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GOURMET
BISCUITS
12 to 16 ozs. raw liver
1 1/2 lbs. white flour
8 ozs. Quaker Oats
3 bouillon cubes, (meat or chicken
flavored)
1 cup water
2 beaten eggs
Preheat oven to 350F.
Chop the liver
finely, by hand or in food processor. Mix flour and
oats. Crumble
in the bouillon cubes. Add eggs and the chopped liver.
Add enough
water to make a firm but slightly sticky dough. Spread evenly on
a greased cookie sheets about 1/2" thick.
Dip a
small dog-biscuit cutter in flour before cutting out each portion.
Bake for 1 hour. Store in airtight container in refrigerator up to
2 weeks.
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