding more hot water if dough is too sticky. Knead well. Roll out to 1/4" and cut into shapes with cookie cutter. Bake on greased cookie sheet at 350 degrees for 40 minutes. Turn off heat and let cool in oven overnight.


3 cups whole wheat flour
1 cup cornmeal
1 cup quick oats - uncooked
1 cups hot water
1/4 cup olive or vegetable oil
2 eggs- lightly beaten
3 to 4 tablespoons peanut butter- smooth
2 to 3 tablespoons of your favorite nutritional supplement


Combine peanut butter, hot water, oil, and eggs in a bowl. Mix until smooth. Set aside. Combine flour, cornmeal, and oats in a separate bowl. Mix well. Pour the bowl of the wet ingredients into the bowl of dry ingredients. Mix well with hand mixer until dough forms.

Knead dough on a floured board until no longer sticky. Add flour as needed. Roll out dough to inch thickness. Cut into shape with a
floured bone shape cookie cutter. Place on a lightly greased or
non-stick cookie sheet. Bake at 400 degrees for 20 to 30 minutes, or until firm to the touch. Remove from oven and let cool until hard. Store in an airtight container in the refrigerator. (dough can be frozen for
later use)



1 10oz. can beef consumme
3 tbsp. bacon fat
4 cups whole wheat flour
1/3 cup powdered milk
3/4 tsp baking powder
1 egg beaten

Combine dry ingredients. Add remaining ingredients. Mix well and knead. Roll out 1/4 inch thick and cut with cookie cutter. Place on greased cookie sheet. Prick with fork. Bake for 40 minutes and 375 degrees F. Leave in oven at lowest temperature to harden (at least 2 hours).


Robert E. Pappenhagen

1 pound liver, pureed
1 cup flour
1 cup corn meal
cheese, onion or garlic
Bake at 250 - 300 degrees F for 20 to 30 minutes.


Michelle Jordan, TCHS Shelter Manager

2 cups Cheerios
2 cups Chex or Crispix
2 cups spoon-size Shredded Wheat
2 tsps dry gravy mix
1/2 cup melted butter or margerine
1/2 cup imitation bacon bits
1/2 cup grated American Cheese Powder
1 cup dog treats (Pupperoni, Jerky Treats, etc.)

Preheat oven to 250 degrees. Pour melted butter/margerine into a 13x9 baking pan.
Stir in cheese, bacon bits, and gravy mix. Add cereal and stir until all pieces
are coated. Heat until crisp, approximately 45 minutes. Let cool and store in
tightly sealed container.


from THE DOG CATALOG, 1978 Grosset & Dunlap

1/4 cup cheddar cheese, grated
1/4 cup swiss cheese, grated
2 Tbsps vegetable shortening
1/2 tsp brewer's yeast
1/2 cup oatmeal, toasted

Combine cheeses, brewer's yeast and shortening. Using plastic wrap, shape mixture into a log about 1 inch in diameter and 8 inches long. Roll log in toasted oatmeal. Refrigerate. Slice into half-inch rounds and serve.



1 cup uncooked oatmeal
1/4 cup margarine
1 1/2 cups hot water or meat juices
1/2 cup powdered milk
1 cup grated cheddar or other hard cheese
1/4 tsp grated parmesan
1 egg beaten
1 cup cornmeal
1 cup wheat germ
3 cups whole wheat flour

Mix hot water, oatmeal, margarine. Let stand 5 minutes. Add milk, cheeses, egg, salt. Add cornmeal and wheatgerm. Add flour 1/2 cup at a time, mixing and kneading between additions. Bake at 300 for an hour; turn off oven and leave in oven overnight.


from the MSPCA, Boston, MA

2 cups whole wheat flour
1/2 cup soy flour
1 tsp salt
1/4 cup corn meal
2 eggs mixed with 1/4 cup milk
2 Tbsps butter or vegetable oil
1/4 cup unsulphered molasses
1/2 cup sunflower seeds

