1/2 cup canned mackerel, drained
1 cup whole-grain bread crumbs
1 tablespoon vegetable oil
1 egg, beaten
1/2 teaspoon brewer’s yeast, optional

Preheat oven to 350 degrees F.
In a medium-size bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. Drop mixture by 1/4 teaspoonsful onto a greased cookie sheet. Bake for 8 minutes. Cool to room temperature and store in an airtight container in the refrigerator.

2 cups whole wheat flour
1/2 cup soybean flour
1 cup skimmed milk or water
1 tablespoon honey
1 tablespoon Canola or Sunflower oil
1 teaspoon sea salt

Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 degrees for 1/2 hour.

1 jar (2-1/2ounces) strained ham baby food
5/8 cup wheat germ
5/8 cup non-fat milk powder
1 egg, beaten

Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil spray. Mix baby food, wheat germ, milk powder, and egg in medium bowl. Drop by 1/2 teaspoonfuls onto prepared baking sheet. Bake 12 to 15 minutes. Remove from oven and let cool on wire rack. Store baked treats in airtight container or plastic bag and place in refrigerator or freezer.

MAKES 2-1/2 to 3 dozen

NOTE: Beef or chicken baby food may be substituted for ham baby food.

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3 cups whole wheat flour
2 cups soy flour
1 cup wheat germ
1 cup cornmeal
1 cup nonfat dry milk

1/2 cup brewer’s yeast
1 (15 ounce) can mackerel
5 tablespoons vegetable oil
1 tablespoon cod liver oil
2 cups of water or as needed
Preheat oven to 350 degrees.
Mix all the dry ingredients in a large bowl. In another bowl, mash the mackerel into small pieces. Mix in the oil and water. Add the mackerel mixture to the dry ingredients and mix thoroughly. The dough is tough, so use your hands. Roll dough out to about 1/4″ thickness and cut into 1/4″ bits, using a knife or pizza cutter. Mound the bits onto greased cookie sheets and bake for 25 minutes. During baking, occasionally toss the bits with two wooden spoons, so they brown evenly. Turn the heat off and allow the treats to cool thoroughly before removing and storing in an airtight container in the refrigerator. This recipe freezes very well for longer storage.
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INGREDIENTS

* 2 cups wheat germ
* 3 (2.5 ounce) jars strained chicken baby food
* 1 tablespoon water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the wheat germ, baby food, and water together. Add more water if necessary to form a dough. Roll dough into 1 inch balls and place on cookie sheet. Flatten slightly with a fork dipped in water. Bake for 20 to 25 minutes in the preheated oven.  Original recipe yield: 2 dozen.

Ingredients

1 Can Drained tuna
1/2 C Cut turkey or chicken
2/3 c Dry Cat Food
Sliced vegetables (optional)

Directions
Mix all ingredients in small bowl untill well mixed.
Form into small balls or anything your comfortable with.

Chill for about an hour. After that cover the balls in bread crumbs or anything crumbly

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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.

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Ingredients

100 gms Meat (minced)
3 T Rice
1 T Broth or gravy

Directions
Fry the meat for 15 minutes or until nice and red. Add a little water incase it gets stuck to the pan. Then add the rice along with another spoon of water if you want the meal to be soupy. Stir in the gravy or broth, depending on kitty’s taste. Remove from heat, and let cool then serve.

Diced chicken may be substituted in place of the minced meat.

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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
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.

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