Mira Vizslas ~ In the Kitchen

In the Kitchen

In the Kitchen With Travis

Travis Treats

1 pound raw liver 2 Tbsp. Flour
1 c. graham cracker crumbs 2 Tbsp. Honey

Puree liver in a blender or food processor. Add in remaining ingredients. Blend well and pour into a microwave safe dish. Heat on HIGH for 5-7 minutes. Take out of the pan immediately and cut into small cubes. Keep refrigerated.

Baby Food Dog Cookies

½ c. powdered milk                                         1 ½ tsp. Brown sugar
1 egg, well beaten                                             ½ c. water
2 ½ c. flour                                                          6 Tbsp. Meat gravy
½ tsp. Garlic powder                                       1 small jar baby food meat

Preheat oven to 350F. Combine all ingredients and shape into a ball, then roll out on floured board. Use extra flour if needed. Cut with favorite cookie cutters. Bake for 25-30 minutes. Cool completely on rack. Should be hard and crunchy.

Garlic Liver Treats

¼ pound raw liver water to cover
1 Tbsp. Fresh, raw garlic, chopped OR ½ tsp. Garlic powder

Place liver in a pan and cover with water. Add garlic and bring the water to a boil and simmer until the liver is soft (about 15-20 minutes ). Cut the liver into small pieces and then either:

(A) Place on foil on cookie sheet and bake at 350F until hard, approximately 2 hours.

OR

B) Place on a microwave safe dish and heat on HIGH until hard. Check after about 8 minutes and then go on in stages as necessary to harden.

Travis’s Birthday Cake

½ pound liver or lean ground beef                                 12 oz low fat or non-fat cream cheese
13 oz can premium canned dog food                            1 c flour
2 egg whites                                                                          1 ½ tsp. baking powder
small dog biscuits

Preheat oven to 350F. Butter a 9 inch round cake pan. Simmer the liver or ground beef in a little water until cooked. Cool and grind in a blender until a smooth, soft paste is formed. Mix with canned dog food. Beat the egg whites to soft peaks and fold into the blender mixture. Fold in flour and baking powder; do not over mix. Try to retain the lightness of the egg whites. Bake 35-40 minutes, until an inserted toothpick comes out clean. Cool and frost with the soft cream cheese. Decorate with small dog biscuits and serve to your eager doggie birthday guests.

Pupsicles

32 oz. Vanilla yogurt with live cultures 2 Tbsp. Peanut butter
1 Banana, mashed OR 2 Tbsp. Honey 1 large jar of baby fruit

Mix all of the ingredients and freeze in ice cube trays. Pop out a Pupsicle for each dog as an extra special treat.
Variation: Use baby food meat in place of the baby fruit.

Vizsla List Famous Liver Bread

1 pound beef liver ½ tsp. Garlic powder 2 c. flour

Preheat oven to 350F. Place raw liver in a blender and process on high until smooth and frothy. Pour into a mixing bowl and add flour and garlic powder. Mix thoroughly and spread out onto a greased 8x8 inch baking dish. Bake for 25 minutes. Cut into squares while warm. When cool, store in airtight containers in the refrigerator or freezer.

Liver bread is great for baiting in the show ring, not messy in the pockets, and great for doggy snacks.

Travis's Horse and Dog Cookies

4 c flour                                 ¾ c applesauce
3 c oatmeal                           4 Tbsp. Vegetable oil
1 egg                                       ½ c molasses
4 Tbsp. Brown sugar         1 c hot water

Preheat oven to 300F. Mix together the flour and oatmeal. Then thoroughly mix in the remaining ingredients. Dough will be stiff. Chill for 30 minutes. Roll rounded teaspoonfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour. Cool on rack.
These are perfect at Field Trials. You have a great dog biscuit and horse cookie all in one treat, and they're not bad for the people, either!

Sweet Potato Chew Treats
Simple healthy and inexpensive!

Par boil 3-6 sweet potatoes for 15-18 minutes (subject to size)
Cool
Slice either lengthwise or cross cut with a mandolin
Place on dehydrator trays or oven rack
Dehydrate at 140 degrees for 12 hours
Cool –store in Ziploc in refrigerator – 2-3 pieces per serving (we feed after meals)

Submitted by Sal Dickinson, Edisonia Vizslas

In The Kitchen With Michel

CHICKEN PAPRIKAS

(paprikascsirke)1 chicken disjointed (I set aside back portion for soup)
2 chopped onions
2 TBLSP. oil
2 TBLSP. sweet Hungarian paprika
1 tsp. salt
1/4 cup chicken stock or broth
1 cup sour cream
soft noodles (nokedli)

(Note: In the original Hungarian recipe, before translation, the first instruction line was "First you steal a chicken" - I suggest you just go to Pick-N-Save and buy a chicken)

Wash chicken and drain. Brown onion lightly in oil; remove from heat and add paprika and broth. Sprinkle chicken with salt and add. Cover and cook slowly until tender, about an hour. Remove chicken to a heated platter. Thicken paprikas with ¼ cup water mixed with 2 Tbsp. Corn starch. Add sour cream to juices and blend. Don't let it boil, just heat through. Serve over soft noodles (nokedli).

