Recipes

Cecil

Cece LeRoux’s Very Special Stew (AKA our version of Auntie Stew)

 

 This is a recipe that was shared with us by our friends and mentors of the Old Friend Senior Dog Sanctuary. We have modified the recipe to suit our needs and budget. You can find the original recipe on their webpage. We make this version on a regular basis and use it as a supplement for our dogs. It is also a great place to hide medications. We cannot guarantee that this recipe is 100% nutritionally compete and should only be used in addition to your dog’s regular diet. If in doubt, please consult your veterinarian before feeding. This recipe can be customized to be a gourmet, organic, free range recipe or a simple homemade dog food which is far better quality than commercially prepared.

 

INGREDIENTS:

   Approx. 5-6 lbs assorted meats such as organ meats, chicken/pork/beef

    (bones and all)

    1 lb fish such as whiting or salmon whole or filets (minus heads, but with all the

      bones)

    1 pkg frozen broccoli, carrots, cauliflower mix.

    1 16 oz. can of each peas, carrots, spinach

    1 md/lg whole potato, cut up skin on or 1 16 oz. can of white potatoes

    1 med sweet potato cut up skin on or 1 16 oz. can of sweet potatoes

    1 lb uncooked brown rice

    1 cup uncooked oats (if desired)

    1-32 oz carton broth any flavor

    Enough water to cover everything in pot

 

In a very large stock pot place broth, veggies, meat and fish.  Dump canned veggies in with their liquid and add enough water to the pot to cover, leaving sufficient head room to boil. Bring to a boil on high heat, stirring occasionally to keep meat from sticking to pot. When stew comes to boil, reduce heat to med. and cook for an hour. After 1 hr. add brown rice and reduce heat to simmer. Continue to stir the stew with each addition, making sure there is sufficient water to help meat break down. After 4 hrs., check to see if meat is tender and falling apart. Remove and large bones. Cartilage will be ground and safe to eat. Stir in oats if desired and allow stew to cool enough to handle. Using a hand blender, process stew until smooth. If you don’t have a hand blender, you can process small batches at a time in a food processor or blender, being careful to allow for steam to escape safely. You may need to water to aid in processing. Stew thickens as it cools. Refrigerate stew promptly. Freeze whatever stew you are unable to use within 2-3 days. We recommend freezing individual portions or quart size freezer bags, depending on your daily usage. Our recipe typically makes 8-10 quart sized bags.

NOTE: We use a supplement called the Missing Link added to the stew when we are serving it to our dogs as it is a weight based supplement. It is in a powdered form and needs to be mixed in something moist.

 

 

 

Norman

Norman’s Beef and Cheddar Bites

1 c. rolled oats

1/3 cup olive or flax oil

1 1/2 c boiling beef broth

¾ c. wheat germ, flax meal or cream of rice cereal

2 tsp molasses or honey

2 tsp beef bouillon granules

1 cup shredded cheddar cheese

1 egg, beaten

3 cups of whole wheat flour

Preheat oven to 325 degrees. In large bowl combine oats, oil and boiling broth. Thoroughly mix in wheat germ/flax meal, honey, bouillon, cheese and egg. Mix in flour, one cup at a time until stiff dough forms. Knead dough on a lightly floured surface, mixing in additional flour as needed, until dough is smooth and no longer sticky. Roll dough into ½” thickness. Cut with a cookie cutter, place cookies 1” apart on a greased baking sheet. Bake 35-45 mins., until golden. Cool before serving.

TO MAKE THIS RECIPE GLUTEN FREE: Substitute Cream of rice cereal for the oats and use flax meal instead of wheat germ. Make sure bouillon and broth are also gluten free. Sub wheat flour for a gluten free all-purpose flour mix or sweet rice flour. Only use a gf flour to knead dough mixture.

Lucky

Lucky’s Peanut Butter Molasses Treats

1 c rolled oats

1 1/3 c peanut butter

1 1/2 cup boiling beef, chicken or vegetable broth

 2TBS molasses

¾ c of wheat germ, flax meal or cream of rice cereal

1 egg beaten

3 cups whole wheat flour

Preheat oven to 325 degrees. In large bowl combine oats, oil and boiling broth. Thoroughly mix in wheat germ/flax meal, molasses and egg. Mix in flour, one cup at a time until stiff dough forms. Knead dough on a lightly floured surface, mixing in additional flour as needed, until dough is smooth and no longer sticky. Roll dough into ½” thickness. Cut with a cookie cutter, place cookies 1” apart on a greased baking sheet. Bake 35-45 mins., until golden. Cool before serving.

TO MAKE THIS RECIPE GLUTEN FREE: Substitute Cream of rice cereal for the oats and use flax meal instead of wheat germ. Make sure broth is also gluten free. Sub wheat flour for a gluten free all-purpose flour mix or sweet rice flour. Only use a gf flour to knead dough mixture.

Helping our old friends find new homes where they can live out their days happily ever after.