Boil the lamb shank for about 3 hours, until the meat falls off the bone. In the blender, blend stock and lamb meat until smooth.

In a large bowl, combine flour and rice. Mix well. Gradually add lamb mixture, a small amount at a time, until a dough is formed. You will probably use about 1 cup.

Press and roll to 1/4-inch thickness and cut to desired size and shape. Use reserve flour to dust over work surface. This dough is quite sticky.

Arrange on an ungreased cookie sheet.

Bake at 350 degrees for about 45 minutes or until cookies are firm to the touch. Turn oven off and allow cookies to harden.

NOTE: These cookies are best made small. The rice flour tends to make them quite fragile.

In a large bowl combine oats, warm broth, butter, molasses and tomato paste. Let stand for 5 minutes. Add egg, powdered milk and garlic powder. Mix well.

Gradually add wheat germ, cornmeal and flour. Mix until a stiff dough forms. Roll out to 1/4-inch thickness and cut to desired shape and size (we use a piggy).

Place on an ungreased cookie sheet. Bake at 325 degrees for
90 minutes. Remove from oven.

Mix together sauce ingredients and brush lightly over cookies. Return to oven for 30 minutes. Turn oven off and allow to harden.

In a large bowl, combine flours, garlic powder, oil and pureed vegetables. Mix well. Add water in small amounts until a firm dough forms. The amount of water may vary depending on the type of vegetables used.

Roll out dough to 1/4-inch thickness and cut into a narrow diamond shape, about 1 X 3 inches. Use reserve flour to dust over work surface. This dough is quite sticky.

Prick each cookie with a fork and bake at 300 degrees for 35 to 45 minutes or until lightly browned. Turn oven off and allow to harden.

NOTE: These cookies are best made small. The rice flour tends to make them quite fragile.

Combine water, butter, vanilla and cinnamon in a mixing bowl and stir until smooth.

Add 1/2 of the flour, carob chips and baking powder; mix thoroughly.

Gradually add remaining flour until a firm batter forms.

Drop by teaspoon 2 inches apart on ungreased cookie sheet.

Bake at 325 degrees for 60 minutes until firm and well browned. Turn oven off and allow cookies to harden.

Combine dry ingredients in a large bowl. Add eggs and oil. Mix thoroughly.

Gradually add water, stirring mixture until a stiff dough is formed. Adjust amount of water if necessary.

Roll out on a lightly floured surface to 1/4-inch thickness. Cut with 1 1/2 to 2 inch round cookie cutter. Arrange on an ungreased cookie sheet and bake at 350 degrees for 40 minutes. Turn oven off and allow to harden.

Be sure to freeze extras to prevent spoilage!

In a bowl, combine oats, butter and warm broth. Let stand for
5 minutes.

Add egg, powdered milk, cheese and garlic; mix well. Gradually add wheat germ, cracked wheat, cornmeal and flour until dough is stiff and easy to work with.

Roll out to 1/4 inch thickness and cut to desired shape and size (we like a heart for this one). Place on an ungreased cookie sheet and bake at 325 degrees for 90 minutes. Turn oven off and allow to harden.

In a large bowl, combine peanut butter, water and honey. Mix until smooth.

Gradually add flour and stir until smooth. Arrange teaspoon sized balls on an ungreased cookie sheet and flatten with a fork.

Bake at 300 degrees for 45 minutes, until firm. Turn oven off and allow to harden.

NOTE: Keep an eye on these as they are baking, as they burn quite easily.

Lightly steam vegetables until tender–crisp and liquefy in blender until thick and smooth. Add water if necessary. Blend in garlic, oil and herbs.

Combine vegetable mixture and flour in a bowl. The amount of flour needed will vary greatly depending on the water content of the vegetables. Add flour until dough is stiff and chill for 1 hour.

Roll out onto floured surface to 1/4-inch thickness. Cut with bone shaped cutter and place on an ungreased cookie sheet.

Bake at 325 degrees for 120 minutes. Remove from oven and brush with beaten egg white. Return to oven for 30 minutes. Turn oven off and allow to harden.

ZESTY ITALIAN TREATS

Run tomatoes, beef broth, oil, garlic, herbs and brewers yeast through the blender until smooth. Pour mixture into a large bowl.

Gradually add flour until firm dough forms. You may need to adjust the amount of flour used depending on the size of tomatoes you used.

Roll out dough to 1/4-inch thickness and cut with desired cutter. Place on an ungreased cookie sheet and bake at 325 degrees for
90 minutes.

Remove from oven, brush with egg white and sprinkle with Parmesan Cheese. Return to oven for 30 minutes. Turn oven off and allow to harden.

Fresh Mint & Parsley Treats

Combine oats, butter and chicken broth in a large bowl. Let stand
5 minutes.

Add egg, powdered milk, mint and parsley and mix well. Gradually add wheat germ, cornmeal and flour until stiff dough forms.

Roll out to 1/4-inch thickness and cut with chosen cookie cutter. (Try a snazzy star!)

Beef & Cheese Knots

Mix all ingredients (except egg white) together in a large bowl. This dough has to be handled quite a bit, so make sure it is easy to work with. Add flour or water as necessary.

Roll into 1/2 inch ropes and tie in a knot (like a tight pretzel). Trim off the ends.

Arrange on an ungreased cookie sheet and bake at 325 degrees for 90 minutes.

Remove from oven and brush with beaten egg white. Reduce oven temperature to 300 degrees and return to over for 45 minutes. Turn oven off and let harden overnight.

Canine Cookies

Preheat oven to 350 degrees.

Spray cookie sheets with nonstick cooking spray.

Mix together the oats, bouillon cubes and margarine in a large bowl.   Add the boiling water, and let the heat dissolve the bouillon cubes and margarine.

Add the remaining ingredients, except for the all-purpose flour.

Form the mixture into a big ball, adding flour as needed to make a stiff dough.

Roll out the dough so it's 1/2-inch thick.   Use dog or
bone-shaped cookie cutters to cut out cookie shapes.   Place them on a cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Let the cookies cool completely before offering them to your dog.