Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Theresa Bechtel
1 cup uncooked oatmeal
1â�„3 cup margarine
1 TBS beef or chicken bouillon granules
4 cups hot water
3â�„4 cup powdered milk
3â�„4 cup cornmeal
1 egg, beaten
1â�„2 cup peanut butter, optional
3 to 41â�„2 cups whole wheat flour
Preheat oven to 325 degrees.
Pour hot water over oatmeal, margarine and bouillon; let stand 6 minutes.
Stir together the dry milk, cornmeal, egg and peanut butter; stir in oatmeal mixture. Add flour 1â�„2 cup at a time, stirring until a stiff dough forms. Dough may be chilled for easier handling. Roll out on a floured surface; cut with bone-shaped cookie cutter. Bake 50-60 minutes. Cool and dry until hard.
(This recipe was contributed as part of a "Cook of the Week" feature.)