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Many of these are variations of the same recipe. I find it
interesting to see how they have evolved. The comments with each recipe
ARE NOT MINE -- I left them with the recipes to give them some insight and
additional information. Many of the recipes had no credit given when
I got them. I am happy to put recipe origin information with each on as I
discover it.
You may use either beef, lamb or chicken livers for this one.
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1 cup flour -- (I use whole wheat flour)
1 cup cornmeal
1/2 cup wheat germ
1 tsp. garlic powder
1 pound of raw liver
Pre-heat oven to 350.
Liquefy liver in blender, add dry ingredients. Grease cookie sheet. Drop
teaspoonfuls of mixture onto cookie sheet and flatten with bottom of glass
dipped in water and cornmeal. Bake for 15-20 minutes. You may store baked or
unbaked dough in freezer.
This makes a big batch, so share some. They smell absolutely wonderful to dogs.
Your family make not like the smell of them baking. I use these for bait for
show ring.
Recipe submitted by: Charlotte Wamser
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Preheat Oven to 350. In food processor (or if your butcher
will grind the liver, ignore this part) grind liver until smooth, mix 1 cup corn
meal, 2 cups flour and 3 TBS garlic powder. Mix thoroughly and spread on greased
cookie sheet. (you'll want to wear gloves for the spreading part and oil your
gloves). Bake 15 to 20 minutes depending on thickness. Let cool and cut into
pieces, will keep in refrigerator or freezer.
Recipe courtesy of Pam Mutchek, Tamaras Belgians.
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- 1 lb. of beef liver - liquefied in blender
- 1 C. flour
- 1 1/2 C. yellow corn meal
- 1 tsp. garlic - be generous
Blend liver in blender. Add other ingredients, mixed up. Press on greased
cookie sheet or 9x13" pan with wet fingers. Bake at 350 degrees for 15-20
minutes. Leave in oven for additional 5 min. with oven turned off. Break
or cut into pieces. Can be frozen.
Have fun. CHUCK, FLORENCE AND CRYSTAL ( 8# PAPILLON).
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- 1 pkg. Knox gelatin
- 1 can evaporated milk
- 1 c. boiling water
- 1 T Karo or honey
- 1 egg
Pour boiling water over gelatin and stir. Add lightly beaten egg and
mix. Add honey and milk and allow to cool. This can be fed warm or
cold (jellied) to puppies. Excellent to feed mama dogs after whelping - boost of
calcium. For puppies, add to baby rice cereal for first meal.
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- 1 1/4 c. finely shredded cheddar cheese
- 1 c. whole-wheat flour
- 1/2 c. vegetable oil
- 1/2 c. all-purpose flour
1/4 C. beef or chicken broth
- 1/2 c. cornmeal
2 cloves garlic, minced
- 1/4 c. nonfat dry milk powder
Preheat oven to 300'. In a large bowl, combine cheese, oil,
broth and garlic. In a small bowl, combine flours, cornmeal and dry milk.
Gradually stir dry ingred. into cheese mixture. Stir/knead until well blended.
On floured surface, roll with floured pin to 1/4 inch thickness. Use 2 1/2
" bone cutter to cut out. Transfer to greased baking sheet. Bake 24 to 26
min or 'til firm and bottoms lightly browned. Cool, store in airtight container
in a cool place. About 5 doz. treats.
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1 lb. liver (beef, pork or chicken) run through blender or food processor
1 c corn meal
1 c flour
1/2-3/4 c water
1/4 c wheat germ
1 tsp. garlic powder
1 egg
Combine above and spread on a greased cookie sheet and bake at 325 degrees
for 18-22 minutes until sides of mixture pull away from pan.
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Yield: Makes about 4 1/2 dozen 3 1/2 inch long bones.
1 Batch
- 1 lb. Beef liver
2 lg. Eggs; shells washed
1 c Cottage cheese, lowfat
1 1/2 c Wheat germ
3 1/4 c Whole-wheat flour
Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 cup
water, and bring to a boil on high heat. Reduce heat, cover and simmer gently
until liver is no longer pink, about 5 minutes. Put liver in a blender, saving
the liquid from previous step. Break in eggs, including shells. Whirl to puree,
adding reserved liquid as needed. Scrape mixture into bowl, adding remaining
cooking liquid, cottage cheese, wheat germ and 3 cups flour. Stir until evenly
moistened. Knead until dough no longer feels sticky, adding more flour as
required. Roll out dough onto a floured board until 1/2 inch thick. Cut dough
with floured bone-shaped cookie cutter. Bake in 300 degree oven until bones are
tinged darker brown and feel firm to touch, about 1 hour. Cool on racks.
