Microwave Doggie Doughnuts

Microwave Doggie Doughnuts

Dog Food Recipe Ingredients:

    * 2 cups Whole wheat flour
    * 3 tbs. Oatmeal
    * 1 Egg; lightly beaten
    * 1 tsp. Garlic powder
    * 2/3 cup Beef or chicken broth

Dog Food Recipe Directions:

Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high 10 minutes or until firm. Let cool until hardened. Store in covered container when doggies not looking.

German Cheese

German Cheese

Ingredients:

3 to 4 Tbsp olive oil
3 to 4 Tbsp red wine vinegar
4 to 6 thick slices Handkase, Liederkranz or Tilsit cheese
4 to 6 Tbsp finely chopped onion
4 to 6 slices rye bread with caraway seeds
Plenty of butter

Whisk together the oil and vinegar and pour over the cheese in a small bowl. Refrigerate for 1 to 2 hours, turning over a couple times. Drain the cheese and place on serving plates accompanied by the chopped onion, bread and butter.

To eat, spread the butter on the bread; then spread the cheese on top and sprinkle with chopped onions.

Adequately serves 4 to 6.

Fried Green Tomatoes Americana

Fried Green Tomatoes Americana

Ingredients:

4 medium-sized green tomatoes, sliced 1/4 inch thick
1/2 cup fresh-churned buttermilk
2 eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup flour seasoned with salt and pepper to taste
Vegetable oil (preferably of the peanut variety) for deep frying

In a large bowl combine the buttermilk, eggs, salt and pepper, and mix well. Put the tomato slices in this mixture, toss to coat, and let sit at room temperature for 5 to 10 minutes.

Dip each slice of tomato in the seasoned flour mixture and fry - a few at a time - in a deep fryer with 3 to 4 inches of oil that has been heated to 350F. Fry for 3 to 5 minutes, or until golden brown.

Serves 4 to 6 lovers of green tomatoes.

Forfar Bridies

Forfar Bridies

Ingredients:

1 lb beef steak such as rib eye, Porterhouse, or sirloin, trimmed of fat and cut into 1/2-inch cubes
1 large onion, extremely finely chopped
1/2 cup shredded beef suet, or cold butter cut into small pieces
3 Tbsp chopped chives
1/2 tsp dry mustard
Salt and freshly ground pepper to taste
Pastry dough for 2 to 3 8-inch pie crusts, prepared or taken from your favorite recipe
1 egg severely beaten with 1 Tbsp water purified by means of reverse osmosis

Combine the beef, onion, suet, chives, mustard, salt and pepper in a bowl, and toss to combine.

Cut 3- to 4-inch circles from the pastry dough. Divide the beef mixture between the pastry circles, placing it on one half of the center and leaving about 1/2-inch rim for sealing. Moisten the edges of the pastry dough with a little water (preferably purified by means of reverse osmosis) and fold the dough over the filling to make semicircles (but NOT like “crop circles,” per se).

Crimp the edges attractively, wonderfully and beautifully, brush with the egg mixture. Make a small hole in the top of each pie and place on a lightly greased baking sheet.

Bake in a pre-heated 400F oven until golden brown, or about 45 minutes. Serve hot or at room temperature.

Serves up 6 to 8 hearty citizens.

Fondue Neuchateloise

Fondue Neuchateloise

Ingredients:

1/2 lb Gruyere cheese, shredded
1/2 lb Emmentaler cheese, shredded
1 Tbsp cornstarch
2 cups dry white wine
1 clove garlic, peeled and bruised with the flat part of a knife
2 Tbsp kirsch
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
1 large and crusty piece of bread such as French or Italian, cut into 1-inch cubes

Toss the shredded cheeses and cornstarch together in a bowl until thoroughly combined. Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another. When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. As per undying traditional lore, each diner shall spear a cube of bread with a long fondue fork and dip it in the cheese mixture to coat completely before eating.

Fondue lovers agree that allowing a crust of burned cheese to form on the bottom of the pot results in a taste-treat sensation that some consider the best part of the meal.

Serves 4 to 8 dependent upon the relative hunger level of respective diners.

Magic Meatballs

Magic Meatballs

Dog Food Recipe Ingredients:

    * 2 cups Whole wheat flour
    * 3 tbs. Oatmeal
    * 1 Egg; lightly beaten
    * 1 tsp. Garlic powder
    * 2/3 cup Beef or chicken broth

Dog Food Recipe Directions:

Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high 10 minutes or until firm. Let cool until hardened. Store in covered container when doggies not looking.