Preheat oven to 350 degrees. Mix dry ingredients. Add melted butter (or oil), molasses and egg mixture (save 1 Tbsp egg mixture). Knead together (add milk if too dry), let sit for 1/2 hour. Roll to 1/2 inch and cut into desired shapes with cookie cutter. Put on cookie sheet, "paint" on remaining egg mixture, and bake 30 minutes. Let cool and store in tightly sealed container.


from Michelle Jordan, TCHS Shelter Manager

1 cup whole wheat flour
1/2 cup wheat germ
1/2 tsp salt
1 tsp brown sugar
1 cup all-purpose flour
1/2 cup water
1/2 cup dry milk powder
6 Tbsps margerine or shortening
1 egg
1 tsp garlic powder (optional)
1 tsp grated carrot (optional)
1 tsp grated cheese (optional)

Preheat oven to 325 degrees. Combine flours, milk, margerine/shortening, wheat germ - mix until it resembles corn meal. Beat brown sugar into egg. Stir egg mixture into flour mix. Add water gradually to make a stiff dough. Knead and roll out 1/2 inch thick. Cut into desired shape with cookie cutter. Bake for 30 minutes. Let cool and store in tightly sealed container.


from The Peninsula Humane Society, San Mateo, CA

1/2 cup cornmeal
2 cups whole wheat flour
6 Tbsps oil
2/3 cup water or broth

Preheat oven to 350 degrees. Mix all ingredients together well. Roll out to 1/4 inch thick. Cut into desired shapes with cookie cutter. Bake 35 to 40 minutes. Let cool and store in tightly sealed container.


CAROB TREATS (Dog Cookies)
Laura Toms, Dublin, OH

3 cups whole wheat flour
1/2 cup wheat germ
2 1/2 cups oatmeal
1/8 cup peanut oil
1/8 cup corn oil margarine
1 Tbsp brown sugar
2 oz carob chips (available in health food stores), melted
1 cup water
1/4 cup molasses
1/2 cup powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour. Makes 2 to 3 dozen.


Laura Toms, Dublin, OH

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound corn oil margarine
1 clove garlic, crushed
pinch of salt

Grate the cheese and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt, and flour. Add enough milk to form inta a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.


Laura Toms, Dublin, OH

2 1/2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup milk
1 clove garlic, crushed
4 Tbsps margarine, softened
1 egg, beaten
1 Tbsp molasses

Combine flour, wheat germ, garlic, and salt in a large bowl. Cut in margarine. Stir in beaten egg, molasses, and milk. Add enough water so mixture can be shaped into a ball. Roll dough onto a floured board to a thickness of 1/2 inch. Cut into shapes and place on a greased baking sheet. Bake at 375 for 20 minutes, remove from oven, and let cool. Makes about 30 biscuits.


from Woman's Day magazine, 11/5/85

3 1/2 cups unbleached all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
2 cups bulgur (cracked wheat)
1 cup cornmeal
1/2 cup instant nonfat dry-milk powder
4 tsps salt
1 envelope active dry yeast
1/4 cup warm water
3 cups chicken broth
1 egg, slightly beaten with 1 tsp milk

Turn oven on to 300 degrees F. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110-115 degrees F) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Roll out dough until it is 1/4-inch thick. Using a large dog biscuit for model, cut out bone shapes from dough. Place on prepared cookie sheets. Brush dough with egg glaze. Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven
overnight to harden. Makes 30 large bones. Per bone: 158 calories, 6 g protein,
32 g carbohydrate, 1 g fat, 11 mg cholesterol, 364 mg sodium.


Lucy Chubb, Softway Pty Ltd, Sydney, Australia

3 1/2 cups flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat
1/2 cup powdered milk
4 tsp salt
7 1/2 g (1 env) yeast
1/4 cup warm water
2 cups chicken stock

Combine all the dry ingredients (except yeast) in a bowl. In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock. Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about 5mm thick then cut into biscuit shapes. Bake at 300 degrees for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard. This recipe can be varied by replacing the chicken stock with any other sort of stock.


Submitted to r.p.d. by (KandiAna)

1 cup cornmeal
1 cup flour (I like whole wheat)
2 lbs pureed raw liver
1 tsp garlic powder
2 raw eggs

Mix the above and bake in a 9x13 inch pan for 20 minutes at 325. If you take them out at this point and cut them into the size you want, you can either keep them frozen and pull them out in handfuls (they are dry and firm to the touch) or you can then put them back in the oven for an additional 20 minutes. Just make sure to cut them before extended cooking or you'll end up with liver bricks :).


