1 cup rolled oats (such as Quaker)
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
2 tablespoons chopped fresh Italian parsley
2 teaspoons chicken or beef flavored instant bouillon
1/2 cup milk
1 cup shredded Parmesan cheese
1 egg, beaten
2 - 3 cups whole wheat flour.
Preheat your oven to 325 degrees.
Grease cookie sheets.
In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, parsley, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. 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, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.
Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.
Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.
Posted: 7/27/2001 12:00:00 AM