15 oz. Can of salmon or jack mackerel -- save liquid
2 Teaspoons of salt
1 Teaspoon of baking powder
Optional: sprinkle of garlic powder, if desired.
Mix together fish, plus ALL liquid from can, salt and baking powder.
Add enough flour for texture.
Spread mixture out onto cookie sheet.
Score into sections (easier to break apart when done).
Bake at 350 degrees for about 30 minutes, or until crust is golden.
Store in container in refrigerator, or freeze for longer periods of time.
2 Tablespoons corn oil
½ Cup peanut butter
1 Cup water
1 Cup whole wheat flour
2 Cups white flour
Preheat oven to 350 degrees. Combine oil, peanut butter and water. Add flour, 1 cup at a time. Then knead into firm dough. Roll dough to ¼ inch thickness and cut with small bone-shaped cookie cutter. Bake at 350 degrees for 20 minutes. Makes 1½ dozen.
Pound a boneless chicken breast, turkey breast, or piece of round steak to a uniform thickness of about ¼ inch.
Sprinkle "liberally" with garlic powder on both sides.
Microwave on a paper plate, covered with wax paper, for 2-3 minutes per side.
When cool, cut into small pieces.
Keeps for several weeks in the refrigerator, or can be frozen.
1½ Cups whole-wheat flour
½ Cup non-fat dry milk
1 Teaspoon sugar
6 Tablespoons margarine
3 Tablespoons liver powder (or ground freeze-dried liver)
½ Cup cold water.
Mix ingredients. Knead dough for about 3 minutes and shape into a ball.
Roll out to ½ inch thickness and cut into small cubes, Place on lightly oiled cookie sheets.
Bake at 350 degrees for 30 minutes or until golden brown.
ANTIC, December, 2004
Back to Articles Index
Back to Home Page