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Watermelon rind for dogs:
2.5 cups watermelon rind (this will yield more than you need)
1.5 teaspoons baking soda
8 cups filtered water (I’ve had success with a Brita. It filters out the toxins in tap water)
Wash and cut watermelon into large pieces. Peel off the skin and cut out the seeds and skin. Discard the seeds. Combine the rind, baking soda and water in a large bowl. Cover bowl with a cheesecloth or paper towel and let stand overnight.
The next day, strn rind using a colander. Discard liquid. Add more water if necessary to the rind to make enough liquid to cover.
Sprinkle top of the kibble with salt. Cover agn with the cheesecloth and let stand overnight.
The next day, use the watermelon kibble. Mix thoroughly to combine. Keep out of the direct sunlight.
Horse and dog treats:
3 cups chopped beef meat (chuck roasts, brsing beef, cooked beef steak)
2 cups chopped chicken meat (cooked chicken, boiled chicken, roasted chicken)
2 cups chopped fish (cod, salmon, haddock, sea bass, flounder)
2 cups chopped pork meat (cooked pork, boiled pork)
2 cups chopped veal meat (cooked veal)
2 cups chopped beef fat (cooking fat or trim from your cooking)
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup salt (this is very important)
1 cup hot water (boiling water)
4 cups water
2 cups cooking oil
Preheat the oven to 170 degrees.
Combine the meats, fat, salt, pepper, and hot water. Use two bowls to hold all of the meats. Using a whisk, beat them into a smooth mixture.
Heat the cooking oil in a large pot. It should reach approximately 180 degrees. If you have a digital thermometer, this is called the "smoking point."
Stirring slowly, add the entire meat mixture. The fat helps cook the meat. Stir it around and slowly pour it into the hot oil. Stir until the meat is cooked and completely browned, approximately 12 minutes.
After the meat is completely browned, pour it out onto a cookie sheet or large plate.
Spread out the meat in a thin layer on the cookie sheet or large plate. Cover the cookie sheet or plate with a double thickness of paper towel and tightly wrap it up. Place the paper towel in the freezer for approximately 30 minutes to cool and solidify the moisture.
To freeze the meat, place the paper towel/dried meat in your freezer. When the meat is completely frozen, bag it and remove it to a storage box. You should prepare the next batch immediately after it is completely frozen.
* To thaw, just take it out of the freezer and let it sit in a sink full of warm water for 1 hour.
* To heat, just heat it in the microwave for 2 to 3 minutes.
* To re-cook, put it back into the oven for the amount of time specified in the recipe.
# Quick Tips
The last time I made the beef and barley soup I made one half the recipe and froze it in four portions. Then, at a later time, I defrosted one portion, mixed it with some of the remning soup, and served it to my family. In addition to freezing, there are also some benefits to freezing. It saves you time, the freezer and your money. It helps your family stretch their meals and saves money by cutting down on the amount of meat you purchase. It also helps you be prepared for hard times, when the power is down or your children have an illness or a death in the family, so you can still feed them without depending on your food supply.
* If your children are picky eaters and won't try anything new, freeze a portion in a smaller serving size.
* Freeze some portions in muffin cups so that they are easier to serve.
# Basic Beef Stew
_When I want to get a little indulgence out of my kitchen, I make this simple, delicious stew. It is low-fat, high in nutrients, and really satisfying._
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 teaspoon chopped garlic
* 1/2 teaspoon dried thyme
* 2 pounds stew beef, cut into small pieces
* 3/4 cup quick-cooking barley
* 1 1/2 cups beef broth
* 1/2 cup quick-cooking oats
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
Sauté the onions in the oil until they start to become transparent. Add the garlic, and thyme. Add the beef and stir. Combine all the remning ingredients in a bowl and stir to blend. Pour the mixture into a slow cooker, cover, and cook on low for 8 hours. The stew is done when the meat is completely tender. Remove the meat with a slotted spoon, discard the bones, and then slice and return to the slow cooker.
# Slow-Cooker French Fries
_Who doesn't love a home-cooked meal? Whether you are serving a group of people or a family, everyone enjoys a little taste of home! French fries, a favorite in any home, really are easy to make in the slow cooker. If you like your fries covered in a crispy crust, use the recipe below. If you prefer your fries with less crunch, sprinkle them with a little salt and pepper as they cook, and then broil for just a few seconds to give them a nice flavor._
* 2 medium-size russet potatoes
* 2 tablespoons canola oil
* Salt and pepper to taste
Peel the potatoes and then cut them into sticks. Place the potatoes in the slow cooker. Pour enough oil on top of the potatoes to cover them completely. Sprinkle them with salt and pepper, and then cook on high for 4 hours. If you prefer a crunchier texture, remove the potatoes after 4 hours and put them in the oven. Turn the oven to broil, and broil the fries for just a few seconds until they are browned. Flip the fries over and broil for another 30 seconds, until they are nice and crispy.
# Slow-Cooker Steak Burgers
_This has been my go-to recipe for years because it's quick and easy, but it still tastes like steak! The key is the cooking spray, which helps to give the burgers their crust._
* 1 pound ground beef
* 1⁄4 cup onion, diced
* 1⁄4 cup carrot, diced
* 2 cloves garlic, crushed
* 1⁄4 teaspoon salt
* Dash pepper
* 1 teaspoon Worcestershire sauce
* 1 cup ketchup
* 1⁄4 cup chili sauce
* 1⁄2 cup water
* 1 packet beef gravy
* 1 cup bread crumbs
* 2 tablespoons butter
* 1⁄2 teaspoon salt
* Dash pepper
Mix all ingredients together and shape into 1⁄2