NOKEDLI

2 cups flour
1/2 cup water
1 egg
1 tsp. salt

Mix all ingredients until well blended while pot of salted water is boiling. With tip of teaspoon (unless you have a nokedli maker) drop dough into water. Or you can place portion of dough on a wet breadboard, cut into 1 inch wide strips with wet knife then into 1 inch pieces and push them off bread board into boiling water. Nokedli are done when they rise to the top. You can skim them off and pile them in a hot dish or pour them off into colander. I like to make these before hand, pour into colander and rinse with very hot water before serving.

DESSERT PANCAKES (15-20 crepes)

(palacsintateszta)

2 cups flour
1/2 tsp. salt
1 Tblsp. sugar
3 cups milk
4 eggs, separated

Combine dry ingredients, 1 cup of the milk and egg yolks, stirring 'til smooth. Gradually stir in the rest of the milk to make a creamy batter. Beat egg whites until stiff but not dry and fold into batter. Stir again before dipping out each crepe. Bake paper-thin for rolling. Tip skillet with rotary motion to distribute batter evenly. Brown lightly on each side. Spread with one of fillings below and roll. Place in lined pan (either with parchment or failed crepes) to reheat. Any number of jams or preserves (1 Tblsp) are a tasty filling. My favorite filling follows.

COTTAGE CHEESE FILLING

(turos toltelek)

2 cups cottage cheese
1 egg yolk
2 Tblsp sugar
1/2 cup sour cream
1/2 cup raisins

Mash cottage cheese with fork. Mix in remainder of ingredients. Spread each crepe with TBLSP of mixture. Arrange in baking dish and reheat in 350 oven for about 20 minutes. Serve with a sprinkle of Powdered sugar over crepes.

If you've been here for breakfast, you know we "do waffles" for company...this one is my favorite.

Peanut Butter Waffles

4 1/2 cups whole wheat flour
8 teaspoons baking powder
4 Tablespoons granulated sugar
1/2 teaspoon kosher salt

1 cup organic peanut butter
1/2 cup vegetable oil

4 eggs, beaten
4 1/2 cups skim milk

Sift dry ingredients together in large bowl and set aside.

In a large bowl, combine peanut butter and oil until smooth

In a smaller bowl, beat 4 eggs until smooth and add to peanut & oil mix until incorporated. Slowly add milk to mixture.

Once all liquids are thoroughly combined, pour mixture over the dry ingredients and combine enough to break up large lumps. Lumpy waffle mix is a good thing. Once you have gently combined the mixture, let it rest for 5-10 minutes while you prepare your waffle iron. I prefer the professional-style Belgian Waffle maker, and turn the heat up all the way. Use Pam non-stick spray on the iron before every waffle.

With this recipe, you will yield about 10-12 full-sized Belgian Waffles. If you cool them completely on a rack, you can then freeze the left over waffles and re-heat them in your toaster later.

Chicken & Sausage Jambalaya

Sauté in olive oil until tender:
1 red bell pepper, seeded & chopped
2 green bell peppers, seeded & chopped
1 1/2 large red onions, chopped
4 cloves garlic, minced
8-10 green onions, chopped

Place the above in a large stock pot with:
16 ounce can whole peeled tomatoes (crush with your hands)
20 ounces chicken broth

Simmer for one hour

Sauté the following in a small amount of olive oil, and add to the stock pot when done:
1 pound smoked sausage, chopped
1 pound turkey ham, chopped
1 pound chicken, chopped

Deglaze the pan with a small amount of the broth, and add it to the pot.

Simmer for 20 minutes

Add to the pot:
2 TBSP Worcestershire sauce
2 TBSP parsley
2 tsp Tabasco sauce
1 1/2 tsp thyme leaves
salt & pepper to taste

Simmer 30 minutes

Add to pot, 1 cup converted rice and simmer an additional 20 minutes or until rice is tender.

Freezes well.