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PET TREATS
Fluffy's Chicken Delights
WHAT YOU NEED:
8 oz. boiled chicken liver
1/2 cup cornmeal
1 cup wheat flour
1 tsp. garlic powder
1 tsp. beef bouillon
1 large egg
1 tbsp. yeast flakes
2 tbsp. vegetable oil
Parmesan cheese, set aside
HOW TO PREPARE:
Blend
all
ingredients
in
processor until a dough is formed.
Roll out dough about 1/4 inch
thick. Lay on dehydrator trays
and sprinkle Parmesan cheese on
top. Dehydrate at 155°F/68°C until
done. Approximately 1 hour before
the dough is finished dehydrating,
cut into shapes or squares. Finish
dehydrating until thoroughly dry.
YOGURT
FROZEN YOGURT
WHAT YOU NEED:
1 1/4 cup dried strawberries,
raspberries, peaches, bananas, or
any other favorite fruit.
1 cup milk
1 cup homemade yogurt
2-4 tbsp. honey (optional)
HOW TO PREPARE:
Blend dried fruit with milk in blender.
Add yogurt and honey. Pour into
freezer container. Freeze until crystal
form around edges. Stir. Freeze until
firm. 4 servings.
More and more Americans are tuning in to the food system, trying to avoid nasty artificial
ingredients. And increasingly, people are looking harder at what's best for their four-legged
family members, too.
Preparation
1.
Use healthy, fresh, whole ingredients to create homemade dog treats free of additives
and preservatives.
2.
In a large bowl, mix all ingredients and form into a ball. On a flour-dusted cutting board,
roll out the dough to about ¼-inch thick.
3.
Cut with bone-shaped cookie cutter or any cutter shape your pet will like.
Dehydrating
1.
Dehydrate at the highest setting—145˚-155˚F (63˚-68˚C)—until done, approximately 6 to
8 hours.
2.
For crunchier treats, dehydrate longer until they have the consistency you like.
food
Yogurt is extremely easy to make. All that is required is 4 cups milk, 1/2 cup powdered milk, and 2
tablespoons of plain yogurt. Use either whole, low fat, or skimmed milk; it's up to you. The yogurt,
though, must be plain; there's no substituting.
Making Your Yogurt
Add the powdered milk to the fresh milk and heat to boiling for a few seconds. Allow the milk to
cool to 120°F/49°C; then take 1/4 cup of the mixture and stir in the yogurt. When it is thick and
sauce-like, pour it into the remaining milk and mix well.
Spoon the yogurt into clean glass jars that have lids or into plastic yogurt cups. Place the
containers on the bottom of the dehydrator, set the temperature for 115°F/46°C, and heat for 3
hours. Using a higher temperature would destroy the yogurt culture. If the yogurt has set, cool it.
If not, continue to check the batch every 15 minutes until it does.
After the finished yogurt has cooled, add the fruit or flavoring before placing it in the refrigerator.
If sweetening is desired, use powdered sugar or honey to maintain the thick, smooth texture. For
a variation, blend 1/2 cup of fruit with 1/4 cup water and make a sauce to pour over the yogurt
right before it is eaten.
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