Tom Rice

1 package dry yeast
1/4 cup warm water
1 pint chicken stock
3 1/2 cups unbleached white flour
2 cups whole wheat flour
1 cup rye flour
2 cups cracked wheat (or wheat germ)
1/2 cup dry milk
1 teaspoon salt (optional)
1 egg beaten with 1 tablespoon milk

Dissolve yeast in 1/4 cup warm water. Add to chicken stock. Combine all dry ingredients. Add chicken stock mixture.
Knead on a floured surface for about 3 minutes, working into a stiff dough.
Roll out to a thickness of 1/4 inch. Cut into bars or with a cookie cutter. Brush with egg/milk wash and place on cookie sheets. Bake in 300 degree oven for about 45 minutes. Turn off heat and leave biscuits in oven overnight.
Makes 4 to 5 dozen bars.


Sunset Magazine

1 pound beef liver
2 large eggs, shells washed
1 cup low-fat cottage cheese
1 1/2 cups wheat germ
about 3 1/4 cups whole-wheat flour

Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 cup water, and bring to a boil on high heat. Reduce heat, cover and simmer gently until liver is no longer pink, about 5 minutes. Put liver in a blender, saving the liquid from previous step. Break in eggs, including shells. Whirl to puree, adding reserved liquid as needed. Scrape mixture into bowl, adding remaining cooking liquid, cottage cheese, wheat germ and 3 cups flour. Stir until evenly moistened. Knead until dough no longer feels sticky, adding more flour as required. Roll outdough onto a floured board until 1/2 inch thick. Cut dough with floured bone- shaped cookie cutter. Bake in 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour. Cool on racks. Once cool, bones should be hard when pressed; if not, bake 10 minutes more at 300 degrees and cool. (Makes about 4 1/2 dozen 3 1/2 inch long bones.)
Nutritional Information: Per bone: 41 cal.; 3.2 g protein; 0.7 g fat (0.2 g sta);
5.5 g carbo.; 19 mg sodium; 28 mg chol.


Submitted to r.p.d. by

1 lb. of finely ground raw liver
1 C flour
1/2 C cornmeal
1 to 3 Tbsp garlic salt.

Optional things I've added: several eggs, cottage cheese, grated cheddar cheese or parmesan, oatmeal, other grains, grated carrots or apple, several cloves of garlic run through the grinder in place of the garlic salt.


Spread on a lightly greased piece of tin foil on a cookie sheet. It is very THICK -- like wet concrete! Bake at 350 degrees for 30 minutes. When it is done, peel off the tin foil, break the liver into pieces, and then freeze in packages to fit your needs. This bait will keep without refrigeration for at least a week if it isn't in the sun or extreme heat; it breaks into tiny pieces using only your fingernails; it doesn't go mushy; and dogs will do just about ANYTHING for just a crumb of it! It will keep for several weeks in the refrigerator; it can be FROZEN AND REFROZEN numerous times, and it thaws in less than 5 minutes! To make a crunchy bait, bake until it looks like a biscuit. Freeze unused portions in sealed bags.



1 lb beef liver
2 large eggs, shells washed
1 cup low-fat (not non-fat) cottage cheese
1-1/2 cup wheat germ
about 3-1/2 cups whole wheat flour


1.cut liver into 1" chunks, place in small saucepan and cover with 1 cup water

2.bring to a boil; cover & reduce heat & simmer til liver is no longer pink -
about 5 minutes

3.drain off liquid; if needed, add enough water to make 1 cup

4.puree liver & eggs, including shells, in blender or Cuisinart, adding enough of the cooking liquid to keep mixture moving

5.scrape mixture into bowl; add remaining liquid, cottage cheese, wheat germ
and 3 cups flour; mix well

6.scrape mixture onto floured board & knead, adding flour, until dough is no longer sticky (or, return to Cuisinart fitted with dough blade and process til a ball of dough forms, then knead on board)

7.roll out to 1/2" thickness, cut into shape desired on greased cookie sheet & bake at 300* til browner and firm - 60-70 minutes on racks; if soft when cool, return to oven for additional 10 min; cool in airtight container in refrigerator or freezer; makes about 4 dozen 3-1/2" bones



Preheat oven to 425. Line muffin tins with foil/paper muffin forms.

