Surprise Snacks

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1/4 cup hot water
8 chicken bouillon cube — or beef
1 package dry yeast
1 1/2 cups tomato juice
2 cups flour — divided
2 cups wheat germ
1 1/2 cups whole wheat flour


Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork.
Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved.
Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter.
Gradually work in the remaining flour and the whole wheat flour with your hands.
Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4″ thick.
Cut into shapes and place on ungreased cookie sheets about an inch apart.
Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly.
Store in airtight container.


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