• 2 flat cans of sardines in oil (Do not drain)
• 2/3 cup cooked rice
• 1 tablespoon pureed liver
• 1/4 cup chopped parsley

Directions:

• Combine all ingredients and mix well.
• Shape into balls of desired size or simply spoon into cat’s dish and serve.
• These treats may be stored in the refrigerator for up to three days, and may also be frozen.

• 1-1/2 cups rolled oats
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1/2 cup tuna oil, chicken or beef bouillon 

Directions:

• Preheat oven to 350 degrees F.
• Mix all ingredients into a dough.
• Dust hands with flour and form small, 1/2-inch-thick, round “biscuits”.
• Set on greased cookie sheet.
• Bake 30 minutes (or until biscuits are slightly browned).
• Cool 30 minutes before serving.

• 1 pound liver, organs, or other meat
• 2 cups old-fashioned oatmeal
• 2 cups bran
• 1/4 cup cooking oil

Directions:

• Preheat oven to 250 degrees F.
• Cover meat with cold water and bring to a boil.
• Immediately lower heat and simmer for 30 minutes.
• Remove meat from water and let cool; retain water.
• When meat is completely cool, chop into 1-inch pieces and grind in food processor, chop in a blender, or process through a meat grinder until it is finely ground.
• Mix ground meat, bran, oatmeal, and oil, adding the cooking water from the meat as necessary to make a thick dough.
• Avoid using any more liquid than needed to make a dough that is coarse and just wet enough to work with.
• Shape the dough into flattened balls or little bone shapes and arrange on an oiled baking sheet.
• Bake for 3 hours.
• Then, turn off the heat and let the biscuits cool in the oven to ensure they are hard and crunchy.
• Let the biscuits air dry for 24 hours and store in an airtight container on the shelf for up to 4 weeks.
• NOTE: When making this recipe for cats, shape the biscuits into tiny bits for easy chewing.

HINT: A good idea for getting the meat for this recipe is to save organs from chickens, turkeys, etc. in a plastic bag in the freezer until you have enough to make this yummy treat.

• 2 cups flat cans of sardines in oil
• 2/3 cup cooked rice
• 1 tbl liver
• 1/4 cup parsley, chopped

Directions:

• Combine all ingredients.
• Stir with a wooden spoon to break up sardines into bite-sized pieces.
• Store unused portion in refrigerator, tightly covered.

• 2 cans sardines packed in oil
• 2/3 cup cooked rice
• 2 chicken livers, cooked in water and drained
• 1/4 cup chopped parsley

Directions:

• Combine all ingredients in a food processor or blender and process just until mixture is blended.
• Store in refrigerator, tightly covered.

• 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.