• 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 can sardines in oil
• 2/3 cup of rice (cooked) liver
• parsley and/or turmeric

Directions:

• Add all ingredients together.
• You may wish to cook the ingredients, depending on whether your cats like fresh meat or cooked meat.
• Store unused portion in fridge.

• 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.

• 1/2 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.

• 1-1/3 cups (2/3 pound) ground chicken, turkey or lean heart
• 4 cups cooked white rice
• 4 eggs
• 2 tablespoons cold-pressed safflower, soy or corn oil
• 1,500 milligrams calcium
• 1/8 teaspoon iodized salt
• 1/8 teaspoon potassium chloride (optional, for a saltier flavor)
• 1 teaspoon parsley, finely grated carrot or other vegetable (optional)
• 5,000 IU vitamin A
• Taurine and other cat vitamins (about 5 days’ worth)
• 50 milligram level B complex (or 10 milligrams per day)
• 2,500 milligrams vitamin C (½ teaspoon sodium ascorbate)

Directions:

• Mix everything together in a large bowl.
• Serve raw if the cat will accept it.
• Otherwise, mix all but the vitamins together, bake about 20 minutes in a moderate oven and then wait until it cools to mix in the vitamins.
• Occasionally, substitute 1 to 3 teaspoons of liver for part of the meat.

• 1 Chicken Liver
• 1 Giblet
• 1 Chicken Heart
• 1 Chicken Neck
• 2 Cups of Water
• 1 Teaspoon of Finely Chopped Parsely

Directions:

• Combine 1 chicken liver, 1 giblet, 1 chicken heart, 1 chicken neck, 2 cups water and 1 tablespoon finely chopped parsley.
• Cover and simmer until the giblet is tender.
• Chop all the meat for dogs removing bones and mix with kibble; for cats, grind the meat in the blender.

• 1 small carrot peeled and grated
• 1/4 cup peeled and grated zucchini
• 1/2 cup chopped alfalfa sprouts
• 1 tsp. finely chopped parsley
• 1/8 cup chicken stock
• 1/4 tsp dried or fresh catnip

Directions:

• Combine veggies in a medium bowl.
• Add chicken stock and toss.
• Sprinkle with catnip and serve at room temperature.
• Store left overs in the refrigerator for up to 3 days.