Abstract: A pet food dish elevating assembly comprising: a main housing unit formed as a generally rectangular shaped box with an essentially hollow interior, a front face and opposing sidewalls, the interior including an electrically powered motor and two large buttons operatively coupled to the motor, the buttons extending through the front face, an axle being rotatably coupled within the side walls and including at least two axle sprockets, a motor sprocket extending from the motor and coupled to a first axle sprocket by a horizontal chain, activation of the motor causing the motor sprocket to rotate thereby rotating the axle of the apparatus; and at least one vertical leg coupled to the main housing unit, a vertical chain being positioned within a leg and around a second axle sprocket, a tray formed in a generally L-shaped configuration being coupled to the vertical chain, a user depressing a first button to move the tray upwardly, a user depressing a second button to move the tray downwardly.

Abstract: Flour-based foodstuffs capable of forming a desirable flaky texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the dough.

Abstract: Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough.

Abstract: A spoonable tomato product and method of making the same comprising a water-in-oil emulsion component and a natural pulpy tomato solids component wherein said components are in amounts proportioned to provide a spoonable product which is stable during use and storage. The emulsion component contains at least about 60% w/w edible oil and the tomato component contains at least about 75% w/w natural pulpy tomato solids. The natural tomato solids impart a natural grainy, pulpy texture to the spoonable product. The emulsion component formulates a water-in-oil emulsion that imparts a spoonable consistency having the characteristics and stability similar to mayonnaise. These spoonable tomato products may be stored and used for an appreciable amount of time without experiencing rapid biodegradation or serious putrefaction. Thus, these spoonable tomato products are especially suitable for use in food products for the fast food market.