CANINE COOKIN' AT AVONDALE

With the recent pet food contamination scare, you might want to think about some feline & canine cooking!

We compiled some our our favorite feline & canine pet food recipes that are fast, easy & fun for your pets.

Regular Canine Diet (Maintenance)

• 1/2 cup oatmeal

• 1 cup Cottage Cheese

• 1 Hard Boiled Egg

• 1 cup Brown Rice

• 1/2 teaspoon Vegetable Oil

• 1/4 pound Chopped Meat or Boneless/skinless chicken

• 1/4 cup cooked carrots

• Pinch of Garlic Powder

• Pet Multi Vitamin Supplement

Mix all ingredients in pot with water (excluding Brown Rice, Oatmeal, Cottage Cheese and Egg).  Cook egg separately.  Break Chopped Meat into small pieces or Chicken into cubes.  Bring to a boil.  Stir in Oatmeal and Brown Rice and cover pot, stirring occasionally.  When Brown Rice & Oatmeal form a thickened consistency, add egg (chopped) and cottage cheese.  Mix well.  Let cool.  Keep unused portion refrigerated.  Yields approximately 2-1/2 pounds.

Recipe:  Hypoallergenic Canine Diet

• 1 cup White Rice

• 1 teaspoon Vegetable Oil

• 1/4 pound diced lamb

• Pet Multi Vitamin Supplement

Trim fat from Lamb.  Cook Lamb thoroughly (braised or roasted).  Do not add seasoning.  Chop Lamb into small pieces.  Cook Rice and stir in Lamb.  Let cool.  Keep unused portion refrigerated.  Yields approximately one (1) pound.

Recipe:  Reducing Canine Diet

• 1/2 cup cooked Carrots

• 1/2 cup cooked Stringed Beans

• 1/2 cup Brown Rice

• 1/2 teaspoon Vegetable Oil

• 1/4 pound Lean Chopped Meat or Boneless/Skinless Chicken

• Pinch of Garlic Powder

• Pet Multi Vitamin Supplement

Mix all ingredients in pot with water (excluding brown rice).  Break Chopped Meat into small pieces or Chicken into cubes.  Bring to boil.  Stir in Brown Rice and cover pot, stirring occasionally.  When Brown Rice is cooked, let cool.  Keep unused portion refrigerated.  Yields approximately 1-1/2 pounds.

Recipe:  Feline Diet (Low-Protein)

• 1/4 pound Liver/Beef or Chicken

• 2 Hard Cooked Eggs

• 2 cups White Rice

• 1 Teaspoon Vegetable Oil

• 1 teaspoon Calcium Carbonate

• Pinch of KCI (Salt Substitute)

Dice & Braise the meat, retaining fat.  Combine all ingredients and mix well.  This is somewhat dry and the palatability will be improved by adding water (Not Milk!).  Yields approximately 1-1/4 pounds.  Keep unused portion refrigerated.

Monday

7:00 am - 10:00 pm

Tuesday

7:00 am - 10:00 pm

Wednesday

7:00 am - 10:00 pm

Thursday

7:00 am - 10:00 pm

Friday

7:00 am - 7:00 pm

Saturday

8:00 am - 7:00 pm

Sunday

10:00 - 7:00 pm

Walk-Ins Welcome!