Kitty Cat Snacks

FROSTY PAWS ICE CREAM



32 oz. vanilla yogurt

1 mashed banana or one large jar of baby fruit

2 T. peanut butter

2 T. honey



Blend all together and freeze in either 3 ounce paper cups or ice cube trays. Microwave just a few seconds before serving.



NOTE: This can also be made with baby meat instead of the fruit and peanut butter.

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MACKEREL CAT MUNCHIES



Source: "Cat Nips!" by Rick and Martha Reynolds - reprinted in the Sacramento Bee, December 12, 1992



1/2 C. canned mackerel, drained

1 C. whole-grain bread crumbs

1 T. vegetable oil

1 egg, beaten

1/2 tsp. brewer's yeast, optional



Preheat oven to 350ºF.



In a medium-size bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. Drop mixture by 1/4 teaspoonsful 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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MEOWSLI



1 T. oats

1/2 banana, mashed

2 T. plain yogurt

1/2 C. orange juice

1/4 apple, chopped

2 oz. 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.

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SU-PURR SALMON PATE



1 (6 oz.) can boneless, skinless salmon

1/4 C. bread crumbs

1/2 C. finely chopped celery

1 egg, beaten

1 envelope unflavored gelatine

1/2 C. 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.

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DOGGIE OR KITTY BISCUITS



1 lb. liver, organs, or other meat

2 C. old-fashioned oatmeal

2 C. bran

1/4 C. cooking oil



Preheat oven to 250°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.