Chedder Cheese Dog Biscuits
5 lb. flour
2 c. brown sugar
1 stick margarine
1 can Cheddar cheese soup, undiluted
2 tsp. garlic powder
2 tsp. salt
4 c. warm chicken or beef broth
4 eggs
Mix all ingredients, kneed until smooth. Roll on a floured
surface--about 14 inches. Cut into shapes (dog biscuit cutter),
brush tops with mixture of beaten egg and 1 T. milk.
Bake at 325° on greased baking sheets for 45 minutes
or until tops are golden brown. Biscuits should be frozen or
refrigerated if kept longer than 3 to 4 days.
1 c. cooked ground turkey
1 c. shredded low-fat Cheddar cheese
1 clove garlic, minced
3 T. chopped green pepper
3 T. chopped red pepper
1 c. skim milk
1/4 c. flour
2 eggs
Preheat oven to 375°. In a 10-inch pie pan, layer the ground
turkey, cheese, garlic and peppers.
In a separate bowl, stir together milk, flour and eggs. Pour over
milk and cheese layers, but do not stir.
Bake for 30 minutes. When pie is cooled, cut into wedges and
serve. Store leftovers in refrigerator.
2 c. flour
2 tsp. baking powder
1 T. honey
1/4 c. vegetable oil
1 egg
1/2 c. skim milk
1 clove garlic, minced
Preheat oven to 350°. Combine flour, baking powder and honey in a
boel. Add oil, egg, milk and garlic; stir until thoroughly mixed.
Turn out dough onto lightly floured surface and knead. Roll out to
1/2-9inch thickness; cut into 2-inch squares and place on a greased
baking sheet. Bake for 15 minutes; allow to cool on a rack, then
serve. Store in an airtight container. Makes 25.
2 c. flour
1/2 c. shredded low-fat Cheddar cheese
1/2 c. low-fat cottage cheese
1 tsp. chopped cilantro
1 tsp. parsley flakes
2 T. vegetable oil
3/4 c. chopped peanuts
2/3 c. water
Preheat oven to 375°. Mix together flour, Cheddar cheese, cottage
cheese, cilantro and parsley.
Add oil, peanuts and water; mix thoroughly.
Break off golfball-size pieces and shape into balls. Place on
a greased baking sheet and bake for 30 minutes. Cool on a rack and
serve. Store in a sealed container in the refrigerator. Makes 24.
2 lbs. chicken, cooked & chopped (bones removed)
2 cloves garlic, minced
8 oz. tomato sauce
3 tomatoes, chopped
1 tsp. oregano
2 Bay leaves
1/2 tsp. basil
Combine all ingredients, except chicken, in a covered skillet. Stir
and simmer gently for 1 hour.
Add chicken after the hour and simmer for an additional 20 minutes.
Cool clightly; then serve over a bed of Vermicelli, egg hoodles or
rice. Store leftovers in a doggie bag in the refrigerator. Makes
8 servings.
1 lb. ground turkey
2 eggs
1/4 c. grated Romano cheese
2 cloves garlic, minced
1 T. basil
1 T. parsley flakes
1/4 c. bread crumbs
Mix all ingredients in a large bowl until well-blended. Roll
mixture into balls and fry in a small amount of oil on high heat
until the outsides are browned, but not cooked through.
Turn heat down to a low and continue cooking for 20 to 25 minutes.
Cool before serving. Store in sealed container in refrigerator.
1-1/2 lbs. ground turkey
2 egg yolks
2 T. parsley flakes
1 T. minced garlic
1/4 tsp. thyme
1/2 c. dry bread crumbs
1/2 c. cooked rice
Combine all ingredients in a bowl; mix thoroughly. Leave to chill in
the refrigerator for at least 1 hour.
Shape into patties and broil in the oven for about 15 to 20 minutes
(until no longer pink in the middle). Turn after one side is
well-browned. Cool and serve. Store in a sealed container in
refrigerator. Makes 8.
10 oz. frozen, chopped spinach
2 eggs
1 clove garlic, minced
1-3/4 c. flour
Thaw and drain spinach and set aside. Combine eggs, garlic and
spinach in a blender until smooth.
Pour into a bowl and gradually add enough flour to make a firm (but
not sticky) dough. Turn out onto a floured surface and knead about
20 times. Wrap dough in plastic wrap and leave to rest in the
refrigerator for about 30 minutes.
After dough has rested, roll out on a floured surface to 1/16-inch
and cut out 1/2-inch wide noodles. Leave to rest on a clean towel
or hang for 1 hour.
Cook noodles in boiling water until tender (about 10 to 15 minutes).
Drain, cool and serve. Store in a sealed container in refrigerator.
4 medium potatoes
2 T. vegetable oil
Pinch of Paprika
1 tsp. garlic powder
Preheat oven to 450°. Peel and cut potatoes into 1/2-inch strips.
Toss potato strips in oil and garlic powder; spread on a baking sheet.
Bake for about 30 minutes, turning serveral times until golden.
Remove from oven, then sprinkle with a pinch of Paprika. Cool before
serving. Store in a sealed container and refrigerate.
8 oz. crushed pineapple
1/4 v. vegetable oil
1/4 c. honey
1 egg
1 tsp. vanilla
2 c. flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
Preheat oven to 350°. Drain pineapple and set aside.
In a mixing bowl, combine oil and honey. Add egg, pineapple and
vanilla; mix well.
Combine flour, baking powder and soda in a separate bowl. After
blending, add this to the wet mixture and stir well.
Drop tablespoonfuls of the mixture onto a greased baking sheet and
bake for 20 minutes. Cool on a rack, then serve. Store in an
airtight container. Makes 20 tropical treats.
