1 lb. chicken necks and gizzards, ground

(If your butcher won't do this, put it through a meat grinder.) 1/2 lb. or 2 c. soy bean flour, not defatted 3 tbsp. bone meal 1 c. wheat germ 1 c. powdered skim milk 1 c. cornmeal 1 c. rye flour 1/2 lb. or 2 c. whole wheat flour 3 tbsp. bonemeal 1 tbsp. sea salt, iodized or 3 tbsp. kelp, powdered 4 tbsp. oil or fat 1 tbsp. cod liver oil 1/4 c. alfalfa powder 3 cloves garlic, minced 1/2 c. chopped onion (optional) 1 qt. water 100 mg iron supplement 1/2 c. brewer's yeast

Mix ingredients to make firm dough. Spread flat on cookie sheet about 1/4 to 1/2 inch thick. Bake in moderate oven until golden brown, 1/2 to 3/4 hour. Cool and break into bite size chunks. Sprinkle with 1/2 cup brewers yeast and place in airtight containers. It will keep in a few days without refrigeration. After that place in refrigerator or freezer. If this is not tempting enough to your pet, try pouring a little bacon fat or some leftover gravy on it.