These are ones I've copied over the years from here. But none have "meat" added to them. But it might give you some ideas of what direction to go. Scrumptious Scottie Scones Makes approximately 25 sweet and savory scones Preheat oven to 350 degrees. 2 cups white flour 2 tsp baking power 1 tbsp honey ¼ cup vegetable oil 1 egg, beaten ½ cup skim milk (I used 1 % because thats what I had) 1 clove garlic, minced Combine flour, baking power and honey in a bowl. Add oil, egg, milk, garlic, and then stir until mixed thoroughly. Turn out dough onto a lightly floured surface and knead. Roll out to ½ inch thick, cut into 2 inch squares and place on a greased baking sheet. Bake for 15 minutes, allow to cool on a rack, and then serve. Store in an airtight container, and enjoy! Snickerpoodles Dog Treats 1/2 cup canola oil 1/2 cup shortening 1 cup honey 2 eggs 3 3/4 cups white flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 cup cornmeal 2 teaspoons cinnamon Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Fido's Favorite Treats Yield: 1 batch 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. DOUBLE GINGER DOG BISCUITS 2 ½ c Whole wheat flour ½ c powdered milk ½ t salt ½ c butter 1 T sugar 2 T ground ginger 3 T chopped crystallized ginger 1 egg ½ c water Put first seven ingredients into food processor, pulse until mixture looks like cornmeal. Add egg and water, process until dough forms a ball (you may need a little more water). Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further. BACON CHEDDAR BISCUITS 2 c Whole wheat flour 3 cloves garlic, finely chopped ½ c bacon fat 2 c shredded cheddar cheese 4 strips cooked bacon cut in small pieces 1 egg ½ c milk Put first three ingredients into food processor, pulse until mixture looks like cornmeal. Add remaining ingredients and process until dough forms a ball. Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further \ Dog Treats (Marilyn) This is the one that Dana loves: 1/2 cup cornmeal 1 3/4 cups whole-wheat flour 1 tablespoon garlic powder 2 tablespoons low sodium beef, vegetable or chicken stock (regular bullion and canned stock has way too much salt). 2 tablespoons Oscar Meyer Bacon Crumbles 6 tablespoons olive oil 2/3 cup water (approximately) Mix together well. Roll out to approximately ¼ inch thick and cut out with dog biscuit cutter. Bake at 350° for approximately 35 to 45 minutes. Cool completely. Tip: Recommend cooking your own bacon as you will be able to baste the biscuits during baking. One or two pieces of cooked, crumbled bacon should do. If you would rather not cook bacon, use Oscar Meyer Bacon Crumbles. Bacon Bits have tons of red dye in them as well as too many chemical ingredients. DOGGIE TREATS 1 cup rolled oats 1/3 cup chicken fat (or shortening) 1-1/2 cup boiling chicken broth 3/4 cup cornmeal 1 t. sugar 2 t. instant chicken bouillon 4 oz. (1 cup) shredded cheddar cheese 1 egg, beaten 2 to 3 cups whole wheat flour Heat oven 325 F. Grease cookie sheet. In large bowl, combine rolled oats, chicken fat, and boiling stock, let stand 10 minutes. Stir in cornmeal, sugar, bouillon, cheese and egg. Mix well. Lightly spoon flour into measuring cup, level off. Add flour, 1 cup at a time, mix well after each cup to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky 3 to 4 minutes. Roll or pat out dough to 1/2-in. thick. Cut with bone-shaped cookie cutter. Place 1 inch apart on cookie sheet. Bake at 325° F. for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3-1/2 dozen large, or 8 dozen small biscuits. PET PARTY MIX 2 cups Cheerios 2 cups spoon-size shredded wheat cereal 2 cups Crispix cereal 1/2 cup melted butter or margarine 2 Tblsp. dry gravy mix 1/2 cup Kraft grated American cheese powder 1/2 cup Bacon bits 1 cup Dog jerky/Pupperoni/Snausages Preheat oven to 250° F. Pour melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits and gravy mix. Add cereals and stir well until all pieces are coated. Heat in oven for 45 minutes. Meanwhile cut doggie meat treats into 1/2-inch pieces. Remove cereal from oven; add doggie treats. Store in airtight containers. May be frozen and keeps well. Here are two that were posted a couple of years ago by Marlen. I think of her every time I make them. My dogs love them and I make them for my family's dogs each Christmas. I found cookie cutters in the shape of a German Shepherd and Golden Retriever (our dogs). Tie them up in cute cellophane bags and wah-lah! Great "pet gift"! Fido's Favorite Treats 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. ***************** Molasses Onasis 2 cups whole wheat flour 1/2 cup white flour 1/ Tsp Salt 2 Tbs Vegetable Oil 1/4 Cup Milk 1/4 Cup Cornmeal 1 Tsp Garlic Powder 1/4 Cup Oatmeal 1/4 cup molasses 2 large eggs Preheat oven to 350 F. Mix dry ingredients. Add oil, molasses, eggs and milk. Add more milk as needed to make firm dough. Roll the dough so that it is 1/4" thick and cut into shapes. Bake on lightly oiled cookie sheet for 25-30 minutes. ***************** Linda

