GGSA
Greyt Dog Food Recipes

PLEASE NOTE! The meals contained on this page have been submitted by members for the consumption of dogs only. Please check your dogs dietry requirements before attempting any of these, if in doubt, please consult your vet. Bon Appetite !


Recommended Dog Recipe Books & Web Sources
Grrrrowlicious food for Hungry Dogs by Jamie Young


Treats
Jett's Fuel (aka Dennis' Delights)
Main Course
Salmon, Egg & Veg
Chicken & Veg
Beef, Rice & Veg
Chick, Stick & Rice
Royal Hound Casserole
Harry Roodini

What should dogs not eat? - The list below is just some of the things that dogs could find to be toxic - and there could be more to add to the list!
Chocolate, Cocoa, Garlic, Onions, Macadamia nuts, Raisins, Mouldy and soft cheeses, Onions and Raw Potato

Jett's Fuel (Dennis' Delights)

The Story...

For those of you who read the newsletter, you will have noticed a news bulletin about one of our most loved members, Dennis, who happened to wander into the kitchen just after the lovely Betty had baked some biscuits. He helped himself to a couple mentioning to Betty that they were a little chewy. . . Betty had made them for Jett!! So in honour of that auspicious day, please find below the recipe for the biscuits that Dennis has tried to make sure they taste good for all of our hounds. Thank you Dennis, Betty and Jett.

Ingredients (Makes about 36 biscuits):

  • 2-3 cups fresh parsley, finely chopped
  • cup of cheese
  • 2 cups of wholemeal flour
  • 2 teaspoons baking powder
  • cup carrot, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unprocessed bran flakes - from a healthfood store
  • cup of water
  • Jett's Fuel (Dennis' Delights)
    Preparation and Cooking Steps:
    1. Preheat oven to 180 deg Celsius and grease trays.
    2. Mix parsley, carrot, cheese and oil in a bowl. In another bowl, mix four, bran and baking powder. Add parsley mixture and stir well.
    3. Gradually add water and mix well. Add more water if needed to make dough moist. Knead for one minute on floured surface.
    4. Roll our dough to 1 cm thick. Using a cookie cutter or a glass cut out shapes. Place on tray.
    5. Bake for 20 - 30 minutes. Remove from oven and leave on wire racks to cool. (Some adults like these, while warm). Biscuits harden as they cool.
    6. Store in an airtight container.

    Salmon, Egg & Veg

    Ingredients:

  • 1 can of salmon (bones removed)
  • 1 egg beaten
  • 3 tablespoons cornmeal
  • 1 potato
  • 1 carrot
  • 1 stick celery
  • Preparation and Cooking Steps:
    1. Combine salmon, egg, and cornmeal and mix well, form into patties, and coat them with a little more cornmeal.
    2. Fry in a tiny amount of canola oil until brown on both sides.
    3. Chop patties into small bites and stir together with chopped and boiled vegetables.
    4. A spoonful of cottage cheese may be stirred in for moisture if desired.

    Chicken & Veg

    Ingredients:

  • 1 cup boiled poultry, chopped
  • 1/2 cup cooked brown rice
  • 1/2 cup boiled mixed vegetables
  • 3 to 4 Tbsp unsalted chicken broth
  • Preparation and Cooking Steps:
    1. Stir together and serve at room temperature.
    2. Store unused portions in a covered container in the refrigerator and use within 3 days.

    Beef, Rice a& Veg

    Ingredients:

  • 1lb ground beef, preferably antibiotic and hormone free
  • 2 cups cooked brown rice
  • 1 lb bag mixed vegetables
  • 1-2 lb plain yogurt
  • Preparation and Cooking Steps:
    1. Brown ground beef in a frying pan. Set aside.
    2. Steam vegetables until tender in a pan fitted with a vegetable steamer.
    3. Remove from steamer allow to cool slightly.
    4. Add vegetables to the beaker of your food processor and pulse until the vegetables are coarsely chopped.
    5. Combine chopped vegetables with rice, add ground beef. Store refrigerated in a tightly sealed container.

    Chick, Stick and Rice

    Ingredients:

  • Diced Chicken (1.5Kg)
  • 6 x Carrots (chopped)
  • 4 x Celery (chopped)
  • 2 cups of rice (preferably wholemeal)
  • 4 to 5 cups of water
  • Chick, Stick and Rice
    Preparation and Cooking Steps:
    1. This is best cooked in a slow cooker, if not you can try and cook this but monitor the consistency as you go
    2. Add chopped Carrots to bottom of slow cooker.
    3. Add chopped Chicken to slow cooker.
    4. Add chopped Celery and Rice to slow cooker.
    5. Finally add enough water so that all the food is covered.
    6. Cook on low for about 6 hours, then package in boxes ready to serve as meals.

    Royal Hound Casserole

    Ingredients:

  • Diced Beef (1.5Kg)
  • Vegimite (1 teaspoon per stockpot)
  • Mixed Vegetables (2x1kg bags)
  • Spinach ( packet per stockpot)
  • Plain Flour ( cup per stockpot)
  • Gravy Powder ( cup per stockpot)
  • Pasta ( packet per stockpot)
  • Royal Hound Casserole
    Preparation and Cooking Steps:
    1. Brown 1.75kg of diced beef in virgin olive oil.
    2. Add a half teaspoon of Vegemite for flavour.
    3. When beef is cooked through, add 1 kg mixed vegetables and spinach.
    4. Mix together half a cup of plain flour and quarter of a cup of gravy powder with water and add to casserole just covering the meat and vegetables.
    5. When this has boiled and thickened add half a packet of pasta and allow to simmer for 15 minutes.
    6. Serve mixed with plain boiled rice and kibble, sprinkled with cheese. A cup and a half of warm water is also added to this as Greyhounds do not drink enough.
    Royal Hound Casserole
    Jacquie and Neil do two pots of this casserole to feed the three Royal hounds per week. Royal Hound Casserole

    Harry Roodini

    Ingredients:

  • Kangeroo Mince (2Kg) - or other minced meat to suit
  • 4 x Carrots (sliced or shredded)
  • 4 x Celery (sliced)
  • 8 x Tomatoes (chopped)
  • 500g Pasta (preferably wholemeal)
  • Roodini
    Preparation and Cooking Steps:
    1. Brown 2kg of Kangeroo mince in virgin olive oil (or other mince meat if you prefer).
    2. Cook 500g of pasta until soft.
    3. Place chopped carrots, celery and tomatoes into pan and cook for about 5 mins until just cooked.
    4. Place cooked mince into 12-14 plastic containers (suggest to use rectangular take-away boxes - as in diagram).
    5. Place cooked veg on top of the mince evenly amongst the boxes
    6. Place cooked pasta on top of veg evenly amongst the boxes.
    Any leftovers put in a container and use that first. Freeze boxes and take out on the night before using them.
    Roodini Packaging