This is Don in Mich; I have a question. I see on TV quite often when Italians and Mid Eastern people are eating bread, they tear off a piece from a large loaf and dip it in what appears to be Olive oil. That looks good. Does anyone here know, is that olive oil, and if so, is it seasoned with something like garlic juice or Cajun pepper or anything else. I would like to try it, but I thought I would confer with the experts before I do.
Thanks Nancy.

Baked Pork Chops With Pepper Jelly
6 pork chops, 3/4"-thick
2 tablespoons olive oil
salt & pepper, to taste
1 medium white onion, thinly sliced
3 tablespoons freshly squeezed lime juice
1/2 cup pepper jelly

Brown pork chops in a heavy skillet with olive oil until golden brown on both sides. Salt and pepper to taste. Remove from pan. Place a layer of the sliced onion in the bottom of a greased baking dish. Add the pork chops, spread the pepper jelly over them and put the remainder of the onions on top. Drizzle with lime juice. Cover baking dish and bake at 350 for 30 minutes. Remove cover and bake an additional
5-10 Minutes.

** I make my own pepper jelly each summer. I will send the recipe for it tomorrow. It is really easy and so so good.
Tona in Bama

Top 100 Recipe Sites

Question for Bobbie in NC about her following Walnut Syrup that appeared in the 4/16 newsletter: How much maple flavoring? If 1/4 cup, what is t. maple flavoring?
Marilyn in OH

This is good on cake, ice cream, gingerbread, puddings, and good hot or cold.

Walnut Syrup
1 c. white corn syrup
1/4 c. water
1/4 c. t. maple flavoring
1-1/4 c. coarsely chopped walnuts

In a heavy saucepan, combine corn syrup, water and maple flavoring. Add walnuts, cover and simmer over very low heat for 25 min. Let cool. Turn into jars, cover tightly and refrigerate until ready to use. Serve hot or cold as topping on whatever you like. This should be about 1 pint.
Bobbie in NC

HAWAIIAN RICE SALAD
1 lg. or 2 sm. cans pineapple chunks
3 c. rice, cooked
1/4 c. almonds, sliced
1/4 c. sour cream
1/4 tsp. salt
1/4 c. flaked coconut
1/4 c. Maraschino cherries, chopped
2 tsp. sugar

Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half. Combine rice, pineapple, coconut, almonds and cherries in mixing bowl. Blend sour cream, sugar, salt and reserved juice. Pour over rice mixture, toss lightly. 6 servings.
Tona in Bama

So happy your home Nancy and had a great time. I'm looking for a recipe for Pineapple Salsa to can. I took my sister to an Amish store and we bought some but would love to make my own. I've been adding it to sloppy joes and everyone enjoys it so much I'm sure to run out soon. Thank you for being here for us.
Joyce in MI

Re: Tona in Bama's 4/16 recipe below for the Zuccini Bars,

how much of the crumb mixture is added to thicken zucchini?
Marilyn in Ohio

Zucchini Bars
You won't believe it isn't apple!

6 to 8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1/2 teaspoon salt
3 sticks butter or margarine
1 teaspoon cinnamon

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and 1/2 teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and margarine . Add * cup of that crumb mixture to the zucchini to thicken. Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375 degrees for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375 degrees for 30 to 40 minutes.
Tona in Bama

Hello Nancy
Will you please read recipe for Milky Wonder Cake? The candy bar size is 2.28 oz. I cannot find the bar size at this ounce, I only see 2.05 ounce nowaday. Should I still use 6 bars regardless the ounces?
Thank you. Mary S

Breakfast Muffins
1/2 lb butter, softened
2 c boiling water
5 tsp baking soda
4 eggs
1 qt buttermilk
5 c flour
2 c sugar
6 c raisin bran cereal

Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in rasin bran. Bake in 375 oven for 25-30 min.

Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks covered.
Tona in Bama

Berry Dumplings

Berry Mixture
1 quart of your favorite berries (I have even used red grapes)
1 quart of water
1/2 stick of butter
3/4 cup of sugar

Put the berries and water into a big pot and cook over medium heat until the berries are done. Stir in the sugar and butter.

