ALFAFA HEARTS

2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon bone meal - optional
2 tablespoons nutritional yeast
1 tablespoon lecithin - optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons alfalfa sprouts -chopped
1 cup brown rice -cooked
3 tablespoons canola oil
1/2 cup water
Mix flour, bone meal, yeast, lecithin, salt, garlic powder and
alfalfa leaves. Add rice and oil, 1/4 cup of water and mix well until you get a good dough like consisency.
Lightly flour board or counter and roll out dough to 1/4 inch thickness.
Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes.

This recipe will make around 36.

Half cup rolled oats
1 cup plain natural yogurt
One cup vegetables (shredded, lightly steamed or pureed. Carrots, celery, spinach, broccoli or apples)
250 mgs vitamin C for dogs. Crushed
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon kelp seaweed powder
1 teaspoon alfalfa powder
1 digestive enzyme - for dogs
1 teaspoon flax seed oil
1/4 cup kibble
Soak rolled oats in yogurt overnight. Mix all ingredients and serve. Add
kibble if desired.

This will feed one medium/large sized dog

16 ozs minced beef/chicken or lamb
4 oz brown rice or wholemeal pasta
8 oz mixed veg or green beans
2 eggs (hard boiled and chopped)
1 tin of sardines/pilchards in sunflower oil
Olive oil or sunflower oil for cooking

Brown meat in a tablespoon of oil, add 1 litre water together with the rice/pasta and vegetables, and cook for 10 minutes. Add pilchards/sardines and/or hard boiled egg. Serve.

2 skinless and boneless chicken breasts
Half cabbage (white or green)
3 medium sized carrots
12 green beans
1 corguette
2 large handfulls pasta
Half cup long grain rice
2 handfulls fresh spinach leaves

This can be served alone, as a tasty topping to a complete food or with some crunchy wholemeal dog biscuits ie: Pointer biscuits/winalot.

Put the chicken, cabbage, carrots, corguette, and beans in a blender and blitz for just a few seconds until it is finely chopped. (Resembles coleslaw). Add to a large saucepan with the rice and one and a half pints of water, boil for 10 minutes. Add the pasta, and cook for a further 10 minutes. Add the spinach leaves, and stir well, remove from heat. Allow to cool, and it is ready to serve or freeze into individual meals.

Ideal for picky dogs to add as a topping to their regular kibble, or for dogs that need to lose a few pounds.

1 frozen bag of cabbage or green beans
2 cups of free flow minced beef or chicken
1 cup of brown long grain rice

Put all ingredients in a large saucepan, add a pint of water, bring to boil and simmer for 20 minutes until ingredients are cooked through. Can be frozen into individual servings, or will keep in an airtight container for 3 days in the fridge.

Ideal for picky dogs, poor doers, and weight gain

2.5 llbs mince (beef, lamb, or chicken).
llb of cornflakes.
1 lg. box oatmeal (rolled quick oats are fine, otherwise cook first).
1 jar of wheatgerm
1 cup vegetable/sunflower oil
1 cup of molasses
6 eggs
4 packets/envelopes of unflavoured gelatin
Garlic powder or pinch of garlic powder (optional)

Mix all dry ingredients in a large bowl. Beat eggs, add in molasses & oil, & stir into dry. Knead the raw meat into the mixture well. Press into a loaf or cake tin. Bake at 350F (gas mark 4) for about 45 minutes. Freeze and thaw as required. The meatloaf should be refrigerated, but can be rewarmed before being fed..

1 lb mince
1 8 oz tub of cream cheese
1 jar all natural peanut butter
1 small jar wheatgerm
1 dozen egg yolks
1 cup of flaked oats soaked in double cream

Mix up, form balls, freeze, feed as treats or food supplement for any dog that needs building up either after illness or because of a picky eater.

PAWS UP CASSEROLE

2 cups brown rice
8 oz mince beef
1 teaspoon vegetable oil
1 crushed garlic clove
half cup finely chopped carrots
half cup finely chopped beans and/or shredded cabbage

Brown the beef with the oil in a large saucepan.. Add the vegetables, rice and garlic, and enough water for it to simmer without burning and drying up. Cook on a low heat for approx 15/20 minutes

1lb minced lamb or beef
2 cups cooked brown rice
1 large bag of frozen mixed vegetables
1 carton of natural yoghurt

Brown beef in a frying pan adding a little water. Boil or steam vegetables until tender. Chop finely or add vegetables to a food processor and pulse until the vegetables are coarsely chopped. Combine chopped vegetables with rice, and beef, allow to cool before adding yorhurt.  Store refrigerated in a tightly sealed container

FIDOS FISH DISH

1llb boneless white fish (coley or cod)
half cup milk
half cup water
one cup long grain rice
half cup diced green peppers (optional)
2 tablespoons vegetable oil
3 hard boiled eggs, mashed
1 carrot (grated)
1 tablespoon fresh or 1 teaspoon dried parsley

Combine fish, milk and water in a pan over medium heat and simmer for 20 minutes. Steam or boil rice until cooked. Add peppers, oil, eggs, carrot and parsley, simmer for 5 minutes. Mix all ingredients together before serving.