Once cool, bones should be hard when pressed; if not, bake 10 minutes more at
300 degrees and cool.
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Nutritional Information: Per bone: 41 cal.; 3.2 g protein;
0.7 g fat (0.2 g sat); 5.5 g carbo.; 19 mg sodium; 28 mg chol.
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- 3 1/2 oz. jar baby food liver or beef
- 1/3 c. wheat germ
- 2/3 c. non-fat dry milk
Mix together, add little water if too thick. Drop by tablespoonful on greased
cookie sheet. Bake at 350' oven for 12-15 min. Refrigerate in closed container.
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- 1 lb. liver
- 2 eggs
- 3 Cups oatmeal
- 1 envelope dry Lipton soup mix
- ( the author used garlic & herb & veg, but have used others in
the past with no ill effects)
- 1 1/2 teaspoons crushed garlic (in a jar in the produce section)
Puree liver in food processor. Add 2 eggs, dry soup mix and crushed
garlic. Blend again. Pour into LARGE mixing bowl and add
oatmeal. Mix well. Dump into well greased (Pam works great)
cookie sheet or baking dish (lasagna pan works great). Bake @ 250F for 1
hour. Sprinkle top w/garlic salt, cut immediately and put into zipper
baggies. Freeze extra.
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2 pounds liver, pureed to liquid
In bowl combine:
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3 c flour
1 c wheat germ (she uses the honey crunch Kretschmer brand)
1 tsp. garlic powder
1 c less 2 Tablespoons dark molasses
Mix all ingredients and pour into a shallow 15 x 10 baking pan,
which has been sprayed with PAM or other like spray. Bake at 300 for one half
hour to 40 min. an inserted toothpick should come out clean.
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- 1 pound liver
- 1 pound self-rising flour
- 2 eggs
- 2 cloves garlic
Throw the liver, eggs, and garlic in the blender and puree. Then add
this mixture to the flour. It's pretty gorpy. You can spread it out on a greased
cookie sheet. The original recipe said to bake at 325 for 45 minutes (!). My
oven must be messed up because they're done in about 25 minutes. It cuts with a
bread knife--has the texture of French bread. The dogs love 'em. They freeze
well.
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The following recipe was sent to Wellpet by Diana Carreon,
R.N.,C.
- 10 pounds hamburger meat [the cheapest kind]
- 1 lg. box of Total cereal [for the right vitamin & mineral balance]
- 1 lg. box oatmeal
- 1 jar of wheat germ
- 1 1/4 cup veg oil
- 1 1/4 cup of unflavored molasses
- 10 raw eggs
- 10 envelopes of unflavored gelatin
- pinch of salt
Mix all ingredients together, much like you would a meatloaf. Divide
into 10 quart freezer bags and freeze. Thaw as needed. Comments
Per the information received after having the Satin Balls recipe checked by
several vets/labs:
- Satin Balls is a total canine diet. It can be feed by itself or as a
supplement, for however long you wish. My dogs have been on Satin Balls for
over a year; the only time that I have fed it alone is when I had a sick dog
needing to be built up or an underweight dog that I plan on showing.
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- 1 lb. Liver (chicken or beef) Ground up (if you are using a blender use
chicken)
- 1 box of Jiffy corn muffin mix (or other type)
- Garlic to taste (G more the better)
Blend up the liver and add muffin mix this will look like a raspberry mess,
add garlic you can also add an egg some oil what ever you feel like (I have a
friend who adds spinach!) Pour into a 9x13 Pam sprayed pan and bake for 15
minutes at 350.
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2Cups Wheat Flour
1/2 Cup Corn Meal
1 Egg
1/2 Cup Parmesean
1Cup Water
Mix together and press out onto lightly floured surface. Cut out with cookie
cutters or shape by hand however you wish. Freeze for 20 minutes. Bake for 20
minutes at 350 degrees.
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