Dog Biscuits
Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
1 tbsp. sugar
2 tsp. chicken or beef flavored instant bouillon
1/2 cup milk
4 oz (1 cup) shredded cheddar cheese
1 egg, beaten
2 cups to 3 cups whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets.
In large bowl, combine rolled oats, margarine, and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered.