Orphan Puppy Formula

By Linda Springthorpe

The orphan formula I always used sure helped when I had a problem....

1 8oz plain yogurt (with live cultures)
1 jar strained baby beef (not junior)
2 egg yolks
2 cans evaporated milk
12 oz sterile water

Blend with blender then wait for bubbles to settle and stir. Use premie nipples. I found that it all wouldn't fit in the blender at the same time so I would blend all the ingredience except one can of milk and the water then I would add them in a clean container that I would put in the refrig. Warm enough for each feeding.

I also used this for weaning pups by adding regular adult kibble in the blender. I have told a lot of breeders about this formula over the years and all have had great success with it. It firms the stool and if the pups should get too firm, just increase the water in the formula.

This recipe is one for putting weight on an animal quickly, as some use it for putting a couple extra pounds on a show animal prior to the big day, or an animal that may have been ill and needs a weight gain program.  It has also been reported that this recipe will help with some forms of hair loss, such as when your dog(s) blow their coat, to keep the coat healthy and shiny.  This recipe is entended to be fed raw.

10# hamburger meat 
1 jar wheat germ 
1 lg box of oatmeal (uncooked)
1 1/4 Cup vegetable oil
10 eggs 
10 sm pkgs unflavored gelatin 
1 1/4 Cup unflavored molasses
A pinch of salt
1 lg box Total cereal (2lb's)
(You may also add a pinch of garlic powder to add flavor)

Mix all ingredients together well, much like a meatloaf....put into separate freezer bags and freeze, thawing out as needed.  It puts weight on in a very short time, not to mention the gloss in their coat.  You can use it every day  when they have a show to do and it does not produce diarrhea.  It can be fed  alone or with kibble. 

This recipe was originally received from Dianne Carreon

I don't like the Satin Ball recipe b/c of the sugar- laden Total Cereal. Here's the fat ball recipe that helped put weight on Druid.

Marg's Treats Recipe

2 cups Flour
3 tbs. Vegetable Oil
1 cup Wheat Germ or Cornmeal (or ½ cup each)
1 Egg; lightly beaten
½ cup Chicken Broth 
(I use the liver water from boiling the livers)
2 tsp. Chopped Parsley
1 cup Chopped Chicken Livers, cooked

Preheat oven to 400oF.  Combine flour and wheat germ (or cornmeal).  In separate bowl, beat egg with oil, add broth and parsley, mix well.  Add dry ingredients to bowl a little at a time, stirring well.  Fold in chicken livers and mix well.   Dough will be firm.  Turn dough out onto lightly floured surface and knead briefly.  Roll out ½" thick and cut into shapes.  Place on greased cookie sheets 1" apart.  Bake 15 minutes or until firm.  Store in refrigerator or freezer.
Recipe from Marg MacFadden

**(if your dog has a yeast allergy, I would not suggest making this)

                   2 cups All-Purpose Flour
                   ½ cup Wheat Germ
                   ½ cup Brewers Yeast
                  1  tsp Salt
                   2 each Cloves Garlic, minced
                   3 tbs. Vegetable or Olive Oil
                   1 cup Chicken Stock (or any flavor you wish to use)

Preheat oven to 400oF.  Grease two to three baking sheets.  Combine first four ingredients.  In a large mixing bowl, combine garlic and oil.  Slowly stir  flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed.  Shape dough into a ball.  On lightly floured surface, roll out dough 12" thick.  Using a 2" biscuit cutter, cut dough into rounds.   Transfer biscuits to prepared baking sheets.  Bake 20-25 minutes or until well browned.  Turn off heat and allow biscuits to dry in oven for several hours or over night. Store in refrigerator or freezer.  Makes about 26 biscuits.

Marg MacFadden
 

                  Ingredients: 
                   2 Mombo (32 oz.) plain or vanilla yogurts 
                   1 Small (6 oz.) can of tuna in water 
                   2 Teaspoons of garlic powder 
                   24 3 oz. Plastic (not paper) bathroom cups 

Open yogurts. If they are full to the top, use a spoon to scoop one bathroom cup out. (These will be frozen as plain yogurt.) Put half of the can of tuna in each yogurt container. Add 1 teaspoon of garlic powder to each container. Mix each container thoroughly. 

Use a spoon to scoop the mixture into the bathroom cups. Place on tray and pop in freezer overnight. Makes approximately 24 treats. 

Variations: Natural Flea Prevention: Mix in garlic powder, brewers yeast and fennel seed.
Veggie Delight: Mix in cooked peas or other veggies. Chicken Frozen Treats: Use canned chicken instead of tuna. Potassium Boost: Add in a mashed banana. 

I have heard of others putting them into standard ice cube trays instead of the plastic cups. When frozen, they pop them out and put in plastic bags or wrap in wax paper. 

Jack & Amy Corrigan

CHEESE BONE COOKIES

2 cups all purpose flour
1 1/4 cup cheese, any kind, shredded
 2 garlic cloves, minced
1/2 cup vegetable oil
 4 tbsp. water

 Preheat oven to 400 degrees. Combine flour, cheese, garlic and oil, knead well. Add water, if needed to form stiff dough. Roll out on
floured surface to 1/2" thick, cut into shapes. Place on ungreased
cookie sheet. Bake 10 to 15 minutes or until bottoms are lightly
browned. Cool on wire rack. Refrigerate in airtight container.
 

