A book of favorite recipes...for the human
& canine family members!!
STFSC has compiled the a great cookbook with a wide variety of delicious recipes provided by shih tzu fanciers everywhere.
Just as shih tzu are loved worldwide, the shih tzu fanciers cookbook vol. 2 has an international flavor, with easy to prepare recipes covering everything from appetizers to desserts, and a section of goodies just for our four footed kids!
Shih tzu Fanciers cookbook vol. 2 includes helpful tips such as a handy herb and space guide, facts on nutrition, sodium guidelines
and much, much more.
The cookbook is spiral bound to lie flat - a real bonus for cooks and
amateur chefs with small kitchens.
The Shih Tzu fanciers cookbook vol. 2 is available to you for a tax deductible donation of $15.95 (USA) including shipping and handling. Here are a few delicious and easy-to-prepare examples for you to try!
You may order as many cookbooks as wish. The cookbooks make excellent gifts for friends and family, a shower gift for a new
bride or a cookbook to add to your collection. All tax deductible donations are used to fund STFSC Rescue Program and other club activities involving Shih Tzu.
For residents of the U.S. send check or money order in the amount of $15.95 per copy. Please Include your name, address, and
phone number and mail to:
1400 West Fawn St.
Pahrump, NV 89048
For questions contact:
For international orders, please email us, and we will advise you of postage costs to your country.
STFSC cannot accept credit cards at this time. We are sorry for the inconvenience.
Here are some examples of the recipes you will find inside:
Mae's Mint Recipe - Mae Bates
3 tsp. finely chopped parsley
1 tsp. bread crumbs fresh or dried
1/2 tsp. bacon grease (for good smell)
1 tsp. honey
Mix all together and drop on foil or waxed paper in small mint-sized blobs. Refrigerate for a short time.
Give as needed to sweeten breath. The parsley seems to curtail craving for grass eating.
Can be used for bait instead of liver.
For the rest of the troops
Outstanding Overtures - Vermont Symphony Association
1 c. chopped ripe olives 1/2 tsp. curry powder
1/2 c. chopped scallions 1/2 tsp. salt
1/2 c. grated cheese 6 English muffins split/quartered
1/2 c. mayonnaise
Mix ingredients. Spread on quartered muffins. place under broiler until bubbly. Makes 48 servings.
Marinated Vegetable Salad - Dom DeLuise
2 c. fresh broccoli flowerets 1/2 c. chopped green pepper
2 c. fresh or frozen carrots 1/2 c. chopped green onions
cut to 1/4 inch 1 1/2 c. unsweetened apple juice
2 c. fresh or frozen 1 c. cider vinegar
cauliflowerets 1 tsp. ground black pepper
1 c. diagonally-sliced
celery cut to 1/4 inch
Steam first 4 ingredients until crisp-tender; cool. Combine vegetables, green pepper, green onions in a gal. storage bag.
Combine apple juice, cider vinegar and pepper; pour over vegetables. Seal bag and shake to mix well. Refrigerate overnight.
Keeps up to 3 days.
Orange Honey Chicken - Kathy Snider
1 (3lb) fryer chicken 1/4 c. mustard
3 Tbsp. milk 1/2 c. orange honey
3 Tbsp. melted butter 1 tsp. curry powder
1 tsp. salt
Mix all ingredients in a bowl until well-blended. Place chicken in a glass baking dish.
Pour sauce over chicken and back uncovered at 350 for 1 hour, 15 minutes. Baste often as chicken cooks. Makes 4 servings.
Serve with brown rice and
Apple Crisp - Dee Shepard
4 c. sliced apples no need to peel
1 tsp. cinnamon
1/2 tsp. salt
1/4 c. water
1/4 tsp. nutmeg
Spread in 9 inch pan; sprinkle with water over apples.
pastry - Blend coarsely:
1 c. sugar
1/3 c. butter
3/4 c. flour
Spread over apples. Bake at 350 for 40 minutes until lightly browned. Top with ice cream - it removes the calories (ha ha).