• 4 oz cooked salmon, skin and bones removed
• 1/2 cup skimmed milk
• 1 tbl margarine, softened or low fat spread, creamed
• 1 drop red food coloring
• several cooked, shelled shrimp
• up to 1/2 cup prepared gelatin

Directions:

• Mash the cooked salmon and gradually add the milk; alternatively put the cooked salmon and the milk in a blender or food processor and process until creamy.
• Stir in the margarine or low-fat spread, add the food coloring, and beat vigorously until stiff.
• Put in a glass bowl or a mold so that the mixture fills it by three-quarters.
• Chill for 20 minutes, then decorated with the cooked shrimp, and pour on just enough heated gelatin to cover them.
• Once this layer has set, add further gelatin to taste and leave for an hour in a cool place or the fridge.
• To serve, turn the mousse out onto a plate and divide into portions.

• 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.

• 1/3 cup white rice
• 1 tbl margarine or low-fat spread
• 3oz canned tuna or smoked mackerel, skinned and boned
• 1/2 hard-boiled egg, shelled and finely chopped
• yolk of 1 egg
• 1/2 tbl pouring cream

Directions:

• Cook and drain the rice.
• While the rice is cooking, gently fry the chopped tomato in the margarine until soft.
• Add the fish and the egg and continue cooking, stirring all the time with a wooden spoon.
• Mix the rice, still over the heat, and stir everything seems steamy hot.
• Blend in the egg yolk, then the cream.
• After a last few stirs, tip onto a plate and allow to cool.

• 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.

• 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.