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.

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 1/2 c Whole wheat flour

3 c Rolled oats

1/2 c Powdered milk

1/2 c Bacon grease

2

2 1/2 c Whole wheat flour

1/2 c Powdered dry milk

1/2 ts Salt

1/2 ts Garlic powder

1 ts Brown sugar

6 tb Meat drippings

1 Beaten egg

1/2 c Ice water

1.
Preheat oven to 350.
Lightly oil a cookie sheet.
Combine
flour, dry

milk, salt, garlic powder and sugar.
Cut in meat drippings until
mixture resembles corn meal.
Mix in egg.
Add enough water so that
mixture forms a ball.
Using your fingers, pat out dough onto cookie
sheet to half inch thick.
Cut with cookie cutter or knife and
remove scraps.
Scraps can be formed again and baked.
2.
Bake 25-30
minutes.
Remove from tray and cool on rack.
from: _Cookiemania_

3 1/2 c Flour

2 c Whole wheat flour

1 c Rye flour

1 c Cornmeal

2 c Cracked wheat

4 ts Salt

1/2 c Dry milk

1 Egg

1 pk Dry yeast (1 T)

1 pt Chicken stock

Ingredients not generally available may be found at health food
stores.
Dissolve yeast in 1/4 c warm water.
Add chicken stock and
pour into dry ingredients.
Knead for 3 minutes, working into a
stiff dough.
Roll dough into a 1/4 in.
thick sheet and cut with
cookie cutters (cutters shaped like dog biscuits are available).
Bake in 300 degree oven for 45 minutes, then turn oven off and
leave biscuits in oven overnight.
In the morning the biscuits will
be bone hard.Note: This dough is extremely stiff to work with, but
the end product is excellent.
From the Chester County, PA ASPCA
POSTED BY MICHAEL KEAN, Prodigy ID# VMXV03A

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.