Ingredients
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2 1/2 lb. roast or steak
1/2 bottle liquid smoke
1 1/2 Tbsp. meat tenderizer
1 1/2 Tbsp. seasoned salt
1 tsp. pepper
1/4 c. soy sauce
1/2 tsp. garlic powder
1/2 c. Worcestershire sauce
1/2 c. water
8 c. graham or unbleached pastry flour
2 Tbsp. dark, unsulphured molasses
2 Tbsp. honey
2 1/2 c. corn oil
3 Tbsp. grated Parmesan or Romano cheese
2 Tbsp. each: parsley, alfalfa and mint leaves
2 Tbsp. brewer's yeast
generous sprinkling (approximately 1/2 tsp.) garlic powder
Preparation
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Preheat oven to 375\u00b0.
Mix liquid ingredients thoroughly. Slowly blend in herbs, condiments and flour, first stirring with a spoon, then kneading with oiled hands (in addition to corn oil used for recipe) as the dough stiffens and forms into a ball. Roll out thinly, 1/4-inch or less, into a sheet(s) on floured boards.
Shape to taste; with bone-shaped or other cookie cutters or just into squares with a knife and bake until lightly browned, about 40 to 50 minutes.
Give up on getting the dogs out of the kitchen while this bakes!
Store in fridge or freezer.
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