1 1/2 cups oat flour
1 cup rolled oats
1 cup oat bran
2 tsp. baking soda
1 tsp. cinnamon
1 egg lightly beaten
1/4 cup honey
3 Tbl. vegetable oil
3/4 cup milk
"optional ingredients" :
apples/banana's blended together
shredded zucchini and carrots
shredded cheddar/jack cheese
cooked chicken

Mix dry ingredients. In a separate bowl, mix the egg, honey and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your "optional" ingredients into the honey mixture, then mix the honey mixture into the flour/milk batter. Put in muffin tins and bake for 15 - 20 minutes. These muffins freeze well. 


BANANA PUPCAKES (3 dog bakery)

2 cups water
2 bananas
1/2 teasp vanilla
3 cops whole wheat flour
1/2 tablespoon baking powder
1 egg
2 tablespoons honey

Preheat onen to 350. In a bowl combine water, mashed bananas, vanilla, egg and honey. Add flour and baking powder. Mix well. Pour into cupcake pans. ( I used nonstick spray on the pans) Bake 20 min or until toothpick inserted comes out clean.

Frosting - In a mixer combine 12 oz nonfat cream cheese, 1 teasp. vanilla, 1 teasp. honey. Add 3 teasp cinnamon or carob powder, if desired.



2 cups brown rice flour
1 Tbl. charcoal
1 large egg slightly beaten
3 Tbl. vegetable oil
1/2 cup chopped parsley
1/3 cup chopped fresh mint
2/3 cup milk

Preheat oven to 400. Combine flour, salt and charcoal. In a medium bowl, combine egg, oil, parsley and mint; mix well. Slowly stir in flour mixture, then add enough milk to make a dough the consistency of drop biscuits. Drop heaping tablespoons of dough about 1 in. apart onto greased baking sheets. Bake 15 min., or until firm. Store cooled biscuits in tightly covered container in refrigerator.



1/2 cup powdered milk
1 egg, well beaten
2 1/2 cups flour
1/2 tsp garlic salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp gravy
baby food meat

Mix all ingredients and shape into a ball. Roll out on a floured board about 1/2" thick. (use extra flour if needed) Dip cookie cutter in flour and cut out shapes. Bake @ 350F for 25-30 minutes. Cool. Cookies should be hard.



10 lbs of cheap hamburger meat
1 lg box Total(tm) cereal1
1 lg box uncooked oatmeal
15 oz jar of wheat germ
10 eggs
10 small pkgs knox unflavored geletin2
1 1/4 cup vegetable oil
1 1/4 cup unflavored molasses
pinch of salt

1. Mix all ingredients together in large (or larger) bowl.
2. Place in freezer bags, appox 1 lb per bag.
3. Place in freezer, thaw as needed.
4. Feed raw.
Just pinch off the amount you want to feed and roll into a ball.
Place on top of regular food.

This recipe is good for putting weight on a dog. Be careful though, it will put weight on the dog in a matter of a few days. A
lot of weight in a matter of a few weeks!

(1)Total cereal because it contains all the vitamins and minerals necessary as a supplement.

(2)Knox geletin not only holds the stuff together (molasses does a good job of that) but it is a protein builder.



2 lbs. hamburger
1 boiled potato
10 oz shrimp or lobster, cod ect...
1 cup freeze dried liver or fresh raw liver
2 cups cooked rolled oats
1/4 cup blueberries (minced)
1/2 cup cooked brown rice
1/4 cup wheat germ
1/4 cup brewers yeast
1 TBS minced garlic
tad of cinnamon

Put the beef through a food processor and the boiled potato and shrimp. The blueberries should be crushed and minced....resembling digested fruit. Blend the ingredients together and roll into balls. Fed fresh and raw.

For variety, add more shrimp,lobster, chicken, barley and yucca, raisons ect...



