Recipes going to the dogs

We have a new puppy – you can see info at the other blog:
And we have gone raw in the canine feeding department. So, I may add a few recipes here for your 4 footed friends.
First – liver treats (thanks to my friend Shannon)
Cut up liver into palm size pieces and boil for about 1/2 an hour in water with a little garlic salt.
Strain and sprinkle with a touch more garlic salt – let cool.
Cut into treat size pieces – put into ziplock baggies and freeze
On your way to training – grab a bag.

liver - cooked

Cooling liver


Scalloped Tomatoes?

Really, I have heard of potatoes – but not tomatoes.

Another Dr. Fenner recipe:

Scalloped Tomatoes

Butter the baking dish. Put in a layer of cracker crumbs; then a layer of sliced or cooked tomatoes, which have been seasoned with salt, pepper, extract of onion and celery salt. Then another layer of crumbs, tomatoes, etc., until the dish is full.

bake 1/2 hour in hot oven.

I need to see it to believe it….

Sour Beans from Dr. Fenner

This one made me chuckle – my Grandmother made the best “sour beans” ever to grace a summer  table.

Sour Beans

String the beans and break into inch lengths. Pour over them as little hot water as will boil them, and cook until soft.  (If young and tender, 10 minutes will cook them). Drain through a sieve, perfectly dry. Put into a sauce pan 1 tablespoonful of butter, 1 teaspoonful of flour, about 1 tablespoonful of vinegar, salt and pepper. Add the beans a let all cook together a few minutes. Just before taking up, beat up and egg light and add to it. of course, the dressing for the beans must be added to according to the amount of beans used.

Obviously, this was written by someone with English as a second language.  I find that it was not edited to be very interesting.  By the way – this recipe came from the “healthy kidneys” section of the People’s Remedies Cook book!

Baked Onions

Another from Dr Fenner’s Book – Baked Onions

Boil onions until tender, but not soft. Place in the dish in which they ar to be baked. Take a sharp knife and make a hole in the center of each, putting in a small piece of butter. Salt and pepper to taste. sprinkle flour over the top, and cover with sweet milk. Bake 1 hour.

No temperature nor type of onions listed.

Onion Soup

from Dr Fenner’s People’s remedies cook book – as blogged  last week.

Onion Soup

Chop 2 onions very fine and brown in a sauce pan with a piece of btter the size of 2 eggs; stir in 2 heaping tablespoons sifted flour.    Burns easily…. take care.

Add slowly 3 pints of white broth (see below); mix thoroughly and smoothly season with salt and pepper to taste; cook for 10 minutes.

Place 6 pieces of toasted bread in a large bowl; cover with very thin slices of Swiss cheese; pour the soup over them; add 2 tablespoonfuls of Swiss cheese.

Put in the oven 5 minutes before serving.

_________  This is healthy?_____________________

White Stock for Soups:

Place in a large stock urn, on a moderate fire, a good heavy knuckle of fine white veal, with 2 pounds of good soup meat. cover with cold water, add a handful of salt and when it boils skim off scum.

Then add 2 large sound and well-scraped carrots, 1 sound turnip, 1 large peeled onion, 1 well-cleaned parsley root, 3 thoroughly washed leeks, and a few leaves of cleaned celery.  Boil very slowly for six hours on corner of the range. Carefully skim the grease off, strain well through a wet cloth into a large earthen bowl and put away in a cool place for general use.

Look What I found

Just found a book that I did not know I had – and it is going to make me revive Recipe Box Memories.

Dr. Fenner’s Peoples Remedies  Cook Book (M.M. Fenner Co. Fredonia, N.Y) copyright 1907 and from a Great Great Aunt’s kitchen (Cora Hoerger).

***  A biography of  M.M. Fenner***

Fenner Remedy Bottle

Fenner Remedy Bottle

Most interesting is the beginning advertisement for Dr. Fenner’s Remedy – good for all diseases of the kidneys, urinary passages, backache, lumbago, sciatica, etc.  good for Catarrh of head, stomach and bladder – god for irregularities, ulcerations, anemia etc – good for rheumatism, nerualigia, dropsy and ridding the blood of all impurities.

Obviously I need a bottle of this.!

Then it begins with recipes – which I will post during the next few months.  WHAT a FIND!  I should dust my shelves more often.

Farmhouse Carrots

This one is for my daughter-in-law!  It just looked so good when I came across it that it will now become a memory in my recipe box.

Farmhouse Carrots
By The Sprouted Kitchen

2 Bunches Carrots (about 15ish carrots)
1 Cup Thinly Sliced Spring Onioncarrots
¼ Cup Roughly Chopped Savory*
2 Tbsp. Honey
1 ½ Tbsp. Unsalted Butter
2 Tbsp. Apple Cider Vinegar
Fresh chives for garnish

Note: If you cannot find fresh savory, I would use three parts fresh thyme to one part rosemary as an alternative.
Oven to 400′

In a small bowl, warm the butter, honey and cider vinegar together. Break apart the rings of the spring onion. Add the slices and the chopped savory into the honey mixture and let it all marinate. Set aside.

Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.

Line a baking tray with foil or parchment paper (I didn’t do this, and I wish I did, much easier to clean). Spread out the carrots in a single layer.

Drizzle the honey mixture over and gently toss to coat. Generously sprinkle coarse salt and pepper.

Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance too them.

Garnish with fresh chives.