cAT FOOD RECIPES

CAT FOOD RECIPES

Kibbles and Casseroles recipes

Champion Cat Turkey Kibble

Makes 10 to 20 servings

Here’s a classic kibble that any cat will love. I like to use 18-x-13-inch cookie sheets, usually

available at cooking supply stores, so that I can fit more into the oven at one time. You may

need to make your kibble in batches, especially if you use smaller cookie sheets. If so, transfer

the first batch to a shallow baking pan, let your cookie sheets cool, and then bake the

second batch. When all the kibble has been baked, put it all back into the oven, now turned

off, to let it dry out. You can freeze it for up to 3 months or refrigerate it for up to a week in

an airtight container.

3 cups whole wheat flour

2 cups rye flour

1 cup plain wheat germ

1 cup cornmeal

1 cup nonfat dry milk

3 tablespoons parsley flakes

1⁄2 cup brewer’s yeast

2 pounds cooked turkey

1 cup water

5 tablespoons vegetable oil

1 tablespoon cod liver oil

1 cup dried fish flakes

1. Preheat the oven to 350 degrees. Spray two large cookie sheets with nonstick cooking

spray.

2. In a large mixing bowl, combine the flours, wheat germ, cornmeal, dry milk, parsley,

flakesand brewer’s yeast.

3. In a blender or food processor, blend the turkey, water, and oils until smooth.

4. Add the turkey mixture to the dry ingredients and mix thoroughly. If the dough is too

tough, add water as needed to make the dough firm and smooth.

5. Use your hands and a big flat spatula to flatten the dough out on the cookie sheets to a

thickness of 1⁄4 to 1⁄2 inch. If you want to roll out the dough, feel free to do so, but I find it

easier to use my hands. Then score it into small pieces with a knife. You can make your

kibble any shape you want—be creative!

6. Sprinkle with fish flakes and bake for 25 to 35 minutes or until the kibble is golden

brown and not doughy when you break a piece open. During the baking process, take a

wooden spoon or spatula and move the kibble around on the cookie sheet so that it

bakes evenly.

7. Turn off the oven, keeping the door closed. Let the kibble dry out in the off oven for at

least 4 to 6 hours or overnight. The longer you allow your kibble to sit in the oven, the

drier and more flavorful it will become, and the longer it can be stored.

8. Remove the kibble from the oven. It will still be slightly warm and moist. Let it sit on

cooling racks for another hour or two until it is completely dry and cool.

Variation: Substitute fish, beef, chicken, or lamb for the turkey. Simply boil the meat until

cooked through, drain it well, purée it, and then add it to your kibble.

Kitty Fish Kibble

Makes 10 to 20 servings

This is an excellent recipe if you have a finicky cat. It uses canned mackerel, which is high in

omega-3 fatty acids. It also has an intense smell and flavor, which will entice your cat to eat.

If you can’t find mackerel, feel free to substitute another canned fish—try salmon, sardines,

or whitefish for variety. Store in an airtight container in the refrigerator for up to a week, or

freeze for up to 3 months.

3 cups whole wheat flour

2 cups rye flour

1 cup plain wheat germ

1 cup cornmeal

1 cup nonfat dry milk

3 tablespoons parsley flakes

1⁄2 cup brewer’s yeast

1⁄2 cup dried fish jerky, chopped in a blender (but not puréed)

2 cups dried fish flakes, divided

15-ounce can mackerel

5 tablespoons vegetable oil

1 tablespoon cod liver oil

2 tablespoons Thai fish sauce

1 cup water, or as needed

1. Preheat the oven to 350 degrees. Spray two large cookie sheets with nonstick cooking

spray.

2. In a large mixing bowl, mix together the flours, wheat germ, cornmeal, dry milk, parsley

flakes, brewer’s yeast, chopped fish jerky, and 1 cup of the fish flakes.

3. In another bowl, mash the mackerel into small pieces. Mix in the oils, Thai fish sauce,

and 1 cup water. Put the mixture in a blender or food processor and purée well.

4. Add the puréed mackerel mixture to the dry ingredients and mix thoroughly. If the

dough is too tough, add water as needed to make the dough firm and smooth.

5. Use your hands and a big flat spatula to flatten out the dough on the cookie sheets to a

thickness of 1⁄4 to 1⁄2 inch. Then score it into small pieces with a knife.

6. Sprinkle with the remaining 1 cup dried fish flakes and bake for 25 minutes or until the

kibble is golden brown and not doughy when you break a piece open. During the baking

process, take a wooden spoon or spatula and move the kibble around on the cookie

sheet so that it bakes evenly.

7. Turn off the oven, keeping the door closed. Let the kibble dry out in the off oven for at

least 4 to 6 hours or overnight. The longer you allow your kibble to sit in the oven, the

drier and more flavorful it will become, and the longer it can be stored.

8. Remove the kibble from the oven. It will still be slightly warm and moist. Let it sit on

cooling racks for another hour or two until it is completely dry and cool.

Cheese and Eggs Casserole

Makes 4 servings

Cheese and eggs are great sources of protein, and yogurt is a wonderful source of calcium

that assists in bone building. You’ll be surprised to see how easy this nutrient-rich recipe is

to make. I do not freeze this casserole; I always make it fresh. It will keep in the refrigerator

for 1 to 2 days.

4 eggs, beaten

1⁄2 cup grated Monterey Jack cheese

4 tablespoons plain yogurt

1 tablespoon plain wheat germ

1 teaspoon brewer’s yeast

1⁄2 teaspoon salt

1 tablespoon corn oil

1. In a medium mixing bowl, blend all the ingredients except the corn oil.

2. In a large skillet over medium heat, heat the corn oil. Add the egg and cheese mixture,

reduce the heat, and scramble until the eggs are cooked through. Let cool and serve.

Fabulous Fish Casserole

Makes 6 servings

This recipe features oat or wheat grass. These grasses are safe for cats and help with the passage

of hairballs and with digestion, adding extra fiber in a safe manner. Neither type of

grass is harsh on a cat’s stomach as the grass from your yard is. Feeding a cat grass can protect

houseplants that the cat might be tempted to eat, as some plants look like grass to a

cat—asparagus ferns, spider plants, and dracenea, to name a few. I call for a casserole dish,

but you can use a loaf pan if you prefer. This casserole can be stored in the refrigerator for 1

to 2 days or frozen for up to 1 month. You can also freeze the prepared casserole for 3

months or refrigerate 4 for 3 days.

1⁄2 pound tuna or sole, cubed and deboned

1⁄2 pound sardines packed in tomato sauce

1⁄2 cup cooked brown rice

1⁄2 cup oat grass or wheat grass

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

2 eggs, beaten

2 tablespoons milk

4 tablespoons Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.

2. In a large mixing bowl, combine the fish, rice, grass, and parsley.

3. In a separate bowl, mix together the eggs and milk.

4. Place the fish mixture in the prepared casserole dish, and then pour the egg mixture

over it. Sprinkle the Parmesan cheese on top.

5. Bake for 30 minutes or until a knife inserted into the center comes out clean. Let cool

and serve.

