3 1/2 c Whole wheat flour

3 c Rolled oats

1/2 c Powdered milk

1/2 c Bacon grease

2

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

2 Flat cans of sardines in oil

2/3 c Cooked rice

1 tb Liver

1/4 c Parsey, chopped

Combine all ingredients.
Stir with a wooden spoon to break up sardines into bite-sized pieces.
Store unused portion in refrigerator, tightly covered.

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.

2 c Unsifted all-purpose flour

1 1/4 c Shredded cheddar cheese

2 cl Garlic, finely chopped

1/2 c Vegetable oil

4 1/2 tb Water (up to 5 tbs.)

1.
Preheat oven to hot (400 degrees)

2.
Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone

cookie cutter.
3.
Combine flour, cheese, garlic and vegetable oil in container of food

processor.
Cover, whirl until mixture is consistency of coarse meal.
With machine running, slowly add water until mixture forms a ball.
4.
Divide dough into 12 equal pieces.
Roll out each piece to 1/2″

thickness.
Cut out bones.
Transfer to ungreased cookie sheet.
Do not reroll scraps.
5.
Bake in preheated hot oven for 10 to 15 minutes or until bottom of

cookies are lightly browned.
Carefully transfer bones to wire rack to cool completely.
Refrigerate in airtight container.

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_

3/4 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

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.

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.