Duck Soup Recipe
1 can ensure, banana or vanilla flavor
2 cups ferret food, dry
1 jar banana baby food
4 cups water
2 jars chicken with broth baby food
1/4 cup of Kero Syrup (clear)
1-2 can(s) chicken broth
Baby Oatmeal (optional)
Put the dry ferret food in a large bowl and cover with 4 cups of water. Let it stand for the whole day and keep adding a little water until the dry food is soft and mushy. Add one can of chicken broth and one can ensure. Use a mixer to blend together. Add all jars of baby food and Kero Syrup. Continue to mix with mixer and add more water or chicken broth until it becomes like a soup. When it is smooth enough you can scoop into ice cube trays and store in the freezer. Pop out one cube per ferret and heat in the microwave until melted and warm, not too hot. Add a little water if you need to make it a little more soupy. I add a little dash of baby oatmeal.
For ferrets who need a little more than just ferret food, serve one cube duck soup twice a day.
For adrenal ferrets add 1 mg. melatonin, crushed tab.
I have also been mixing in just before serving some ground flaxseed. They seem to really like the taste and it is good for their coat.
This is half of my recipe so I am not sure how many ice cube trays you will need but you can freeze them then pop them out into freezer baggies then freeze the next batch. Because of the ingredients, it can only stay in the fridge for 48 hours. That is why it should be frozen right away.
Puppy Love Cookies for Dogs Recipe
2 Cups Whole Wheat Flour
1 Tea. Salt
2 Tab. Vegetable Oil
1/2 Cup Cornmeal
2 Tea. Bone Meal
1/2 Cup Smooth Peanut Butter
1/4 Beef Broth
Combine dry ingredients in a large bowl. Mix the eggs and beef broth together well. Add oil, peanut butter and egg mixture to dry ingredients and stir well. Knead the dough for 2 -3 minutes until it holds together well adding additional broth if the dough is too stiff. Allow the dough to rest for 30 minutes. Roll dough out to about 1/2" thick on a lightly floured surface.
Cut dough with heart shaped cookie cutter. Place pieces 1 inch apart on greased cookie sheets. Bake in preheated oven at 350°F for approximately 30 minutes until golden brown. Turn off the oven and allow the biscuits to dry for 2 hours or overnight.
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