Gobble, Gobble Turkey Casserole

Makes 6 servings

This recipe is especially great around holiday time. I often have leftover turkey that I never

know what to do with. A great tip is to chop your leftover turkey and freeze it in 8-ounce

bags. That way, when you’re ready to make a dish, you can pull an exact portion out of the

freezer. You can also freeze the prepared casserole for 3 months or refrigerate it for 3 days.

1 pound cooked turkey, cut into bite-sized pieces or shredded

8-ounce can corn, drained

8-ounce can sliced carrots, drained, or 1 pound fresh carrots, cooked

8-ounce can clam chowder

1 cup cooked brown rice

1 tablespoon plain wheat germ

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

1⁄2 teaspoon brewer’s yeast

1. Preheat the oven to 350 degrees. Spray a large casserole dish with nonstick cooking spray.

2. Stir all the ingredients together and place in the casserole dish.

3. Cover and cook for 25 minutes or until heated through; a knife inserted into the center

should come out clean. Let cool and serve.

Salmon Casserole

Makes 4 to 6 servings

Salmon is a great source of protein and omega-3 fatty acids. I also add wheat germ and

brewer’s yeast to this recipe, both of which contain a lot of complex B vitamins. The nice

thing about this casserole is that it freezes beautifully. It will keep for 2 days in the refrigerator

or up to 1 month in the freezer.

16-ounce can salmon, drained

3 cups plain dry bread crumbs

1⁄4 cup chopped carrots

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

2 tablespoons brewer’s yeast

2 tablespoons plain wheat germ

3 eggs, beaten

1⁄2 cup milk

1⁄4 cup corn oil

2 tablespoons fish flakes

1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.

2. In a large mixing bowl, add the drained salmon, bread crumbs, carrots, parsley,

brewer’s yeast, and wheat germ and mix very well.

3. Add the eggs, milk, and corn oil and blend well.

4. Spread the mixture in the loaf pan and sprinkle the fish flakes on top.

5. Bake for 45 minutes to 1 hour or until a knife inserted into the center comes out clean.

Let cool and serve.

Variation: Anchovy paste can be used to flavor any fish dish, stew, or soup. A little bit goes a

long way.



Stupendous Stews, Savory Soups,

and Scrumptious Sauces recipes

Funky Fish Stew

Makes 8 servings

Cats love fish. It’s a great source of protein and omega-3 fatty acids, which are great for their

coats. If you can’t find fish stock, use bottled clam juice. I tend to make small portions of

this stew; it will keep for only 1 to 2 days in the refrigerator or 1 month in the freezer.

2 tablespoons olive oil

2 10-ounce cans salmon, drained, liquid reserved

1 cup baby red potatoes, parboiled

1⁄2 cup chopped green beans

1⁄2 cup peas

1 cup cooked brown rice

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

2 cups fish stock

1⁄2 cup water

1. In a large stockpot, heat the olive oil over medium heat. Sauté the salmon in the oil for

3 to 5 minutes or until just heated through.

2. Add the remaining ingredients and bring to a boil. Cover and simmer for 10 minutes, or

until the potatoes are fork-tender. Serve warm or at room temperature

Ravenous Rabbit Stew

Makes 8 servings

When buying meat for this stew, know the difference between rabbits and hares. Rabbits are

plumper and usually have a less gamey flavor. Hares have a stronger flavor, and the meat

usually has to be tenderized before cooking, while rabbit does not. Try to get a younger rabbit

weighing between 2 and 21⁄2 pounds. The flesh will be lightly colored and more tender, with a

milder flavor. This dish will keep for 5 days in the refrigerator or 3 months in the freezer.

2 tablespoons safflower oil

1 pound rabbit (or other meat), cubed

6 small carrots, sliced very thin

1⁄2 cup peeled cubed sweet potatoes

1⁄4 cup lentils

1⁄2 teaspoon salt

8 cups beef broth

1 teaspoon brewer’s yeast

1 tablespoon cornstarch mixed with 1 tablespoon warm water

1⁄2 cup chopped fresh parsley

1. In a large stockpot or slow cooker, heat the oil over medium-high heat. Add the meat

and brown it in the oil.

2. Add the carrots, sweet potatoes, lentils, salt, beef broth, and brewer’s yeast. Bring to a

boil, cover, and simmer for 45 minutes.

3. Add the cornstarch-water mixture, bring to a boil, and cook for 2 minutes, whisking

constantly. This will help thicken your sauce.

4. Remove from heat and add the parsley. Let cool and serve.

Variation: Substitute beef, chicken, turkey, or lamb for the rabbit.

Prowling Goulash

Makes 8 servings

Goulash, the national dish of Hungary, is also known as shepherd stew. A goulash recipe

always contains paprika. This version is very easy to prepare; you can make it in a stockpot

or a slow cooker. This dish will keep for 5 days in the refrigerator or up to 3 months in the

freezer.

2 teaspoons olive oil

1 pound lean ground beef

16-ounce can tomatoes

1⁄2 cup water

1⁄4 cup chopped spinach

1⁄4 cup chopped celery

11⁄2 teaspoons salt

1⁄2 teaspoon paprika

1 teaspoon brewer’s yeast

11⁄2 cups uncooked fine noodles (about 3 ounces)

1 tablespoon flour

1. In a large stockpot over medium-high heat, heat the olive oil. Add the beef and brown

well. Drain the beef and return it to the pot.

2. Add the tomatoes, water, spinach, celery, salt, paprika, and brewer’s yeast and bring to

a boil. Reduce the heat, cover, and simmer for 1 hour over very low heat.

3. Add the noodles and cook until the noodles are done, about 15 minutes.

4. Add the flour and whisk for 3 minutes to thicken the sauce, making sure to blend the

flour well. Let cool and serve.

STEW AND SOUP STORAGE

Here’s a great tip that I read once. Save old milk or juice cartons (the 8-ounce size is best). Wash

and dry them very well. Cut a carton to the size you need and pour your soup or stew inside.

Then put the filled carton in a zippered freezer bag and store it in the freezer. If you stand it up

in the freezer until frozen, it won’t spill when you place it in the bag for storage. You can empty

the carton contents into a saucepan to defrost. Do not put the carton in the microwave.

Cape Cod Chowder

Makes 12 servings

While I was in college, I spent almost every summer on Cape Cod. I always anticipated that

wonderful warm bowl of New England clam chowder. Even on a hot summer evening, this

soup was just delicious. As I began thinking up recipes for cats, I realized that our feline

friends would love this dish, too! As a general rule, clam chowder does not freeze well

because the potatoes become mushy and the soup part of the chowder separates.

Professionally frozen clam chowder uses something called flash freezing, which freezes

faster than your home freezer can. I suggest that you store any leftovers in the refrigerator in

an airtight container for no more than 7 days.

2 101⁄2-ounce cans minced clams (or 3 61⁄2-ounce cans)

1⁄8 teaspoon corn oil

21⁄2 cups peeled and chopped potatoes

1 cup chopped corn

3 cups water

3 cups clam juice or fish broth

1 pound frozen haddock fillets

1 teaspoon Worcestershire sauce

11⁄2 cups milk

3 tablespoons cornstarch

11⁄2 cups light cream

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

2 teaspoons dried fish flakes

1. Drain the clams, reserving the juice.

2. Heat the oil in a stockpot over medium-high heat. Sauté the potatoes in the oil for 10

minutes; then add the corn and sauté for another 10 minutes.

