Club Food

3 1/2 c Whole wheat flour

3 c Rolled oats

1/2 c Powdered milk

1/2 c Bacon grease

2

2 1/2 c Whole wheat flour

1/2 c Powdered dry milk

1/2 ts Salt

1/2 ts Garlic powder

1 ts Brown sugar

6 tb Meat drippings

1 Beaten egg

1/2 c Ice water

1.
Preheat oven to 350.
Lightly oil a cookie sheet.
Combine
flour, dry

milk, salt, garlic powder and sugar.
Cut in meat drippings until
mixture resembles corn meal.
Mix in egg.
Add enough water so that
mixture forms a ball.
Using your fingers, pat out dough onto cookie
sheet to half inch thick.
Cut with cookie cutter or knife and
remove scraps.
Scraps can be formed again and baked.
2.
Bake 25-30
minutes.
Remove from tray and cool on rack.
from: _Cookiemania_

3 1/2 c Flour

2 c Whole wheat flour

1 c Rye flour

1 c Cornmeal

2 c Cracked wheat

4 ts Salt

1/2 c Dry milk

1 Egg

1 pk Dry yeast (1 T)

1 pt Chicken stock

Ingredients not generally available may be found at health food
stores.
Dissolve yeast in 1/4 c warm water.
Add chicken stock and
pour into dry ingredients.
Knead for 3 minutes, working into a
stiff dough.
Roll dough into a 1/4 in.
thick sheet and cut with
cookie cutters (cutters shaped like dog biscuits are available).
Bake in 300 degree oven for 45 minutes, then turn oven off and
leave biscuits in oven overnight.
In the morning the biscuits will
be bone hard.Note: This dough is extremely stiff to work with, but
the end product is excellent.
From the Chester County, PA ASPCA
POSTED BY MICHAEL KEAN, Prodigy ID# VMXV03A

1 c Uncooked Oatmeal

1 1/2 c Hot Water or Meat Juices

4 oz (1 cup) Grated Cheese

1 Egg, Beaten

1 c Wheat Germ

1/4 c Margerine

1/2 c Powdered Milk

1/4 ts Salt

1 c Cornmeal

3 c Whole Wheat Flour

In large bowl pour hot water over oatmeal and margerine: let
stand for 5 minutes.
Stir in powdered milk, grated cheese, salt and
egg.
Add cornmeal and wheat germ.
Mix well.
Add flour, 1/3 cup at a
time, mixing well after each addition.
Knead 3 or 4 minutes, adding
more flour if necessary to make a very stiff dough.
Pat or roll
dough to 1/2 inch thikness.
Cut into bone shaped biscuits and place
on a greased baking sheet.
Bake for 1 hour at 300 degrees.
Turn off
heat and leave in oven for 1 1/2 hours or longer.
Makes
approximately 2 1/4 pounds.

1 c Uncooked Oatmeal

1 ts Bouillon Granules

3/4 c Powdered milk

1 Egg, Beaten

1/3 c Margerine

1 1/2 c Hot Water

3/4 c Cornmeal

3 c Whole Wheat Flour

In a large bowl pour hot water over oatmeal, margerine, and
bouillon granules: let stand 5 minutes.
Stir in powdered milk,
cornmeal and egg.
Add flour, 1/2 cup at a time, mixing well after
each addition.
Knead 3 to 4 minutes, adding more flour if necessary
to make a very stiff dough.
Pat or roll dough to 1/2 inch thikness.
Cut into bone shapes and place on a greased baking sheet.
Bake in a
325 degree oven for 50 minutes.
Allow to cool and dry out until
hard.
Makes approximately 1 3/4 pounds.

1 pk Dry Yeast

2 c Warm Chicken or Beef Broth

1/4 c Margerine or Hamb.
Grease

1 Egg, Beaten

2 c All Purpose Flour

1 c Wheat Germ

4 c Whole Wheat Flour

1/2 c Warm Water

1/2 c Powdered Milk

1/4 c Honey

1/4 ts Salt

1 c Cornmeal

2 c Cracked Wheat

In small bowl, dissolve yeast in warm water.
In large bowl
combine broth, powdered milk, margerine, honey, egg and salt.
Add
yeast/water and mix well.
Stir in flour, cornmeal, wheat germ and
cracked wheat.
Mix well.
Add whole wheat flour, 1/2 cup at a time,
mixing well after each addition.
Knead in the final amounts of
flour by hand and continue kneading for 4 or 5 minutes until dough
is not sticky.
Pat or roll dough to 1/2 inch

thickness and cut into bone shapes.
Place on a greased cookie
sheet, cover lightly and let set for 20 minutes.
Bake in a 350
degree oven for 45 minutes.
Turn off heat and leave in oven several
hours or over night.
Makes approximately 3 1/2 pounds.

1 c Chicken, boiled or micro-

- waved 1/4 c Fresh broccoli, steamed

1/4 c Shredded carrots, steamed

Chicken broth Mix ingredients with enough chicken broth to hold
together.
This same recipe can be used with fish (broil or
microwave until it flakes.) You can also vary the recipe by adding
rice or other vegetables.

2 c Unsifted all-purpose flour

1 1/4 c Shredded cheddar cheese

2 cl Garlic, finely chopped

1/2 c Vegetable oil

4 1/2 tb Water (up to 5 tbs.)

1.
Preheat oven to hot (400 degrees)

2.
Make a cardboard pattern of a dog bone, 4 inches long or use
a dog-bone

cookie cutter.
3.
Combine flour, cheese, garlic and vegetable
oil in container of food

processor.
Cover, whirl until mixture is consistency of coarse
meal.
With machine running, slowly add water until mixture forms a
ball.
4.
Divide dough into 12 equal pieces.
Roll out each piece to
1/2″

thickness.
Cut out bones.
Transfer to ungreased cookie sheet.
Do
not reroll scraps.
5.
Bake in preheated hot oven for 10 to 15
minutes or until bottom of

cookies are lightly browned.
Carefully transfer bones to wire
rack to cool completely.
Refrigerate in airtight container.

2 Flat cans of sardines in oil

2/3 c Cooked rice

1 tb Liver

1/4 c Parsey, chopped

Combine all ingredients.
Stir with a wooden spoon to break up
sardines into bite-sized pieces.
Store unused portion in
refrigerator, tightly covered.

3 c Whole wheat or rye flour

3 c Uncooked oatmeal

1/2 c Plain wheat germ

6 tb Margarine

1/4 c Molasses

1 c Evaporated milk

1 c Water

Mix together the first 3 ingredients.
Then thoroughly mix in the
last 4 ingredients.
Dough will be stiff.
Chill for a half hour.
Roll rounded teaspoonsfuls into balls.
Flatten, place on greased
cookie sheet, and bake for 1 hour at 300F.