When I grew older and married, she and I occasionally exchanged recipes. Not long ago I came upon two recipes she wrote out for me which I'm sharing below.
I always admired Jan's beautiful handwriting, written so perfectly whether she was in a hurry or not.
I think it's fun how she drew the outline of the bone over the recipe. And don't you think the dogs are so grateful for the real drippings from the roast?!
I'm sharing Jan's recipes today because it's her birthday. She would have been 73 this year if she were still alive. She passed away in June, 1995. We still miss her. Happy, happy birthday, Jan!
2 1/4 c. whole wheat flour
1/2 c. nonfat dry milk
1/2 c. vegetable oil
1 beef bouillon cube dissolved in hot water (in 1/2 c. hot water) (since salt is not good for a dog, I use the drippings off roasts, hamburgers, etc.)
1 T. brown sugar
Preheat oven to 300 degrees F. In a large mixing bowl, combine all ingredients, stirring until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4" thickness. Use a 1 1/2" long bone-shaped cookie cutter to cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack.
Yield: about 4 dozen dog bones.
Watkins Lemony Chicken Nuggets
1/2 c. all-purpose flour
2 t. seasoning salt
1 t. paprika
1 t. onion powder granules
1 t. oregano
1/2 t. lemon pepper
1/4 t. garlic powder granules
16 oz. boneless, skinless chicken breasts, cut in 1-inch pieces
1 1/2 T. lemon juice
Measure first seven ingredients into plastic bag; close tightly and shake to blend. Moisten chicken with lemon juice. Let stand 30 minutes. Place chicken chunks, a few at a time, into plastic bag; shake to coat thoroughly. Pour oil into heavy saucepan filling no more than 1/3 full; heat to 375 degrees. Carefully add chicken, a few pieces at a time. Fry, turning once, about 2 minutes or until tender. Drain on paper towels.
Makes 4 to 8 servings.