Gucci's Favorite Dog Bones

• 1 lb beef liver
• 2 large eggs, shells washed
• 1 cup low fat cottage cheese
• 1 12 cups wheat germ
• 3 14 cups whole wheat flour, approximately

1. Rinse liver and cut into 1-inch chunks.
2. Put in a 1 1/2- to 2-quart pan with 1 cup water.
3. Bring to a boil on high heat; cover, reduce heat, and simmer gently until liver is no longer pink in center of thickest piece (cut to test), about 5 minutes.
4. Drain liquid into a 1-cup measure; if needed add more water to make 1 cup.
5. Put liver in a food processor; break in eggs, including shells.
6. Whirl to puree, adding reserved liquid as needed to keep mixture moving; scrape sides of container often.
7. Scrape mixture into a bowl; add remaining cooking liquid, cottage cheese, wheat germ, and 3 cups flour.
8. Stir until evenly moistened.
9. Scrape dough onto a well-floured laminate counter or large plastic cutting board; knead until dough no longer feels sticky, adding more flour as required.
10. Shape dough into a ball and set aside.
11. Scrape counter clean and coat lightly with more flour.
12. Set dough on flour, dust ball with flour, then roll out until 1/2 inch thick.
13. Cut with a floured bone-shaped cookie cutter.
14. Bake in a 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour.
15. Transfer to racks to cool.
16. (Once cool, bones should be hard when pressed; if not, return to 300 degree oven and bake 10 minutes longer; cool.)
17. To store, package airtight in refrigerator or freezer.
18. Makes about 4 1/2 dozen 3 1/2-inch-long bones.

beef liver, eggs, cottage cheese, cups wheat germ, whole wheat flour

Taken from www.food.com/recipe/guccis-favorite-dog-bones-274789 (may not work)