Sherob's Cookbook Introduction


Louisian bayouLagniappe is a word that comes to South Texas from Louisiana. It's Cajun for "a little something extra" and describes very well what you'll find in this section.  These are the remedies, formulas, and information that doesn't really fit into foods as well as various kinds of hints and instructions.

If you have some tips you'd like to suggest for this section, we'd certainly welcome your sharing them. Just send it to me it to me.

First, though, lets have some people recipes. These are guaranteed good!


Sherry's Best and Easiest Brisket

If you've been to any of the Lone Star Akita Club picnics at the Reliant/Astrohall shows, you've probably had some of this brisket. There's never any left over, and I've given this recipe out to so many people, I thought I'd share it here.

1 Brisket, trimmed. (If you buy a regular one, trim the fat to within 1/4")
Lowrey's Lemon Pepper seasoning (well, really any kind will do, but I like this the best)
Worcestershire sauce
Heavy Duty Wide Aluminum Foil

Rinse off the brisket and pat dry. Tear off a piece of foil that is large enough for the brisket to sit on with about three inches on either end. You should have about an inch on the sides too.
Center this on a baking dish and then put the brisket in it fat side up. Coat the top of the brisket with Lemon-Pepper seasoning until you have it all over the top, about 1/8-1/4 inch; thick. Sprinkle Worcestershire sauce over the top--probably about 2 tsp.

Then tear off another sheet of foil large enough to cover the top. Match the top and bottom foil layers and roll them together and pinch to seal them tightly. Put the brisket in an oven at about 200-225 degrees. You can leave it to cook overnight or put it in in the early morning and serve it for dinner.

A brisket large enough to fill a cookie sheet takes about 7-8 hours to cook. You'll smell it for a long time before it's done but you shouldn't smell anything burning! Because of the low cooking temperature, very little moisture or fat cooks out of the meat. When it's done, let it cool.  You can refrigerate it then, still wrapped and slice it later, or slice it right away and eat it warm!


A great standby when you need to take a dish to a meal or just to enjoy at home is a fruit salad.  They have the added benefit of being on almost everyone's diet!  I've had so many people ask me for this recipe, that I decided to put it here. 

One nice thing is that the type and amount of fruit you use is very flexible.  My kids claim that I've never met a berry I didn't like, so at our house, fruit salad tends to lean heavily in that direction.  These directions are intended for a salad that will serve 4-6.


Fruit mix--can be any mix that you like.  Very popular for groups seem to be berries and melons.  Bananas add some texture and applies add crunch, but if you use them be sure to include some acidic fruit or the dressing to keep them from oxidizing. Sample amounts would be 2 pints of strawberries, a cantaloupe, and 1 cup of raspberries.  You can also used frozen fruit.
Seeds from 2 Pomegranates (optional)
2 Kiwi fruit--peeled and sliced very thin (optional)


Juice from 2 limes (or 1/4 cup real lime juice--not Roses for mixing drinks)
1 cup of preserves, jelly, or jam.  I like some kind of berry or cherry.  If you don't need to worry about alcohol, you can use some of the fancy preserves with Chamboard (raspberry liqueur)
2 cups of fruit juice.  I always use passion fruit juice and may add a can of mango/guava or some other exotic mix.  If they're in season and I want this dish to be fabulously special, I use real passion fruit to make the juice.
1/2-1 cup honey 
1/4 tsp Nutmeg
1/4 tsp Cinnamon


Wash all the fruit thoroughly.  Large berries like strawberries should be sliced, but the smaller ones can be left whole.  Pit cherries if you are using them and slice in half.  All fruit should be small-bite size. 
Mix all the fruit except the kiwi together, cover, and refrigerate.

Warm jam/jelly/preserves in a saucepan until dissolved and softened.  Add lime juice and taste. Then add honey a little at a time and stir, tasting until the mixture is tart but not bitter.  Stir thoroughly and remove from heat.

Add in spices and fruit juice(s).  Taste.  If it is too sweet, add a little more lime and if it is too bitter, add some more honey.