1 whole chicken (okay, this one is cooked)
1/2 bag wild brown rice (cooked in with the chicken)
1 C Quick Oats
small can of sweet peas or cooked fresh peas. *optional

Oats are added when chicken is done. Pour oats in and remove from heat. Serve as is or over 1/3 C. of dry kibble.



1 small, medium or large Boboli Pizza crust. (depending on number of dogs in your household.

Cover generously with mozzerrella cheese - sprinkle on raw or cooked hamburger meat. *sprinkle frozen spinach (from box) on top. optional.

Bake at 400 degrees until cheese is all melted and crust is brown.



I have a dog biscuit "cookie cutter" for these, but its not necessary, you can roll them out like cookies and bake.

2 eggs beaten
3 TBSP molasses
1/4 cup vegetable oil
1/4 cup milk
1 cup rolled oats
3/4 cups wheat germ
1/4 cup flour
1/2 cup raisins
1/2 cup artificial bacon bits (optional)

Mix and drop by teaspoons on a lightly greased sheet. 15 Minutes 350


FAT BUSTER (reprinted from "Natural Pet" Magazine)

1 C raw rolled oats
3 eggs (shells crushed and baked at 350 degrees F for 12 minutes)
1 tsp bonemeal, calcium, magnesium powder (or eggshells)
1/2 C cottage cheese
1 C raw vegetable (whatever is on hand)
1/2 C raw chopped meat (chicken, turkey or beef)

Bring 2 cups of water to a boil. Add raw oats, cover, cook two minutes, turn off heat and let stand about ten minutes. Stir in remaining ingredients. Mix in some brewer's or nutritional yeast, lecithin or olive oil.



2 1/2 c Whole wheat flour
1/2 c Powdered dry milk
1/2 ts Salt
1/2 ts Garlic powder
1 ts Brown sugar
6 tb Meat drippings
1 Beaten egg
1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet.
Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_


2 c Whole wheat flour
3 T Oatmeal
1 Egg; lightly beaten
1 ts Garlic powder
2/3 c Beef or chicken broth

Place flour in a bowl, add egg and broth, mix well.
Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Arrange on a shallow baking dish or on a
sheet or parchment paper in a single layer. Cook on
HIGH 10 minutes or until firm. Let cool until
hardened. Store in covered container in refrigerator.


1 c Whole wheat flour
3/4 c Dry milk
1/4 c Cornmeal
1/3 c Shortening
1 tb Bouillon granules
1/2 c Plain flour
1/2 c Quick cooking oats
1 ts Sugar
1 Egg, slightly beaten
1/2 c Hot water

Combine flour, cornmeal, milk, oats and sugar. Cut in shortening, add egg,
bullion, and hot water. Knead 5 mins. and roll in 1/2" thick and cut out to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate. Makes 5 1/2 small shapes. These last hardly at all so make a bunch! This was posted by C.Harold Quinn (FPHK52A)


3 Jars Baby Food -- beef or carrots
1/4 C Cream Of Wheat
1/4 C Dry milk powder

Combine ingredients in 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 until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. Another Prodigy member made these substituting cream of wheat for wheat germ and then used tablespoon to make cookie sized drops on plate. Microwaved for 4 minutes on Medium High. Suggested keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft. Also suggested using Beef/Vegetable Dinner Baby Dinner insted of Beef or Chicken. This recipe was originally posted on *P.



3/4 c Beef, chicken or vegetable
-broth * 1/2 c
1 ea Egg 1 ea
3 tb Oil 2 tb
1 c All-purpose flour 3/4 c
1 c Whole-wheat flour 3/4 c
1/3 c Bulgur** 2 tb
1/3 c Wheat germ 2 tb
1/3 c Bran 2 tb
1/4 c Nonfat dry milk 3 tb
1/4 ts Garlic powder 1/4 ts
1 1/2 ts Yeast 1 1/2 ts
*Or use hot water and 2 or 3
-bouillon cubes.
**If you don't have bulgur,
-try substituting something -like a 7-grain cereal Ingredients in first column
-is for 1 1/2 lb. Those
-quantities listed after -ingredients are for l lb.

