• 1/2 cup whole wheat flour
• 1/2 cup nonfat powdered milk
• 1/2 can tuna, in oil or 1/2 cup cooked chicken, chopped into small pieces
• 1 tablespoon vegetable or cod liver oil
• 1 egg, beaten
• 1/4 cup water

Directions:

• In large bowl, mash the tuna (or chicken). Add the flour and powdered milk, mixing well. Stir in the water, oil and egg, mixing well. Mixture will be sticky.
• Shape mixture into 1/2-inch sized balls. Place on greased baking sheets. Press balls to flatten.
• Bake at 350*F (175*C) for 10 minutes. Remove treats from oven; let sit 5 minutes and then turn treats over and bake another 10 minutes or until golden brown. Cool completely on wire rack. Store in an air tight container in refrigerator.

Ingredients:

• 1 egg
• 1 tablespoon minced, cooked green beans
• 1 teaspoon shredded carrot (if you substitute other vegetables, avoid the ones with a lot of natural sugars) 
• 2 tablespoons baked chicken breast (no skin) minced
• 1/3 cup cooked brown rice (unrefined; wild rice is good)
• 1 tablespoon olive oil (good for preventing hair balls and constipation – common to diabetics)

Directions:

• Mix all of the ingredients thoroughly with a wooden spoon or in a blender/food processor.
• It’s important to get the rice mixed in well so that it can’t be picked out. (Diabetics need fiber and cats with kidney failure problems need to limit their protein intake so this serves two purposes.)
• Cook in a small Pyrex skillet over low heat, stirring and “chopping” constantly, until the egg is at least soft-set but done.
• Refrigerate in air-tight containers, such as Tupperware, Rubbermaid, or Zip-Lock baggies.
• Use within 36 hours (refrigerated).
• Stores well in the freezer in Zip-Lock baggies and can be thawed and warmed simultaneously in boiling water in the bag.

• 1-1/2 cups cooked chicken or turkey
• 1 large egg
• 2 Tbl. chicken broth
• 1 cup cornmeal
• 1/2 cup whole wheat flour

Directions:

• In a blender or processor whirl chicken, egg and broth until smooth.
• Scrape into bowl.
• Add cornmeal and 1/2 cup flour, stir until moistened.
• Cover dough and refrigerate at least 2 hrs.
• Then roll out 1/4 in thick on lightly floured board.
• Cut into 1/2 in squares or triangles.
• Scatter on 3 greased 12 x 15 baking sheets.
• Bake at 350 until golden (about 15 min.)
• Remove from oven, stir in pans and let cool.
• Refrigerate airtight up to 2 weeks, freeze for longer storage.
• Makes about 3 cups.

• 13 ounces unflavored Pedialyte
• 12 ounces evaporated milk
• 8 ounces plain yogurt (1% milkfat NOT light)
• 2-1/2 ounces lamb baby food
• 2 egg yolks
• 2 tablespoons Karo white corn syrup

Directions:

• Put all ingredients into a blender and mix well.
• Put milk into Nurse-Maid pet nursing bottle (found at Wal-Mart) and heat to lukewarm.
• Test on the inside of your wrist.
• Be sure to stir the milk in the container each time before you refill the bottle.
• Put remaining milk into 8 ounce containers and freeze until needed.
• Two-week-old kittens will drink about 1/2 ounce every 4 hours.
• Fourweek-old kittens will drink about 1 to 1-1/2 ounces every five hours.

• 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.

• 4 parts carbohydrate: Pureed barley flakes and/or baby food creamed corn
• 2 parts protein: Lightly broiled chicken or beef or raw organic egg yolk and cooked white- used with meat, not alone (you can also use baby food chicken)
• 1 part vegetable: Chopped or finely grated raw vegetable or vegetable juice- carrots, zucchini, and alfalfa sprouts are ideal
• 2 tablespoons Vita-Mineral Mix
• 2 teaspoons soft butter

Directions:

• Blend the above ingredients together and store in glass jar.

Each day mix the following into each meal or administer by dropper after the meal:

• 1/8 teaspoon mixed mineral powder
• 1/16 teaspoon Pet Tonic (a B vitamin and iron tonic available from the veterinarian) or 1/2 of a low-potency B complex capsule (10 mg level)
• 1/4 teaspoon or 1/2 tablet mixed digestive enzymes

Once a week give:

• 400 units of vitamin E (alpha tocopherol)
• A capsule containing 10,000 units vitamin A and 400 units vitamin D.

• 1 cup whole wheat flour
• 1/4 cup soy flour
• 1 teaspoon catnip
• 1 egg
• 1/3 cup milk
• 2 tablespoons wheat germ
• 1/3 cup powdered milk
• 1 tablespoon unsulfured molasses
• 2 tablespoons butter or vegetable oil

Directions:

• Preheat oven to 350 degrees.
• Mix dry ingredients together. Add molasses, egg, oil and milk.
• Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized pieces.
• Bake for 20 minutes.
• Let cool and store in tightly sealed container.

• 1 cup whole-wheat flour
• 2 tablespoons wheat germ
• 1/4 cup soy flour
• 1/3 cup confectioners’ milk
• 1 tablespoon kelp
• 1/2 teaspoon bonemeal
• 1 teaspoon crushed dried catnip leaves
• 1 tablespoon unsulfured molasses
• 1 egg
• 2 tablespoons oil, butter or fat
• 1/3 cup milk or water

Directions:

• Mix the dry ingredients together.
• Add the molasses, egg, oil, butter or fat and milk or water.
• Roll out flat on an oiled cookie sheet and cut into narrow strips or ribbons.
• Bake at 350°F for 20 minutes or until lightly toasted.
• Break into pea-size pieces, suitable for cats.
• Good for treats, exercising gums and cleaning teeth, but too low in protein to use for regular fare.

• 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 Tbsp. nonfat dry milk
• 3 medium eggs
• 3 Tbsp. cottage cheese
• 2 Tbsp. grated veggies

Directions:

• Mix together the milk powder with a small amount of water; add the eggs and beat well.
• Pour into a small non-stick frying pan and cook on medium low until done.
• Flip over and spread the cottage cheese and veggies over half the top.
• Fold like an omlet.
• Cool and cut to bite-sized pieces to serve.