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This website is dedicated to Ol'Conrad.  He passed away shortly after Christmas, 2013.  He had made stupendous contributions to our hobby through his dedicated and careful breeding of aquatic animals.  He was a good friend and best buddy of Pete's and will not only be missed greatly by Pete, the hobby will forever have lost a valuable friend and asset. But his progeny will live on forever in his memory.
Home Made Fish Food  or


"There are those who, like some cigarette smokers, perefer to make their own. It never pays the small user for his trouble, but here are a few suggestions, for those who would like to try it,."

I have found some of the old recipes used by hobbyist decades ago, to be quite interesting.
AND this was before the mass production of today's market, for us all.

Here are some recipes as published in -
"Exotic Aquarium Fishes" by William T. Innes, L.H.D


"There are those who, like some cigarette smokers, prefer to make their own. It never pays the small user for his trouble, but here are a few suggestions, for those who would like to try it."

---- ​William T. Innes, L.H.D


 " Two tumblers powdered puppy biscuit
One tumbler powdered dried shrimp
Three pinches salt.Add together and moisten with water which, has had an egg beaten into it. If necessary, add enough more plain water to bring the mass to a stiff but workable consistency. Then spread it about a quarter inch deep on tins, such as pie-plates. In summer it can be sun-dried, but radiator drying in winter is preferable. After the surface has somewhat hardened, It may be turned over in sections with a broad knife and the drying completed. When dry, it is broken into pieces suitable for milling, grind and sift to desired sizes.

Another recipe consists of equal portions of powdered shrimp and either soy or whole wheat flour. Pea or limabean flour are also good.. To this mixture is added a flavoring portion of dried salmon eggs and a bit of salt. This is then mixed to a stiff paste with water containing a beaten raw egg, using about one egg to a pint of dry mixture.

Pablum, that splendid food for human babies, is enjoyed by many fishes. It may also be used as a major ingredient in any cooked or uncooked food.

These dried fishfoods are rather concentrated. Theoretically they might be constipating. To avoid this tendency some manufacturers of high grade foods add powdered agar-agar, an insoluble, gelatinous vegetable substance made of seaweed. Two heaping teaspoons would be sufficient for adding to a pint of the dry mix. 

One heaping teaspoon or precipitated chalk makes a desirable addition of lime, equal, let us say, to the bones when one fish swallows another! And, after all, as our old friend Poyser once tersely put it "The best food for fish is fish."






Strongheart and other canned dog or cat foods make excellent food for medium sized and large fishes. Some prefer canned cat food.

Chicken eggs as fishfood may be prepared by beating them, adding a teaspooful of water per egg, and then pouring slowly into boiling, water which is being stirred. the resulting flakes are gathered by straining.
It is risky to state what the temperamental scalare will eat, but they have been found to like scrambled eggs, and grow rapidly on it. "





And here on in, is some recipes for us primates. OH! BTW if you have a favorite way of creating some
 of your own concoctions to feed your fish, send them to us at iamlotsoffish@aol.com. If I think they are interesting or unique or, just so you can see your name on a web-site, I will put them up here. Human recipes too. But, please - your own creation, not something from Betty Crocker 
or any of her relatives, or wannabe's.




Not Smores Cookies
formulated by Karen

1 cup butter 
"yes real butter do not substitute cause there is to much water in the artificial crap
 and it will affect the texture."

1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla

2 cups all purpose white flour
2 1/2 cups oats
 process the oats until flour like consistency, 
and do not use instant oats, geesh
we have become a nation of lazy slobs!

1 tsp baking powder
1 tsp baking soda


2 cups chocolate chips, gotta have these or will not be Smore things
3/4 to 1 cup  peanut butter makes it not smores.

Here we go, the fun part!.

Cream butter and sugars until light and fluffy, and I mean LIGHT AND FLUFFY! 
To many folks do not cream these ingredients enough and then they
wonder why they have weirder cookies only the family
hog will eat. 


Add the eggs, vanilla and continue beating until all is mixed up and even more light and fluffy.

Combine dry ingredients and mix together, dump in the chips 
and stir all together. Coating these goodies with the flour mixture
protects the chips from melting into the batter during baking.

Smoosh peanut butter in with the creamed eggs and sugar and vanilla

Finally stir wet and dry mixtures together until you get a soft but, firm dough.
Refrigerate for about an hour, so the dough will not stick to your hands.
(don't believe that statement, the dough still sticks to my hands)

Meanwhile, preheat oven to 375 degrees and pull out the cookie sheets.


When the dough is chilled, roll about 1 hefty teaspoonful of it into a ball with your
hand and then drop the wad onto the cookie sheet

Then of course shove the cookie sheet into the preheated oven. 375 degrees
Bake until the edges are firm and not soft.
a little over 10 minutes at sea level.
Transfer to racks for cooling. If you leave the cookies
on the cookie sheet a minute or so after taking from the 
oven, they will lift off much better without crumbling.

This recipe makes 3 dozen nice sized cookies, depending on what you judge to be
a hefty teaspoon.