3. Add the water and clam juice or fish stock. If you don’t have 3 cups of clam juice from

the canned clams, supplement with bottled clam juice or canned fish broth. Bring to a

boil, reduce the heat, and simmer for 10 minutes.

4. Add the haddock fillets, clams, and Worcestershire sauce. Bring to a boil, reduce the

heat, cover, and simmer for 8 minutes or until the potatoes are fork-tender.

5. Remove the haddock and cut it into small pieces.

6. Slightly smash the potatoes with a fork.

7. In a small bowl, stir together the milk and cornstarch. Add the cream and then add to

the potato mixture. Cook, stirring frequently, until thickened and bubbly.

8. Stir in the haddock. Return to a boil, reduce the heat, and cook for about 10 minutes,

whisking frequently to prevent sticking.

9. Let cool, garnish with the parsley and fish flakes, and serve.

Sassy Sardine Soup

Makes 4 to 6 servings

My stepmother is Norwegian, so I spent some time in Norway growing up. Norwegians eat a

lot of salmon and sardines, which pack a lot of omega-3 fatty acids and calcium. I remember

saying no to sardines as a little girl, until I tried them with cream cheese on a bagel.

From that day forward I was a sardine fan. This dish will keep for 3 days in the refrigerator

or 1 month in the freezer.

2 15-ounce cans sardines

1 tablespoon butter

1 cup fish stock, vegetable stock, or water

1⁄4 cup cooked brown rice

1 teaspoon brewer’s yeast

6 stalks watercress

fresh parsley for garnish

1. Put the sardines and butter in a heavy-based frying pan and cook over medium heat,

stirring continuously. As the pan warms and the butter melts, mash the sardines into it.

2. When the butter has melted completely, pour in the fish stock and stir as it comes to a

boil.

3. Reduce the heat to a simmer. Add the rice and brewer’s yeast and simmer for 5 minutes.

4. Thoroughly chop the watercress and toss it into the pan. Remove the pan from heat

and let cool.

5. Purée the cooled mixture in a blender or food processor, add some parsley for garnish,

and serve.

Grandma’s Chicken Soup

Makes 8 servings

Chicken soup is a great dish to serve when your kitty is not feeling her best. This nice bland

recipe will hydrate your cat and offer her a good source of protein. It can be refrigerated for

7 days or frozen for up to 3 months. When you reheat it, bring it to a boil and then turn

down the heat and simmer for 5 to 8 minutes. I like to freeze this soup in 8-ounce containers

so that I can pull out 1 serving at a time.

2 quarts chicken stock or broth

1 whole chicken

1⁄4 cup coarsely chopped green beans

1⁄2 cup coarsely chopped carrots

1⁄2 cup finely chopped celery

3⁄4 cup corn

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

1 cup uncooked egg noodles

1. In a large stockpot, combine the chicken stock, chicken, green beans, carrots, and

celery.

2. Bring to a simmer and simmer for about 1 hour, skimming fat off the surface as

necessary.

3. Let cool. When the chicken is cool enough to handle, cut it into neat little pieces or

shred it and return it to the pot. Add the corn and parsley to the broth.

4. Return the soup to a simmer for 15 to 30 minutes. Add the noodles during last 15

minutes of cooking. Remove from heat and let cool; then serve or freeze.

Fish-Flavored Sauce

Makes 1 cup, or about 3 servings

I serve this sauce over anything and everything, including this book’s loaf and casserole

dishes. It is a great flavor enhancer and can be refrigerated for up to 1 week or frozen for up

to 3 months. Try freezing in ice cube trays in convenient single-serving portions. When

reheating, whisk constantly to blend the ingredients.

2 tablespoons butter

2 tablespoons flour (I use Wondra®)

1 tablespoon Thai fish sauce

1 cup fish stock or clam juice

1. In a saucepan over medium heat, whisk together the butter and flour to create a roux,

or thick yellow paste.

2. In a measuring cup, gradually whisk the fish sauce into the fish stock or clam juice.

3. Slowly add the fish liquid to the saucepan 1⁄4 cup at a time, whisking constantly and

adding more liquid each time the sauce thickens. Repeat until you have used all of the

liquid.

4. Allow the sauce to come to a boil, remove from heat, and whisk periodically as it cools

to keep it from becoming lumpy

Saucy Cat®

Makes 2 large spice containers full

Saucy Cat® is a registered trademark of mine, but I am giving you the original recipe here.

You can sprinkle it dry on food as a flavor enhancer, or add water to make it into a paste or

gravy and mix it with or pour it over food. The paste can be spread on old toys to make

them interesting again. The great thing about Saucy Cat is that you can store it in a spice jar

just like you do your spices. I keep mine in the refrigerator. It will keep for 1 month in the

fridge or at least 6 months in the freezer, but it never lasts long in my house. I love to make

this during the holidays and give it as a gift. People—and their pets—just love it!

1⁄4 cup freeze-dried liver

1 cup dried fish

1⁄2 cup dried beef or chicken

1⁄2 cup fish bouillon powder

1⁄2 cup parsley flakes

1⁄2 cup dried carrots

1⁄2 cup celery flakes

1⁄2 cup dried tomato flakes (if you can’t find flakes, use dried diced tomatoes)

1⁄2 cup brewer’s yeast (powdered or granular)

1 tablespoon red beet powder

1. Put the dried liver and fish in a blender or food processor and blend into a powder. (I

do this on the purée setting.) Set aside.

2. Put the dried beef or chicken in the blender or food processor and blend until the

pieces are small enough to go through the holes in a spice jar lid, but are not puréed.

3. Add the dried liver and fish powder and the remaining ingredients to the beef or

chicken pieces in the blender or food processor and blend until you are happy with the

consistency. I like to keep some small chunks



Fish for the Fish Lover recipes

Cat Sole

Makes 6 servings

Fillet of sole is a lovely, delicate, white fish. It is mild in flavor and is very easy to cook. I

often make this recipe when I am going to cook fillet of sole for the whole family. Both my

dogs and my cats truly enjoy it. You can often find fillet of sole flash-frozen and in bulk at

grocery superstores. I buy it in bulk, break it up into smaller sizes, double-wrap it, and

freeze it so that I can pull out what I need the night before I cook. This recipe cannot be

frozen once cooked, but it will keep in the refrigerator for 2 days if stored in an airtight

container.

1-pound sole fillet, deboned

1⁄2 cup fish stock or water

1 tablespoon olive oil

2 tablespoons chopped fresh parsley or 2⁄3 teaspoon parsley flakes, plus extra for

garnish

3⁄4 cup cooked brown rice

1 tablespoon butter

11⁄2 tablespoons flour

1⁄2 cup milk

1⁄2 cup grated Parmesan cheese

1 teaspoon salt

1⁄2 teaspoon brewer’s yeast

2 tablespoons bone meal

1. Preheat the oven to 450 degrees.

2. Put the sole and fish stock or water in a large sauté pan. Bring to a boil; then reduce the

heat and simmer until the fish is cooked through, about 5 minutes.

3. Let cool, remove the sole from the pan, and then cut it into small cubes. Reserve the liquid

for another use.

4. Add the olive oil to a glass baking dish. Add the cubed sole, parsley, and rice and set

aside.

