Getting back to goodies for our bird, cat and dog buddies at long last, we have a special treat for each of them.
In addition to her previous recipe for vegetarian suet mix, longtime Forum friend Michael Koznek of Snohomish shares this recipe for meaty suet, as well as general guidelines for “those people who like to chart their own course.”
Michael says for each half-pound of fat (suet, lard or shortening; up to half of the fat can be peanut butter), plan on using one pound of assorted add-ins, such as bird seed, dried fruit, chopped nuts, cake crumbs, popcorn, cheese, cereal or other bird-safe ingredients you may have on hand. Melt the fat and pour over the add-ins and stir to mix well.
“While warm,” she adds, “suet mixes may be packed into forms such as coconut shells, yogurt cups, small flower pots, etc. Devise a way to hang the containers before filling, or simply smear suet onto tree trunks. Suet will leave a greasy stain, though, if smeared on fence posts or deck railings.”
Next up, we have poultry-enhanced cat nibbles, courtesy of Everett reader Elaine Harmon, who previously shared cat and dog yummies. She says, “I hope this recipe is what Jennifer Benson is looking for.”
And last but not least, Mary Simmons of Camano Island tells us, “This is a good recipe for dog treats. You can find cute dog-theme cookie cutters in kitchen stores. Our dog, Holly, has enjoyed these for years.”
Mary notes the recipe is from the San Francisco SPCA and mentions, “Cats like the treats, too!”
Meaty suet for birds
2 cups chopped suet, at room temperature
1/2 cup raw hamburger
1/2 cup crushed whole-wheat crackers
1/2 cup hulled sunflower seeds
Combine all ingredients in a large mixing bowl and mix thoroughly by hand. Pack into feeders or serve on an open tray. To store, form into balls and freeze.
Feline nibbles
11/2 cups cooked, boned and skinned chicken or turkey
1 egg
2 tablespoons chicken broth
1 cup cornmeal
1/2 cup whole wheat flour
In a blender or food processor, whirl chicken, egg and broth until smoothly pureed. Scrape mixture into a bowl, add cornmeal and flour and stir until well moistened.
Cover dough and refrigerate for at least 2 hours. On lightly floured board, roll out dough until it’s 1/4-inch thick. Cut into 1/2-inch squares or triangles. Scatter slightly apart on greased baking sheets. Bake at 350 degrees until golden around edge, about 15 minutes. Remove from oven, stir nibbles and let cool in pan.
Refrigerate in airtight container for up to two weeks. For longer storage, nibbles can be frozen.
Fantastic holiday canine cookies
11/4 cups flour
11/4 cups wheat germ
1/2 cup nonfat dry milk powder
1/3 cup vegetable oil
1 egg, beaten
1/2 cup broth, meat or vegetable
In a mixing bowl, thoroughly mix all the dry ingredients and set aside. In a second bowl, mix the beaten egg with the oil, then add to the dry ingredients and mix together until blended. Add the broth gradually, until a cookie dough consistency is reached. Roll out with a rolling pin and cut into 12 to 18 cookies. Bake on a lightly greased cookie sheet at 350 degrees for 20 to 25 minutes.
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