Dumplings
2 cups of self-rising flour
6 tablespoons of shortening
2/3 cups of milk

Mix flour and shortening with a fork and add milk. Mix to form a dough. Drop by tablespoonfuls into the boiling berry mixture. After all of the dumplings have been dropped into the berries, cover the pot and reduce the heat to low and cook for another 8 to 10 minutes. Be sure the berry mixture is boiling and do not stir the dumplings or they will stick together. This is wonderful served with vanilla ice cream.
Tona in Bama

Smothered Pork Chops
1 Tbsp Brown Sugar
1/2 Tsp Salt
1/4 Tsp Pepper
6 Pork Chops, 3/4-inch thick
All-Purpose Flour
Hot Bacon Drippings
1 Med Onion -- sliced
1 Med Green Pepper, Cored, Seeded, and sliced
1 Lemon, sliced and seeded
Water

Combine sugar, salt, and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour. Fry in 1/4 inch of hot bacon drippings in a large heavy skillet until browned on both sides; remove from skillet and set aside. Add onion and green pepper; saute until just tender. Return chops to skillet. Add lemon slices and water to come 1/2 inch up sides of pan. Cover and simmer over low heat 1 to 1-1/2 hours, or until very tender, adding additional water if necessary.

NOTES : These just fall off the bone and melt in the mouth.
Tona in Bama

Hi Nancy, I have a question I would like some input on that I've been thinking about. I feel silly for even asking BUT what is the difference between a crockpot and a slow cooker??
Margaret, Tulsa.

For Catherine, B.C., Canada This is my favorite orange cake.

Orange Soak Cake

Cake:
1 package Duncan Hines Moist Deluxe Orange Supreme Cake Mix.

Glaze:
2 cups confectioners sugar
1/3 cup orange juice
2 tablespoons melted butter or margarine.
1 tablespoon water

Preheat oven to 350 degrees. Grease and flour 13x9x2 inch pan.

For Cake: Prepare and bake following package directions for basic recipe. Poke holes in top of warm cake with tines of fork or toothpick.

For Glaze: Combine confectioners sugar, orange juice, melted butter and water in medium bowl. Pour slowly over top allowing glaze to soak into warm cake. Cool Completely. Makes 12 to 16 servings.

Tip: Sift confectioners sugar before preparing glaze.
Tona in Bama

For Doris_D who is looking for a pea soup recipe in Apr. 16 newsletter.

Split Pea Soup
1 1/4 cups split peas
1 ham bone
2 quarts water
1 medium onion chopped
2 medium carrots chopped
Salt, pepper and butter to taste

Bring all ingredients to a boil, cover and simmer gently until vegetables are very soft, usually about 1-1/2 to 2 hours, stirring occasionally. Add salt and pepper to taste. May be served as is, or put through a sieve or blender with two tablespoons of butter and pureed. Makes 6 generous servings. I have serve as is also as a puree. Both are delicious.
Peggy from Belleville Ontario Canada

Linda, I'm glad to hear that your husband is having gastric bypass surgery. I've had that surgery and it was very successful. In my opinion, there are no special recipes except that he should stay away from high fat and sugar. If he eats too much of either he will become very ill and vomit and have loose bowels. Where he will be having his surgery they should give him eating instructions. There are bariatric sites you can go to and find out about the protein drinks that he will be taking. One of the best sites for protein drink products is www.vitalady.com I purchase sublingual vitamin B and tender iron tablets from her. When I first had my surgery I used her protein powders. I don't have to use those now. Down the road after his surgery he will be able to eat regular food but those low in fat and sugars. Good luck and search Google for those bariatric sites. I forget the name of them now because they aren't necessary for me to us any longer.
Bette~Indiana

This is for Sunshine in Tx (4 16 07) I just replaced the liquid laundry soap with the same amount of Cascade dish washer liquid I have a top loading washer so I use a lid full about 2/3 cup.
I really am glad to have tried it, it worked for me.
Wishing everyone warmer weather.
Linda

I use store bought pie crust for my quiche and do not bake before putting in the ingredients.. I do not like the results as I think the crust is soggy. Any thoughts or ideas for getting better results.
Linda in OR

