Liver Treats

1 lb. Beef liver cup parsley
1 cup cornmeal cup water
1 cup flour1 head garlic, separated
and peeled

Puree liver with water in food processor .Separate garlic into cloves
and peel. Add garlic and parsley and puree; turn into large mixing
bowl and add remaining ingredients stirring until thoroughly blended.
Add more water if necessary to make consistency of thick batter.
Spread on greased cookie sheet and bake for 30 to 40 min. at 350
degrees. Should be spongy, not crisp. Remove from pan and cool
on wire rack. Cut into pieces when cool. Will keep indefinitely in
freezer and several weeks in refrigerator. DOGS LOVE IT!
(Note: you can use the minced garlic you buy in jars (a couple
tablespoons) and also dried parsley if you wish. I've found using
scissors to cut it up is the easiest way)
Simple Simon's Doggie Bones
2 cups whole-wheat flour
1 Tbsp baking powder
1 cup peanut butter
1 cup skim milk
1) Preheat oven to 375 degrees.
2) In a bowl, combine flour and baking powder.
3) In another bowl, mix peanut butter and milk.
4) Add dry ingredients to the liquids and mix well with wooden spoon.
5) Place dough on lightly floured surface and knead.
6) Roll dough to 1/4 inch thickness and cut out into desired shape.
7) Bake 20 minutes on well greased baking sheet until lightly brown.
8) Cool on rack and then store in airtight container.

Happy Trail Dog Biscuits
1 1/2 cups All-Purpose Flour 1 1/2 cups Whole wheat flour 1 tsp. Garlic
powder 1 cup Rye flour 1 Egg 1 cup Oats 1/2 cup Vegetable oil 1 cup
Cornmeal 1 3/4 cups Beef broth 1/4 cup Liver powder; available in health
food stores
Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie sheet
with foil. Mix flours and all other dry ingredients in a large bowl. Add egg,
oil, and beef broth. Mix the dough, adding enough additional flour to make a
dough that can be rolled. On a floured surface, roll to 1/2" thickness, then
cut into heart shapes with floured heart cookie cutter or pattern cut from
cardboard (2" dia. for small dog; 3 1/2" for large). If using pattern, flour
top of dough first. Place hearts 1" apart on foil covered cookie sheet. Reroll
scraps. With a skewer prick a line of dots halfway through dough 1/4" from
sides and down centers. Bake for 2 hours. Turn the oven off, and let biscuits
stand in oven overnight to harden. Can be stored in plastic bags at room
temperature up to 3 months. Makes about 24 - 3 1/2" hearts.

Wheat Free Tuna Biscuits
1 cup yellow cornmeal 1 cup oatmeal 1/4 tsp. baking powder 1/2 tsp. garlic
powder 1 can tuna in oil [small] -- undrained 1/3 cup water
Grind oatmeal in processor til a coarse flour, put in a bowl. to processor add
tuna with the oil, and water , process til pureed, add all the rest of
ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes