• 4 oz cooked kipper
• 1 cup leftover cooked root vegetables
• 2 eggs
• a little milk
• 1/2 cup grated cheese

Directions:

• Preheat the oven to 325 degrees.
• Mash together the fish and vegetables.
• Put the mixture into an oiled baking pan.
• Beat the eggs, milk and cheese together, and pour on top of the fish mixture.
• Bake for about 20 minutes, until the outside is firm but the inside is reasonably soft.
• Remove from the oven and allow to cool.

• 1/2 lb. ground beef
• 1 tablespoon tomato paste
• 1 teaspoon corn oil
• 1 corn tortilla, cut into kitty-bite-size pieces
• 1/2 teaspoon bone meal
• 1/2 teaspoon brewers’ yeast
• 1/2 teaspoon iodized salt
• 2 tablespoons cheddar cheese, grated

Directions:

• Heat skillet and start browning ground beef.
• When meat is half cooked, add bell pepper.
• Cook the mixture until onions are translucent, and the meat golden brown.
• On low heat, stir tomato paste, corn oil, chopped tortilla, bone meal, brewers’ yeast, and salt.
• Stir until heated through.
• Cool and serve topped with grated cheese.
• Yields 2-3 servings.
• Store unused portions in an airtight container and keep refrigerated.
• This may be fed to your cat once or twice a week.

• 3 eggs
• 2 tbl. milk
• 3 tbl. grated cheese
• 1 tbl. margarine

Directions:

• Beat eggs and yolks together.
• Stir in the grated cheese.
• Melt the margarine in a frying pan until sizzling.
• Add the egg mixture, stirring continuously until cooked.

• 1/2 pound fillet of sole
• 2 tablespoons parsley, chopped
• Water
• 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped liver
• 1/2 teaspoon iodized salt
• 2/3 cup cooked rice

Directions:

• Place sole in a small, greased baking dish. Sprinkle with the parsley. Add enough water to just cover the bottom of the dish. Bake in a preheated 450*F (230*C) oven for 10 minutes. Cool then and shred with a fork.
• Melt margarine in a small saucepan. Stir in flour and heat until bubbly. Gradually stir in milk and cook, stirring constantly, until mixture thickens. Remove from heat and add cheese, liver, and salt, stirring until cheese has melted.
• Add the flaked fish and rice to cheese sauce and stir well. Cool. Store in an airtight container in the refrigerator.

• 3 baby carrots, cooked until soft
• 16 oz canned tuna in olive oil, drained
• 2 oz cooked herring, skin removed
• 2 tbl whole grain bread crumbs or oatmeal
• 2-3 tbl grated cheese
• 2 tsp brewer’s yeast
• Several pinches of chopped catnip
• 1 egg, beaten
• 2 tbl tomato paste (not ketchup)

Directions:

• Preheat the oven to 350 degrees.
• Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer’s yeast, catnip, egg and tomato paste to an even paste.
• Mold into small balls and put on a greased baking tray.
• Bake for 15-20 minutes, checking frequently: the fish balls should be golden brown and feel firm.
• Cool thoroughly.

• 2 oz finely ground beef
• 2 oz finely ground chicken
• 1 tbl canned thick chicken soup
• 2 oz whole grain bread crumbs or oatmeal
• 1 baby carrot, cooked until soft
• 1 egg
• 1/2 cup grated cheese 

Directions:

• Mash the meat and chicken with the soup then add the bread crumbs or oatmeal, mushy carrot and egg.
• Make into two small burgers and broil (leaving much rarer than you would for yourself).
• Sprinkle with grated cheese and broil again until the cheese is melted.
• Allow to cool until warm to the touch, and serve.

• 1/2 cup grated cheese
• 2 tbl plain yogurt or sour cream
• A little oatmeal
• 2 tbl margarine or low-fat spread

Directions:

• Serves one
• Mash all of the ingredients together, adding them in the order indicated above, and serve cold.  No cooking is required for this dish.
• Some cats will not take to this dish as it is not meat based: others will love it.