
First, if you have a dog and time on your hands, how about making him/her some dog biscuits? Our Molly loves these biscuits.
Mix together:
3 1/2 cups unbleached flour
2 cups whole wheat flour
1 cup cornmeal
1/2 cup skim milk powder
1 T. (or one pkg.) dry yeast
3 1/2 cups lukewarm chicken or meat broth
1-2 T. dried parsley flakes
1-2 t. garlic powder
Dissolve yeast in the lukewarm broth. The richer this broth is, the tastier your dog will find them. Let yeast-broth mixture stand 10 minutes. Stir in flour mixture. Divide dough into four "globs," since the entire thing is too much to work with by itself. Roll out each glob 1/4" thick. Cut dog biscuit shapes from dough. Brush biscuits with egg wash (Beat one egg, add a little water, beat to combine). Bake on greased cookie sheets at 300° for 45 minutes, then turn off oven and leave in overnight to finish hardening. Makes 60 medium-sized biscuits. (Recipe, with modifications, from a newsgroup post by Jill Faerber.)


Now something for humans. I used to hate making meatballs: the fry pan, the clean-up, everything about it seemed a chore. Then I found this recipe in Taste of Home for "Make-ahead Meatballs." It has given me a new lease on life, I swear.
Make-ahead Meatballs
4 eggs
2 c. dry bread crumbs
1/2 c. finely chopped onion
1 T. salt
2 t. Worcestershire sauce
1/2 t. pepper
4 lbs. lean ground hamburg
Beat eggs. Add next five ingredients. Shape into 1-inch balls, about 12 dozen.
Bake at 400° for 10-15 minutes, turning often. Drain. Cool. Place into freezer containers. May be frozen up to three months.
I love having prepared meatballs in the freezer. When I make a big batch of spaghetti sauce, I had a bag of meatballs; ditto for when I make dynamites or hot meatball sandwiches.









