Yield: 1 Servings
Measure | Ingredient |
---|---|
3½ cup | Whole wheat flour |
2 cups | Quaker oats |
1 cup | Milk |
½ cup | Hot water |
2 \N | Beef or chicken bouillon cubes |
½ cup | Meat drippings |
Contributed by Sandra Strassman-Sundy Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998