DOG BISCUITS #2
Recipe By : Cathy

1 cup whole wheat flour
1/2 cup wheat germ
1/2 tsp. salt
1 tsp. brown sugar
1/2 cup water
1 cup all purpose flour
1/2 cup dry milk powder
6 tblsp. margarine or shortening
1 egg

Preheat the oven to 325 F. Combine flours, milk, margarine, wheat germ; mix until it resembles corn meal. Beat the brown sugar into the egg. Stir egg mixture into flour mix. Add water gradually to make a stiff dough. Knead and roll out 1/2 inch thick. Cut into desired shape with cookie cutter. Bake for 30 minutes. Let cool and store in tightly
sealed container.

HAPPY-TRAIL DOG BISCUITS
Recipe By : Cathy

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 rye flour
1 cup old-fashioned oats
1 cup cornmeal
1/4 cup liver powder (available in health food sto
1 teaspoon salt
1 teaspoon garlic powder
1 large egg
1/2 cup vegetable oil
1 3/4 cups beef broth

Place oven rack in upper third of oven. Heat oven to 300 degrees. Line a cookie sheet with foil. In a large bowl mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil, and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist, add a little more flour; if too dry, add a little water. On a floured surface roll out dough to 1/2-inch thickness. Cut in 3 1/2-inch dog-bone biscuit shapes with a floured cutter or with pattern. (If using pattern, flour top of dough first.) Place 1 inch apart on prepared cookie sheet. Reroll scraps. With a skewer, prick a line of dots down centers, halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven
overnight to dry and harden. Can be stored in plastic bags at room temperature up to 3 months.

Makes 24