ROTT N CHATTER, January 1993, Volume 1 Number 6

 

                         ROTT N GARLIC COOKIES

                             BY SUE WOOLLEY

 

 1 cup Oatmeal (raw)

 1/3 cup margarine

 2 bouillon cubes

 2 or 3 cloves garlic

 1 1/2 cup HOT water

 3/4 cup powdered milk

 3/4 cup cornmeal

 1 egg, beaten

 3 cup flour (wheat or plain)

 

   Dissolve bouillon in hot water.  PUt into blender with garlic.  Puree

	until garlic is chopped very fine.

   In large bowl, pour water mixture over Oatmeal and margarine.

   Let stand 5 minutes.

   Stir in powdered milk, cornmeal and egg.  Add flour, 1/2 cup at a time,

	mixing well after each.

   Knead 3 or 4 minutes.  Add more flour if necessary to make a very stiff

	dough.

   Pat or roll dough to 1/2" thickness.

   Cut into shapes and place on greased cookie sheet.

   Bake for 50 to 60 minutes at 325 degrees.

   Let cool and dry thoroughly if you are going to freeze.

 

 Optional ingredients:

  Meat stock, in place of water and bouillon.

  Meat fat instead of margarine.

  Blended boiled liver, shredded cheese, or peanut butter makes for

   flavorful variations.

 

                  MAKES APPROXIMATELY 2 POUNDS COOKIES