Place ingredi
ents in bread pan according to manufactures directions and press "Dough" cycle.
When machine beeps, remove dough to lightly floured countertop and with a rolling pin, roll dough out to 1/4" thickness. Using a dog bone cookie cutter (or any small seasonal cookie cutters), cut out dog biscuits and place on a lightly greased cookie sheet or one sprinkled with cornmeal. Reroll scraps and repeat till all dough is used up. Place in a warm location and let rise 30 minutes. Bake at 325 for 30 minutes
until brown and no longer soft. Place on a rack to
cool. Store in an airtight container.


1/2 c Milk powder
1 Egg, well beaten
2 1/2 c Flour
1/2 ts Garlic/onion salt
1 1/2 ts Brown sugar
1/2 c Water
6 tb Gravy (100ml)
Baby food meat

Combine and shape into ball and roll on floured board. Use extra flour if
needed. Cut. Bake at 350F for 25-30 minutes. Cool. Should be hard.


2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone
cookie cutter.
3. Combine flour, cheese, garlic and vegetable oil in container of food
processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
4. Divide dough into 12 equal pieces. Roll out each piece to 1/2"
thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of
cookies are lightly browned. Carefully transfer bones to wire rack to cool completely.
Refrigerate in airtight container.


2 teaspoons beef bouillon granules
1/3 cup oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg -- beaten
1 cup rye flour
2 cups white flour
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325ū for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.



3 c Whole wheat flour
1 ts Garlic salt
1/2 c Soft bacon fat
1 c Shredded cheese
1 Egg, beaten slightly
1 c Milk

1. Preheat oven to 400 F. degrees. 2. Place flour and garlic salt in a
large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about 1 inch thick. 3. Use dog bone cookie cutter to cut out dough. Place on greased cookie sheet. Bake about 12 minutes, until they start to brown. Cool and serve.


3 Jars meat or vegetable baby
1/2 c Cream of wheat

Mix together and drop by teaspoon on wax paper covered
paper plate, flatten with a fork, cover with second plate. Microwave on HIGH for 2-5 in refrigerator..

Notes: 3 minutes for my microwave...


3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350 until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked brown rice.


Dog Biscuits--Bacon Flavored
Yield: 40 servings

5 c Whole wheat flour
1 c Milk
2 Eggs
10 tb Vegetable oil or bacon fat
1 pn Onion or garlic powder
1 ts Salt
1/2 c Cold water
1 tb Vegetable oil or bacon fat***

Original recipe didn't say why this was listed but I suspect this last tbsp. is to grease cookie sheet with. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. ***SEE NOTE. Put them on a greased cookie sheet. Bake them at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container. Originally from the Humane Society of Santa Clare Co., Santa Clara, CA.


1 Pkg. (2 1/2 Tsp.) Dry yeast
1/4 cup Warm water
1 pinch Sugar
3 1/2 cups Flour--all purpose
2 cups Whole Wheat Flour
1 cup Rye Flour
2 cups Bran cereal, cracked wheat OR 1 cup. cornmeal
1/2 cup Non-Fat Dry milk powder
4 tsp. Kelp powder
4 cups Beef or chicken broth ; --divided
GLAZE 1 Egg + 2 tbs. Milk

Add dry yeast to warm water. Add a pinch of sugar and allow to rest 10-20 minutes In large bowl, combine flours, wheat and kelp.
Stir. Add yeast and mix. Add 3 cups of the broth. Add more broth if needed to make dough smooth and supple to resemble bread
dough. Knead by half batches, roll and cut out and place on well greased cookie sheets. For shine use egg and milk glaze. Bake in
300F. oven 45-60 minutes or until brown and firm. Bake on upper and lower 3rd of oven, on batch of 2 trays rotating 3/4 of the way through baking. Cool well . Store at room temperature. Yield about 110 3 1/2" treats or 80 2 1/2" treats. Dough must be used
immediately but treats will keep for months if stored in airtight container.


2 cups Unbleached flour
1/2 cup Wheat germ
1/2 cup Brewers yeast
2 ea. Cloves garlic, minced
3 tbs. Vegetable oil
1 cup Chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic
and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into
a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.