5. Now it’s time to make your roux (a French word for a paste). Add the butter to the sauté

pan and let it melt slowly over medium-low heat. Gently whisk in the flour, a teaspoon

at a time, as the butter melts. Keep whisking until a smooth yellow paste forms.

6. Start slowly whisking in the milk. Add more milk as the sauce thickens. After you have

added all the milk, slowly whisk in the Parmesan cheese and salt.

Note: If you need to add a bit more milk to your sauce, that’s okay; sometimes a bit

more is needed.

7. Add the brewer’s yeast and bone meal to this mixture; it will be thick.

8. Pour the sauce over the fish, sprinkle with additional parsley to garnish, and bake for 10

minutes or until melted and lightly golden brown. Let cool and serve.

Surf and Turf (Fish and Greens)

Makes 2 servings

What I mean by “Greens” is a special grass for cats—a grass you can buy from seed or

already grown from your pet store, or sometimes at a health food market. It is important to

use only grass approved for cats. I suggest oat grass or wheat grass. Make this dish fresh, as

it is easy; I don’t like to keep this dish for more than 1 or 2 meals.

6-ounce can mackerel in oil

1⁄2 cup cooked brown rice

1⁄4 cup cottage cheese

1⁄2 cup cut grass

In a large mixing bowl, combine all the

ingredients and mix well. Serve fresh.

Kitty Tostadas

Makes 6 servings

Tex-Mex is one of my favorite comfort foods. This recipe is my nod to a favorite cuisine. This

is a great recipe for both cats and dogs. The tuna mixture can be stored in an airtight container

in the refrigerator for up to 3 days or in the freezer for 1 month. The tortillas will keep

for 2 weeks in the refrigerator or up to 1 month in the freezer if stored in an airtight freezer

bag.

4 corn tortillas

2 9-ounce cans dark tuna in oil

1⁄2 cup chopped tomatoes

1⁄2 cup corn (fresh or canned)

2 tablespoons chopped red bell pepper

1⁄4 cup frozen chopped spinach, thawed and drained

2 tablespoons tomato paste

1⁄2 cup grated Cheddar cheese

1. Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.

2. Place the tortillas on the cookie sheet and bake or broil until brown, turning them over

midway through. If broiling, this will take about 1 minute per side; if baking, it will take

about 2 to 3 minutes per side. Watch closely so that they don’t burn.

3. In a sauté pan, sauté the tuna, tomatoes, corn, bell pepper, and spinach for 5 minutes.

Add the tomato paste to help thicken and sauté for an additional 5 minutes.

4. Break up the tortillas and sprinkle over each serving to give them a little crunch. Then

sprinkle with a little bit of the Cheddar cheese and serve.

Salmon Mousse

Makes 12 servings

I love making this recipe. Not only is it fun, but if you decide to have some cat friends over,

this dish is sure to please your friends and their felines. This mousse will keep in the refrigerator

for up to 4 days. Do not freeze it.

16-ounce can red salmon, drained

1⁄2 cup plain nonfat yogurt

1⁄4 cup hoop cheese (also known as farmer cheese)

1 teaspoon lemon juice

2 packages plain unflavored gelatin

11⁄2 cups chicken stock, divided

1 cup evaporated milk, well chilled

1. Put the salmon, yogurt, cheese, and lemon juice in a blender or food processor and

blend until smooth.

2. Soften the gelatin in 1⁄2 cup of the (cool) chicken stock. Heat the gelatin–chicken stock

mixture gently on the stovetop to liquify it.

3. Add the salmon mixture and the remaining chicken stock to the gelatin on the stovetop.

4. In a large mixing bowl, whip the chilled evaporated milk until stiff. Fold in the salmon

mixture.

5. Spray 12 muffin tins with nonstick cooking spray. Pour the salmon mixture into the

tins, cover with plastic wrap, and chill in the refrigerator overnight or until firm. Serve.

Tasha’s Tuna Cakes

Makes 24 to 40 cakes

I often make these tuna cakes and freeze them. This is a great dinner for a last-minute

“What do I feed?” situation. You can take them straight from the freezer and reheat them in

a toaster oven or oven. Remember, never serve your cat or dog hot food. These cakes can be

stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

2 cups plain dry bread crumbs

4 tablespoons plain wheat germ

2 9-ounce cans tuna

2 eggs

1 cup cooked brown rice

4 tablespoons chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

1 tablespoon brewer’s yeast

1⁄2 cup chopped celery

1⁄2 cup chopped broccoli

4 tablespoons melted butter

1. Preheat the oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray.

2. In a medium-sized bowl, mix together the bread crumbs and wheat germ and set aside.

3. Put the tuna, eggs, rice, parsley, brewer’s yeast, celery, and broccoli in a blender or food

processor and blend for 1 to 2 minutes or until the large chunks are gone; the mixture

should not be runny. Pour into a bowl.

4. Form the mixture into 24 to 40 patties that are about 1 inch in diameter and about 1⁄2

inch thick. Coat each side well with the bread crumbs–wheat germ mixture.

5. Place the patties on the cookie sheet and drizzle melted butter over each one. Bake for

10 to 15 minutes or until golden brown.

6. Let cool and serve.

Variation: Substitute salmon, mackerel, or sardines for the tuna.

RECIPE ADD-INS: CATNIP AND FISH FLAKES

We all know that cats love fish, but did you know that they also need to have a small amount of

greens? If your cat loves catnip, then a fun project is to grow your own. Many pet stores and

some all-natural markets sell already-started grow-your-own catnip. You can cut off some

fresh catnip and add it to any one of the recipes in this chapter. Not all cats respond to catnip;

you will know whether your own cat likes it or not. Test your cat after she reaches 6 months of

age.

You can add fish flakes to any of these recipes, too; they are a great source of protein and

add a nice flavor. I like to sprinkle them on top of my pets’ kibble before baking. I also add

them to the tops of my loaves and pasta dishes. You can buy fish flakes at any Asian market;

some larger supermarkets stock them in the foreign food section.

Salmon and Sweet Potato Pockets

Makes 8 servings

Be adventurous! This is a really fun recipe. Once you have made all your pockets, you boil

them like old-fashioned dumplings. Your cats will love them. I usually freeze 4 pockets

together and then defrost them the night before serving. If you want to reheat them, drop

them in boiling water for no more than 5 minutes. The pockets will keep for 3 months in the

freezer or 4 days in the fridge.

FILLING

6 cups diced salmon

3 cups cubed sweet potatoes, boiled and mashed

1 cup cooked brown rice

11⁄2 cups chopped green beans

11⁄2 cups chopped carrots

1 tablespoon brewer’s yeast

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

1 tablespoon bone meal

1⁄2 teaspoon salt

2 eggs, beaten

In a large mixing bowl, mix together all the ingredients.

CRUST

2⁄3 cup shortening

3 tablespoons butter

2 cups flour

2 teaspoons baking powder

1⁄2 teaspoon salt

2 tablespoons chopped fresh parsley, or 2 teaspoons parsley flakes

3 to 5 cups very cold water

1. Cut the shortening and butter into the flour. Add the baking powder, salt, and parsley

and mix until it looks like coarse cornmeal.

2. Add 3 to 5 cups cold water, enough to make the dough the right consistency for rolling.

The dough should be smooth, not sticky.

