Pet Recipes

Gourmet cooking can be fun for our pets as well as ourselves. Try these delightful dishes for for your favorite 4 legged friend. Remember, these are just for special occasions!
 

        Dogs                            Cats

Treats thats cats and dogs both will love!

Wolf Pie

Ingredients:
enough prepared pie crust to line a small pie plate and for a lid
1/4 cup unsalted raw peanuts or cashew nuts (coarsely ground)
3 oz broccoli coarsely chopped
3 mushrooms diced
3 oz cottage cheese
small amount of milk.

Preheat the oven to the temperature recommended on the pie crust package (or use a home recipe). Mix the nuts and vegetables in a bowl, fold in the cottage cheese. Put the mixture into the pie shell. Place top pie shell on mixture. Use the milk to bind the edges of the pie lid and brush a little extra milk on top.  Bake for 30 minutes at 350 degrees.  Let cool thoroughly before feeding.


Fish for the Feline

Place 4 ounces of white fish (cod, haddock, ocean perch) in a small ovenproof dish. Add 1/2 cup milk and 1/2 cup water and bake until done at 350 degrees (approximately 25 minutes).   Remove from oven and allow to cool enough to remove any bones and skin. Flake the fish and mix in with the drippings.  Serve your to your favorite feline for a delicious occasional treat.

Liver Pate' - a delicacy for both cats and dogs

Liver rates a "10" on both the Feline and Canine flavor scare. Happily, it is also an excellent source of protein and vitamin A, both a top-priority to your pet's nutrition. I bake this in a truly French-style in a bain-marie to make it authentic. It is a little bit of work, but my four-legged connoisseurs love it!!

Makes 2 four-ounce pate's that will keep in the refrigerator up to a week if kept in tightly sealed plastic container.

2 chicken hearts
2 chicken gizzards
6 ounces chicken livers, 1 ounce chicken fat
1 large egg
1/2-teaspoon bone meal (optional)
1/2-teaspoon garlic powder
1/8-teaspoon salt
Sprig of parsley for garnish

1) Rinse the chicken hearts, gizzards and livers under cold water. Pat dry. Dice the hearts and gizzards. Set aside.
2) Preheat oven to 350 F
3) In a small skillet, render the chicken fat over low heat. It will yield one tablespoon. Transfer the rendered fat to a small bowl and set aside.
4) In the same skillet, reheat on teaspoon of the reserved fat over medium head. Add the hearts and gizzards and cook until brown, about 2 minutes. Remove from skillet and set aside.
5) In a food processor, combine the livers, egg, bone meal, garlic powder and salt. Process until smooth. Add the reserved hearts and gizzards. Process just to combine for a pate' with a chunky texture.
6) Prepare 2 mini-loaf pans by coating each with one teaspoon of the reserved fat. Fill equally with the mixture.
7) Bring 3 cups of water to a boil. Place a 9-inch cake pan in the oven and fill it with the boiling water. Sit the loaf pans with the pate' mixture in the hot water bath and bake for 30 minutes.
8) Remove and let cool then place in the refrigerator to chill until firm.
9) Remove from pans and place on an elegant saucer and garnish with parsley. Serve with plenty of fresh water.

Beef Burgers for Dogs

This recipe is a "sure-fire sure to please your dog" dog treat!

4 oz diced stew beef
2 egg yolks
1/2 tsp flour
a little gravy (if required)

1) Boil 2 cups water and throw in the diced beef and cook 20 minutes. A fork should sink easily into the meat. Drain water from meat.
2) Put meat, yolks and flour in food processor and process until well mixed.
3) Let cool.
4) Roll out the mixture on waxed paper to 1/8 inch thick and cut with cookie cutters or into bite-sized morsels.
5) Broil for a few minutes on each side until hard.
6) Cool and serve.

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