1 Cup Whole wheat flour
1/4 Cup Soy flour
1 tsp catnip
1 Egg
1/3 Cup Milk
2 Tb Wheat germ
1/3 Cup Powdered milk
1 Tb unsulfurated molasses
2 Tb Butter or vegetable oil

Preheat oven to 350F.
Mix dry ingredients together. Add molasses, egg, oil and milk.
Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized pieces.
Bake for 20 minutes. Let cool and store in tightly sealed container.

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 Tb vegetable oil
1 egg, beaten
1/4 cup water
catnip (optional)

Preheat oven to 350, and spray cookie sheets with enough cooking spray to keep from sticking.
Mash tuna or chicken into small pieces.
Add flour & milk and mix well.
Add water & oil into mixture and mix well.
Beat egg until it is foamy and to mixture, making sure to mix well. Dough will become sticky.
Roll into marble-size dough balls and place on cookie sheet and flatten with hand.
Bake for 10 minutes and turn cookies over and bake another 10 minutes or until golden brown.
Sprinkle catnip over cookies while cooling (or it may be added to dough mixture).
Cool before serving.

Mix all ingredients.
Yield: 1 -2 servings

Steam the vegetables.
Combine ingredients and add enough broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.)
You may substitute or use other vegetables and add rice to create different meals
Yield: 1 serving

Combine all ingredients.
Break up sardines into bite-sized pieces.
Store unused portion in refrigerator
Yields: 2 - 3 servings.

Tuna Cookies

1 8oz can tuna, in oil
2 cups cornmeal
2 cups flour
3/4 cup veg. oil
12 tsp. salt
Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out
into little balls or other shapes. Place on greased baking sheet. Bake at 350 degrees for 25-30 minutes. Cool on
wire rack. Store in airtight container in fridge.