Courtesy of Three Dog Bakery

5 cups White Flour
1/4 cup Peanuts, chopped
1/2 teaspoon Baking Soda
1 medium Egg
1/4 cup Vegetable oil
1 1/2 cups pureed Banana
2 teaspoons Vanilla

Preheat oven to 325F/160C. Mix dry, then wet ingredients until lumpy. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" - 7" wide by 1" high. Place on non-stick baking sheets. Bake approximately 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool.


1-2 cups rolled oats
1/4-3/4 lb of raw organ meat
1 tblsp honey
1 tblsp rosemary powder
1 tsp bran
1 tsp wheat germ
1 tsp cod liver oil
1 tsp cold pressed safflower oil
1 teaspoon bone meal powder
1 tsp angivida yeast
1 tsp kelp powder
1 tsp apple cider vinegar
1/4 tsp of Vitamin c powder
1 vitamin capsule of Biotin
1 vitamin capsule of Vitamin E
handful of finely chopped raisins
handful of alfalfa leaves
1 heaping tablespoon of veggie mix

Veggie Mix:
6-8 carrots
1/4 bag of spinach
6-10 garlic individual cloves
1 container alfalfa sprouts
Finely puree in a food processor. This mixture keeps well up to 2 weeks.

Add raw meat; again the amount of meat will depend on the dog. Add all ingredients; mix well.

This recipe is to be daily 2x. It seems like alot of work but I prepare the food 2 weeks in advance using Ziploc bags. I used to be an
avid commercial food user but I've been cured!! The dogs' all Rotties have nicer coats, smell better, no fleas, love their food and are
not finicky eaters as before. It takes a little longer daily but well worth it!



1 cup Any natural dry dog food
2 Eggs, beaten lightly
1 tsp. Polyunsaturated oil
1/3 cup Cold water
Sprinkle of garlic powder
1/2 cup Chicken soup OR 2 chicken bouillon cubes

Grind dry dog food smooth in a food processor or blender. Lightly beat egg and add oil. Mix all moist ingredients together except
soup. Add to dry ingredients. Form into 1/2" balls. In large pan, bring 1 quart water to boiling to which you have added 1/2 cup
chicken soup or the 2 bouillon cubes. Drop balls into boiling water. Boil for 3 minutes. Remove from water, drain and cool.



A bit about the following recipe...Katie is a friend of the author with two very gorgeous and healthy German Shepherds. Katie follows the idea that your dog's diet should be composed of about 30% fresh and raw (i.e., unprocessed) foods because processed food has had the enzymes and micro-nutrients cooked out. Katie cooks this up about once a month.

8 cups oats
2 cups brown rice
6 Cups barley
2 lbs. carrots finely grated
3-4 bunches broccoli - grate stems, chop flowerets
6 zucchini grated or 1 lb. green beans chopped
1/2 bunch parsley, chopped
4-5 cloves garlic, minced

Use 8 quart stock pots. Cook oats. In another pot, cook brown rice and barley. Cool (to save time, cook in evening and cool
overnight). Next day: Cut vegetables - use food processor. Using rubber gloves, combine all ingredients in a 25 quart stock pot.
Shape into balls about 1/4 lb. each. Wrap and freeze.

This recipe can be easily scaled down for smaller batches.

This is a bulk recipe for those with more than one dog who want to feed well balanced home cooked food.

approx. 5 lbs of ground beef/turkey or chicken
3/4 cup canola oil
4-5 cloves garlic
32 cups water
8-10 cups processed veggies (various)
(carrots, celery, broccoli, cauliflower, bean sprouts, potatoes, sweet potatoes, red peppers, spinach, beets, lettuce,
tomatoes, etc.)
NO ONIONS (not good for dogs)
2-3 cans kidney beans
1/2 molasses (optional)
42-45 oz oatmeal (quick cooking oats)
eggs can be added to boost protein

In a large 24qt pot brown ground meat, add canola oil and garlic. When well cooked, add water. Bring to boil, then add veggies that
have been processed, (frozen or canned veggies will work too). I use dried kidney beans and soak them the night before preparing a
batch of food. While I am cooking the meat I have the beans in another pot cooking them. Once cooked, they are added to the above
mixture. Next, the oatmeal is added. Frequent stirring is necessary at this point as the mixture will stick. Remove from heat, cool and put into containers. The above mixture feeds 3 Boxers for 1 week. I occasionally add pumpernickell bread and some times
substitute brown rice for some of the oatmeal. This recipe is very flexible. I also add a mixture called Healthy powder to each meal. I
feed twice daily and add 1 tsp of healthy powder to each meal for each dog.



