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Food

  • A sense for food
    Christine Ha has three words for those who wonder how a blind person such as herself is able to cook.They’re French words, of course.
  • New wines reaching Americans
    Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates.
  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
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Recipes

Pumpkin Puppy Puffs

Light and fluffy, these are a great treat for stuffing into a Kong toy. If you’d like to give them as gifts or just speed up the process, you can use a pastry bag with a decorative tip.

If using homemade pumpkin purée, before adding the pumpkin into the other ingredients, set it in a fine-mesh strainer for five minutes to allow some of the liquid to drain off.

1 egg

2/3 cup cream of wheat or cream of rice cereal

1/4 cup non-fat instant powdered milk

1 cup canned solid-pack pumpkin puree

1 tablespoon canola oil

1/2 teaspoon ground cinnamon

Nonstick cooking spray

Preheat the oven to 350 degrees.

Beat the egg in a medium bowl. Add all of the remaining ingredients and stir until well-blended.

Drop the batter by teaspoonfuls onto a lightly greased baking sheet about 1/2 inch apart. Bake until lightly browned, 20 minutes for a soft and chewy treat or 25 to 28 minutes for a crunchier treat.

Store in the refrigerator for up to two weeks or the freezer for up to two months. Yield: 50 treats.

– From “Feed Your

Best Friend Better”

Mutt Loaf

Take off your rings, because the best way to mix any good meatloaf is with your hands. Like a friendly mutt, this meatloaf is a blend of different things. It’s healthy, has tasty ingredients and easy to prepare.

3 medium russet potatoes, cleaned of eyes and green spots, and grated

2 medium carrots, grated

1 (15-ounce) can kidney beans, rinsed and drained

4 large eggs

1 teaspoon fresh rosemary, minced

1/4 teaspoon garlic powder

2 1/4 pounds ground beef (85 percent lean)

Preheat the oven to 350 degrees.

Combine the potatoes and carrots in a large mixing bowl.

In a food processor, combine the kidney beans, eggs, rosemary and garlic powder. Process with 6 to 8 pulses, until the kidney beans are well chopped.

Combine the egg-and-bean mixture with the potatoes and carrots.

Add the beef and mix thoroughly to combine. Divide the mixture evenly between two 5- by 9-inch loaf pans and bake for 1 hour and 10 minutes, or until the loaves reach 155 degrees when tested in the center with a meat thermometer.

Remove from the heat and allow the loaves to cool. Yield: 11 cups.

– From “Feed Your

Best Friend Better”

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