3. Roll out the dough to a thickness of 1⁄2 to 3⁄4 inch. Then cut it into 4- to 5-inch squares

with a knife. You don’t have to be perfect here. If you don’t want to roll out your dough,

take about 2 tablespoons of dough, flatten it out with floured hands on a floured board,

and repeat with the remaining dough.

4. Put 2 tablespoons of the meat mixture inside each square, fold the dough over, and use

the back of a fork or your fingers to pinch it closed well.

5. Fill a large stockpot with water and bring it to a boil. Drop the pockets into the boiling

water. Cover, turn down the heat, and simmer for 25 minutes. Take the pockets out of

the water, let cool, and serve.

Variation: Substitute turkey, chicken, or lamb for the salmon.



Bulk Recipes and Budget Meals

Sassy Salmon Bake

Makes 6 to 8 servings

This layered casserole is fun to make, and cats love its creamy texture. Do not freeze this

dish. It will keep in the refrigerator for up to 3 days.

4 small sweet potatoes, peeled and parboiled

16-ounce can salmon, drained

2 tablespoons chopped fresh dill or parsley

1 teaspoon lemon juice

1⁄4 pound thin-sliced lox, cut into small pieces

6 ounces cream cheese, cubed

4 eggs

11⁄4 cups milk

4 tablespoons fish flakes

1. Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick cooking

spray.

2. Cut the sweet potatoes into 1⁄2-inch slices and set aside.

3. In a mixing bowl, mash the salmon.

4. In a separate mixing bowl, combine the dill or parsley, lemon juice, and lox and then

add to the salmon.

5. Line the bottom of the casserole dish with a layer of sweet potato slices. Sprinkle half of

the cream cheese cubes on top of the potatoes. Spread a layer of the salmon-lox mixture

on top of the cream cheese. Add another layer of sweet potatoes, followed by

another layer of cream cheese and another layer of the salmon-lox mixture. If you have

any sweet potato slices left, put them on top of the lox mixture.

6. In a mixing bowl, beat the eggs and milk. Pour over the layered casserole and sprinkle

the fish flakes on top.

7. Bake for 40 minutes or until a knife inserted into the center comes out clean. The top of

the casserole should be a bit puffy, like a soufflé. Let cool and serve immediately.

Tuna and Pasta Casserole

Makes 4 servings

Believe it or not, many cats love pasta. For this dish, I like to use orzo, the pasta that looks

like rice. It’s small and easy for cats to chew. I also like to use dark tuna packed in oil, which

is a good source of B vitamins. This recipe will keep in the refrigerator for 2 days or in the

freezer for 1 month.

9-ounce can dark tuna in oil

1⁄2 cup cooked orzo

1 cup fish or vegetable broth

2 eggs, beaten

1 tablespoon brewer’s yeast

3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes

1 tablespoon fish flakes

1⁄2 cup Parmesan cheese

1. Preheat the oven to 350 degrees. Spray an 8-inch casserole dish with nonstick cooking

spray.

2. In a large mixing bowl, combine the tuna, orzo, broth, eggs, brewer’s yeast, and parsley.

3. Place the tuna mixture in the casserole dish. Sprinkle the fish flakes and Parmesan

cheese on top.

4. Bake for 45 minutes to 1 hour or until a knife inserted into the center comes out clean.

Let cool and serve.

Chicken and Greens

Makes 12 servings

As I have said before, cats do need some greens in their diet. Just remember that they need

a smaller amount than dogs do. Cats are true carnivores, whereas dogs are omnivores. This

recipe will keep in the refrigerator for 1 week and freezes beautifully for up to a month in an

airtight container. I like to freeze it in single-serving portions.

3-pound roasting chicken, quartered

4 cups water

1⁄2 teaspoon salt

2 celery stalks with leaves

1 cup finely chopped carrots

1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes

1⁄2 cup uncooked barley

1 tablespoon lemon juice

3 teaspoon brewer’s yeast

5 ounces frozen chopped spinach, thawed and drained

1 cup chopped fresh green beans

1. Place the chicken, water, salt, and leaves from the celery in a large stockpot or slow

cooker. (Reserve the celery stalks.) Cover and bring to a boil. Reduce the heat and simmer

for 11⁄2 hours or until the chicken is tender.

2. Remove the chicken, strain the broth into a bowl, and chill the broth in the refrigerator

until the fat sets on top. Skim off the fat.

3. Remove the fat, skin, and bones from the chicken and discard. Cut the meat into bitesized

pieces and set aside.

4. Return the broth to the pot. Chop the reserved celery stalks and add them to the broth

with the carrots, parsley, barley, lemon juice, and brewer’s yeast. Cover and simmer for

20 minutes.

5. Add the spinach, green beans, and chicken. Continue cooking for 15 minutes or until

the green beans are tender. Let cool and serve.

Shrimp Rémoulade

Makes 6 to 8 servings

This no-fail recipe is fun and easy to make, and every cat loves it. The dish is high in protein

and vitamins. Do not freeze it. It will keep for up to 3 days in the refrigerator.

2 hard-cooked eggs, mashed

1 teaspoon anchovy paste

1⁄2 cup cottage cheese

1 teaspoon brewer’s yeast

1 pound boiled shrimp, cleaned, with tails removed

3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes

1. In a blender, purée the eggs, anchovy paste, cottage cheese, and brewer’s yeast to make

the rémoulade sauce.

2. Chop the shrimp into bite-sized pieces.

3. Pour the rémoulade sauce over the shrimp, sprinkle with parsley, and serve.

Thai Seafood Dinner

Makes 4 servings

Thai fish sauce is one of my favorite ingredients—I always keep it in the pantry. It adds a

great intense flavor. Just remember that it can be high in sodium, so a little goes a long way.

This recipe is so easy that on one of the days you set aside for cooking, you could make this

dinner and a loaf recipe and have a month’s worth of cat food in your freezer. This dish will

keep for 2 days in the refrigerator or 1 month in the freezer.

61⁄2-ounce can chopped clams

2-ounce can anchovies

2 tablespoons brewer’s yeast

2 tablespoons Thai fish sauce

1⁄2 cup cooked brown rice

2 tablespoons chopped fresh parsley, or 2 teaspoons parsley flakes

1. In a blender or food processor, blend the clams, anchovies, brewer’s yeast, and fish

sauce.

2. In a saucepan over medium heat, combine the fish mixture with the brown rice and

parsley. Cook for 10 minutes or until heated through. Let cool and serve.

Purrfect Pasta

Makes 10 servings

I like to use a ring mold for this recipe; it looks cool and is fun to use. This dish freezes well

for up to 3 months and will keep in the refrigerator for 3 days.

3 cups cubed chicken

2 cups shredded carrots

2 cups shredded apples

2 cups peas

2 cups chopped green beans

1 cup canned plain pumpkin

2 cups cooked pasta, any shape (I use baby elbows)

5 tablespoons plain wheat germ

1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

1 cup shredded cheese, any type (I use Monterey Jack cheese)

1 tablespoon brewer’s yeast

2 eggs, beaten

1⁄2 cup Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a ring mold with nonstick cooking spray.

2. In a large mixing bowl, mix together everything except the eggs and Parmesan cheese.

3. Pour the mixture into the ring mold. Pour the beaten eggs over the mixture and sprinkle

the Parmesan cheese on top.

