6 cups white rice flour

1/8 cup peanut oil

1/8 cup margarine -- safflower oil type

1 Tbsp brown sugar

4 ounces carob -- chips, melted

1 cup water

1/4 cup molasses

1/2 cup powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour.

Sheltie Scones

2 1/2 cups self-rising flour

1 cup beef liver -- chopped

1/2 cup water -- or beef stock

1/2 cup milk

2 tablespoons butter

1/4 teaspoon salt

(Chopped Liver: Just boil the liver until it is gray and a rubbery consistency. Or if you have a microwave, cook it on high for about 8 mins. Chop it up into small pieces and when cool put the pieces into a number of airtight bags and store in the fridge. Use liver pieces as treats when training)

Scones: Sift flour and salt into a bowl, rub in butter. Add chopped liver. Use a knife to stir in milk and enough water to mix to a sticky dough. Turn dough onto lightly floured surface, knead quickly and lightly until dough is smooth. Press dough out evenly to  about 2 cm and cut into rounds. Place on prepared tray and bake in very hot over for 15 minutes.

Makes about 16-18.

Shih Tzu Sushi

1 can salmon, canned, pink -- reserve liquid

1 cup brown rice

2 cups water -- plus salmon liquid

1 whole egg, hard-boiled -- chopped

1/2 cup peas and carrots, frozen -- or more if desired

1 tablespoon fresh parsley -- chopped

2 tablespoons cod liver oil

1 package Nori Sheets -- *see Note