Submitted by John Bateman

1 Boneless/skinless Chicken Breast
4 Cups Water
1 Cup Flour
2 Whole Eggs
(all items approx.)

Boil chicken breast for about 1/2 an hour, remove to cool. Add flour to chicken water. Beat out lumps. Add pre-beaten eggs. Cook
on low heat until it's done thickening. Pulverise chicken in food processor. Add to flour/egg gravy. May need to add more water.
Unfortunately it won't freeze. But using a few tablespoons daily, it should be used up before it sours.



32 oz. vanilla yogurt
1 mashed banana or one large jar of baby fruit
2 Tblsp. peanut butter
2 Tblsp. honey

Blend all together and freeze in either 3 oz. paper cups or ice cube trays. Microwave just a few seconds before serving.

I also make this with baby meat instead of the fruit and peanut butter and the dogs REALLY like this version , although I'm not so sure I want to taste

FROSTY PAWS - version 2
(contributed by R Geyer)

1 ripe banana
4 oz fat free yogurt--vanilla or banana
2 oz water
put all ingredients in blender and puree...pour into ice cube trays or cut
down dixie cups...freeze


(courtesy Plump Violet's Cookies)

2 cooked chicken thighs (bones removed, gristle okay)
1 cup cooked rice
2 cooked carrots
1/2 cup cooked green veggie (we like zucchini)
chicken broth to get consistency you want (about 1/2 cup)

You can cook everything together and use the cooking broth.
Throw all the solids in the blender with about 1/2 cup of chicken broth and blend. Add more broth if necessary to blend smoothly. Blend on high for 30 seconds and distribute in glass custard cups or ice cube trays. If you have made this thick enough (takes a strong blender) you can put a popsicle stick in. Freeze!


(Contributed by Kayla White)

*2 teaspoons cream of tartar
*1 teaspoon baking soda
*1/2 cup cornmeal
*2 teaspoons cinnamon

Mix vegetable oil,shortening,honey with eggs.Beat well.Add flour,soda,and cream of tarter.Knead dough until mixed well.Shape dough into balls.Mix the cornmeal and cinnamon together in a bowl and roll balls into mixture.Place 2 inches apart on a greased cookie sheet.Press balls down with fork.Bake for 8-10 minutes at 400f.COOL ON A IN AN AIRTIGHT CONTAINER.*Kayla WHITE.*


(contributed by Sarah W.)

3 large or 6 small jars meat baby food
2 c Cream of wheat

Mix together and pour on wax paper covered
paper plate, cover with second plate. Microwave on HIGH for 3 minutes low 6 (on my microwave. I would suggest you do it one min. at a time. It will look a little rubbery but not like a cake. The last step makes it look like a cake) in refrigerator.. When you're ready to serve carefully flip it over so the cake is on the counter and the plate is facing up. Take the plate off and carefully peel the wax paper off the cake. Put the cake back on the plate with the side that had the wax paper facing up. Do not peel the wax paper off before you store it in the refrigerator. The wax paper is what gives it it's cake shape. Notes: 3 minutes for my microwave...



Ingredients: 2 slices of lunch meat
Handful of small dry dog food
Peanut butter (smooth or chunky)
Recipe: (1) Lay 1 piece of lunch meat on your cooking station.
(2) Cover the top side of your lunch meat with a layer of
peanut butter.
(3) Then put the small dry dog food in rows with about an inch in between them.
(4) Cover your 2nd piece of lunch meat with peanut butter
(5) Lay the 2nd piece of lunch meat on the first piece.
(6) cut them in to little squares so that each piece of dog food has its own square.
and there you GO





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