4. Bake for 1 hour or until the mold is well set and a knife inserted into the center comes

out clean. Let cool and serve.

Whole Roaster Chicken for a Big Meal

Makes 12 servings

At the end of the day, grocery stores often put the precooked rotisserie chickens on special.

I buy them and either use them immediately or freeze them for later. They are inexpensive,

and they can be huge timesavers, as in this recipe. This dish will keep for 3 days in the

refrigerator and up to 3 months in the freezer.

1 precooked rotisserie roasted chicken

9-ounce can dark tuna in oil

1 cup cooked brown rice

1 cup frozen chopped spinach, thawed and drained

2 eggs, beaten

1⁄2 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes

4 tablespoons plain wheat germ

3 tablespoons brewer’s yeast

1⁄4 cup chopped carrots

1. Preheat the oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.

2. Remove the skin and bones from the chicken. Shred or chop the chicken, whichever

you prefer—just make sure you end up with bite-sized pieces.

3. In a large mixing bowl, combine the chicken, tuna, rice, spinach, eggs, parsley, wheat

germ, brewer’s yeast, and carrots.

4. Spread the mixture in the casserole dish. Bake for 1 hour or until golden brown; a knife

inserted in the center should come out clean. Let cool and serve.

Fancy Fish Balls

Makes 10 servings

Last year, for a magazine photo shoot, they requested that I make my fancy fish cakes. The

problem was that I had only 24 hours’ notice to cook eight recipes for the shoot and get

myself ready. So I came up with this easy alternative. The fish balls looked great, and no one

even noticed I hadn’t made fish cakes. In one of the photos, there were six cats sitting

around a big table. The large cat, Mr. Love, could not stop at just one fish ball. He loved

them! Now I’m sharing this wonderful recipe with you and your pet. You can refrigerate

these fish balls for 3 days or freeze them for 2 months.

9-ounce can dark tuna in oil, drained

2 ounces cooked herring, skin removed

6 baby carrots, boiled until tender and then mashed

1 egg, beaten

3 tablespoons grated Parmesan cheese

2 tablespoons tomato paste

2 teaspoons brewer’s yeast

1⁄4 teaspoon catnip

2 tablespoons plain dry bread crumbs

2 tablespoons rolled oats

2 tablespoons plain wheat germ

1. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.

2. In a mixing bowl, combine the tuna, herring, carrots, egg, Parmesan cheese, tomato

paste, brewer’s yeast, and catnip and mix well.

3. In another bowl, mix together the bread crumbs, rolled oats, and wheat germ.

4. Form the fish mixture into 1-inch balls, and then roll them in the bread crumb mixture

until coated well.

5. Place the balls 1 inch apart on the cookie sheet and bake for 15 to 20 minutes or until

golden brown and firm. A toothpick inserted into the balls should come out clean.

6. Let cool on wire racks and serve.



cat food

1. Healthy Powder

2. Cat’s Breakfasts

3. Soups

4. Salads

5. Basic Home Cooked Meals

6. Chicken Recipes

7. Beef Recipes

8. Liver Recipes

7. Cheese Recipes

8. Fish Recipes

9. Misc. Recipes

10. Go International

11. Special Occasions

12. Luxury Recipes

13. Dessert Recipes



HEALTHY POWDER

Can be added to either home-made, or purchased cat food to keep your cat healthy

2 cups nutritional (torula) yeast

1 cup lecithin granules

1/4 cup kelp powder

1/4 cup bonemeal (or 9,000 milligrams calcium or 5 teaspoons eggshell powder)

1,000 milligrams vitamin C (ground) or ¼ teaspoon sodium ascorbate (optional)

Mix all the ingredients together in a 1-quart container and refrigerate.

Add 1-2 teaspoons per day to food



CAT’S BREAKFAST

CHEESY EGGS

3 eggs

2 tbl. milk

3 tbl. grated cheese

1 tbl. margarine

Beat eggs and yolks together.

Stir in the grated cheese.

Melt the margarine in a frying pan until sizzling.

Add the egg mixture, stirring continuously until cooked.



MEOWSLI

1 tablespoon oats

1/2 banana, mashed

2 tablespoon plain yogurt

1/2 cup orange juice

1/4 apple, chopped

2 ounces berries in season

Mix oats and bananas, blending well.

Add yogurt, orange juice and apple immediately to prevent browning.

Mash berries and add to mixture.

Serve in small portions (1 tablespoon per cat); too much fruit can cause diarrhea in a digestive system that is not

used to it.



SOUPS

BEEF AND VEGGIE BROTH

1/2 cup raw trimmed beef

A few tablespoons of beef broth

2 tablespoons cooked oatmeal

1 tablespoon dried barley grass powder (Find at a pet food store)

1 cooked minced veggie (Your cat's favorite - Carrots are often a favorite)

Cook raw trimmed beef in just enough broth to cover, over medium to low heat. When beef is cooked thru shred

with fork and mix with the broth in which it was cooked. Add the minced veggie and the barley grass powder. Stir

well. Last add the oatmeal to achieve the consistency that your cat likes. This is a good cat food recipe for indoor

pets



CHICKEN SOUP

1 chicken liver

1 giblet

1 chicken heart

1 chicken neck

2 cups water

1 tablespoon finely chopped parsley.

Combine the ingredients. Cover and simmer until the giblet is tender.

Grind the meat in the blender.



SARDINE SOUP

2 canned sardines

Pat of butter

1 cup water

Few stalks of watercress

Fish sauce (optional)

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.



SALADS

BETTER THAN GRASS SALAD

1 small carrot peeled and grated

1/4 cup peeled and grated zucchini

1/2 cup chopped alfalfa sprouts

1 tsp. finely chopped parsley

1/8 cup chicken stock

1/4 tsp dried or fresh catnip

Combine veggies in a medium bowl.

Add chicken stock and toss.

Sprinkle with catnip and serve at room temperature.

Store left-overs in the refrigerator for up to 3 days.



BASIC HOMECOOKED MEALS

Home cooked Meal for Kitty

Meat - Ground beef, lamb, chicken, turkey - NO pork - (the coarser the

ground, the better).

For each pound take 6 oz of spring water (or low salt broth) add 4 drops grapefruit seed extract and mix into

meat.

Add water and/or broth until you get the consistency of thick chili.

Per each pound of raw meat add:

Approximately 2 cups fresh (uncooked or very lightly steamed) vegetables (finely chopped in the food processor)

- for example, carrots, zucchini, etc. (Tip: carrots are good to start with - they are sweet).

Approximately 2 cups cooked grains (finely chopped in the food processor) - examples include rice, cereal,

leftover potatoes, and oatmeal.

Kitty Bloom brand calcium supplement per package directions (including adding the salt) and Kitty Bloom brand

vitamin supplement per package directions.

You can substitute bone meal or other calcium

Two or three times a week add some coat supplement.

If stools get too loose, cut back on oil.

Optional:

1T aloe vera juice (no sodium benzoate and not during pregnancy). This is very helpful for any digestive

problems and/or allergies.

Sprinkle acidophilus over food at mealtime. Especially helpful for cats who have been recently on antibiotics or

have had any sort of digestive problem.