This is for Barb/De 4-13 letter

This is one of our favorite dishes from leftover Ham. It's real easy, quick and oh so good. I have so enjoyed reading the newsletter and getting all the great recipes.
Thanks to all. Pat W Quail Valley Ca

Hawaiian Sweet-Sour Ham
2 cups cooked Ham cut in Jullienne strips (or small cubes )
1 Tbl Salad Oil
1 8 3/4 ounce can (1 cup) Pineapple tidbits. (Save the juice)
2 Tbl Brown sugar
1-1/2 Tbl Cornstarch
1 Tsp Monosodium glutamate ( I don't use it )
3 or 4 Tsp Vinegar
2 Tsp Prepared Mustard
3/4 Cup Water
1 Green Pepper cut in 1/2 inch squares
2 Cups cooked Rice

You can also add
add 2 stalks Celery cut into bite size pieces
sliced fresh mushrooms
1/2 sliced bite size onion

Brown ham in hot oil. I then add onion, and celery, stirring until almost tender. Drain pineapple, reserving syrup. Mix brown sugar, cornstarch, MSG if using, vinegar and mustard; stir in reserved syrup and water; add to skillet. Cook and stir till mixture thickens and bubbles. Cover and simmer 10 minutes. Add pineapple tidbits, mushrooms if using and green peppers; simmer 3 to 5 minutes. Salt to taste. Serve with hot cooked rice. Makes 4 healthy servings

Hello fellow food lovers,
I have joined a while back, but this is my first post. I truly enjoy this newsletter.

I would love it if folks would include what sides are really good w/ some of the recipes. I read recipes for dip, sides & main dishes, but then don't really don't what you serve with these taste treats.
Thanks, Debbie in GA

Hi Nancy,
Thank you for all you do for us. I am a recipe addict as I will never live long enough to make them all. I have a question, sometimes I would like to send 1 recipe to someone as all my friends aren't addicted like me. Used to be able to do it on your other format, but I cant on this one. I use windows xp. Thank you for any help yu can give me.
Roberts wife in Ohio

Comment
I am a bit confused as to whether you are talking about the email newsletter or the online newsletter. When the email newsletter is set to traditional format (older format) it can be forwarded on to a friend. I an not sure about the default format. As far as I know they only way to send a recipe from the newsletter is to open up your email and begin composing a message, go to the newsletter copy and paste the section you wish to send. Remember to include the URL, the date of the newsletter and the name of the person that submitted the recipe, tip or suggestion.
Nancy Rogers

Cheesecake Pecan Pie
8 oz Cream cheese, softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Unbaked 9 inch pie shell
1 1/2 c Pecan halves
2 Slightly beaten eggs
1/4 c Sugar
3/4 c Light corn syrup
1/2 ts Vanilla

Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well.

Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done.
M Burns

This is for Doris-de from the March 16 Newsletter

Split Pea Soup
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Saute until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Re warm before serving.)

Serves 6
From Caroline MO

For Doris in DE wanting a recipe for split pea soup in the April 16th newsletter. This is the one I have been using for many, many, years and we love it. Try it and see if you like it.

SPLIT PEA SOUP
3 cups split peas
1 Medium Onion
2 Large Potatoes (optional)
1 Large Carrot (optional)
4 lbs. Ham Hocks (The hambone should work)

Soak peas over night in just enough water to cover. The next day drain peas and place in 2 1/2 quarts of water in a large pot with all of the other ingredients except potatoes and carrots.

Bring to a boil. Turn down heat and simmer 5 to 6 hours. If soup becomes too thick you can add a small amount of water.
Add potatoes and carrots 2 hours before serving. Take ham off the bone and return to soup.
Donna in Colorado

Hi Nancy! This recipe is for Janeal in UT to try for her search for the mysterious Peanut Butter Chews. I hope that this is what you're looking for and if its not, what exactly did the recipe have in it?

Peanut Butter Chews
1 cup corn syrup
1 cup white sugar
1 cup creamy peanut butter
4 to 5 cups of cornflake cereal

Mix the corn syrup and the white sugar in a medium sauce pan over a medium heat and bring to a boil. Boil for 2 minutes and remove from heat. Stir in the peanut butter until well mixed and then add the flakes, stirring well until the flakes are covered with the peanut butter. Drop by spoonfuls on to waxed paper or a silicone mat.
Andee In L. A.

