Paws Place Dog Rescue, the no-kill shelter in Brunswick County, has a simple mission: the rescue, rehabilitation and adoption of dogs. But Paws Place is a private nonprofit and doesn’t have access to the resources that flow to other shelters.
“Because we are a privately owned 501(c)(3), we do not get any funding from local, state or federal,” says Maureen Freeman, Paws Place business manager. “County shelters get funding and that keeps them going.”
It costs about $250 to get a dog ready for adoption. That includes a veterinarian examination, spaying or neutering, vaccinations, and microchips. Some animals require surgery. Then there’s operating costs, including food and utilities. The organization charges a $225 adoption fee, but that still leaves a shortfall.
“We have to always look for creative ways to raise funds,” Freeman says.
The latest fundraiser is a cookbook. After having the idea approved by the board, Freeman began soliciting recipes.
“They were submitted by family members and friends,” she says. “We had volunteers and former adopters send in recipes. Some came from out of state. We even have family recipes that have not been released to other family members.”
The 550 recipes run the gamut from appetizers to tasty desserts. There is also a unique feature.
“There is a special tab section called This and That that includes special dog recipes that people can make,” Freeman says.
The Paws Place cookbook can be ordered under the “Shop” tab on the organization’s website and will be available at the facility on George II Highway in Winnabow sometime in September.
To whet your appetite, here’s a sampler of Paws Place cookbook recipes.
By Marie DeLillo
- 3-5 plum tomatoes
- 3 Tbsp olive oil, plus extra for brushing
- 1 ½ Tbsp balsamic vinegar
- 1 tsp minced shallots
- Salt and pepper to taste
- 1 French baguette loaf
- Parsley or basil (optional)
Chop tomatoes in small pieces. Mix oil, vinegar, shallots, salt and pepper, and pour over tomatoes. Marinate overnight. Slice bread on diagonal in ½-inch slices. Place on cookie sheet and toast in broiler 1-2 minutes per side. Brush with olive oil when toast comes out of broiler. Spread tomato mixture on each toast. Garnish with parsley or basil.
Italian Wedding Soup
By Angeline Bigler (Lombardi)
- Chicken pieces, legs and breast
- 1 lb. ground beef
- Dry onion flakes to taste
- Salt and pepper to taste
- Parsley to taste
- Fresh endive flakes to taste
- Fresh spinach
- ½ onion, finely chopped
- 3-4 stalks celery with leaves, cut up
- 1 Tbsp tomato paste
- 1 egg
- ½ cup Parmesan cheese
- 2 cups any tiny pasta — acini de pepe, orzo, tiny bow tie, baby elbow, small square
Place chicken pieces in a pot with enough water to cover (add chicken broth or bouillon cube for flavor, if needed). Cook until meat falls off bones. Debone and shred chicken. Skim fat off broth. Preheat oven to 250. In a separate bowl, combine ground beef, onion flakes, salt, pepper and parsley. Form into baby meatballs. Bake in oven until brown. Drain meatballs, add to broth. Combine endive, spinach, onion and celery to broth. Add tomato paste to color broth. In a small bowl, mix egg and Parmesan. Drizzle into soup. Add pasta just before serving and cook for 10-12 minutes.
By Ann Glossl
- 1 lb. lean ground beef
- 1 lb. pork sausage
- 2 24 oz. jars of spaghetti sauce
- 32 oz. ricotta cheese
- 3 cups shredded mozzarella
- 2 eggs
- ½ cup grated Parmesan cheese
- 2 tsp dried parsley
- Salt and ground black pepper to taste
- 9 no-boil lasagna noodles
- ½ cup water
Preheat oven to 350. Brown the ground beef and pork in a large skillet over medium heat. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In a large bowl, mix the ricotta, 2 cups of the mozzarella, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper. To assemble, in the bottom of a 9 x 13-inch baking dish evenly spread ¾ cup of the sauce mixture. Cover with three uncooked lasagna noodles, 1¾ cup of the cheese mixture, and ¼ cup sauce. Repeat layers twice. Top with three noodles, remaining sauce, and remaining mozzarella and Parmesan cheese. Add ½ cup water to the edges of the pan. Cover with aluminum foil. Bake for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Ginny’s Apricot Bars
By Esther Hynes
- 1 cup butter, room temperature
- 1 cup sugar
- 1 egg yolk
- 2 cups flour
- ¾ cup finely chopped walnuts
- 10 oz. jar apricot jam
Preheat oven to 350. Cream butter and sugar together. Add egg and mix well. Stir in flour, add walnuts, and mix well. Dough will be soft. Divide dough in half. Spread half of dough evenly into a 13 x 9-inch baking dish. Cover with jam. Drop remaining dough on top by the spoonful and spread to edges with a knife. Bake 40 to 45 minutes.
By Leigh DeWitt
- 3 cups flour
- 14 oz. chicken, cooked and chopped
- ¼ cup parsley flakes
- ¼ cup unsweetened coconut flakes
- 1 large banana
- 1 cup blueberries
- 2 Tbsp molasses
- 1 can pumpkin puree
Preheat oven to 400. Line cookie sheet with parchment paper. Thoroughly mix all ingredients, making sure to mash up banana. Take dough and roll into balls then flatten out on cookie sheet. Cook for 17-19 minutes. Let cool before feeding. May refrigerate up to five days or freeze.