Re: Home prep food

[RuevenM at aol_com]

    For the paste food, definitely use knox gelatin as a binder. A generous 
portion of good quality flake food helps too. For two pounds of blended beef 
heart or salmon/shrimp mix, I use the four little packages of gelatin that 
come in a single small box of Knox. I melt them on the stove in 1-2 cups of 
water and then pour that into the blended gruel. The trick when blending is 
to use JUST ENOUGH water to blend and to make a THICK THICK THICK THICK gruel 
-- no soupiness. Then, when frozen and used, it hangs together well.

Robert E.
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