• 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.

• 1-1/2 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.

• 1-1/2 cups cooked chicken or turkey
• 1 large egg
• 2 Tbl. chicken broth
• 1 cup cornmeal
• 1/2 cup whole wheat flour

Directions:

• In a blender or processor whirl chicken, egg and broth until smooth.
• Scrape into bowl.
• Add cornmeal and 1/2 cup flour, stir until moistened.
• Cover dough and refrigerate at least 2 hrs.
• Then roll out 1/4 in thick on lightly floured board.
• Cut into 1/2 in squares or triangles.
• Scatter on 3 greased 12 x 15 baking sheets.
• Bake at 350 until golden (about 15 min.)
• Remove from oven, stir in pans and let cool.
• Refrigerate airtight up to 2 weeks, freeze for longer storage.
• Makes about 3 cups.

• 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.

• 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.

• 1-1/2 cups whole-wheat flour
• 1-1/2 cups rye flour
• 1-1/2 cups brown rice flour
• 1 cup wheat germ
• 1 teaspoon dried kelp or alfalfa
• 1 teaspoon garlic powder
• 4 tablespoons vegetable oil
• 1 1/2 cups chicken broth or beef broth
• 1 pound ground chicken
• 1 to 2 tablespoons brewer’s yeast 

Directions:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the first six dry ingredients.
• Slowly add oil, broth and chicken, and mix well.
• On a lightly floured surface, roll the dough to a thickness of 1/8 inch then place it on a greased cookie sheet.
• Bake until golden brown.
• Cool then break into bite-size pieces.
• Place pieces in a bag with the brewer’s yeast and shake to coat them.
• Store the leftovers in an airtight container in the refrigerator.
• Makes 2 to 3 dozen pieces.

• 3 cups chicken broth
• 4-1/2 tbl flour
• 1/4 cup carrots –diced into small cubes
• 3/4 cup minced meat (cooked) pieces of fish- optional, but it would be better to use this (COOKED)

Directions:

• After the chicken broth has been made, allow it too cool for around 2 minutes.
• Add all the flour and mix.
• Some flour might not dissolve but this is absolutely no problem (It will when you heat the mixture later on).
• Heat broth and flour mixture on high heat until a thick creamy mixture is formed.
• Immediately add all other ingredients and pour all contents of this meal into the cat’s container.
• Allow it to set into jelly like substance with the carrots, minced meat and fish suspended in it.
• Serve to the cat.

• 6 ounces of undrained tuna
• 1 cup cornmeal
• 1 cup flour
• 1/3 cup water

Directions:

• Preheat the oven to 350 degrees.
• Measure all of the ingredients into a bowl and mix thoroughly with your hands.
• Roll out to 1/4 inch thickness and cut into treat sized pieces.
• Place on a greased cookie sheet.
• Bake for about 20 minutes or until golden.
• Let cool.
• Give to your cat and watch them gobble it up.

• 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.