*a---It doesn't really matter which you use. After it's cooked, rinse it under cool water.
*b---I use the 99% fat free, but it's your choice.
*c---You can use fresh garlic or powdered - your choice
*d---You may need a little more or a little less.
Mix the dry ingredients together.

Use the food processor or blender to process the cooked liver, vegetable oil, chicken stock and garlic til smooth.

Blend the dry milk, oatmeal, yeast, soy flour, cornmeal and the whole wheat flour together.
Pour the wet ingredients into your mixer bowl and add the dry to it a little at a time. This is a big recipe. You may have to mix the last of the flour in with your hands. It gets pretty stiff.

Roll it out on the floured towel to about 1/4 to 1/2 inch thick. The thinner, the better. You may find it easier to separate it into sections.

Use a cookie cutter to make bone shapes - if you want. I usually use a pizza cutter and cut it into 1" squares. Bake on an ungreased cookie sheet for 20 to 25 minutes. You want them to be slightly brown and crisp. They puff up when cooking (remember the yeast?). I usually spread a clean cloth on the counter to cool them on, because my oven's too full. Otherwise, turn the oven off and let them cool in the oven.

You should store these in the refrigerator - they have meat in them. They can also be frozen til you want them.