Ingredients:

1-1/2 cups cooked chicken or turkey

1 large egg

2 Tbl. chicken broth

1 cup cornmeal

1/2 cup whole wheat flour

In a blender or processor whirl chicken, egg and broth until smooth. Scrape into bowl.

Add cornmeal and 1/2 cup flour, stir until moistened. Cover dough and refrigerate at least 2 hrs. Then roll out 1/4 in thick on lightly floured board.

Cut into 1/2 in squares or triangles. Scatter on 3 greased 12 x 15 baking sheets.

Bake at 350 until golden (about 15 min.) Remove from oven, stir in pans and let cool. Refrigerate airtight up to 2 weeks, freeze for longer storage. Makes about 3 cups.

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