I am looking for a way to make candy bars like a Milky Way bar you buy in the candy aisle. I have tried many recipes for candy bars that have been posted and they have all been good.

Tona in Boma, your recipe for Zuccchini bars sounds great, Thanks
Trish in Fl

I have picked up so many good recipes on this site. However, when I see a recipe from Tona in Bama, I just know it is a keeper. Tona - have you made all these recipes and are you a professional cook? Your recipes are outstanding. Thanks so much for sending them in.
Nancy in Schenectady

Peanut butter chew recipes for janeal in UT, from
lynette in NY
http://allrecipes.com/Recipe/Peanut-Butter-Chews/Detail.aspx
http://www.msu.edu/~flower49/FoodWebSite/recipe_28.html
http://www.recipegoldmine.com/school/
http://www.recipegoldmine.com/school/school.html

MILKY WAY BARS COPYCAT CLONE RECIPE
Heavy duty mixer needed for this recipe. 2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoon water
pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semi-sweet chocolate chips
2 (12-oz) bags milk chocolate chips
In large saucepan over medium heat, combine sugar, corn syrup, 1/2 cup
water and salt.

Stir often until mixture begins to boil, then continue
to cook using candy thermometer to monitor temperature. When candy boils, beat egg whites until stiff and form peaks (do not use a plastic bowl).

When sugar mixture reaches 270 deg, or the soft crack stage, remove from heat and pour the mixture in streams into the egg whites, while blending with mixer set on low speed. Continue to mix 15 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be wa rned, the mixture will not get any thicker after the chocolate is added, so be sure candy is very thick and fluffy before adding the chocolate chips. When chips are completely blended into candy, press mixture into a greased 9x9 inch pan.

Refrigerate till cool, about 30 minutes. Heat caramels with the
remaining 2 tablespoon water in a small saucepan until thoroughly
melted. Pour caramel over refrigerated candy. While candy cools, melt milk chocolate in microwave for 2 minutes on medium power. Stir halfway through heating time. Melt completely, but be careful not to overheat.

When caramel is set, use a sharp knife to cut down the centern of the
pan. Then cut candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using fingers if needed) dip each bar into chocolate to coat completely, then tap the fork against the side of the bowl to knock off excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.

RE: Red Pepper Vinagrette
Sorry, Marge, inadvertently left out
the last ingredient- 1/2 of a roasted red bell pepper! Just add it
along with the rest of the ingredients.
Athena in DE

The gardens will be ready in a few more months and we always get lots of zucchini. This is a very tasty pasta dish and worth the little extra effort.

Roasted Zucchini and Tomato Linguine
2-3 lbs of zucchini, trimmed and cut into 1/2-inch pieces
1 1/2-lbs Roma tomatoes cut into 1/4-inch chunks
2 tbspn + 1 tspn minced garlic
olive oil
salt and pepper to taste
linguine
1/4-cup chopped fresh parsley
1/2-cup Parmesan cheese, plus more for serving

Toss zucchini, tomatoes and garlic on a rimmed cookie sheet with olive oil, season with salt and pepper. Spread into a single payer and roast at 450 degrees until zucchini is slightly browned, 20-25 minutes. Cook linguine until done and drain, reserving 1/2-cup cooking water. Return pasta to pot and toss with about 1-2-tbspn olive oil. Cover. Pour reserved pasta water onto baking sheet of cooked veggies and scrape with a wooden spoon to loosen browned bits. Stir veggies and juices into pasta. Add parsley and Parmesan and toss to combine. Serve with more Parmesan.
Susana in Louisiana


Okra Etouffée is always welcome on the dinner table or at a pot luck. This recipe doubles well too.

Okra Etouffée
4-cups sliced fresh okra (frozen may be substitute if fresh is unavailable)
1/4-cup olive oil
1(20-oz)can Rotel tomatoes with green chilies, drained
1 onion, chopped
1 green bell pepper, chopped
3/4-tspn salt
1/4-tspn pepper
3/4-cup crushed potato chips
1/4-cup bread crumbs

Preheat oven to 400°. Place okra in a lightly greased 1 1/2-quart casserole dish; drizzle with olive oil. Top with tomatoes, onion and bell pepper. Sprinkle with salt and pepper. Over loosely with aluminum foil and bake in preheated oven, stirring occasionally, for one hour. Stir potato chips and bread crumbs together and sprinkle over casserole. Bake uncovered 15 more minutes or until lightly browned. Serve as is but is also good served over rice. Your choice.
Susana in Louisiana

PLEASE try this simple fruit salad. You might think it's the best you've ever had.