Transfer fruit mixture into serving bowl, pour dressing over it, and garnish with pomegranate seeds and kiwi.  If not serving immediately, cover with plastic wrap and return to refrigerator.



Changing fruit salad into a delicious, low-calorie dessert is a snap.


Same as above
Pound or angel food cake
Cool Whip or whipped cream

Mix up salad ingredients and make dressing.  Slice cake and layer in bottom of serving dish. Add layer of fruit, and pour some of the dressing over the layer.  Then put in another layer of cake, fruit, and dressing. How many layers you have depends on the size of your serving dish, how many people you want to serve, etc.  When you've reached the top of the dish, garnish with pomegranate seeds and kiwi, pour over remaining dressing.  Top with cream before serving.

For a July 4th dessert, use strawberries and/or raspberries and blueberries in a rectangular dish.  Save enough of each color for the top to make blue for the star section and red for the stripes and mix the remainder and layer it under the top so that this has a mix of all the fruit.  On the top, put blueberries in square at the upper left and cover the rest with red fruit.  This is one time I like to use the canned whip cream with the squirt nozzle, but you can use a pastry tube if you really want it to look authentic or just drop the cream with a spoon and spatula.  Put dollops on the blue to look like stars and lines on the red to look like the white stripes of the flag.



1 lb. ground veal
1 lb. ground lamb
1 lb. ground pork
8 oz. plain bread crumbs
2 eggs
1 cup finely minced onion
salt and pepper
nutmeg & mace
1 cup cream (for calorie conscious, substitute evaporated milk)

Mix together, form into meatballs and fry in heavy(cast iron) skillet till done. Makes enough for 4-6 as a main dish.

Make a roux out of the pan scrapings, add heavy cream season as above to taste. Serve with boiled red potatoes and red cabbage.

--from Michael Jensen, Akita-L.  


Paul Chang had a fabulous Chinese restaurant in Houston that we loved. Every once in a while Mrs. Chang would make almond cookies that were the perfect finish to the meal. Here's a simplified recipe for them that can be prepared in a food processor

Oven 325°


1 pkg pie stick crusts (2 sticks)
1 cup ground almonds
1/3+ cup sugar (little more if you like them sweeter)
1/3 cup soft butter
1 tsp vanilla
1/2 tsp almond extract

Process almonds until they are pasty. Add remaining ingredients and pulse until the mixture forms crumbly balls. You can put the cookie mix into a cookie shooter or roll them into balls with your fingers. Put them on a greased cookie sheet and flatten slightly with a fork, so a cross-hatched design is on the top. Place an almond sliver in center of each. Bake 10-15 minutes till done.


Here's a recipe from Hunter Gatchel, posted to Akita L during a discussion of great Southern recipes. He wrote "...All those desserts sound wonderful BUT Derby Pie from Kentucky is a heavy weight contender....There was a Confederate retirement home near my grandfather's farm in PeeWee Valley. Its not the deep south like Louisiana, minor detail. For y'alls enjoyment I have included the recipe for Derby Pie, best served warm with ice cream. mmmmmmmmmmmm Derby Day is always the 1st Saturday in May, at least for the last 125 years. " (Actually, its the longest continuously held sporting event in the US. Second is the Westminster Kennel Club Dog Show)


2 unbaked pie shells
2 cups chocolate chips
2 cups chopped pecans

Blend together for filling:
1/4 cup butter
1 cup sugar
3 eggs
2 tbls Kentucky bourbon
3/4 cup lite corn syrup
1/4 tsp salt
1 tbls vanilla

In each pie shell place half (1 cup) chocolate chips and half the pecans. Pour filling over this. Place in oven at 350 degrees for 40 min. till done.
From Hunter Gatchel, Akita-L

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I was at a cooking class given by a chef working at the well-known Houston restaurant called Ouisies. One of the attendees broke into her presentation to ask if she was the person responsible for the Pumpkin Cheesecake that was served during the Thanksgiving and Christmas seasons. Janis replied, "Yes, that's my recipe."
"Great," the woman in the audience exclaimed, "My son's been looking for you, because he wants to marry you!"
Once you try it, you'll understand why!

