I N G R E D I E N T S
1 cup uncooked oatmeal
1 1/2 cup hot water or meat juices
4 oz (1 cup) grated cheese
1 egg, beaten
1 cup wheat germ
1/4 cup margarine
1/2 cup powdered milk
1/4 tablespoon salt
1 cups cornmeal
3 cups whole wheat flour

I N S T R U C T I O N S
Preheat oven to 300 F.
In large bowl pour hot water over oatmeal and margarine: 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 thickness.
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.
Store in an airtight container

Soft Banana Strips
1 egg
1c fast-cook oats
1/2 banana
1/3c milk
1/2c all-purpose flour
1/8c rice

Squash bananas, and beat the egg. then spread evenly on a plate.

Next, heat in microwave for 3 and 1/2 minutes. when done, let them cool.

Then cut and serve.

VEGGIE Treats

1 egg, beaten
1/3 cup applesauce
1 cup cooked vegetables*, mashed or grated small
1 cup cooked rice
3/4 cup grated cheese
1 tbsp. brewers yeast
*Any desired veggies can be used, such as zucchini, peas, carrots,
potatoes, etc...

Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.

Glazed Chicken Treats

4 cups flour
1 1/4 cup cornmeal
1 small can of chicken and rice soup
1 egg
2 tbsp vegg. oil

mix together, (make sure dough is not too sticky or too dry), knead, roll out 1/8 thick, cookie cut, place on greased cookie sheet.

 (My dogs enjoy charcoal so I let the treats get brown. 30-40 min is fine however...and so they don't crumble,

 use this popular glaze: 1 egg,
2 tbsp milk
and a dash of garlic to free them of fleas!
 

3/4 cup bacon grease - divided
5 cups whole wheat flour
1 cup milk
1/2 cup beef broth
2 eggs
1/4 tsp. garlic powder (see Notes below)
1 tsp. salt

Grease a cookie sheet with 1 Tbls. bacon grease.
Combine remaining ingredients; mix well.
Roll dough into 1/2" - 2" balls and place balls 1" apart on prepared cookie sheet.
Bake in a 350 degree oven for 25-35 minutes.
Allow to cool and dry on wire racks.
Notes: Store at room temperature up to 1 month OR freeze up to 1 year. Garlic is known to prevent flea infestation. Fresh garlic in large quantities is poisonous to animals; the small amount of garlic powder in this recipe will not affect your pet.

Kitty Kookies

1 cup whole wheat flour
6 oz. can tuna in oil - undrained
1 Tbls. vegetable oil OR bacon grease
1 egg

Combine all ingredients; mix well; add small amounts of water if mixture is too thick.
Turn dough onto a lightly floured surface and roll out to 1/4" thick.

Cut shapes out of dough with a cookie cutter and place 1" apart on an ungreased cookie sheet.
Bake in a 350 degree oven for 20 minutes, or until firm.
Allow to cool on wire racks.
Notes: Store in refrigerator up to 3 weeks OR freeze up to 1 year.

Breath Pet Biscuits

2 cups rice flour
1 Tbls. activated charcoal - see Notes below
1 tsp. salt
1/2 cup chopped fresh parsley
1/3 cup chopped fresh mint
3 Tbls. vegetable oil
1 egg
2/3 cup milk
Combine flour, charcoal, and salt; set aside.
-Beat together parsley, mint, oil, and egg.
Gradually add dry mixture to wet mixture while mixing.
Stir in enough milk to make a thick, pasty dough.
Drop dough by heaping Tablespoonfuls 2" apart onto a greased cookie sheet.
Bake in a 400 degree oven for 15 minutes.
Cool biscuits and store, covered, in the refrigerator.
Notes: Store at room temperature up to 1 month OR freeze up to 1 year. Activated charcoal can be purchased in most health food stores.

1 cube vegetable OR beef bouillon
1/3 cup boiling water
1/4 cup vegetable oil OR lard
1/4 cup shredded carrots
2 cups all-purpose OR wheat flour
1/3 cup dry milk powder
1 tsp. brown sugar
1 beaten egg

Dissolve bouillon in boiling water; stir in oil or lard, and carrot; set aside.
Combine flour, milk powder, and brown sugar.
Form a well in the center of dry mixture; pour wet mixture and egg into well; stir to combine.
Turn dough onto a lightly floured surface and roll out to 1/8" thick
Cut shapes out of dough with a cookie cutter and place on an un-greased cookie sheet.
Bake in a 300 degree oven for 15 minutes, turn with a spatula, and bake an additional 10 minutes.
Allow to cool and dry on wire racks.
Notes: Store in at room temperature up to 1 month OR freeze up to 1 year.

1/4 cup warm water
1 packet active dry yeast
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup dry milk powder
1 packet unflavored gelatin
1/4 cup vegetable oil OR bacon grease
1 egg
6 oz. can cat OR dog food
1/4 cup water

Stir yeast into warm water; allow to rest for 5 minutes.
Combine flours, milk powder, and gelatin; stir in remaining ingredients, including dissolved yeast.

Drop dough by 1/2 teaspoonfuls 1" apart onto an un-greased cookie sheet. Bake in a 300 degree oven 25 minutes. Cool biscuits and store, covered, in the refrigerator.

Notes: Store in refrigerator up to 3 weeks OR freeze up to 1 year.

1 15oz Canned Pumpkin (plain)
1 Egg
1/8 C. Molasses
2 Tbsp. Olive Oil
3 C. All Purpose Flour
1 Tsp. Pumpkin Pie Spice
1/2 Tsp. Stevia Powder (Natural sweetener found in most health food stores)

Mix pumpkin, egg, molasses and olive oil in a bowl. In a separate bowl, combine the stevia powder, pumpkin pie spice and flour. Gradually add the dry ingredients to the wet ingredients until completely mixed (you want it to form a stiff ball of dough). You may need to adjust the amount of flour to get the right consistency. Roll the dough out on a lightly floured surface until it is approximately 1/4 inch thick. Cut into cute shapes with the cookie cutter of your choice and bake at 350 degrees for 12 to 15 minutes or until golden brown. For a softer cookie, remove immediately, cool, then refrigerate in an air tight container. For a crisp cookie, turn off the oven and leave the cookies in it for an hour or two before refrigerating in an air tight container.