Four Fruit Salad
1(20-oz) can pineapple chunks
1/2-cup sugar
2T cornstarch
1/2-cup orange juice
1-T lemon juice
1(11-oz) can mandarin oranges slices, drained
3 red apples, unpeeled
2 or 3 bananas, sliced

Drain pineapple chunks, reserving 2/4-cup juice. Combine sugar and cornstarch and add to pineapple juice, orange, juice and lemon juice. Cooke and stir over medium heat until thick. Set aside until cool. Combine pineapple, mandarin oranges, apples and bananas. Pour sauce over fruit. Stir to coat. Cover and refrigerate until ready to serve.
Susana in Louisiana

This is for Donna l. in Ohio. My granddaughter just made a terrarium from a container that sounds like what you described. They were really cute. This was a girlscout craft. They all just loved making them. I don't see why this wouldn't work for VBS as well. I hope this idea helps. My granddaughter is 9 years old.
Sharon

In April 13th newsletter, Sue was asking for a sugar-free bran muffin. Here is one I use. Hope you use it.
Connie in TX

Best Bran Muffins
1/2 c. regular oatmeal
1 c. flour
1 c. whole wheat flour
1/2 c. All-Bran cereal
1/2 t. salt
1 t. baking soda
1 t/ baking powder
1 egg
1/4 c. vegetable oil
1/2 c. molasses
3/4 c. buttermilk (I usually use the powdered kind because we don't use buttermilk for much)
1-8 oz. can crushed pineapple in natural juice, undrained
1/2 c. chopped pecans, dates or raisins

Mix first seven ingredients. Make a well in center. Combine egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are moistened. Stir in nuts. Fill 18 greased muffin cup 2/3 full. Bake at 400 degrees for 12 minutes or until golden.

Exchanges: 1 bread; 1/2 fruit;1 fat; 151 caloreis; 22 g. carbohydrate

Hi Nancy, I wanted to share this salad recipe with the readers. It is such a nice salad for spring.

Watergate salad
1 large can crushed pineapple
1-9 oz. bowl cool whip
1/4 c. chopped maraschino cherries
1 box instant pistachio instant pudding mix
1/2 c. chopped nuts

Drain pineapple, using juice to mix pudding. Blend all ingredients together. Chill until ready to serve. Good as salad or dessert.
Tennesseyank

To Barbara in Corsica: I had to chop my peaches, too for the peach pull-aparts. Guess they do not make the diced ones in the cans any more. I drained the peaches so I could dice them and then poured most of the juice over the whole thing and then dotted with butter. It was so good that there was none left because all the men had second helpings.
Betty Ann in W TN

In your April 11 newsletter, there is a recipe for biscuits.
What temp do you bake these on and do you mix the powdered milk with water and if so how much .
Thanks, Jane in NC

Hi Nancy, I'm sorry this is so long.. I had a lot of catching up to do. :

This is for Janeal in UT

Amish Peanut Butter Bars (The peanut butter flavor will get you everytime)!

1 cup of brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 cup oatmeal

Frosting:
2 tbsp. butter
2 tbsp. peanut butter
1 1/2 cup powdered sugar
dash salt
2 1/2 tbsp. milk

Mix ingredients together. Press into a 10 x 15 pan. Bake at 375 for 6-7 minutes. Mix frosting in a saucepan, cook until thick and creamy. Frost bars while still hot. Cool and serve

www.iloveinns.com

These Oatmeal Peanut Butter Bars are just plain good! My husband loves them and could eat the whole pan by himself.

Oatmeal Peanut Butter Bars
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon soda
3 cups dry oatmeal (I have used both quick-cooking or old-fashioned)

Cream the shortening, butter and sugars. Stir in the eggs, vanilla, and peanut butter. Stir in remaining ingredients. Put in a greased 9x13 pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Let cool. Frost with chocolate frosting.

