2 tablespoons bran

2 teaspoons baking powder

1/2 cup water -- possibly more

Preheat oven to 350 F, rack on middle level. Lightly greased baking sheet.

Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed add a little more water. Knead for one minute.

Roll out dough to 1/2 inch thickness. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up.

Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.

Veggie Vittles

1 egg -- beaten

1/3 cup applesauce

1 cup vegetables -- *see Note

1 cup cooked rice

1 tablespoon brewer's yeast

Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.

Note: mashed or grated small. Any desired veggies can be used, such as zucchini, peas, carrots, potatoes, etc...

Vizsla Stew

2 cups barley

1/2 cup wild rice

9 cups chicken broth

4 cups rabbits -- boned, *See Note

1/2 cup kale -- chopped fine

1/2 cup asparagus -- chopped fine

1/2 cup lima beans -- chopped fine

1/2 cup carrots -- chopped fine

1 cup potato -- chopped fine

4 cloves garlic -- chopped fine

1/3 cup canola oil

1 cup yogurt, skim milk