Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 26, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Theresa Bechtel
  • 1 cup uncooked oatmeal
  • 1â�„3 cup margarine
  • 1 TBS beef or chicken bouillon granules
  • 4 cups hot water
  • 3â�„4 cup powdered milk
  • 3â�„4 cup cornmeal
  • 1 egg, beaten
  • 1â�„2 cup peanut butter, optional
  • 3 to 41â�„2 cups whole wheat flour
Preheat oven to 325 degrees.
Pour hot water over oatmeal, margarine and bouillon; let stand 6 minutes.
Stir together the dry milk, cornmeal, egg and peanut butter; stir in oatmeal mixture. Add flour 1�2 cup at a time, stirring until a stiff dough forms. Dough may be chilled for easier handling. Roll out on a floured surface; cut with bone-shaped cookie cutter. Bake 50-60 minutes. Cool and dry until hard.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website