Yields 4 Servings
Ingredients:

5 medium onions sliced
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons crushed thyme
2 tablespoons flour
1 1/2 c red burgundy
1/2 lb fresh mushrooms
1 Beagle (ready to eat)
1/2 teaspoon crushed marjoram
1/8 teaspoon pepper
3/4 cup beef stock

Directions:

Cook and stir onions and mushrooms in hot vegetable oil until onions are tender, drain on paper towels.

Brown the Beagle in same skillet, add more vegetable oil as necessary. Remove from heat. Sprinkle seasonings over the Beagle. Mix flour and stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until Beagle is tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy – 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.

Yields 4 Servings
Ingredients:

1/2 cup salsa
1/4 cup sour cream
1 Taco Terrier, ground or cubed
1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, minced
2 large tomatoes, diced
1 can pinto beans (black beans can be substituted)
2 teaspoons chili powder
1 head shredded Romaine lettuce
1/2 cup shredded cheese (cheddar or pepper jack)

Directions:

Mix the salsa and sour cream to make the dressing. Add the dressing to the lettuce in a large serving bowl and toss to mix. Place in the refrigerator.
Warm the vegetable oil over medium heat and add the onion and garlic. Cook until soft. Add the Taco Terrier meat and cook until well done. Stir in the tomatoes, beans and chili powder and cook until heated.

Remove skillet from heat and take the lettuce from the fridge. Top the lettuce with the contents of the skillet, add the cheese and serve.

Yields 8 Servings
Ingredients:

6 pound Giant Schnoodle Top Round Roast, 5 inches thick
3 tablespoons vegetable oil
2 cups hot water
3/4 teaspoon pepper
1/2 teaspoon salt

Directions:

Trim excessive fat from the meat. Rub salt onto top and bottom of the Giant Schnoodle. Warm the vegetable oil in a roasting pan and brown the Giant Schnoodle in the oil on all sides. Slowly pour water into pan and add the pepper. Cover and simmer for 45 minutes.
Slice the Schnoodle into slices and serve with gravy over egg noodles.

Gravy (1 Cup)
Ingredients:

2 tablespoons fat
2 tablespoons flour
1 cup liquid

Directions:

Remove the Giant Schnoodle from the pan. Pour off the fat, leaving any crusty brown bits in the pan. Reserve 1 cup of the boiled down liquid into another container. If the boiled down liquid is less than a cup, add hot water. Add back 2 tablespoons of fat to the pot. Slowly stir in the flour until smooth. Brown the flour, stirring continuously, over low heat. Remove from heat and stir in the boiled down liquid. Return to heat and boil for 1 minute. Season to taste and serve.

Yields 4 to 6 Servings
Ingredients:

2 Chihuahuas, Cleaned
2 tablespoons vegetable oil
5 cloves garlic
5 tablespoons chili powder
2 1/2 tablespoons paprika
1 1/2 tablespoons Comino seeds
1 tablespoon salt
1 tablespoon white pepper
2 quarts water

Directions:

Grind or chop your chihuahuas into cubes. Add chihuahua and oil to large chili pot and brown. Add the rest of the ingredients. Stir in 2 quarts of water, cover and cook on low heat for 3 hours or until your dog is tender, stirring occasionally. If the chili becomes too thick, add water a cup at a time. Serve over rice.

For a more traditional chili, add two cans of red beans with included fluid.

Yields 4 Servings
Ingredients:

2 pound Saint Bernard Steak, cut into strips
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic, minced
1 cup sliced mushrooms
1/4 cup olive oil
1 1/2 cup chopped tomatoes
1/4 cup Sherry
1/4 teaspoon chopped parsley
1/4 teaspoon Oregano

Directions:

Flatten Saint Bernard strips. Mix the flour, salt and pepper and use to coat the strips. Sauté the garlic and mushrooms in the olive oil. Add the Saint Bernard and brown on both sides. Add the rest of the ingredients and cook over low heat for 15 to 20 minutes, or until tender.