Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Rye | 1 slice (32g) | 83 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 c Beef, chicken, or vegetable
- -stock
- 1 c Bread or all-purpose flour
- 1 c Whole wheat or rye (or other
- -dark) flour
- 1 c Bulgar wheat
- 1/4 c Non-fat dry milk powder
- 1/2 ts Salt
- 1 1/2 ts Yeast
- =
Directions
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling, Using a 3.5" bone shaped cutter, shape and leave in
oven overnight to harden. Store in airtight container.