Quick Dog Food Recipes

2 cups whole wheat flour
2/3 cup yellow cornmeal
1/2 cup shelled sunflower seeds
2 tablespoons corn oil
1/2 cup chicken broth
2 eggs
1/4 cup low-fat milk
1 egg — beaten

Heat oven to 350 degrees.

In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let sit 15-20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg.

Bake for 25-35 minutes, until golden brown.

Remove and cool.

Store in airtight container.

2 1/2 teaspoons dry yeast
1/4 cup warm water
1 teaspoon salt — optional
1 egg
1 cup chicken broth — slightly warmed
1 cup whole wheat flour
1/2 cup rye flour — optional
1/2 cup cornmeal
1 cup cracked wheat
1 1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add salt, one beaten egg, and the warmed chicken broth. Add all flour except the all-purpose flour and mix well. Slowly add all-purpose flour until a stiff dough is formed and it can be kneaded by hand. Knead for only a couple minutes, just enough to get the dough to hold together. Roll out dough about 1/4″ thick and cut with cookie cutters,

Place biscuits on a large cookie tray and place directly in a 300 degree oven, they don’t need to rise.

Bake for 45 min. and then turn off the oven.

You can let them sit in the oven overnight and in the morning they will be real hard and good for your dog’s teeth.

You could also vary this recipe by adding milk for a milk-bone type biscuit or shortening for a little extra fat. Try different liquids and even honey or molasses. Check with your veterinarian for any other nutritional suggestions.

2 chicken thighs — or white meat
1 stalk celery — sliced thick
3 carrot — peeled and halved
2 small potato — peeled and cubed
2 cups rice — uncooked

Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want.

Cover and simmer on low heat about 2 hours until the chicken becomes tender.

Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed.

Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well.

Let cool.

Store in the refrigerator or freeze.