From the January 1994 issue of West Texas Dogs
 
 
 
 
 

1/2 cup all-purpose flour
3/4 cup non-fat dry milk powder
1/2 cup quick-cooking rolled oats
1/4 cup yellow cornmeal
1 tsp. sugar
1/3 cup shortening
1 egg, slightly beaten
1 tbsp. instant bouillon granules - either beef or chicken
1/2 cup hot water

Combine flours, milk powder, rolled oats, cornmeal and sugar in medium  bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg  to dry this mixture, and stir. Add bouillon into hot water until  dissolved. Slowly pour hot water/bouillon into flour mixture with a  fork till all is moistened. Form dough into a ball and knead on  floured board 5 minutes, or until smooth and elastic. Divide dough in  half and roll out each half to about 1/2 inch thick. Make cut-outs  with cookie cutters, or make nuggets by rolling round into 1 inch  diameter log, and cutting into 1/2 inch pcs. Arrange six cut-out  shapes or 24 nuggets on a 10 inch plate. Microwave at 50% (medium)  for 5 to 10 minutes, or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over half way through the cooking time. Cool on wire rack. Shapes will crisp as they cool

Louise's Fedemma's Fat Balls

 Small heavy cream
 1 doz eggs
 2 blocks of cream cheese (room temp)
 5 lbs ground beef -- (I get the 27% fat)
 1 sm box TOTAL cereal
(crunch up Total into small crumbs)
 1 cup wheat germ
 mix dry ingredients 
 Add heavy cream
 Add cream cheese
MIX TOGETHER
 Add ground beef
MIX TOGETHER
 Roll into balls -- I put them on cookie sheets and freeze, makes a lot --

Marge Paszeks Fat Balls

 1 lb hamburger
 1 package cream cheese
 1 dozen egg yolks
 1 jar all natural peanut butter
 about 1 cup rolled oats soaked in milk
 1 jar wheat germ

 Mix up, measure out, feed as needed. You'll need to mix it with your
 hands. It's hard to mix and messy.  I usually make this with more
hamburger  (like, 2 or 3lbs) and freeze what I'm not using that day or the next.

Sunshine Bait

mix together 
1 lb. of finely ground raw liver,
1 cup of flour, 
1/2 cup cornmeal, 
1 to 3 tablespoons garlic salt.
Spread on a lightly greased piece of tin foil on a cookie sheet. It
is very THICK -- like wet concrete! Bake at 350 degrees for 30 minutes.
When it is done, peel off the tin foil, break the liver into pieces,
and then freeze in packages to fit your needs

BY MARILU BASKIN
from Canine Classified, Houston, Texas
 
 
 
 
 

Liver Cookies 
(They LOVE these disgusting things)

1 lb Beef Liver  Preheat Oven to 350 degrees
Garlic Powder
Corn Meal
Whole wheat or White Flour

Blend in regular blender until liquid. Measure the Liquid content (cups) and add an equal amount of Corn Meal and Flour, split evenly. (eg. 1 cup liquid liver to 1/2 cup corn meal and 1/2 cup flour) Add 1/4 tsp garlic powder per 2 cup volume and blend the whole mess together. Pour into a greased, glass baking dish. Pop into the oven and bake for 1/2 hr. Reduce heat to 250 degrees and continue baking for another hour. Reduce to 200 degrees and bake for another 1/2 hr. Remove from oven and let cool in the fridge. Once cool, cut into 1" square cubes. Freeze individual training portions in zip-locks or foil.
 
 

Hot Dog Slices

1 lb hot dogs (preferably low salt, or whatever your dog likes)

Cut all the hot dogs into 1/2 to 1/8 inch slices. Spread paper towels on a micro-wavable pan, then lay on the  slices, so that they don't overlap. Microwave on medium for 3 minutes, do it once or twice or more depending on the wattage of your microwave, until the slices are small and fairly dry. Pat dry with more paper towels, place in zip-locks and freeze. Remove as many as needed for your session.

I'd like feedback from you readers  to know what you want to read about or learn.
danelady@doglogic.com

Dried Beef Liver  (good for treats/motivators)

Preheat Oven to 250 degrees

1 Lb Beef Liver
Garlic Powder 1 - 3 tbsp
1 Lg Pot boiling Water

Rinse the beef liver well in cool water. Place the liver in a large pot of boiling water. Add Garlic powder 1-3 Tbsp to water.  Allow enough room in the pot to prevent boiling over, and allow to boil for at least 1/2 to 3/4 hr or until cooked well.  Let cool, cut into 1/2 inch sq cubes. Spread on a foil lined cookie sheet. Bake in a 250 degree oven for at least 2 hrs (longer is OK) or until dry to the touch. Liver will be shrunk to about 1/4 inch cubes when done.

This liver is very dry when done, and can be stored in the freezer in a plastic or ziploc container. The dried liver will last all day in your pocket, and won't stain your clothing, it is also much cheaper than freeze dried liver. You can keep it in small film canisters in your pocket so your dog won't smell it.