Good Eats Indian Summer Soup
INGREDIENTS:
1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder (available at
Health food stores)
2 tb Brewer's yeast powder
1/4 c Bone meal powder
3 tb Powdered milk
2 Eggs, lightly beaten
3 tb Wheat germ oil (you may
Substitute bacon drippings
Or vegetable oil)
1/2 c Water
1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder (available at
Health food stores)
2 tb Brewer's yeast powder
1/4 c Bone meal powder
3 tb Powdered milk
2 Eggs, lightly beaten
3 tb Wheat germ oil (you may
Substitute bacon drippings
Or vegetable oil)
1/2 c Water
"Why not bake a batch of cracker treats for your dog? These biscuits seem to satisfy the discriminating canine palate. If you are wise, you'll make a double recipe. 325~F. 40 to 50 minutes Preheat the oven to 325~F.
In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk.
Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry.
Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re--roll the leftover scraps of dough and cut into shapes until all the dough is used.
Place on a lightly greased or parchment-lined baking sheet and bake for 40 to 50 minutes until brown and dried through. Cool on a rack. Yield: About 12 large bones or 24 small ones.
In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk.
Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry.
Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re--roll the leftover scraps of dough and cut into shapes until all the dough is used.
Place on a lightly greased or parchment-lined baking sheet and bake for 40 to 50 minutes until brown and dried through. Cool on a rack. Yield: About 12 large bones or 24 small ones.