Sprinkle some Florzayme or Prozyme over meal just before serving... especially helpful when changing a cat

over to fresh food from commercial food.

Feed at least twice a day.

You may freeze or keep in the refrigerator for up to 3 days.



HOMEMADE MEAL 2

1/4 pound liver (beef, chicken or pork only)

2 large hard-cooked eggs

2 cups cooked white rice without salt

1 tablespoon vegetable oil

1 teaspoon (5 grams) calcium carbonate

1/8 teaspoon potassium chloride (salt substitute)

Also add a balanced supplement which fulfills the feline MDR for all vitamins and trace minerals and 250mg

taurine / day.

Dice and braise the meat, retaining fat.

Combine all ingredients and mix well.

This mixture is somewhat dry and the palatability may be improved by adding some water.



CHICKEN RECIPES

CHICKEN AND PASTA STEW

2 packages ground chicken (Or turkey)

2-3 small carrots, cooked

2-3 cups macaroni (Cooked)

2 tablespoons vegetable oil

Garlic

Boil the macaroni until tender.

Cook up the chicken in a frying pan.

Mix everything together in food processor.

Add the oil and the garlic.

Mix well.



CHICKEN AND SARDINES

1 can sardines in olive oil

1/4 cup whole grain bread crumbs

1 egg, beaten

1/2 tsp brewer's yeast

2 cooked chicken drumsticks, bones removed

Drain the sardines, reserving the olive oil, and mash.

Mix in the bread crumbs, egg and yeast to an even, gooey consistency.

Coat the chicken drumsticks evenly in the mixture.

Heat the reserved olive oil in a frying pan then add the coated drumsticks and fry, turning frequently, until brown.

Remove from the heat, and cool before serving.



CHICKEN CHEESEBURGER

2 oz finely ground beef

2 oz finely ground chicken

1 tbl canned thick chicken soup

2 oz whole grain bread crumbs or oatmeal

1 baby carrot, cooked until soft

1 egg

1/2 cup grated cheese

Mash the meat and chicken with the soup then add the bread crumbs or oatmeal, mushy carrot and egg.

Make into two small burgers and broil (leaving much rarer than you would for yourself).

Sprinkle with grated cheese and broil again until the cheese is melted.

Allow to cool until warm to the touch, and serve.



CHICKEN LIVER RISOTTO

Cooked chopped chicken liver for about ten minutes in a well-flavored stock.

Stir into plain boiled rice and serve sprinkled with chopped mint or parsley.



BEEF RECIPES

FELINE HASH

1 cup cooked ground beef

1/2 cup cooked brown rice

6 tbl. alfalfa sprouts

3/4 cup cream-style cottage cheese

Mix the ingredients together and serve.



LIVER RECIPES

CHEESY LIVER

1/3 cup cottage cheese

2 tbl Bisquick

1 tbl chopped liver

1 tbl corn oil

1 Dash iodized salt

Mix all together for 1-2 delicious cat servings



SAUTEED LIVER

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.



CHEESE RECIPES

CHEESE PLEASE

1/2 cup grated cheese

2 tbl plain yogurt or sour cream

A little oatmeal

2 tbl margarine or low-fat spread

Serves one

Mash all of the ingredients together, adding them in the order indicated above, and serve cold.

No cooking is required for this dish.

Some cats will not take to this dish as it is not meat based: others will love it.



FISH RECIPES

CRISPY TROUT DINNER

1 egg yolk

1 small trout fillet

3 tbl oatmeal

1 tbl vegetable oil

Preheat the oven to 350 degrees.

Beat the egg, dip the fish in it, and then coat it with oatmeal.

Put the oil in a small baking pan and lay the fillet in it, turning it over once or twice.

Bake for 15 minutes, turn over and bake for 15 minutes more.

Remove the fish to a dish, allow to cool.

Cut into bite-sized pieces.

Serving suggestion: if it looks a little dry, add a dash of cream.



FABULOUS FISHBALLS

3 baby carrots, cooked until soft

16 oz canned tuna in olive oil, drained

2 oz cooked herring, skin removed

2 tbl whole grain bread crumbs or oatmeal

2-3 tbl grated cheese

2 tsp brewer's yeast

Several pinches of chopped catnip

1 egg, beaten

2 tbl tomato paste (not ketchup)

Preheat the oven to 350*.

Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer's yeast, catnip, egg and tomato paste

to an even paste.

Mold into small balls and put on a greased baking tray.

Bake for 15-20 minutes, checking frequently: the fish balls should be golden brown and feel firm.

Cool thoroughly.



KIPPER SUPREME

4 oz cooked kipper

1 cup leftover cooked root vegetables

2 eggs

a little milk

1/2 cup grated cheese

Preheat the oven to 325 degrees*.

Mash together the fish and vegetables.

Put the mixture into an oiled baking pan.

Beat the eggs, milk and cheese together, and pour on top of the fish mixture.

Bake for about 20 minutes, until the outside is firm but the inside is reasonably soft.

Remove from the oven and allow to cool.



KITTY HEAVEN (SARDINES AND RICE)

2 cups flat cans of sardines in oil

2/3 cup cooked rice

1 tbl liver

1/4 cup parsley, chopped

Combine all ingredients.

Stir with a wooden spoon to break up sardines into bite-sized pieces.

Store unused portion in refrigerator, tightly covered.



KEDGEREE

1/3 cup white rice

1 tbl margarine or low-fat spread

3oz canned tuna or smoked mackerel, skinned and boned

1/2 hard-boiled egg, shelled and finely chopped

Yolk of 1 egg

1/2 tbl pouring cream

Cook and drain the rice.

While the rice is cooking, gently fry the chopped tomato in the margarine until soft.

Add the fish and the egg and continue cooking, stirring all the time with a wooden spoon.

Mix the rice, still over the heat, and stir everything seems steamy hot.

Blend in the egg yolk, then the cream.

After a last few stirs, tip onto a plate and allow to cool.



MACKEREL MAGIC

2 slices of unsmoked bacon, broiled

1 cup cooked brown rice

2 tsp soy sauce, Worcestershire or fish sauce

1 fresh mackerel, headed, tailed, cleaned and scaled

Chop the bacon up small and mix with the rice, adding the sauce in dashes as you go.

Broil the mackerel on both sides until crispy brown.

Allow to cool, then split it along the stomach and gently open it out.

Bone, working from the head to tail.

Fill with the rice and bacon mixture, close over the sides of the mackerel and serve.



SU-PURR SALMON PATE

1 (6 ounce) can boneless, skinless salmon

1/4 cup bread crumbs

1/2 cup finely chopped celery

1 egg, beaten

1 envelope unflavored gelatin

1/2 cup water

Preheat oven to 325 degrees F.

Combine all ingredients and mix well.

Pack into a small fish-shaped mold (or other small mold) and bake for 45 minutes.

Serve at room temperature.



SALMON MOUSE MOUSSE

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

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.



TUNA PATTIES

1 can tuna

1/2 cup boiled rice

1/4 cup pureed liver

2-3 sprigs parsley chopped

Drain the tuna and mix everything together.

Make 6-7 balls and then pat them into patties.

Store in the fridge and serve to your cat.

This is one cat treat recipe that your feline friend won't be finicky about.



