Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | 12-16 ounces raw liver |
1½ pounds | White flour |
8 ounces | Quaker Oats |
3 \N | Bouillon cubes, meat or |
\N \N | Chicken flavored |
1 cup | Water- approx. |
2 \N | Eggs, beaten |
Recipe received from Thora.
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about ½" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.