Liver Kong Bars |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1-1/4 cups Simple Liver Puree made from one pound (2 cups) raw chicken livers | 1/2 cup whole wheat flour | 1/4 cup non-fat dry milk |
| 1 egg, beaten | grated Parmesan cheese | |
| 1 | Preheat the oven to 350 F. Grease the bottom and sides of an 8x8-inch pan. |
| 2 | Make the Simple Liver Puree (with chicken livers). Turn it out into a large bowl and add the flour, dry milk, and egg. Stir to form a thick, sticky batter. Spoon the batter into the pan and push it to the edges. Sprinkle Parmesan cheese on top. Bake for 30 minutes or until firm on top. When cool, cut into narrow bars (or tiny training treats). Store in the refrigerator in an airtight container. |