Dried
Hot Dogs
Cut each
hot dog into four spears lengthwise, then into pieces as thick as a
nickel. Spread out in a single layer on a paper towel without touching,
then cover with another paper towel. I usually make six or seven layers
this way.
Microwave
at full power for three minutes. Check for doneness by looking at each
layer—the lower layers are usually done before the top layers.
The pieces of hot dog are done when they are crispy around the sides
and slightly rubbery in the center. Allow to cool thoroughly before
placing in a sealed container.
If you
add the dried hot dogs to dry cereal like Cheerios or Rice Chex, the
cereal will absorb the residual fat and odor and will be more appealing
to the dog.
The great
advantage to microwaving hot dogs is that they are no longer slimy,
so much easier to handle.

Dried
Cheese
Cut a firm
cheese like Cheddar or Monterey Jack into 1/4" or smaller cubes.
Spread
cheese in a single layer on paper towels on cookie sheets or trays and
place in a room temperature, dry, protected location where the dogs
cannot get it. Run a fan on the cheese for 24-72 hours. The exact amount
of time depends on the cheese, the size of the pieces and the ambient
humidity. Stir the pieces daily so all sides dry evenly.
The cheese
is done when it turns a darker color and has a hard texture. The oil
in the cheese will come to the surface. Roll the cubes in paper towel
to rid them of excess oil. The cubes can be combined with dry cereal
like Cheerios or Rice Chex, which absorb the oil and makes the cereal
more appealing to the dog.
The cheese
will keep for up to a month at room temperature, depending on ambient
humidity, for six months in the refrigerator or a year in the freezer.

You
may also be interested in the recipe for Tuna
Brownies.
If
you have a recipe that you would like to share, email the recipe to
Sandi Pensinger.