1 (8 ounce) can tuna in oil, drained
2 ounces cooked herring, skin removed
3 baby carrots, boiled until tender, mashed
1 egg, beaten
3 tablespoons grated cheese
2 tablespoons whole grain bread crumbs or rolled oats
2 tablespoons tomato paste
2 teaspoons brewer’s yeast *
1/4 teaspoon catnip

Combine all ingredients; mix well. Roll dough into 1-inch balls and place balls 1 inch apart on a greased cookie sheet. Bake in a 350 degree F oven for 15-20 minutes, until golden brown and firm. Let cool on wire racks.

* Brewer’s yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system.

Cats will consider this salad a real treat.

1 small carrot, peeled and finely grated
1/2 cup chopped sprouts
2 teaspoons finely chopped fresh parsley
1/2 teaspoon fresh organic catnip
2 tablespoons vegetable broth

Blend carrot, sprouts, parsley and catnip in a medium-size bowl. Add broth and lightly toss.

Serve a small portion in your cat’s bowl and refrigerate the leftovers in an airtight container.

 Posted by Annette

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
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 leftovers in an airtight container in the refrigerator.

Makes 2 to 3 dozen pieces.

1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon catnip
1 egg
1/3 cup milk
2 tablespoons wheat germ
1/3 cup powdered milk
1 tablespoon unsulfured molasses
2 tablespoons butter or vegetable oil

Preheat oven to 350 degrees F.

Mix dry ingredients together, then add molasses, egg, oil and milk. Roll dough out flat onto a greased cookie sheet and cut into small pieces. Bake for 20 minutes.

Store in tightly sealed container.

1/2 cup canned mackerel, drained and crumbled
1 cup whole grain bread crumbs
1 tablespoon vegetable oil or bacon grease
1 egg, beaten
1/2 teaspoon brewer’s yeast (optional)

Combine all ingredients; mix well. Drop dough by 1/4 teaspoonsful 1 inch apart onto a greased cookie sheet. Bake at 350 degrees F for 8 minutes.

Cool biscuits and store, covered, in the refrigerator.

NOTE: Brewer’s yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system.

2 pounds chicken, boned, cooked, chopped
2 cloves garlic, minced
8 ounces tomato sauce
3 tomatoes, chopped
1 teaspoon oregano
2 bay leaves
1/2 teaspoon basil

Combine all ingredients except chicken in covered skillet. Stir and simmer gently 1 hour.

Add chicken and simmer 20 minutes. Cool slightly, then serve over a bed of vermicelli, egg noodles or white rice. Store leftovers in doggie bag in refrigerator.

Yield: 8 servings

This is also great for dogs!

Source: Three Dog Bakery Cookbook by Dan Dye and Mark Beckloff