2 eggs
¼ cup bacon drippings
½ cup milk
1 cup frozen, chopped spinach, thawed
6 strips bacon, crumbled or chopped fine
2 cups rolled or old-fashioned oats
1cup corn meal
1 cup whole wheat flour
½ cup all-purpose flour
Garlic powder

Preheat the over to 325 degrees.

Combine the eggs, bacon drippings, milk, spinach, and crumbled bacon in a bowl and stir. Add the oatmeal, corn meal, wheat flour, and all-purpose flour. Mix until the dough sticks together. Dump the dough out onto a greased cookie sheet and press it out to either fill the sheet or to a thickness of about ½ inch. Sprinkle with garlic powder before baking for 25 minutes. Use a sharp knife or pizza cutter to cut into small squares or rectangles. Or, drop teaspoons of dough onto lightly greased cookie sheets, press them flat with a fork, and bake for 20 minutes. These last in the refrigerator in airtight containers for about a week; freeze them for longer storage.