Post by chief_cook2 on Sept 14, 2004 13:13:10 GMT -6
3 c. whole wheat flour
2 c. soy flour
1 c. wheat germ
1 c. cornmeal
1 c. nonfat dry milk
1/2 c. brewer's yeast
1 can (15 oz.) mackerel
5 T. veg. oil
1 T. cod liver oil
2 c. of water
Preheat the oven to 350°. In a large mixing bowl, combine the flours, wheat germ, cornmeal, dry milk, and brewer's yeast. Mix well, by stirring or sifting together until all the
ingredients are consistent and thoroughly blended. In a separate smaller bowl, separate the mackerel meat from any bones or skin if it contains these parts. Discard the skin and
bones. Then use a fork to mash the mackerel meat into small pieces. Add the oil and water, and mix well, by hand, until you have a
consistent mixture. Add the mackerel mixture to the dry ingredients. Mix well, using
an electric mixer if desired, to ensure a thorough mix. As you mix everything together, the ingredients will begin to form a tough
dough, and will become difficult to mix. As this happens, use your hands to knead and work the dough and to blend in any ingredients.
Transfer the dough out to a floured work surface. Knead it form a few minutes, and then use a rolling pin to roll the dough out into
a sheet measuring about 1/4" thick. Prepare a cookie or baking sheet by greasing it with margarine, oil, by misting it with non-stick cooking spray. Then using a knife or pizza cutter, cut the dough into tiny squares, each measuring about 1/4" on each side. To do this, you can cut the dough into strips, and then cut the strips lengthwise into squares. Place the squares in a single layer onto the greased cookie sheet. Try to not have any squares touching. Then repeat with the remaining dough, reusing any scraps until all the dough ahs been cut into tiny squares and arranged onto the cookie sheet. Place the squares into the preheated oven. Bake for about 25
min. During baking, occasionally toss the squares so that they cook evenly. You don't even have to remove the cookie sheet for
this. Either use two large, heat-safe spoons, or give the cookie sheet a little shake. (Be careful!) When the treats are done cooking, turn the heat off completely but leave the cookie sheet inside the cooling oven until they have completely cooled themselves. Once cool, the kibble is ready to be served. Or, store it in an airtight container in the refrigerator until ready to use. The kibble will also freeze very well. Makes about 2 qts. of kibble.
Suitable for: Cats or Dogs