• 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.

• 2 cups of nutritional yeast or brewers yeast
• 1/4 cup of Kelp powder
• 1 cup of Lecithin powder
• 1000 mg of Vitamin C (or 1/4 teaspoon of Sodium ascorbate)

Directions:

• Mix together
• Refrigerate

Ingredients:

• 1 egg
• 1 tablespoon minced, cooked green beans
• 1 teaspoon shredded carrot (if you substitute other vegetables, avoid the ones with a lot of natural sugars) 
• 2 tablespoons baked chicken breast (no skin) minced
• 1/3 cup cooked brown rice (unrefined; wild rice is good)
• 1 tablespoon olive oil (good for preventing hair balls and constipation – common to diabetics)

Directions:

• Mix all of the ingredients thoroughly with a wooden spoon or in a blender/food processor.
• It’s important to get the rice mixed in well so that it can’t be picked out. (Diabetics need fiber and cats with kidney failure problems need to limit their protein intake so this serves two purposes.)
• Cook in a small Pyrex skillet over low heat, stirring and “chopping” constantly, until the egg is at least soft-set but done.
• Refrigerate in air-tight containers, such as Tupperware, Rubbermaid, or Zip-Lock baggies.
• Use within 36 hours (refrigerated).
• Stores well in the freezer in Zip-Lock baggies and can be thawed and warmed simultaneously in boiling water in the bag.

• 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 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.

• 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 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.

• 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.

• 1 (16 ounce) box baking soda
• 4 teaspoons dried mint

Directions:

• Add the baking soda and mint to kitty litter.
• Stir it up, and keep it clean.