1 C. rolled oats
1/3 C. margarine
1 C. boiling water
3/4 C. cormeal
1 T. sugar
1 or 2 tsp. chicken or beef instant bouillon granules
1/2 C. milk
1 C. shredded sharp Cheddar cheese
1 egg
2 to 3 C. whole wheat flour
Heat oven to 325'. Grease cookie sheets. In a large bowl combine oats, margarine, and water. Let sit 10 minutes. Stir in cornmeal, sugar bouillon, milk, cheese and egg. Mix well. Lightly spoon flour in a cup measure and add flour 1 cup at a time. Knead in remaining flour till smooth and no longer sticky, about 3 minutes. Roll or pat out dough to 1/2 inch thickeness. Cut with bone shaped cookie cutter. Place on cookie sheet 1/2 inch apart. Bake for 35-45 minutes. Cool completely. Store loosely covered. May also freeze.
