Foods Recipes

3/4 c Hot water or meat juices

1/2 c Margarine

1/2 c Powdered milk

1/2 ts Salt

2 ts Sugar

1 Egg; beaten

3 c Whole wheat flour

In a large bowl, pour hot water over margarine. Stir in powdered milk, salt, sugar and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut out with a dog biscuit cutter. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out till hard.

I bake these on an ungreased 14 x 15 1/2 inch air bake pan which it *fills* using both large and small cookie cutters. They can be placed side by side since there is no rising. They slide right off onto an opened brown bag and cool and harden in no time. I was advised in DOGHOUSE by a learned fellow that it might not be a bag idea to cut the sugar and salt quantities. Gotta watch their health too! Considering what's in the treats to be bought, these are considerably better for them. Shared by Robin Cole in Fidonet Cooking

3/4 c Hot Water or Meat Juices

1/2 c Powdered Milk

1 Egg, Beaten

1/3 c Margerine

1/2 ts Salt (optional)

3 c Whole Wheat Flour

In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough.

Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound.

1 pk Dry Yeast

2 c Warm Chicken or Beef Broth

1/4 c Margerine or Hamb. Grease

1 Egg, Beaten

2 c All Purpose Flour

1 c Wheat Germ

4 c Whole Wheat Flour

1/2 c Warm Water

1/2 c Powdered Milk

1/4 c Honey

1/4 ts Salt

1 c Cornmeal

2 c Cracked Wheat

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch

thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

1 c Uncooked Oatmeal

1 ts Bouillon Granules

3/4 c Powdered milk

1 Egg, Beaten

1/3 c Margerine

1 1/2 c Hot Water

3/4 c Cornmeal

3 c Whole Wheat Flour

In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.

1 c Uncooked Oatmeal

1 1/2 c Hot Water or Meat Juices

4 oz (1 cup) Grated Cheese

1 Egg, Beaten

1 c Wheat Germ

1/4 c Margerine

1/2 c Powdered Milk

1/4 ts Salt

1 c Cornmeal

3 c Whole Wheat Flour

In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.