• 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.

• 1 teaspoon corn oil
• 1/4 lb. beef liver
• 1/2 cup water

Directions:

• Heat 1 teaspoon corn oil in a pan.
• Add 1/4 lb. beef liver and fry on both sides until cooked but not dry inside.
• Add 1/2 cup water to the pan and mix it up with all the brown bits.
• Grind the liver in a blender, using the pan juices.

• 2 canned sardines
• pat of butter
• 1 cup water
• few stalks of watercress
• fish sauce (optional)

Directions:

• Put the sardines and the pat of butter into a heavy-based frying-pan and place on a medium heat.
• As the pan warms and the butter melts, mash the sardines into it.
• When the butter has completely melted, pour in the water and stir as it comes to a boil.
• Thoroughly shred the watercress and toss into the pan.
• Remove the pan from the heat and allow to cool.
• Puree, and add a dash of fish sauce.

• 1 tablespoon liquid hand soap or scented liquid castile soap
• 1 tablespoon chlorine bleach
• 1 1/2 cups water

Directions:

• Add soap and bleach to a 1-pint plastic spray bottle.
• Add water and shake.
• Spray the empty, rinsed box thoroughly and let it sit for 2 minutes.
• Rinse, dry, and refill with litter.

HELPFUL HINT:

• Spray the litter box with Pan Stick Spray to keep the litter from sticking to the litter pan.

• 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.

Ingredients:

• 0.35oz (10 grams) unflavored gelatin
• 8.45oz (250ml) boiling water
• 8.45 oz (250ml) evaporated milk (or goat’s milk)
• 2 egg yolks (discard the whites)
• 2 tablespoons high calorie mayonnaise
• 2 tablespoons plain yogurt
• 2 tablespoons corn syrup
• 1 capsule acidophilus (or use acidophilus yogurt)
• Cat vitamins

Directions:

• Dissolve gelatin in 8.45oz (250ml) boiling water and leave to cool.
• Add all remaining ingredients to cooled gelatin.
• Place the mixture in the refrigerator.
• The mixture will gel as it cools and can be scooped out as required.
• Warm the mixture slightly in the microwave before serving.
• Do not return heated mixture to the main supply.
• Mixture can be kept in the refrigerator for seven days or frozen until needed.

• 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.

• 12 oz. boiling water
• 1 envelope Knox unflavored gelatin
• Dissolve the gelatin in the boiling water, and add:
• 1-12 oz. can evaporated canned milk
• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt
• 1 tablespoons light corn syrup
• 1 egg yolk

Directions:

• Mix well in mixer.
• Place in covered bowl and store in refrigerator.
• Warm a small amount for feedings.
• This will keep for about 7 days.

• Rice, uncooked
• 1/2 cup Consommé
• 1 can Turkey leg
• 1 large Water (2 cups)

Directions:

• Boil the whole works until the meat falls off the bone.
• Allow to cool and cut the meat into very small pieces.
• Feed about two tablespoons per cat several times a day.

• 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.