5 medium onions sliced
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons crushed thyme
2 tablespoons flour
1 1/2 c red burgundy
1/2 lb fresh mushrooms
1 Beagle (ready to eat)
1/2 teaspoon crushed marjoram
1/8 teaspoon pepper
3/4 cup beef stock

Directions:

Cook and stir onions and mushrooms in hot vegetable oil until onions are tender, drain on paper towels.

Brown the Beagle in same skillet, add more vegetable oil as necessary. Remove from heat. Sprinkle seasonings over the Beagle. Mix flour and stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until Beagle is tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy – 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.

1/2 cup salsa
1/4 cup sour cream
1 Taco Terrier, ground or cubed
1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, minced
2 large tomatoes, diced
1 can pinto beans (black beans can be substituted)
2 teaspoons chili powder
1 head shredded Romaine lettuce
1/2 cup shredded cheese (cheddar or pepper jack)

Directions:

Mix the salsa and sour cream to make the dressing. Add the dressing to the lettuce in a large serving bowl and toss to mix. Place in the refrigerator.
Warm the vegetable oil over medium heat and add the onion and garlic. Cook until soft. Add the Taco Terrier meat and cook until well done. Stir in the tomatoes, beans and chili powder and cook until heated.

Remove skillet from heat and take the lettuce from the fridge. Top the lettuce with the contents of the skillet, add the cheese and serve.

6 pound Giant Schnoodle Top Round Roast, 5 inches thick
3 tablespoons vegetable oil
2 cups hot water
3/4 teaspoon pepper
1/2 teaspoon salt

Directions:

Trim excessive fat from the meat. Rub salt onto top and bottom of the Giant Schnoodle. Warm the vegetable oil in a roasting pan and brown the Giant Schnoodle in the oil on all sides. Slowly pour water into pan and add the pepper. Cover and simmer for 45 minutes.
Slice the Schnoodle into slices and serve with gravy over egg noodles.

Gravy (1 Cup)
Ingredients:

2 tablespoons fat
2 tablespoons flour
1 cup liquid

Directions:

Remove the Giant Schnoodle from the pan. Pour off the fat, leaving any crusty brown bits in the pan. Reserve 1 cup of the boiled down liquid into another container. If the boiled down liquid is less than a cup, add hot water. Add back 2 tablespoons of fat to the pot. Slowly stir in the flour until smooth. Brown the flour, stirring continuously, over low heat. Remove from heat and stir in the boiled down liquid. Return to heat and boil for 1 minute. Season to taste and serve.

2 Chihuahuas, Cleaned
2 tablespoons vegetable oil
5 cloves garlic
5 tablespoons chili powder
2 1/2 tablespoons paprika
1 1/2 tablespoons Comino seeds
1 tablespoon salt
1 tablespoon white pepper
2 quarts water

Directions:

Grind or chop your chihuahuas into cubes. Add chihuahua and oil to large chili pot and brown. Add the rest of the ingredients. Stir in 2 quarts of water, cover and cook on low heat for 3 hours or until your dog is tender, stirring occasionally. If the chili becomes too thick, add water a cup at a time. Serve over rice.

For a more traditional chili, add two cans of red beans with included fluid.

2 pound Saint Bernard Steak, cut into strips
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic, minced
1 cup sliced mushrooms
1/4 cup olive oil
1 1/2 cup chopped tomatoes
1/4 cup Sherry
1/4 teaspoon chopped parsley
1/4 teaspoon Oregano

Directions:

Flatten Saint Bernard strips. Mix the flour, salt and pepper and use to coat the strips. Sauté the garlic and mushrooms in the olive oil. Add the Saint Bernard and brown on both sides. Add the rest of the ingredients and cook over low heat for 15 to 20 minutes, or until tender.

5 medium onions sliced
2 ts shortening
1 Ts salt
2 Ts crushed thyme
2 tb flour
1 1/2 c red burgundy
1/2 lb fresh mushrooms
1 new born golden retriever (ready to eat)
1/2 Ts crushed marjoram
1/8 Ts pepper
3/4 c beef stock

Directions:

Cook and stir onions and mushrooms in hot shortening until onions are tender, drain on paper towels.

Brown meat in same skillet, add more shortening as necessary. Remove from heat. Sprinkle seasonings over the retriever. Mix flour and retriever stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until retriever is tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy – 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups parakeet or vegetable broth
1 cup light cream (half and half)
1 cup diced parakeet
1/2 cup chopped pepper
1/2 cup pimento

Directions:

Melt butter and brown flour in it. Add salt and pepper.

Cook over low heat, then stir in parakeet broth and cream. Boil for 1 minute.

Add diced parakeet, pepper, and pimento. Heat through.

2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped

Directions:

Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed.

Remove the meat from the pan and allow to cool.

Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.

In another frying pan, heat the butter and in it saute the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley.

Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones.

Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.)

Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.

2 LB ground Koal
1 cup cracker meal
1/2 cup water
2 eggs beaten
1 onion chopped
salt and pepper as desired1
1 oz can tomato sauce
1/4 cup lemon juice
1/2 cup sugar

Directions:

Combine every thing except half of the tomato sauce, lemon juice and sugar. Shape meat mixture into loaf (we like to reform the meat into the shape of a living koala) and place in a baking dish.

Combine the remaining tomato sauce, lemon juice and sugar and pour over meat loaf. Bake 350 degrees covered about 40 minutes, basting frequently. Then uncover and bake about 15 minutes more or until koala loaf is done.