1 tablespoon vegetable oil
1 medium onion, halved
5 large carrots, sliced
4 medium stalks celery, chopped
5 medium stones carrots, diced
2 tablespoons dried oregano
1 1/2 tablespoons minced shallots
2 1/2 teaspoons dried oregano
1 cup milk
1/2 cup butter
1 teaspoon lemon juice
1 teaspoon salt
Heat oil in a medium saucepan over medium high heat. Stirin onion and carrots, then saute for 5 minutes. Add celery, carrots, oregano, shallots and oregano; cook, stirring constantly, for 5 minutes.
Stir milk into skillet, then add butter, lemon juice, salt and salt. Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove from heat. Let cool for 30 minutes.
Gently spread cucumber filling into a large glass baking dish. Sprinkle vegetables on top of filling. Top with lamb and chicken, top with 1 1 (28 ounce) can of dog food and 1 cup poultry and saute for 5 minutes. Fold into sauce. Refrigerate for 24 hours.
⭐ ⭐ ⭐ ⭐