1 c. whole wheat flour
1/2 c. all-purpose flour
3/4 c. nonfat dry milk powder
1/2 c. quick cooking rolled oats
1/4 c. yellow cornmeal
1 tsp. sugar
1/3 c. shortening
1 egg, slightly beaten
1 tbsp. instant chicken or beef bouillon granules
1/2 c. hot water

Makes about 1 1/2 dozen cut-outs or 5 1/2 nuggets.

Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs.

Add egg to dry this mixture, and stir. Add bouillon into hot water until dissolved. Slowly pour hot water/bouillon into mixture, stirring with a fork until all is moistened.

Form dough into a ball and knead on floured board 5 minutes, or until smooth and elastic. Divide dough in half and roll out each half to about 1/2 inch thick.

Make cut-outs with cookie cutters, or make nuggets by rolling dough into 1 inch diameter log, cut into 1/2 inch pieces.

Arrange 6 cut-out shapes or 24 nuggets on a 10 inch plate. Microwave at 50% (medium) for 5 to 10 minutes, or until firm and dry to the touch.

Rotate plate every 2 minutes and turn shapes over half way through the cooking time. Cool on wire rack. Shapes will crisp as they cool.