Go Fish
- 1 envelope ( 2 1/4 teaspoons) dry active yeast
- 1/4 cup warm water (110 to 115 degrees)
- 1 cup warm chicken or fish stock
- 2 tablespoons molasses
- 2 cups all purpose flour ( approx.)
- 1 1/2 cups whole wheat flour
- 1 cup cracked wheat
- 1/2 cup cornmeal
- 1/2 cup dry milk powder
- 1/3 cup fish food flakes
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon milk
Combine yeast and warm water.
Let rest 5 minutes. Stir in broth and molasses. Add 1 cup of all purpose
flour and all the rest except egg and milk). Turn dough out onto a floured
surface. Knead in enough of remaining flour to make a very stiff dough
(5 minutes). divide in half. Cover and let rest 10-15 minutes. Roll out
each portion to 1/4 inch thickness. Cut into shapes, preferably 1 inch
fish shapes. Place on ungreased cookie sheet. combine beaten egg with milk.
Brush over biscuits. Bake at 300 degrees for 35 minutes. Turn off oven
and let biscuits cool in oven overnight.
Mackerel Munchies
- 1/2 c Canned mackerel, drained
- 1 c Whole-grain bread crumbs
- 1 tb Vegetable oil
- 1 ea Egg, beaten
- 1/2 ts Brewer's yeast, optional
Preheat oven to 350 degrees. .In a medium-sized
bowl, mash the mackerel with a fork into tiny pieces. Combine it with the
remaining ingredients and mix well. .Drop mixture by 1/4 teaspoonfuls onto
a greased cookie sheet. .Bake for 8 minutes. Cool to room temperature.
Store in an airtight container in the refrigerator.
Magically Moist Morsels 
- 1/2 pound ground beff or turkey
- 1 small carrot, finely grated
- 1 tablespoon grated cheese
- 1 teaspoons brewer's yeast
- 1 teaspoon dried catnip
- 1/2 cup whole wheat bread crumbs
- 1 egg, beaten
- 1 tablespoon tomato paste
Preheat oven
to 350 degrees. In a medium sized bowl, combine the meat, carrot,
cheese, brewer's yeast, catnip and bread crumbs. Add the egg and tomato
paste and mix well. Using your hands, roll the mixture into walnut - sized
meatballs and place on a lightly greased cookie sheet. Bake for about
15 minutes until the meatballs are brown and firm. Cool the meatballs
completely before storing in an airtight container in the refrigerator.
These freeze well. This makes about 2 dozen.
Calico Crunchies
- 1 c. whole wheat flour
- 2 tbsp. wheat germ
- 1/4 c. bran flakes
- 1/4 c. soy flour
- 1 tbsp. molasses (unsulphered)
- 2 tbsp. oil or fat
- 1 tbsp. kelp or 1 tsp. salt
- 1 tsp. sage
- 1/2 tsp. bone meal
1/3 c. 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.
Liver (or Tuna) Puffs 
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 1 package unflavored gelatin
- 1 package dry yeast (about 2 1/2 teaspoons)
- 1 cup powdered dry milk
- 1/4 cup very warm water
- 1/4 cup corn oil
- 1 egg
- 1 - 6 ounce can liver (or tuna) cat food
- 1/4 cup water
Dissolve yeast in warm water. Mix dry ingredients
in large bowl. Add yeast, oil, egg, cat food and water. Mix well (dough
will be very stiff). Drop 1/2 teaspoon onto ungreased cookie sheet. Bake
25 minutes at 300 degrees. Yield 13 dozen. Store in refrigerator.
Tomato & Turkey Jerky
- 1 pound ground turkey
- 2 tablespoons tomato paste
2 teaspoons brewer's yeast
Preheat oven to 120 degrees or the lowest
setting or use a dehydrator. Combine all ingredients and mix well.
Line a jelly roll pan with foil and spread the meat mixture in it. Using
your hands, flatten the mixture to about 1/4" thick. Place the meat mixture
in the oven and prop the oven door open a crack using a wooden spoon,
so the moisture can escape. Bake for about 2 hours, until the meat is quite
dry. Remove the meat from the oven and place another sheet of foil over
it. Grasping both sheets of foil, flip the meat over and peel the foil
from the top. Place the meat back in the oven with the door propped
open, and bake for another 1 to 2 hours. The meat will be red and dry,
like jerky
Kitty
Heaven
- 2 Flat cans of sardines in oil
- 2/3 c Cooked rice
- 1 tb Liver
- 1/4 c Parsey, chopped
Combine all ingredients. Stir with a wooden
spoon to break up sardines into bite-sized pieces.
Yields: 2 - 3 servings. Store unused portion
in refrigerator, tightly covered.
Vitamin Vittles
- 1/3 c Cottage cheese
- 2 tb Bisquick
- 1 tb Chopped liver
- 1 tb Corn oil
- 1 Dash iodized salt
Mix all together for 1-2 delicious cat
servings.
Bland
Brew for Finicky Felines
- 1 c Chicken, boiled or micro waved
- 1/4 c Fresh broccoli, steamed
- 1/4 c Shredded carrots, steamed
Chicken broth
Mix ingredients with enough chicken
broth to hold together. This same recipe can be used with fish (broil
or microwave until it flakes.) You can also vary the recipe by adding
rice or other vegetables.
Kitty Taco
- 1/2 Pound ground beef
- 1 tblspoon tomatoe paste
- 1 tspoon corn oil
- 1 corn tortilla, cut into kitty-bite-size
pieces
- 1/2 tspoon bone meal
- 1/2 tspoon brewers' yeast
- 1/2 tspoon iodized salt
- 2 tblspoon cheddar cheese, grated
Heat skillet and start browning ground
beef. When meat is half cooked add bell pepper, and garlic,
and cook the mixture until onions are translucent and the meat golden brown.
On low heat, stir tomatoe 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.
Potatoes Au Feline
Yield: 6 Servings
- 3 c Boiled sliced potatoes
- 2 tb Grated vegetables
- 1/2 c Creamed cottage cheese
- 1 tb Nutritional yeast
- 2 tb Grated carrots
- 1/4 c Whole milk
- 1/4 c Grated cheese
Layer in a casserole dish the first
5 ingredients. 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. Source: Deborah Lawson, Knight
News Service, Watertown Daily Times
20 Cats 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 mackeral
- 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 mackeral into small pieces. Mix in the oil and
water. Add the mackeral 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.
Have
any recipes to share? Write me!
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