Dog Biscuits

App & Osborne Family Cookbook 2004
Holly App Steimel

Ingredients
2 C all purpose flour
1/2 C wheat germ
1/2 C brewer’s yeast
2 tsp. salt
3 Tbsp. canola oil
1/2 tsp. crushed garlic
1 i C canned chicken stock, plus more for basting

Directions
1. Preheat oven to 400 degrees.
2. In a medium bowl, whisk together the flour, wheat germ, yeast and salt; set aside.
3. In a large bowl, combine oil, garlic and chicken stock. Combine the two mixtures together and mix well. On a lightly floured surface, roll dough to about 3/8″ thickness. Cut out shapes and place on cookie sheet.
4. Bake for 10 minutes. Brush with stock, rotate pans, and bake 10 minutes longer.
5. Turn off oven and open door. Let biscuits stay in oven and dry completely.
6. After the oven has cooled enough so as not to cook the biscuits anymore, you can shut the door and continue drying. This takes about 1 1/2 hours. Store in airtight container at room temperature, My dog loves these.

Colored Playdough

App & Osborne Family Cookbook 2004
Holly App Steimel

Ingredients
1 C water
1 Tbsp. vegetable oil
1/2 C salt
1 Tbsp. cream of tartar
food coloring
1 C flour

Directions
1. Combine all ingredients except flour in a saucepan; heat until warm
2. Remove from heat and add flour. Stir, then knead until smooth.
3. Store in airtight container. Does not need to be refrigerated.

Cornstarch Fingerpaint

App & Osborne Family Cookbook 2004
Holly App Steimel

Ingredients
3 Tbsp. sugar
1/2 C cornstarch
2 C cold water
Liquid dishwashing soap
Variety of food coloring

Directions
1. Mix sugar and cornstarch in medium saucepan over low heat. Add cold water and continue stirring until thick.
2. Remove from heat and and divide into 4-5 portions, spooning them into cups of a muffin pan or other individual containers. Add a drop or two of food coloring and a drop of soap to each, using a different color for each portion.
3. Stir and let cool. Store in airtight container.

Easy Fruit Dip

App & Osborne Family Cookbook 2004
Linda App

Ingredients
1 – 8 oz. package cream cheese, softened
1 – 16 oz. jar marshmallow cream
1 Tbsp. maraschino cherry juice

Directions
1. Place cream cheese and marshmallow cream in microwave safe bowl. Microwave on med/high for 20 seconds increments until softened
2. Stir in cherry juice. Cover and refrigerate until chilled.

Salad Dressing

App & Osborne Family Cookbook 2004
Linda App

Ingredients

1st mixture
3/4 C salad oil
1/4 C vinegar
2 Tbsp. sugar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. paprika
1 egg

2nd mixture
1/4c cornstarch
1 C water

Directions
1. Put all of the ingredients for the 1st mixture in a bowl, do not stir.
2. Mix 2nd mixture on stovetop, bring to a boil, stirring constantly. When mixture is thick and clear, pour into 1st mixture, beating with mixer constantly for 2 minutes. Let cool completely and store in fridge.

Note: This is a good substitute for MIracle Whip or mayo based salad dressings.

Chicken Noodle Soup with Roasted Vegetables

Susanne App Delisle

Ingredients

3 Ribs of Celery, Sliced.
2 carrots, sliced
1 large onion, quartered
3 large cloves of garlic, lightly crushed. You still want it whole, just mash it a little to release the garlicky goodness!
1 1/2 – 2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp. thyme, optional
1/4 tsp. cayenne pepper, optional
4 heaping Tbsp. Chicken bouillon or 6 cubes.
1 whole chicken, remove the giblets.
1 tsp. black pepper
2 carrots, sliced
2 ribs of celery, sliced
1 small onion, diced
16 oz. noodles.

Directions

  1. Preheat oven to 375 degrees.
  2. Put veggies in a bowl and toss with olive oil, salt, pepper and thyme. Spread on a cookie sheet lined with parchment paper or aluminum foil. Parchment paper is better. Bake for 25 to 35 min until lightly browned, stirring to turn veggies over a couple of times while baking. You can add more/different veggies if you want, this is just the traditional vegetables used. Roasting the veggies is what makes this soup so good.
  3. Put the chicken in a large pot and put enough water to almost cover the chicken. Add bouillon, pepper and roasted veggies. Bring to a boil, reduce heat and simmer about 3 – 4 hours. Skim the foam off occasionally. This keeps your soup cleaner looking and tasting.
  4. Carefully remove the chicken from the pot. Put a colander over a big bowl and dump the rest of the broth into it. Remove any chicken parts that may have fallen off and put with the chicken. Discard the veggies.
  5. Let the broth and chicken cool enough to put into the fridge and leave overnight. You want to let the fat in the broth to congeal. The next day remove the surface fat. This is important. If you don’t do this your soup will be really greasy.
  6. Saute the carrot, celery and onion until slightly softened. Set aside
    Remove the chicken from the carcass, shred and add to broth and bring to a boil. Reduce heat and taste. If it tastes weak, then add more bouillon. Add more salt and pepper to taste. Add carrots, celery and onion.
  7. Add noodles and cook until al dented. Serve.