Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups White wheat Flour
1/2 cup All-purpose flour
1/3 cup Cornmeal -- *
1/2 cup Oat flakes -- *
2 tablespoons Non-instant dried milk -- *
1/3 cup Wheat germ -- *
1 teaspoon Vogue Veg or Chicken Base Inst. stock -- *
1 1/2 tablespoons Cracked flax seed -- * see note
2 tablespoons Brewers yeast flakes -- *
2 tablespoons Kelp -- * see note
1 teaspoon Garlic granules -- *
1 1/2 tablespoons Powdered whole egg -- *- or 1 lge. Fresh
1 tablespoon Sucanat -- *
- or Molasses
1/2 cup Parsley sprigs
6 ozs Water
2 tablespoons Canola oil
1 1/4 teaspoons Active dry yeast

(shape of cookie cutter)

Serving Size: 36

* Notes: Streamline by preparing containers of * ingredients for
refrigerator -- ready to add flour and other ingredients to mix
biscuits. Flour can be included in the mix preparations and only wet
ingredients and yeast remain. I crack flax seeds in coffee grinder.
Whiz the dry kelp strips in food processor to chop.
Judging dough: How tough is it to cut? or how stuck to the cutting
board? your future guide to wet/dry. Both conditions and the Dog
are very forgiving.

Water, oil, molasses to ABM. Add flour, yeast. Start machine
KNEAD cycle to mix and add Other * Ingredients. Make adjustments
for Water or Flour. Knead for APROX 20 minutes. Remove shortly
after rise cycle begins or remove and rest dough for 15 min. Roll
out on oiled surface aprox. 1/4" and cut biscuits. Bake 45 min
(convection oven) 1 hr conventional oven. 300F. Cool for a few hours
/ overnight.