Wednesday, May 14, 2014

Recipe of the Month



1 cup rolled oats
1/3 cup margarine
1 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded cheddar cheese
1 egg, beaten
3 cups whole wheat flour


1.  Preheat oven to 325 degrees F.  In a large bowl, combine rolled oats, margarine, and boiling water.  Let stand 10 minutes.  Grease cookie sheets. 

2.  Thoroughly stir in cornmeal, sugar, bouillon, milk, cheddar cheese, and egg.  Mix in flour one cup at a time, until stiff dough has formed.

3.  Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky.  Roll out dough to 1/2" thickness.  Cut with cookie cutter and place 1 inch apart onto the prepared cookie sheets.

4.  Bake 35-45 minutes in preheated oven, until golden brown. 

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