Tasty Dog Treats
friends of upper douglass dog park - fuddp.org
Chicken Livers
Corn Meal and Whole Wheat Flour (organic) in equal parts
Garlic Powder
Puree the livers in food processor. Measure the liquid volume of the livers after the puree, and add the same amount of corn meal/flour to the liver in a mixing bowl. (ie 1 cup liver to ½ cup corn meal and ½ cup ww flour.) For each two cups of this mixture, add ¼ teaspoon of garlic powder. Pour the mixture into a greased glass or ceramic baking dish. Bake for ½ hour at 350, Reduce heat to 250 and bake another hour. Finally reduce heat to 200 and bake another ½ hour. Remove from fridge and let cool. When cool, cut into bite size cubes. Freeze individual portions for longer storage. Keeps in fridge about 10 days.
1 1/2 cup chicken livers
2 eggs
4 1/2 tsp vegetable oil or bacon grease
3 cups WW Flour
1 cup cornmeal
1/2 cup oatmeal
2/3 cup chicken stock
3 tsp chopped parsley
Puree the chicken livers and move to a mixing bowl. Add the eggs and the oil and stir together. Add the remaining dry ingredients, adding stock as you need to facilitate mixing. The dough should be firm. You can chill the dough to make it easier to roll out. When ready to roll out, knead lightly on floured board. Roll out to ½ inch thick and cut to desired shapes. Bake at 400 for 15-18 minutes or until firm. Store in fridge or freezer.
