- 1 cup rolled oats (such as Quaker)
- 1/3 cup margarine
- 1 cup Boiling water
- 3/4 cup cornmeal
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons Chicken or Beef flavored instant bouillon
- 1/2 cup milk
- 1 cup shredded Parmesan cheese
- 1 egg, beaten
- 2 - 3 cups whole wheat flour.
Preheat your oven to 325 degrees.
Grease cookie sheets.
In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, parsley, 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. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.
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