Oh! Westsider's must be the quickie way. I've never done them in a covered pot. It's great that the butcher is putting all those parts together for you, agmss, so you don't have to break down the chickens yourself to get them and still make the best use of your sister's chickens. Since she's giving you fat, here's what I do to render it: Rendering chicken fat Put the lumps of fat in a little pan with a small onion or half a large onion, cut into large pieces. Don't put in too much onion or it'll soak up all the fat. Never turn your back on it while it's on the heat. Start on a medium high heat until the fat starts to melt. Turn it down a bit so it won't spatter Once all the fat is melted, turn it off and let it cool just a little.. Pick out the onion and any other solids with a fork, or use a strainer. Put a spoon in a clean glass jar (sterile if you're not going to use it all up right away). The spoon keeps the jar from breaking. Pour in the fat, carefully. (Remove the spoon.) Cover and chill. Keep in the refrigerator. When the fat solidifies the onion juice will separate out of it, on the bottom, as you'll see through the jar. The fat will be yellow from the onion, as well. Once it's solid, chicken fat can be frozen in an airtight package. Don't put a glass jar in the freezer. ------------ So, in my house, he who wants to eat chopped chicken liver gets to make chopped chicken liver. :) I checked. It's the sinew that makes it bitter, but it's easy to remove. Here's a great little how to de-sinew chicken livers video. Also make sure to remove any bits that aren't the right color. :) LPink, I don't judge! If the mix suits you, why not? Some mixes are very good.

I don't think it was ground, but there used to be a restaurant in Jerusalem that specialized in organ meats, including heart. I remember that spine was particularly good. In fact, "mixed grill" is popular in Israel. But I don't remember ever seeing other organ meats ground. It may be that the fat and texture of liver, which maybe isn't as watery as the others, works best. eandhl, I don't know if you meant none of you asked your mothers and bubbies, but JessyF did ask me, on another string -- I wasn't just giving unrequested recipes. :-) LindaC, try it with schmaltz instead of butter next time. I know kashrut isn't a consideration for you, but that's not my reason. The flavor is so wonderful. I'd rather have real schmaltz once a year than nyafat every week.

I agree - "mock" recipes are what they are... naming them might be the big drawback. When you get down to it, Mock Apple Pie made with Ritz Crackers has more of a lemon pie flavor than apple. However, the Mock Apple Pie recipe made with slices of zucchini is more like an apple pie, but it's hard to sell Zucchini Pie. As it turns out, EVERYTHING becomes suspect during a bumper zucchini year as it is. A neighbor gave me a jar of Mock Orange/Pineapple Marmalade made with grated zucchini and Jell-O. Historically, Mock Apple Pie can be traced back to the American Civil War when nearly every food item was in short supply. It was made with soda crackers, but even those have little in common with today's saltine crackers. Heck, even today's saltines are completely different in flavor than those just a few short years ago, as are Nilla Vanilla Wafers and many other food items. So we also have "mock" commercial foods as well (LOL). The irony about Mock Apple Pie, from the economics perspective apples are less expensive today than Ritz Crackers. I also have "tons" of dehydrated and freeze-dried apples to use and never have Ritz Crackers in the house. A Mock Apple Pie recipe could be found in the early additions of the Fanny Farmer Cookbook, along with mock Foie Gras, Mock Hollandaise, and Mock Maple Syrup (which is made with boiled potatoes, water, white and brown sugar and aged several days in a dark cupboard). I purchased some frozen peas so I could make a recipe for Mock Guacamole (Sweet Pea Mockamole - allrecipes.com), but haven't done it yet. Mock Turtle Soup was made with a calves head instead of a turtle - no further explanation necessary.... ewwwwww (Recipe found in the 1896 Boston Cooking School Cookbook by Fannie Farmer.) So if you start with another cut of beef instead of a calves head, would that make it Mock, Mock Turtle Soup or Twice Mocked Turtle Soup? There is a Mock Pumpkin Pie recipe made with Grape-Nuts cereal. I assume it was created when Mrs. Housewife couldn't get her children to eat Grape-Nuts. But then, we didn't eat Grape-Nuts until naturalist Euell Gibbons touted them in the 1960's. Mock Crab Cakes are made with grated zucchini. Mock Tuna Salad is made with garbanzo beans (vegans have a lot of great "mock" recipes). Mock Pecan Pie is made with oatmeal (it's all about that sticky sweet layer anyway - oatmeal works for me at a fraction of the cost of pecans). Mock Chopped Liver made with mushrooms might actually be an improvement. Mock Butterfingers - cornflakes and peanut butter. -Grainlady