2 large tins pilchards in tomato sauce
10oz self-raising flour
milk to mix
Mix all together in a food processor adding enough milk to make a soft cake like consistency and bake in large shallow tray or use bun cases (line with silicone paper or you’ll never get it out of the tin) at 160 degrees until firm – just like a sponge cake. I like to add a gravy bone on top for decoration. Keep in the fridge for up to one week or freeze.
Cheese & Garlic Dog Cookies
• 12oz whole wheat flour
• 10oz cheddar cheese –grated
• 40z margarine — corn oil
• 1 clove garlic –crushed
• 1 Pinch salt
Cream the cheese with the softened margarine, garlic, salt, and flour. Add milk to form into a ball if too dry . Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 for 15 minutes or until slightly brown, and firm.
MAKES 2 to 3 dozen, depending on size.
• 2 cartons plain or vanilla yogurt (32 oz each)
• 1 small can tuna in water (8oz.)
• 2 tsp. garlic power
• 24 3 oz. plastic cups (not paper)
Open yogurt, if they are full to the top use a spoon & scoop out one cup. Put half of the can of tuna in each yogurt container add the garlic power (1 tsp. in each) & stir thoroughly.
Use a spoon & scoop the mixture into the cups. Place on a tray & freeze overnight. Makes about 24 treats.
1kg Live r(could use salmon, or mixed offal)
400g Wholemeal flour
Splash of Milk
Mix all ingredients in a food processor (might need to do it in 2 batches) Line a shallow tray and bake at 175 degrees for about 1 ½ hrs or until cooked through cut into squares and freeze until needed.