Preheat oven to 350 degrees.

In medium bowl, put 1 C 1-minute Quaker Oats, add 1 and 1/2 C boiling water, stir, let stand ten minutes.

Meanwhile, peel 1 to 2 medium carrots and slice into little slivers, or use 1 C slivered carrots, add to 1 and 1/2 C boiling water on stove, and cook 8 to 10 minutes, then drain off 1 C of the water.

Using an electric blender, puree 1/2 to 3/4 lb. uncooked chicken livers or uncooked beef liver cut into pieces, plus the juice from the liver container; add 2 overripe bananas (if you have them) in pieces to blender, puree, then add the cooked carrot slivers and the 1/2 C water in which they were cooked to the blender and puree.

Let stand a moment.

Into a large mixing bowl, put 1 and 1/2 C whole wheat flour, 1 tsp baking powder. Add 4 whole eggs, well stirred, to the whole wheat mixture.

Mix together well and add 1/4 C to 1/2 C shredded cheddar cheese, 1 tsp. minced garlic, 1 T wheat germ, and the Quaker Oats/water mixture. Stir, and then add the pureed chicken-liver/bananas/& carrots from the blender and stir until relatively smooth. If too dry to stir, add 1/4 to 1/2 c water and stir well. Pour mixture onto a parchment paper-lined 10x15 inch cookie sheet with a raised edge. With wooden spoon, spread out the mixture as evenly as possible.

Bake at 350 degrees for 45 minutes.

Use a toothpick to test for doneness. When toothpick comes out clean, lift it off of the hot cookie sheet but keep on parchment paper, and place on a cooling rack. When cool, remove parchment paper backing, place on wooden cutting board. Using a sharp knife or a pizza cutter, cut into small cubes (1/2 inch to 3/4 inch square.) Then scoot them all back onto the cookie sheet, and pop back into the 350-degree oven for 30 to 40 minutes more. Then take out to cool.