FISH PUDDING

1 cup leftover fish

1/2 cup water

About 1/2 cup bread crumbs

Shred fish, warm in water add bred crumbs.

Until thick, stir and cook about a minute or two serve warm.

May also be put on dry cat food as a dinner treat.



AROMATIC FISH

Place fillets of whiting or coaly in a foil parcel.

Pour over a little milk, season, and sprinkle with finely chopped coriander.

Bake in the oven for 20 minutes on a medium heat.

When cooked, flake, removing bones, and serve with the cooking liquid poured over.

Garnish with coriander



YOU GOTTA HAVE SOLE

1/2 lb fillet of sole

2 tbl onion, chopped

2 tbl parsley, chopped

salt and pepper

water

1 tbl butter

1 tbl flour

1/2 cup milk

1/4 cup cheddar cheese, grated

2 tbl liver

1/2 teaspoon iodized salt

2/3 cup cooked noodles, cut into kitty-bite-size pieces (or cooked rice)

Put sole in a small, greased baking disk.

Sprinkle with onion, parsley, and a dash of salt and pepper.

Add enough water to just cover the bottom of the dish.

Cook in a preheated 450 oven for 10 minutes.

Remove from oven, cool, and cut into kitty-bit-size pieces.

Melt butter in small saucepan.

Stir in flour and heat until bubbling.

Gradually stir in milk and cook, stirring constantly until mixture thickens.

Add cheese, liver, and salt; stir until cheese has melted. DO NOT BOIL.

Add chopped fish and noodles to cheese sauce and stir well.

Cool and serve.

Yields 4 to 6 servings.

Store unused portions in an airtight container and keep refrigerated.



YOUR KITTY'S KIBBLES

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.



MISC. RECIPES

CAT JELLY

A lovely recipe for cats and an instant hit with cats too!

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)

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.



POTATOES AU FELINE

3 cups boiled sliced potatoes

2 tbl grated vegetables

1/2 cup creamed cottage cheese

1 tbl Nutritional yeast

2 tbl grated carrots

1/4 cup whole milk

1/4 cup grated cheese

Layer the first 5 ingredients into a casserole dish.

Then pour the milk on top of all; sprinkle with cheese.

Bake about 15 minutes at 350F until cheese melts and slightly browns.

Serve cool.

As a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked brown rice



MEATY OATS

4 cups of rolled oats cook until soft, then add to the rest of the ingredients, which are fed raw.

2 eggs

2 pounds of minced lean beef, or other meats e.g. chicken, turkey, heart, rabbit or lamb

1 tablespoon of ‘Supplement’ powder (see below)

2 tablespoons of bonemeal or 4,000 mg Calcium or 2 teaspoons of eggshell powder

2 tablespoons of vegetable oil

10,000 i.u of Vitamin A from for example cod liver oil

150 i.u of Vitamin E

1 teaspoon of fresh raw vegetables e.g. carrot, spinach, herbs etc.

This will make about 12 cups of which you feed 1 to 2 cups a day depending on how large and active your cat is.

Some liver can be added to the recipe but do not use just liver as the only meat.

SUPPLEMENT POWDER:

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)

Mix together and refrigerate and use in the above recipe.



GO INTERNATIONAL!!

CHICKEN STIR FRY

Dice raw chicken breast.

Heat oil in a wok or frying pan, and cook the meat quickly over a high flame, stirring all of the time.

When the chicken is almost cooked, stir in a few flaked almonds for added crunch.

Allow to cool and serve with a little plain boiled rice.



CANADIAN CAT RELISH

Simmer 500g (1lb) liver and 500g (1lb) white fish gently in water until cooked.

Soak one cup of dry cat-food in half a cup of tomato juice.

Drain the liver and fish, remove the bones, but save the liquid.

Place all ingredients, plus one teaspoon of cod liver oil, in a food processor, using the metal blade.

Use the saved liquid to adjust the consistency of the mixture to the cat's liking.



KITTY ROLL UPS

1 flour tortilla

1/8 cup chicken broth

1 cup ground chicken

1 teaspoon salt

1/8 cup of cream (low fat)

Mix up ground chicken with chicken broth inside the mixing bowl.

After these are mixed, pour the chicken onto the middle of the tortilla.

Add 1 teaspoon of salt and 1/8 cup of cream on top of the chicken.

Now roll up only two sides of the tortilla until they reach each other.

Fold the other sides on top of the rolled up sides until they touch.

Serve to your cat!



KITTY TACO

1/2 lb. ground beef

1 tablespoon tomato paste

1 teaspoon corn oil

1 corn tortilla, cut into kitty-bite-size pieces

1/2 teaspoon bone meal

1/2 teaspoon brewers' yeast

1/2 teaspoon iodized salt

2 tablespoons cheddar cheese, grated

Heat skillet and start browning ground beef.

When meat is half cooked, add bell pepper.

Cook the mixture until onions are translucent, and the meat golden brown.

On low heat, stir tomato paste, corn oil, chopped tortilla, bone meal, brewers' yeast, and salt.

Stir until heated through.

Cool and serve topped with grated cheese.

Yields 2-3 servings.

Store unused portions in an airtight container and keep refrigerated.

This may be fed to your cat once or twice a week.



SPECIAL OCCASSIONS

BIRTHDAY TREAT FOR KITTY

1 - 2 poached fish, preferably salmon, with the skin and bones removed

1 tsp. plain yogurt

Few drops of fresh lemon juice

Poach the fish.

Then mix the yogurt and lemon juice and serve over the cooked fish.



FELINE FEAST

1 cup of corn meal or Polenta (Cook with 4 cups of water and add to rest of the ingredients which are fed raw)

2 eggs

2 tablespoons of vegetable oil or butter. (Less if fatty meats are used)

2 pounds of minced meat red or white;(liver/heart/kidney/tripe) or fish or a combination.

4 tables spoons of 'Supplement’ Powder (see below)

2 tablespoons of bonemeal (3,000 mg of Calcium or 1-3/4 teaspoon of eggshell powder

10,000 units of Vitamin A (fish oils)

150 i.u. Vitamin E

1 teaspoon of raw fresh veggies with each meal.

Feed 3/4 to 1-1/2 cups to your cat with each meal

Oats (2 cups before cooking) rice, or potatoes (4 cups cooked) can be used in place of corn as a grain substitute

or a combination

Always add about 500 mg of Taurine to cat recipes if you cook the meats.

SUPPLEMENT POWDER:

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)

Mix together; refrigerate and use in the above recipe.



LUXURY MEALS

OEUF ROYALE

Lightly scramble an egg beaten with a tablespoon of milk, and stir in slivers

of smoked salmon.



PRAWN TEMPTATION

Mix cooked prawns with plain yogurt and pile onto squares of toasted wholemeal bread.



SALMON DELIGHT

Remove the bones from canned salmon and mix with cooked pasta. Sprinkle

cheese on the top and melt under the grill. Cool before serving.



STEAK TARTARE

Finely chop some fresh steak or mince, and serve raw. Raw meat should only

be given as an occasional treat.



DESSERT

TUTTI FRUITTI

1 teaspoon cantaloupe, minced

1 teaspoon watermelon, minced

1 teaspoon seedless grapes, minced

2 teaspoons cottage cheese

Combine the fruit and cottage cheese in a bowl

Serve as a treat.