MACKEREL SNACKERS - Leslie Renaud

1 can of jack mackerel (15 ounce size)

½ box of honey graham crackers

4-5 whole eggs, including shells

Grind the graham crackers in a food processor until completely crumbled.  Add the mackerel and continue processing until combined – mixture will be very thick.  Add one egg at a time until the batter has the consistency of wet concrete.  Spray a cookie sheet with non-stick spray, and spread mixture into pan.  Bake at 350 for about 20 minutes, or until the sides of the batter pull away from the pan.  Cook and cut into whatever size you want.  They will keep in the refrigerator for a couple of weeks (perhaps even longer, I’ve just never kept them longer than that), and much longer in the freezer.  They can go a day without refrigeration, and they don’t seem to cause the dogs any problems.