Mix all dry ingredients-flour, sugar, salt, powdered milk and garlic powder together. Add margarine, egg and water and mix. Knead in enough flour additionally until dough makes a nice ball. Roll to about 1/2 inch thick and cut into desired shapes. (I used pizza cutter, made training tidbits, and larger squares also.) Bake on lightly greased cookie sheet for 30 minutes at 350 degrees F. They literally reek of garlic!
Slightly freeze lamb roast so it will be easier to cut into slices to prepare for cooking. Combine all ingredients: water, vinegar, salt, pepper and garlic in a pan and bring to a boil. Slice the slightly frozen lamb roast into 1/4 inch wide strips. Drop slices into boiling mixture and let cook for 5 minutes. Meat will be rubbery. Then drain strips and place strips between layers of paper towels (several on bottom and several on top) Take a rolling pin and roll across paper towels to press out the moisture.
In a 200 degree oven, lay pressed strips directly on oven rack, careful not to let them touch or they'll stick together. Leave oven door ajar slightly to let moisture escape. Cook for about 1 1/2 hours.
Put garlic in the food processor. Liquefy. Add liver. Liquefy. Add other ingredients. Thick batter will form. Grease a brownie pan. Pour in batter and level. Bake for 25 minutes at 350 degrees. Cool and cut into squares. Keep refrigerated.
Combine all dry ingredients. Add shortening to dry ingredients. Add beaten egg and liver powder (or substitution). Add 1/2 cup cold water or giblet broth and form ball. Roll dough 1/2" thick on oiled sheet and cut with cutter. Bake 25-30 minutes in 350F. oven. Store in refrigerator.
Drop by teaspoon on wax paper covered paper plate, flatten with fork. Cover with second paper plate. Microwave on high 4-5 min., cool. Store in refrigerator.
In a bowl, mix all ingredients except chopped peanuts together thoroughly.
In a food processor, add the above ingredients and blend together. When mixture is thoroughly blended, add to the bowl of dry ingredients. Combine and turn out a lightly floured surface. Place a piece of plastic wrap on top of dough then roll out dough to 1/4-inch thickness. Remove the plastic wrap and score dough into 4 by 3-inch rectangles. Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts into the dough with the palm of your hand. Bake at 325 for 50 to 60 minutes. Yield: 12 to 14 pieces
Preheat oven to 350F. Blend all in food processor. Press into big cookie sheet about 1" thick, sprinkle Parmesan cheese on top. Bake for 45 minutes then cut into bite size squares, put back in oven at 200F for 1 hour. Refrigerate in airtight container.