• 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.

• 1/2 cup dry milk
• 1/2 cup wheat germ
• 1 teaspoon honey
• 3-1/3 oz. jar of strained liver baby food or homemade blended liver

Directions:

• Preheat oven to 350 degrees F.
• Combine 1/2 cup dry milk and 1/2 cup wheat germ; drizzle 1 teaspoon honey on top.
• Add one 3-1/3 oz. jar of strained liver baby food or homemade blended liver and stir until everything is well mixed.
• Form the mixture into balls; place them on an oiled cookie sheet and flatten them with a fork.
• Bake 8 – 10 minutes.
• Consistency should be fudgy.
• Store in a jar in the fridge; freeze if keeping more than a few days.

• 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 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.

• 1/2 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 cup whole wheat flour
• 1 tsp catnip
• 1/3 cup milk
• 1/3 cup powdered milk
• 2 tbl butter or vegetable oil
• 1/4 cup Soy flour
• 1 egg
• 2 tbl Wheat germ
• 1 tbl Unsulfured molasses

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 and let cool.
• Store the cookies in a sealed container.