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

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

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.

 

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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

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

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

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 cup chopped cooked chicken
1/2 cup cooked rice
1/2 cup chopped broccoli, cooked until tender
1/4 cup chopped carrot, cooked until tender
Chicken broth

Process all ingredients in a food processor or blender with enough chicken broth to hold together. Store in an airtight container in the refrigerator.

1 cup whole wheat flour
2 tablespoons wheat germ
1/4 cup bran flakes
1/4 cup soy flour
1 tablespoon molasses
2 tablespoons oil — or fat
1 tablespoon kelp –or salt
1 teaspoon sage
1/2 teaspoon bone meal
1/3 cup milk –or water

Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs. For cats, roll out and cut into narrow strips or ribbons. Bake 25-30 minutes in a moderate oven (350 degrees) until lightly toasted. Watch the narrow strips as they tend to get done sooner than the others. If the biscuits are not hard enough, leave them in the oven with the heat turned off for an hour or as long as desired.

1 to 2 Tbs safflower oil
4 oz ground beef, chicken, or turkey
dash garlic salt
2 eggs
1 Tbs steamed carrots, minced
1 tsp cottage cheese

Heat the oil in a small skillet over medium heat. Cook the meat for 2
minutes and add the garlic salt. In a bowl, mix the eggs, vegetable, and cottage cheese. Add to the pan. Cook for 3 minutes, stirring often. Place in a bowl and serve warm, not hot. (Yield: 2 meals)

2 flat cans of sardines in oil (do not drain)
2/3 cup cooked rice
1 Tbs pureed liver (or canned liver cat food)
1/4 cup chopped parsley

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.

1 pound liver, organs, or other meat
2 cups old-fashioned oatmeal
2 cups bran
1/4 cup cooking oil

Preheat oven to 250 degrees F.

Cover meat with cold water and bring to a boil. Immediately lower heat and simmer for 30 minutes. Remove meat from water and let cool; retain water.

When meat is completely cool, chop into 1-inch pieces and grind in food processor, chop in blender, or process through a meat grinder until it is finely ground. Mix ground meat, bran, oatmeal, and oil, adding the cooking water from the meat as necessary to make a thick dough. Avoid using any more liquid than needed to make a dough that is coarse and just wet enough to work with. Shape the dough into flattened balls or little bone shapes and arrange on an oiled baking sheet. Bake for 3 hours. Then, turn off the heat and let the biscuits cool in the oven to ensure they are hard and crunchy.

Let the biscuits air dry for 24 hours and store in an airtight container on the shelf for up to 4 weeks.

NOTE: When making this recipe for cats, shape the biscuits into tiny bits for easy chewing.

HINT: A good idea for getting the meat for this recipe is to save organs from chickens, turkeys, etc. in a plastic bag in the freezer until you have enough to make this yummy treat.