1 tablespoon olive oil
2 pounds beef — *see Note
2 cups cabbage — chopped
3 cloves garlic — minced, up to 4
18 ounces canned sweet potatoes — drained and chopped
14 1/2 ounces canned tomato wedges — undrained
1 1/2 cups tomato juice
3/4 cup apple juice1 teaspoon ginger root — up to 2, grated
2 cups green beans, frozen — cut crosswise
1/3 cup peanut butter
6 cups cooked brown rice

Heat the oil in a large skillet over medium-high heat. Cook Beef, Add the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute. Spoon over rice.

*Note: Low Fat, or use chicken, lamb, fish. Liver can be used as well.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup nonfat dry milk
3 tablespoons vegetable shortening
1 teaspoon brown sugar
1/2 teaspoon salt
1 egg
1/3 cup water

Preheat the oven to 350 degrees.

Coat a cookie sheet with nonstick cooking spray. In a large bowl, combine both flours, wheat germ, nonfat dry milk, shortening, brown sugar, and salt; mix until crumbly. Add the egg and water; mix well.
On a lightly floured surface, knead the dough until smooth. Using a rolling pin, roll out to a 1/2-inch thickness. Using a dog bone-shaped cookie cutter or a knife, cut out biscuits. Place on the cookie sheet and bake for 25 to 30 minutes, or until lightly browned.

Remove to a wire rack to cool completely. Of course, beware of any of your dog’s possible allergies to wheat, eggs, or dairy products.

3/4 c Hot water or meat juice
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
1 Egg, beaten
3 c Whole wheat flour

Mix well – roll in to small logs in your hands and bake at 325 degrees for about 50 mins.

1 cup brewer’s yeast
1 cup bone meal
1/2 cup kelp powder
1/2 cup alfalfa powder

Mix well add to air-tight container. Keep in freezer if desired
add one tablespoon to dogs food each day.

3 cups Whole wheat flour
1 teaspoon Garlic salt
1/2 cup Soft bacon fat
1 cup Shredded cheese
1 Egg — beaten slightly
1 cup 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.

1/4 cup olive oil
1/4 cup canola oil
1/4 cup cod liver oil
1/4 cup flax seed oil

Place oils in brown bottle and shake well. Store in refrigerator.
Add two teaspoons to the dogs food each day. Can be add to dry food as well.

Safflower and Sunflower oil may used as well.

2 cups whole wheat flour
2/3 cup yellow cornmeal
1/2 cup sunflower seeds — shelled
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.

1 c Beef, chicken, or vegetable stock
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all arebaked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container.

(Using a 3.5″ bone shaped cutter, you’ll get about 30-35 cookies from this recipe.)

2 1/4 cups whole wheat flour
1/2 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
1 beef bouillon cube
1/2 cup hot water
1 Tablespoon brown sugar

Preheat the oven to 300 degrees.

In a large mixing bowl, combine all ingredients, stirring until well blended. Knead dough 2 minutes.

On a floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Using a bone shaped cookie cutter cut out bones.
Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack.

2 cups whole wheat flour
1 cup cornmeal
2/3 cup Brewer’s yeast
2 teaspoons garlic powder
1/2 teaspoon salt
2 egg yolks
3 beef bouillon — or chicken
1/2 cup boiling water

Preheat oven to 375 degrees.

Mix well. Working with half the dough at a time, roll dough to 3/8 inch thickness. Cut into desired shapes.

Bake for 20 minutes on ungreased cookie sheet. Turn oven off but leave biscuits in oven until crunchy.

Makes about 1 pound of dog biscuits that you dog is sure to love