4 cups chicken hearts (two packages)
2 eggs
3 cloves crushed garlic
1/4 cup olive oil (optional)
parsley
3 cups oatmeal
1 tsp. baking powder
flour to make a thick dough
Preheat oven to 350 degrees.
Put the hearts, eggs, garlic, oil, and parsley in the blender
until it is a chunky liquid. Mix with the oats. Add flour by
the cup until it is difficult to stir. Pat onto a cookie
sheet to 1/2 inch thick. Score with a knife to make it easier to cut later.
Bake for 30 minutes at 350 degrees, then at 200 degrees for 30 minutes more.
Cut, cool. Store in an airtight container in the
refrigerator.
