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RAGAMUFFINS
1 lb. chicken livers
1/2 cup honey
4 cups flour
1/2 cup vegetable oil
2 cups wheat bran
1/2 cup chicken broth
1 tsp. garlic powder
1 beaten egg
Preheat oven to 350 degrees F.
In blender, liquify liver with broth,
oil, honey and garlic powder. In a large bowl, mix together
3 cups of the flour and the wheat bran. Make a well in the
center of the dry ingredients. Pour in liver mixture and
stir well. Add in the last cup of flour, a little at a time,
kneading by hand to form a firm dough. Let dough stand 10
minutes. Pat out on a floured board to about 1/4 inch
thick. Cut out with cookie cutters. Place on a greased
cookie sheet. Let air dry for 30 minutes. Beat one
small egg with 1 tbl water and brush cookie tops to glaze.
Bake for 20 minutes. Reduce heat to 200 degrees and bake for
1 hour longer. Turn oven off, but leave cookies inside a few
hours to dry. Store in an airtight container.
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