ish and bake at 350 for about 20 minutes, or until
an combine the can of dog food and 10 oz of water
mount of dry dog food your dog should eat daily. For a lab mix
Preheat oven to 350 degrees.
Mix flour and baking powder in a large mixing bowl.
Add dog food, vegetable oil, sugar (if using) & eggs to dry ingrdients.
Slowly add milk until mix reaches batter consistency.
Pour in a greased 9 x 13 inch pan and bake for thirty-five minutes until set in center.
Let cool in pan for twenty minutes before removing.
Preheat Oven To 350 degrees.
In a large mixing bowl combine all dry ingredients.
In a small bowl combine egg and corn oil.
Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin.
Divide the batter between baking sheets spreading evening 1/2\" thick, as though for pizza. Bake 45 minutes.
Cool kibble, then break into small pieces. Store in covered container in refrigerator or divide into individual servings and place in freezer bags and freeze.
and olive oil. Store the dog food in resealable containers in the
hip. Mix cocoa and red food coloring separately and add to
oup. Mix in processed cheese food and desired amount of jalapeno
ith extra cheese.
Bake for 20 minutes, or until the
isappears. Push batter into ungreased food cake pan.
Bake 30
tablespoon of sunflower oil for 5-6 minutes until soft
Cut the angel food cake into 1 inch squares.
Measure sugar and cornstarch into saucepan; mix well.
Add pineapple with its juice; mix well so no lumps form.
Stir in pie filling and food color.
Use a wooden spoon; stir gently to avoid mashing the cherries.
Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes.
Remove from heat; stir in dry gelatin.
Let cool.
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Stir all ingredients over low heat in saucepan.
When it pulls from edges, remove and knead until cool.
Store in sealed bags for up to 3 months.
Add food coloring for desired colors.
In heavy aluminum saucepan, mix dry ingredients.
Add oil, water and food coloring.
Cook 3 minutes or until mixture pulls away from sides of pan.
(May add a few drops of oil of wintergreen, cloves or cinnamon to give a more pleasant aroma.) Knead slightly, almost immediately.
Store in an airtight container.
Has a pleasing texture.
ell.
Allow to cook for 10 minutes.
Allow to
ather, we thank Thee for the food and remember the hungry.
For the yellow food dye: Bring water to a
using 15 complete foldover strokes for each addition.
Use 10