You need a springform pan for this because cheesecake can't be flipped over to remove it from the pan like a regular cake. Well, not unless you want a terrible mess! The bottom should be lined with baking parchment so you can slide it off the pan base onto the serving plate. Best, though, is that this is made in a food processor and couldn't be easier (unless you bought it at the store).

Oven warmed to 350°

3 8oz pkg cream cheese
1/2 cup sugar
1/2 cup brown sugar
4 eggs
1 pound can pumpkin
1/2 cup sour cream
1 tsp vanilla
1/2 tsp pumpkin pie spice or 1/4 tsp @nutmeg, cinnamon, allspice

1 cup brown sugar
1/2 cup butter
8-10 oz chopped walnuts and about 10-20 whole ones for top decoration

Cream sugar and cream cheese in the processor until they are thoroughly mixed. Then add rest of cake ingredients and process with the regular blade until they are well mixed. Pour into cheesecake pan and put into the oven. While it is baking, mix the sugar and butter for the topping by pulsing in the processor until the mixture crumbles easily. Add the chopped walnuts and mix.

Bake the cheesecake for 55 min. Then sprinkle the topping mix evenly over the entire surface of the cake and return to the oven for 15 minutes more. Turn off the oven and crack the door, leaving the cake in it to cool for abut 45 minutes. This will keep it from cracking. Remove the sides of the pan and use the lining paper to slide the cake off onto your serving dish. Decorate the top with the whole walnuts. Store in refrigerator.


Substitute 1/2 tsp lemon rind for pie spice and delete pumpkin. Add 1/4 cup liqueur such as Amaretto or Grand Marnier to cake mix.

1 pt. sour cream
1/4 cup confectioners (powdered) sugar
1 tsp vanilla extract
1 tbs liqueur used in cake. (If you use Amaretto, you can finely chop some almonds and add to this mix also).

Bake cake for 1 hr. Turn off oven and remove the cake to put on the topping. Then return to the oven and leave for about 30-45 minutes until it has cooled.


A dessert or an appetizer, this dish is an unusual, rich, relatively low-calorie, low-fat treat that is great for gatherings. You can use a cake pan for a mold.  Make it really stand out by using one with a special design or shape.  For obvious reasons, I often make this in a Texas-shaped cake pan.  You will need cheesecloth as a liner to get it out without breaking it.

 1 lb cream cheese (you can use light or Neufchatel cream cheese too)
1 lb low-fat ricotta cheese
2-3 tbs sugar
1/4-1/3 cup liqueur such as Amaretto, Frangelica,Chamboard, Grand Marnier

Mix all ingredients in the food processor and pulse until they are well mixed. Pour into mold lined with cheesecloth and refrigerate until hard. Unmold it by turning it onto serving platter. Put hot clothes or paper towels on the mod to loose it. Cover the top and sides with appropriate nuts--almonds, hazelnuts, raspberries, orange slices. Serve with gourmet crackers, the kind that the British refer to as "biscuits;" This is best if the cracker is one of the thicker, more cookie-like types than what you would use for cheese.

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This recipe is FAMOUS and is guarantted to improve and speed coat growth in a healthy dog. 


1 lb. Peanut Butter
1 lb. honey
1 lb. diaglo (powder) or Mirra coat
1 pt. Lavitamin also known as lixatonic (these are available from KV-Vet Supply or as Pet-tinic from

Have peanut butter at room temperature. Mix all ingredients together This will be very thick and sticky. Stores indefinitely in refrigerator. Make into balls according to size of the dog.

Small dogs should get 1-3 teaspoons daily,
Large dogs should get 1-2 tablespoons daily.

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Did you know that chewing is a way for dogs to relieve stress? So having stuffed bones or kongs for them to chew on is a good idea, especially if they are crated. Heat is also a big stressor for dogs. A fun toy for those hot summer days is a large plastic drink bottle, with a twist. Fill them with water and freeze before you give them to the dogs.

