*16 ounces raw liver
*3 cups Kolchak's Favourite Flour Mix
*1 cup Quaker Oats
*3 tablespoons ground Bok Boks
(or 3 tablespoons low-sodium boullion)
*Approx. 1 cup water
*2 eggs
Preheat oven to 350F.
Grease 3 baking sheets. Chop the liver finely, by hand or in food processor (pieces should be tiny). Mix flour, oats and ground Bok Boks. In a small bowl, beat eggs. Add the liver to the bowl and coat with the egg. Add egg mix to the dry ingredients. Add water slowly, adding only enough to make a firm but slightly sticky dough.
On a lightly floured surface, roll out dough about 1/2" thick. Dip cookie cutters in flour and cut out shapes or use a knife to cut into squares.
Bake 1 hour.
Store in airtight container in fridge for 2 weeks.
Grease 3 baking sheets. Chop the liver finely, by hand or in food processor (pieces should be tiny). Mix flour, oats and ground Bok Boks. In a small bowl, beat eggs. Add the liver to the bowl and coat with the egg. Add egg mix to the dry ingredients. Add water slowly, adding only enough to make a firm but slightly sticky dough.
On a lightly floured surface, roll out dough about 1/2" thick. Dip cookie cutters in flour and cut out shapes or use a knife to cut into squares.
Bake 1 hour.
Store in airtight container in fridge for 2 weeks.
(c) Kolchak's Kitchen 2010
