Friday, December 23, 2011

Make Your Own Dog Food From Mainly Food Storage Ingredients

If you have to eat your food storage, what are you going to feed Fido?  Most of the ingredients in this recipe, you probably already have.  This recipe is taken from:

Mable's Meat Loaf - meat eater's version

(makes two large loaves - 24 slices)

1 1/2 pounds Ground Beef , Venison, Chicken or Turkey
2 cups cooked & pureed Beans and/or Lentils- I use Pinto Beans
2 cups Corn Masa Harina Flour (corn flour)- Masa Harina is a fortified, fine ground corn flour that has been partially precooked in lime water (which makes it easier to digest). It is usually used for making tortillas and tamales and can be found in the ethnic (Mexican) section of most grocery stores. If you cannot find it, you can substitute regular corn meal.
1 cups Rolled Oats (I buy in bulk)
4 cups cooked rice (I buy in bulk)
1 cup wheat germ (I buy in bulk)
1 - 2 cups liquid (water, milk, whey, stock, etc) - This amount will vary depending on the moisture content of your other ingredients.
2 eggs
2 cups (1 lb.) vegetables, pureed - You can use any vegetable. It's good to vary ingredients because variety in diet contributes to good health. I usually use frozen mixed vegetables, peas or broccoli. I buy them is a really big bags (it's cheaper that way) , thaw, puree in my food processor, divide into 2 Cup portions and refreeze for future use.
3 tsp. garlic (granulated)
3 tsp. Calcium Citrate -OR- 6 tsp. egg shell powder - a source of necessary calcium
1/2 tsp. salt substitute (potassium chloride) - a source of necessary potassium - you can find this in any grocery store where they sell salt.
2 Tbsp Worcestershire Sauce
1/4 cup ketchup (optional- not for use with diabetics)
6 tsp. Herbal Nutritional supplement (optional, but highly recommended)
other optional supplements if necessary such as Arthritis & Joint Support mix, Glucosamine, MSM, Kelp, etc. (Mable got 1 1/2 tsp. of Glucosamine & 1 1/2 tsp. of MSM - Note: reports now suggest not giving glucosamine to diabetics)

 It is important that your dog should also receive a good dog multi-vitamin each day (a vitamin formulated specifically for dogs, not humans), either as a powder mixed into this loaf, or a tablet given as a treat.

In a very large bowl. Using your hands, mix all the ingredients together very well. (Since ground meats differ in consistency, you may need to add more liquid). Put into two large loaf pans and spread out evenly. Bake at 350 degrees for one hour. Cool and store in the refrigerator. Makes 12 slices per loaf.

To serve, slice and cut into bite sized chunks. You can also slice off servings, put in ziplock bags and freeze them for later use.

Measurement of the loaf pans I use:
measurement taken from bottom of pan: 8 1/4" X 4 1/4"
measurement taken from top of pan: 9 1/4" X 5 1/4"  height: 2 3/4"
I bought my pans at Wal-Mart.

Thursday, December 22, 2011

Vegetable Antipasto

Here are a couple of good recipes for this coming year's vegetable garden.
Vegetable Antipasto

This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.

2 1/2 cups green beans cut into 1/2 inch pieces
2 1/2 cups cauliflower florets, about 1/2 medium head
2 cups diced onion, about 2 large
2 cups diced green pepper, 2 medium
2 cups diced red pepper, 2 medium
1 1/2 cups diced carrots, 3 to 4 medium
1 1/2 cups diced celery, 4 to 5 stalks
2 cups lightly packed brown sugar
3 Tbsp pickling salt
2 cups red wine vinegar
3 cans tomato paste
4 Tbsp worcestershire sauce
2 Tbsp hot pepper sauce
4 garlic cloves, minced
2 cups diced peeled eggplant or unpeeled zucchini
3 Tbsp dried basil
1 Tbsp dried mustard

Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.
Prepare jars, lids and bands.
Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil.

Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and

Ladle antipasto into jars leaving a 1/2 inch headspace. Process jars in a boiling water bath for 25 minutes. Adjust time according to altitude.

Makes about 7 pints

Fiery Pepperoncini Antipasto

Pepperoncini is the traditional variety used for Tuscan pickled peppers. In this zesty antipasto, they're combined with hot peppers and juicy tomatoes. The result is sure to get your taste buds jumping.
10 cups chopped, peeled plum tomatoes (Roma), divided
3 cups seeded pepperoncini peppers (preferably red)
1 1/2 cups finely chopped onions
1/2 cup diced, seeded cayenne peppers
2 Tbsp minced garlic
2 bay leaves
1 cup granulated sugar
1 Tbsp pickling salt
1 Tbsp dried basil
1/2 tsp freshly ground black pepper
1 1/2 cups red wine vinegar or white wine vinegar

In a food processor or blender, puree 2 cups of tomatoes until smooth.
In a large pot, combine pureed and chopped tomatoes, pepperoncini peppers, onions, cayenne peppers, garlic, bay leaves, sugar, salt, basil, pepper and vinegar. Bring to a boil over medium high heat, stirring often. Reduce heat and boil gently, stirring often, for about 2 hours or until antipasto is reduced by about half and is thick enough to mound on a spoon. Discard bay leaves.

Meanwhile prepare the canner, jars and lids. Ladle the hot antipasto into the prepared jars leaving a 1/2" headspace.
Process in a boiling water bath for 20 minutes. Adjust time according to your altitude.

Makes: about 8 half pints or 4 pints

Saturday, December 17, 2011

Digital PDF Question


My name is Daniel Mendoza and I am marketing executive at Stallion Publishers. We specialize in conversion of PDF files to digital online editions for viewing on Website, iPad, iPhone etc. I was wondering if you would be interested conversion of your PDF files to online interactive digital editions?

Please call or email me if you are interested. My number is (773)-598-8551 and email is

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Daniel Mendoza
Marketing Executive
digital showcase:

Monday, December 12, 2011

Maybe I Was Hasty...

I just redid the jelly.  I boiled it down to the jelly stage and it turned into a nice rosy color.  I still don't know if I'm that crazy about the flavor.


All I have been hearing about is Quince.  How wonderful it is, how fabulous it tastes, blah, blah, blah. Well, I made the trek to Whole Foods and bought quince for $2.97 a pound.  I bought almost 5 pounds of the fruit, thinking I'll make jelly and membrillo.

First thing, it doen't smell like a cross between a pear and an apple.  Second thing, it's supposed to turn a beautiful pink color when cooked,  they didn't.  Third thing, they are supposed to be loaded with pectin, they didn't set up. Fourth thing, they don't have that much flavor. You have to add almost as much sugar to it as you have juice. TOO SWEET!

To say I'm not as enamored with this fruit as other people are is an understatement.  I have to cook down the batch of jelly I made and then reprocess it in the WB canner.  It's a good thing it's raining today.  (It's one of the handful of days that it rains in SoCal.)   I will not be singing any joyous Christmas tunes as I open each 1/4 pint jar of jelly, pour it into the pan, cook it down, and reprocess this crap!  Hopefully none of my neighbors read my blog, because they are getting the uber handmade jelly for Christmas.