Because we are on the road so much, we no longer have furry or feathered pets at home that need a great deal of care while we are gone. We do however have finned friends. Our salt water aquarium contains a yellow tang, a pair of clown fish, and a blue tang as well as a brittle starfish, a sea cucumber, a pair of cleaner shrimp and lots of crabs and snails to help keep the tank clean of alga. They do pretty well on their own with an automatic feeder and timed lights.
While our fish do exhibit some notice of us, they are not the tail-wagging or purring receptions other pets offer. For those who would like to reward those tail-waggers, here is a recipe for dog bone treats.
•2 cups whole wheat flour
•2 cups soya flour
•1 cup wheat germ
•1 cup corn meal
•1 cup dry nutritional yeast flakes (from Health Food Store)
•1/2 cup cooking oil
•1 3/4 cup water or broth
Place dry ingredients in large bowl. Blend. Mix together egg, oil, and water. Add these ingredients to the dry ingredients and mix until all ingredients are well blended.
Divide dough in thirds. On floured surface, roll out to 1/4" thick. Cut out dog bone shapes. (Optional -- prick tops three times with toothpick.) Place on well oiled baking sheet.
Bake at 325 degrees F for 25-30 min. Biscuits should be well browned on the bottom. Don't store in an air tight container. Makes approx. 4 doz.
And for those purring friends, here's a treat for the holidays.
Cheese Ball Treats
•2 tablespoons of margarine
•1/2 cup grated cheddar or cheddar jack cheese
•1 egg white from a large egg
•1/2 cup whole wheat flour
•1 teaspoon of fresh chopped catnip or 1/2 teaspoon of dried catnip
Combine the first three ingredients until well blended. In a separate bowl, combine flour and catnip. Add the flour mixture slowly to the first three ingredients, mixing until a soft dough ball is formed. Separate into 1/2-inch pieces and roll by hand into small balls. Place the balls on an ungreased cookie sheet, and bake at 300 degrees F for approximately 25 minutes. Yield: Approximately 12 balls. Cool completely before serving.
Recipes posted by Karen Robbins