2 chicken breasts or chicken thighs (preferably boned)
6 cups water
2 carrots, finely diced
1 chopped celery stick
1 sweet potato
2 cups long grain rice (uncooked)

Dice the chicken and place with the water and vegetables in a large pan. Cover and simmer over a low heat for 1 hour, stirring occasionally. Add the rice and simmer for a further 30 minutes or until most of the water has been absorbed and ready to serve. (If using chicken on the bone remove bone and skin and dispose of before serving - cooked bones must not be fed to dogs).

BOW WOW BROWNIES

half cup oil
2 tablespoons honey
1 cup plain flour
4 eggs
1 teaspoon vanilla (optional)
half teaspoon baking powder
Preheat oven to 350F (gas mark 4). Mix oil and honey thoroughly, add the remaining ingredients and mix well. Pour onto a greased baking sheet approx 15" x 10". Bake for 30-35 minutes. Leave to cool and cut into bite size pieces, store in a sealed container in the refrigerator for 3 - 5 days.

Topping (optional)
12 ounches fat free cream cheese
1 teaspoon honey
1 teaspoon vanilla
Blend all ingredients, and spread over the cooled brownies before cutting.

1 1/2 cups oat flour
1 cup oat bran
1 cup rolled oats
2 teaspoons cinnamon (optional)
2 teaspoons baking soda
1 egg (whisked)
half cup honey
3 tablespoons sunflower oil
half cup skimmed milk

Preheat oven to 425F (gas mark 7). Mix flour, bran, oats, cinnamon and baking soda, then add the milk. In a separate bowl blend the egg, honey and oil, add to the flour mixture and stir well. Spoon into the oiled muffin pans until a three quarters full to allow for rising. Bake for 15 - 20 minutes and cool before serving. Store in a airtight container for 3 - 5 days.

TURKEY DOGGIE TREATS

2 cups cooked turkey -- cut up
2 cloves garlic
4 teaspoons grated cheese
1 tablespoon parsley -- freshly chopped
2 eggs
2 cups whole wheat flour
2 tablespoons brewer's yeast
2 tablespoons vegetable oil

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, brewers yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator for up to three days.

LIVER CAKE

Those of you who show dogs may well have used Liver cake to bait your dogs in the ring but for those of you who may not have heard of it below we have printed the recipe for this cake as it seems to have the effect of holding your dogs attention whilst in the ring and has the added advantage of not making one's hands sticky.

8ozs Liver
4ozs S/R Flour
2 Eggs
2 Cloves Garlic/ or 2 tsps garlic puree.

Put all the ingredients into a blender until the mixture is smooth, pink and runny [not too rigid a requirement if you prefer to make it a bit chunky' Pour into greased swiss roll type baking tin and place in the oven [Gas Mark 4] for around 30-40 minutes.
Leave to cool and cut into bite size pieces.
It can be frozen into individual bags [enough for a show] and makes enough for 4/5 shows.

It is simple and easy to do and the dogs love the smell of them cooking especially with the added garlic in. It takes 5 minutes to mix and just under 40 minutes to bake.

8 ounces sausage-meat
8 oz .plain wholemeal flour
2-3 oz of stock or water
2 tsp garlic granules

Reheat oven to 180C/350f, mix the sausage-meat, flour and garlic granules thoroughly and bind with the stock or water to make a very stiff dough. Either roll out on a floured surface to ½ inch thickness and cut into bone shapes or any shape you want. A quicker way is just to roll into 1 ½ inch sausages and squeeze the end to make mini bones. Keep using all the trimmings until all the dough is used.

Put onto un-greased sheets and bake for 30-50 minutes (depending on size). Let them get good and hard but try not to burn them. Let them cool and serve them up as a treat. There is nothing in this recipe that makes it unfit for human consumption should any tricks be played!

350 g ( 12 oz) chopped or minced Chicken
4 eggs
1 cup plain flour
1/2 tsp baking powder
1/2 cup oatmeal
1/2 cup Corn oil
Half cup grated Carrot
For the 'icing' use a spread made from either plain natural yoghurt or cream cheese

Preheat oven to 350°, Grease and flour the cake tin. Finely chop or mince the Chicken. Puree the Chicken in a blender, or food processor, with the eggs and corn oil. Grate the Carrot and add to the mat mixture, blending until completely mixed. Sift the flour and baking powder in a bowl and mix in the oatmeal. Make a well in the centre of the flour and gradually stir in the blended mixture. Pour the mixture into a greased cake tin and cook for around 50 - 60 minutes. Remove from oven and let cool for half an hour. Spread the top of the cake with the icing ie: yoghurt or cream cheese.

Cake will keep in the fridge for 3 - 5 days.