Dog Biscuits--Liver-Based

. Yield: Makes about 4 1/2 dozen 3 1/2 inch long bones.

. 1 Batch

. 1 lb Beef liver

. 2 lg Eggs; shells washed

. 1 c Cottage cheese, low fat

. 1 1/2 c Wheat germ

. 3 1/4 c Whole-wheat flour

Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 cup water, and bring to a boil on high heat. Reduce heat, cover and simmer gently until liver is no longer pink, about 5 minutes. Put liver in a blender, saving the liquid from previous step. Break in eggs, including shells. Whirl to puree, adding reserved liquid as needed. Scrape mixture into bowl, adding remaining cooking liquid, cottage cheese, wheat germ and 3 cups flour. Stir until evenly moistened. Knead until dough no longer feels sticky, adding more flour as required. Roll out dough onto a floured board until 1/2 inch thick. Cut dough with floured bone-shaped cookie cutter. Bake in 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour. Cool on racks. Once cool, bones should be hard when pressed; if not, bake 10 minutes more at 300 degrees and cool.

Nutritional Information: Per bone: 41 cal.; 3.2 g protein; 0.7 g fat (0.2 g sta); 5.5 g carbo.; 19 mg sodium; 28 mg chol.

Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way through the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature-cracked wheat & kelp are available at most health food stores-Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch. Distribute cookies evenly around sheet; avoid crowding or overlapping.

 

 

 

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