Chocolate Frosting
1-2/3 cup sugar
6 tablespoons butter
6 tablespoons milk
2/3 cup chocolate chips

Boil the sugar, butter and milk for 30 seconds. Stir in the chocolate chips until smooth. Pour the frosting over the oatmeal bars and allow to cool before cutting. (you can also use different flavors of chips).

http://ezinearticles.com

Apple Upside Down Raisin French Toast
A wonderful way to start the day. This recipe is great because you make it the night before, pop it in the oven in the morning and delight your guests when they sit down to breakfast, and your not running around the kitchen all morning!.

1/2 cup of butter
1 cup of brown sugar
2 tabs. light corn syrup
6 eggs
2 cups of milk
1 cup of half and half
1 tablespoon vanilla
1/2 teas. salt
1 1/2 loaves of cinnamon raisin bread
Topping:
2 tablespoons of butter
1/2 cup brown sugar
2 apples peeled and sliced

In a 9x13 casserole dish, melt the corn syrup, butter, and brown sugar. Turning the pan width-wise, layer one and one half loaves of cinnamon raisin bread in 3 columns, usually around 7 slices per column. In a large bowl, beat the eggs, milk, vanilla, cream, and salt. Pour slowly over bread, cover with foil, and refrigerate overnight. Bake covered at 350 degrees for 45 minutes, uncover and bake for an additional 15 minutes. Remove from oven, invert on a serving dish. Cover with apples cooked in butter and brown sugar. Serve warm

Recipe Summary:
Yield: 12- 15 servings
Prep Time: 30 minutes
Cook Time: 45-60 minutes

This is for Pat (4-13-07 newsletter) regarding pet food recipes
Some veterinarians prefer raw meat for our pets. I prefer to cook the meat because of concerns over E Coli and other bacterial contamination. If you wish to use raw meat, do not use ground meat. The grinding process increases the possibility of contamination by providing more surface area for the bacteria to grow.

Canine Meat and Grain Menu
2 cups cooked brown rice
2/3 cup Lean beef
2 teaspoons lard or veggie oil
1/2 cup vegetables, no onion*

Mix all together. You can serve the beef raw if you use chunks of beef. Do not serve ground beef raw, the grinding process increases the chances of bacterial contamination. Use any vegetables you like. You will find over time that your dog will leave any vegetables he does not like. Mix the above. Serve slightly warm, but not hot.

Chow Chow Chicken
You must remove the meat from the bones in this recipe. Chicken bones can easily splinter and cause choking problems in dogs.

2 chicken thighs or white meat
1 stalk celery, sliced thick
3 carrot, peeled and halved
2 small potatoes, peeled and cubed
2 cups rice, uncooked

Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( it will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.

Meaty Dog Biscuits
Use beef, chicken or lamb strained baby food for these biscuits.

2 3/4 cups whole wheat flour
1/2 cup powdered milk
1 teaspoon salt
1/4 teaspoon garlic powder
1 egg
6 tablespoons vegetable oil
8 to 10 tablespoons water
2 jars baby food meat, strained

Mix all ingredients together and knead for 3 min. Roll out to about 1/2 inch thick. Use a dog bone shaped cookie cutter, and place biscuits on an ungreased baking sheet. Bake in preheated oven at 350 degrees for 20 to 25 min.

Makes approximately 2 dozen doggie biscuits

Bacon Bites for Dogs
6 slices cooked bacon, crumbled
4 eggs -- well beaten
1/8 cup bacon grease
1 cup water
1/2 cup powdered milk, non-fat
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.

Ace's Favorite Cheesy Dog Biscuits
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed

Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball.

Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm.

Makes 2 to 3 dozen, depending on size.
Recipe Summary:
Yield: 12- 15 servings
Prep Time: 30 minutes
Cook Time: 45-60 minutes

You can also download their free collection of dog and cat foods and instantly download the ebooks.

http://ezinearticles.com
Evelyn ~Michigan

This is for Dee in Sil, the show is "The Dog Whisperer" it is seen on The national Geographic Channel. the man is Cesar Milan, he has a web site & several books etc.
Judy