Vicki
Administrator
  
Age : 40
Joined : 12 Oct 2006
Posts : 2931
Localisation : Chesapeake Beach, Maryland
|  Subject: Cat Treats  Fri 20 Oct 2006, 11:17 pm | |
| Homemade Cat Food and Treats Recipes
Ingredients:
7 ounces mashed sardines
1/4 cup dry non-fat milk
1/2 cup wheat germ
Directions:
Mix ingredients. Roll into 24 small balls. Placed on greased cookie sheet. Flatten with a fork. Bake at 350 degrees until brown.
This recipe for Cat Cookies serves/makes 24
Homemade Cat Food and Treats Recipes
Ingredients:
1 boullion cube (chicken or veggie)
Left over chicken - boned and shredded
Grated cheese
1/2 cup water
Directions:
Pour 1/2 cup warm water over bullion cube and stir to dissolve. Add shredded chicken to water mixture just enough to form soupy consistency. Sprinkle with grated cheese.
This recipe for Treat for Older Cats serves/makes 1 cup
Homemade Cat Food and Treats Recipes
Ingredients:
1/2 pound ground beef or turkey
1 small carrot -- finely grated
1 tablespoon cheese -- grated
1 teaspoon brewer's yeast
1 teaspoon dried catnip
1/2 cup whole wheat bread crumbs
1 egg -- beaten
1 tablespoon tomato paste
Directions:
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 recipe for Kitty`s Moist Morsels (Cat Treats) serves/makes 24
Savory Cheese Treats
3/4 cup white flour
3/4 cup shredded cheddar cheese
5 tablespoons grated parmesan cheese
1/4 cup plain yogurt or sour cream
1/4 cup cornmeal
Preheat the oven to 350 degrees Fahrenheit. Combine cheeses and yogurt. Add flour and cornmeal. Knead dough into a ball and roll to 1/4 inch. Cut into one inch sized pieces and place on greased cookie sheet. Bake for 25 minutes. Makes 2 dozen.
Chick N'Biscuits
1 1/2 cups shredded cooked chicken
1/2 cup chicken broth
1 cup whole wheat flour
1/3 cup cornmeal
1 tablespoon soft margarine
Preheat the over to 350 F. Combine chicken, broth and margarine and blend well. Add flour and cornmeal. Knead dough into a ball and roll to 1/4 inch. Cut into one-inch sized pieces and place on an ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Makes 18 cookies.
TURKEY SURPRISE
1 1/2 cups water
1 teaspoon iodized salt
2 teaspoons corn oil
1/2 cup rice, uncooked
1/2 pound turkey giblets,
... chopped into kitty-bite-size pieces
1/4 cup carrot, chopped fine
1/2 cup chopped spinach
Add salt and oil to water and bring to a boil.
Pour rice in boiling water, lower heat, cover
and cook for 10 minutes. Stir in turkey giblets,
carrot, and spinach. Cover and simmer on low heat
for another 10 or 15 minutes. Cool and serve.
Yields 4 to 5 servings.
Store unused portions in an airtight container
and keep refrigerated.
This recipe is fit for everyday use.
CAT BISCUITS, TOO
2 1/2 c. whole wheat flour
1/2 c. powdered skim milk
1 tsp. garlic powder
1 egg, beaten
Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff dough).
Combine flour, powdered milk and garlic powder in a medium sized bowl.
Add beaten egg, flavoring and mix well with hands. Dough should
be very stiff. If necessary add more flavoring. On a well-floured
surface, roll out dough to 1/4 inch thickness. Cut with shaped
cookie cutters of your choice. Place biscuits on cookie sheets
and bake at 350 degrees for 30 minutes.
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 water1/4 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.
SALMON SNACKS
1/2 c Canned salmon, drained
1 c Whole-grain bread crumbs
1 tbs Vegetable oil
1 Egg, beaten
1/2 tsp Brewer's yeast, optional
Preheat oven to 350 degrees. In a medium-sized bowl,
mash the salmon 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 and store
in an airtight container in the refrigerator.
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Vicki
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