Cordon Bleu with a Simple Twist

Makes 8 to 10 servings

When I was in cooking school, Chicken Cordon Bleu was one of our first test recipes, and it always stuck with me. Here is my version for dogs. At holiday time, I find that I have a lot of leftover meat, so this is how I use it. This recipe will keep for 3 days in the refrigerator or 2 months in the freezer.

1 pound baked ham, cooked and ground
1 pound ground chicken (grind leftover cooked chicken or start with fresh ground chicken)
3/4 cup sweet potatoes, parboiled and then cubed % cup canned plain pumpkin 1 cup cooked brown rice
1 cup shredded Monterey Jack cheese
3/4 cup corn
2 tablespoons plain wheat germ 1 tablespoon brewer's yeast
3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes 3 eggs, beaten
13/4 cup milk
1/2 cup Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a ring mold, loaf pan, or baking dish with non-stick cooking spray.

2. In a large mixing bowl, combine the ham, chicken, sweet potatoes, pumpkin, rice, Monterey Jack cheese, corn,
    wheat germ, brewer's yeast, and parsley.

3. Mix the eggs with the milk and pour over the meat mixture. Sprinkle with Parmesan cheese.

4. Bake for 1 hour or until the Parmesan cheese is melted and golden brown and a knife inserted into the center
    comes out clean. The casserole should hold its shape without jiggling; the egg and milk mixture bakes
    everything together almost like a custard. Let cool and serve.

Dr. Kevin Says

Soft cheeses, such as cream cheese, are a great way to help hide pills or other oral medications. Because the soft cheese sticks to the medication, it becomes harder for your pet to separate the pill from the cheese, and he is less likely to spit it out.