Fido's Favorite Treats Jan Peterson
1 cup rolled oats 1/3 cup margarine
1 cup boiling water 3/4 cup cornmeal
1 Tbsp. sugar 1/2 cup milk
2 tsp. chicken or beef instant bouillon 1 egg beaten
1 cup shredded Cheddar cheese 2 1/2 cups flour (can use wheat)
In bowl, combine rolled oats, margarine and boiling water. Let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour, 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky. Roll or pat our dough to 1/2 inch thickness; cut with bone-shaped cookie cutter (or other of your choice). Place 1 inch apart on greased cookie sheets and bake at 325 for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. I make these for the dogs at Christmas.