You can also put them in a crate to help cool the dogs at shows, and you'll have cold water for both you and the dog when the ice melts. I've taped bottles or ice packs on the outside of crates when traveling with dogs, especially on planes in warm weather. Inside the crate, the dogs will curl up around the bottle to cool off.

These are favorite toys that they love to carry around even empty. Just be sure to remove the lid and any plastic rings.

For rattle toys, put a few frozen peas in empty drink bottles. Puppies love this, and .if they do get the bottle open, the peas won't hurt them. You can pour a bag of frozen peas into a small wading pool filled with cool water and watch puppies bob for them.

--From Babs on Showdog-L

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dog on cool matLots of vendors sell cooling materials that help keep dogs cool. You can make your own, either a cool mat or neckerchief for your dog and save some money!

The Cool Part

First go to the plant nursery: Buy a package of polymer granules.  These are marketed by different companies but are comprised of x-linked polyacrylamide. This material is very absorptive. 1lb. will hold 50 gallons of pure water. As the mineral and salt content of the water increases, the absorptive ability of the polymer decreases.

This maybe be marketed under the name Soil Moist but if you cannot find it, call 1-800-962-4010 (JRM CHEMICAL INC.) 13600 Broadway Ave, Cleveland, OH 44125

From a fabric store, you will need:

Material for the mat--cut into a top and bottom and sew on three sides. A large pillowcase works well for a 400 crate. You will need to sew channels or tubes for the granules so that they don't lump up or shift around. Each should be about 1-1/2 inches wide. When you finish, fill each with about 1 tsp of granules per foot of length. Then stitch the fourth side closed. Place it in cool water--30 minutes should give it about 50% absorption. Another hour should use all the absorptive ability of the granules. If its too full or not full enough, allow several days to dry and then adjust the amount in the tubes appropriately. Claudia J. Zajicek, who provided this instruction on Showdog L, says that she uses a standard pillowcase for a 400 crate, putting in 8 vertical channels and then divides each into fourths. She puts a tsp. of crystals into each and then sews each shut. The mat will stay damp for several days, sometimes as long as five days!

To Clean:

Cleaning Instructions--from Linda Lampe

WARNING: When not in use hang in a well ventilated area.

To prevent mildew, place in ziplock in refrigerator where it will stay hydrated for months. If storing longer allow to dry completely.  Remember, this may take over a week.
To wash--hand wash in mild soap or vinegar and water, rinse thoroughly, and hang in a well-ventilated area to dry. DO NOT MACHINE WASH OR DRY!

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Deskunking Your Dog--Deodorizers

Harris and Lynda went camping with Katy (Es-Stardust Rookie of the Year) and Zeke out in west Texas. Katy took advantage of their forgetting to zip the tent shut and went exploring in the middle of the night.  Her adventure ended when she met the skunk.

What a terrible trip home! They'd heard using tomato juice would help, so they stopped at a convenience store (not much else out there except sagebrush, tumbleweeds, and mesquite).  They bought all the tomato juice the store had, but it just didn't stock enough for a full grown Akita. Besides, tomato juice just cuts the odor and turns the dog pink.

They put Katy in the back of the SUV, and in a switch on the usual, hung their heads out the open window occasionally to gulp in some fresh air.  Their eyes watered all the way home!

Skunks have good aiming abilities, so if your dog is the bullseye, be sure to check the face and muzzle first. You're looking for about a half-teaspoon blob of thick material with the consistency of olive-oil along with a little clotted, whitish stuff. Wick this up into a piece of paper towel or rag before you or the dog rub over the spot and spread it. Your task will be much easier.

You might consider adding one deodorizer to your camp kit in case you end up like Harris and Lynda--Massengill's Disposable Douche.  If you have a large dog, you might take several bottles, but by all reports, it is quite effective in reducing the odor.  The good dog-odor neutralizers, like Odormute or Champ, are also effective. Just remember, these may not be good for the dog's skin and probably shouldn't be licked off by him.

The following solution comes from a college chemist and has little to no shelf-life because the hydrogen peroxide quickly breaks down. However, the ingredients are very easy to find.
Just mix them up and sponge on the dog. This mixture is reported to be very effective!


