Vitamin-Rich Feline Meal

2/3 cup cottage cheese
1/4 cup biscuit mix
4 chicken livers, cooked in water, drained and chopped
2 tablespoons corn oil
Pinch iodized salt

1. Mix all ingredients together well.
2. Store in an airtight container in the refrigerator.

Tuna Kitty Treats

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

1. 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.
2. Shape mixture into 1/2-inch sized balls. Place on greased baking sheets. Press balls to flatten.
3. 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.

Mackerel Cat Munchies

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

1. In a medium-sized bowl, mash the mackerel with a fork into tiny pieces. Add the remaining ingredients and mix well.
2. Drop mixture by 1/4 teaspoonfuls onto a greased baking sheet.
3. Bake at 350*F (175*C) for 8 minutes. Cool and store in an airtight container in the refrigerator

Kitty Heaven

2 cans sardines packed in oil
2/3 cup cooked rice
2 chicken livers, cooked in water and drained
1/4 cup chopped parsley

1. Combine all ingredients in a food processor or blender and process just until mixture is blended. Store in refrigerator, tightly covered.

Gotta Have Sole

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

1. 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.
2. 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.
3. Add the flaked fish and rice to cheese sauce and stir well. Cool. Store in an airtight container in the refrigerator.

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