| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Dog, Biscuits |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Beef bouillon granules |
| 1/3 |
c |
Oil |
| 1 |
c |
Boiling water |
| 2 |
c |
Rolled oats |
| 3/4 |
c |
Cornmeal |
| 1/2 |
c |
Milk |
| 1 |
c |
Grated cheese |
| 1 |
|
Egg, beaten |
| 1 |
c |
Rye flour |
| 2 |
c |
White flour |
| 1 |
c |
Beef broth |
| 1/2 |
ts |
Garlic powder |
| 3 |
tb |
Oil |
INSTRUCTIONS
TOPPING
Add bouillon and oil to boiling water then add oats. Let mixture stand for
a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in
the flours. Knead on a lightly floured surface until the dough is smooth
and no longer sticky. Roll out to about 1/4 inch thick and cut into bone
shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn
them over and repeat with other side. Bake at 325û for 45 minutes or until
lightly browned on bottom. Turn off the oven and leave biscuits in until
cool.
NOTES : Diana's
Posted to MC-Recipe Digest V1 #591 by Diana Stephens
<[email protected]> on Apr 29, 1997
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