1-1/2 c. flour
1-1/2 c. whole wheat flour
1 c. rye flour
1 c. oats
1 c. cornmeal
1/4 c. liver powder (health stores)
1 tsp. salt
1 tsp. garlic powder
1 egg
1/2 c. vegetable oil
1-3/4 c. beef broth

Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie sheet with foil. Mix flours and all other dry ingredients in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut into heart shapes with floured heart cookie cutter or pattern cut from cardboard (2" dia. for small dog, 3-1/2" for large). If using pattern, flour top of dough first. Place hearts 1" apart on foil-covered cookie sheet. Re-roll scraps. With a skewer prick a line of dots halfway through dough 1/4" from sides and down centers. Bake for 2 hours. Turn oven off, and let biscuits stand in oven overnight to harden. Can be stored in plastic bags at room temperature up to 3 months. Makes about 24 3-/12" hearts.