Now for the Smores part. You have your options, while the cookies are
hot fresh from the oven press some miniature marshmallows into them.

The marshmallow will be somewhat sticky and cookies can not be layered for storing. So if 
you put the white blobs of sugar yummies on the cookies as they come out of the oven,
those are best for pigging out on pretty darn fast.

If you wish to store the cookies, then when serving them, place the marshmallows on the cookie
and zap them in the microwave til the marshmallows melt or better yet pop them
under the broiler briefly until the marshmallows are starting to brown.

​OR being really decadent and marshmallow all of them, and stack
two marshmallow sides together sandwich style for a thick 
luscious treat!







Apple snail croquettes
Contributed by Pete Mang

Ingredients (6 persons):

  2 cups of chopped apple snails
  1 tablespoon grated onion
  1 tablespoon lemon juice
  1 teaspoon pepper
  2 teaspoons tomato sauce
  1 teaspoon chopped parsley



  1 cup frying oil
  1 cup enriched flour
  1 teaspoon salt
  2 eggs
  1 cup fine breadcrumbs
  4 pounds butter

Cook the apple snails in a covered skillet for 30 minutes or until the meat softens, using 1 tablespoon frying oil with onion, tomato sauce, pepper and lemon added.

Melt 4 pounds of butter and blend with the flour and salt. Gradually stir in milk and cook until the mixture thickens. Cook over low heat for 5 minutes and cool. Stir the in the apple snails and parsley until completely mixed. Mold the mixture into croquette form and dip in breadcrumbs, then in beaten eggs and again in breadcrumbs. Fry in hot oil until brown. 



  MrLohachata's Baklava


lay out 1 sheet of phyllo dough...brush the entire sheet with melted butter...lay another sheet on the first and brush with butter...do 6 sheets like this and lay out in a cake pan leaving it lay over the top of the pan......chop about 1-1/14 lb walnuts and mix in about 1 1/2 tsp cinnamon....mix well and spread evenly over the phyllo dough in the cake pan...
then lay a sheet of phyllo over the chopped walnuts and brush with the butter...do another 5 buttered sheets and fold over with bottom sheets.....
cut diagonally in both directions making diamond shaped pieces....bake in a 350 degree over...
on the stove 2 cups of water...1 cup of sugar..1 cup of honey...rind of 1 lemon....heat until very hot but do not boil...
when the pan of phyllo is a nice golden brown remove from the over and pour the honey mixture over it until it is pretty well saturated...let set for 1 hour or more so the syrup is absorbed....
then sit down and enjoy yourself...

by the way...this is not an accurate recipe for baklava as i do not have my recipe in front of me and i don't remember things very well anymore...but hell..it's better than eating fish food..  



Laineyann123's Sausage Gravy and Biscuits 

Take two one-pound rolls of Jimmy Dean sausage, season with salt and pepper to taste and fry it in frying pan until well done.

Remove the sausage and set aside leaving grease in pan.

Over medium heat, add about two tablespoons of flour and brown it making a roue(sp?)

When roue is ready, add about a quart of whole milk (add more or less depending upon desired thickness) and about two tablespoons of sugar.

Stir gravy until it comes to a slow boil then lower heat to low and add the sausage that you set aside earlier.

Stir mixture for about 5 or 10 more minutes or so (or whenever you get tired of standing there stirring.

Turn off the heat, let it sit for about 10 minutes to thicken, or until you are too hungry to wait any longer.

Serve over home-made biscuits or you can be lazy like me and buy the Grands biscuits in the can. 

This is not something to eat if you want to lose weight or if you are the kind of person who counts calories. This is strictly comfort food, and that means that is doesn't have any calories or fat to worry about!! When it is comfort food, fat and calorie content doesn't count!!  LOL

I only make this couple of times a year when my grown kids come home and beg me to make it. 

I hope you enjoy!! 



Natalie's Shoo-fly Cake

4c flour
3/4 c shortening, I use butter crisco
2 c brown sugar
Mix till crumbles, reserve 1 cup for topping

2 c boiling water
1 c King syrup or molasses
1 tsp baking soda

Add syrup to boiling water, stir. Add soda, stir slightly. Stir water mixture into crumbs. Mix well, break up large lumps.
Pour in greased and floured 13x9 pan. Sprinkle with reserved crumbs.
Bake at 350 deg. for 40-45 minutes or until a toothpick comes out clean. Cool on wire rack.



​    
   Just a side note here:  notice this is
    on the side?  LOL  Anyhow,
    Livebearing Trapdoor snails can be
    used as a substitute for the Apple
    Snails.  And Ol'Lotsoffish auctions 
    them by the boatload in the 
    summer.

     Also a word to the wise; start pre-
     ping this dish a couple days in    
     advance.

     Pull out your intended victims and
     place them in clean water and 
     change the water daily or more if
     you see the water getting dirty. 

     Do not      -very important -
     feed them, you need to clean 
     them out for human consumption.