1 qt Hydrogen Peroxide
1/4 cup baking soda
1 tsp or so of a liquid soap like Dawn or Joy or shampoo. Baby shampoo is very good because it won't burn the dog's eyes.

Mix the soda and soap together and then add the peroxide.  Use immediately. Discard after use.  The ingredients quickly break down and are not reusable.

First, see if you can find the spot where the dog was sprayed and blot it with a paper towel.  Then, pour this mixture over the dog, and the smell will be gone. Be careful around the eyes.

Received from Lee Love, Akita L, by way of H. Snyder, on Scent-L

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Deodorizer For Girls In Season

Judy Davis who owns Yukon Samoyeds sent this tip on the Showdogs L email list to help tone down the attraction of a female in season. She says to use a female deodorant powder like Masquil. Work it into the girl's coat all around the area.

Clean with baby wipes after she does her business and repowder immediately.

Homemade Insect Repellant

Blend six cloves of crushed garlic, one minced onion, one tablespoon dried hot pepper and one teaspoon pure soap in four quarts of hot water.

Let it sit for a day or two. Strain before using. Fill a spray bottle and apply this solution around your "No Fly Zone."

--From Gary Allison, Redbarn Guy in Showdogs L

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Hot Spots

Don't you just hate those oozing, awful sores some dogs get when they start to shed?  The proper scientific term for them is "superficial pyoderma," but even vets call them hot spots.  Everyone has a favorite remedy for them.  What you use will probably be dictated by what you have on hand.  You probably won't have it, but I highly recommend just plain Emu Oil.  Got rid of Batboy's in one application. 

Prevention involves keeping the shedding hair brushed out and the dog free of fleas and other irritants. Incompletely rinsed shampoo can be one and so can just itchy hair.  When the dog scratches and chews at it, he sets the stage for a moist lesion that can develop into a big open ulcer unless it is treated.  The same thing can happen if the area stays damp.  One of mine dumped his water bowl in his crate and developed a hot spot when he subsequently chewed at a spot on his leg.

Some dogs, especially northern or spitz-type breeds, cannot tolerate high protein, high fat diets in warm weather.  So if your dog gets one after the other, you might try changing to a food that is not so rich. 

Your dog may respond to one of these treatments immediately, but they are not intended to replace good veterinary care. If your dog has   one of these treatments helps get rid of it, fine.  However, if  they recur or persist, your dog may have an underlying infection and needs to see your veterinarian. 


Clip away any hair that is matted around the spot and bathe the dog using Betadine or a generic iodine shampoo (wear crummy clothes because it stains).  After the dog is dry, I put hydrogen peroxide on the sore every three hours or so until it is dried up and scabbed over



1/2rd Bitter Apple
1/3rd Liquid Heat--or similar liniment

Mix and place in hard liquid spray bottle. For the first week, spray 3 times a day, second week, 2 times a day, and once a day after that.

from Gwynedd on Showdogs L 


For the pets and the rescues I shave the spot and rub in Iodex ointment.

For the show dogs I don't want to shave I use 50% Apple Cider Vinegar, 50% water mixed in a spray bottle, several times a day. 

from Gwynedd on Showdogs L 


Gentocin Spray spritzed on usually clears them up pronto and leaves no greasy spot if you are at a show. I usually poof a little Gold Bond Medicated Powder on after the spray and have never had to treat again

From Jennifer Krawsczyn on Showdogs L 


I tried almost every remedy there is and no matter what I used, the hot spots would always last 2-3 weeks.  A short while ago someone told me to make a very strong solution of tea with an aspirin dissolved in it. It worked...I applied the solution 2-3 times a day and the hot spot dried up and was gone within the week.  Now a keep a solution in the fridge. 

rom Carla Borrelli, Schnauzers, Showdogs L 

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Dog bone and bowl rule courtesy of Fuzzy Faces

©2007, Sherry E. Wallis.  All rights reserved. All copyright material not owned by the authors used with permission.