Preheat the oven to 350 degrees. 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.
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.
Place well-done livers in a blender with 1/4 cup water. In a bowl, combine flour and margarine. Add liver mixture and carrots and knead dough into a ball. Roll dough to 1/4 inch thick and cut into one-inch sized pieces. Place cookies on a greased cookie sheet and bake at 325 F for 10 minutes. Makes 12 cookies.
Preheat oven to 350 degrees. Combine tuna, egg white and water. Add cornmeal and flour and blend to form a dough. Knead into a ball and roll to 1/4 inch thick. Cut into one-inch sized pieces. Bake at 350 F for 20 minutes. Makes 12 cookies.
3/4 cup canned tuna or salmon, drained well
1/4 cup warm water
1 tablespoon butter
1 cup whole-wheat flour
Preheat oven to 300 degrees
In a medium size bowl, mash canned fish well with a fork and combine with water and butter. Add flour to form a dough. Divide dough into 24 pieces, roll each piece into a rope, and shape into a pretzel. Place on ungreased cookie sheet and bake for 20-25 minutes until lightly browned. Makes two dozen.
2 tablespoons soft margarine
1/2 cup grated cheddar cheese
1 egg white
1/2 cup flour
1/2 tsp catnip
Preheat oven to 250 degrees
Combine margarine, cheese, catnip and egg white. Add flour to make a soft dough. Separate dough into half-inch pieces and roll into balls. Bake on ungreased cookie sheet for 35 minutes. Makes about 12 balls.
1 cup cooked turkey or chicken
1/2 cup beef or chicken broth
1 tablespoon margarine
1 cup whole wheat flour
Preheat oven to 350 degrees
Combine turkey, broth and margarine. Add flour to make a soft dough. Add additional flour 1 tablespoon at a time if dough is too sticky. Roll out dough and cut with cookie cutter, or break off pieces and form into interesting shapes.
Bake for 20 to 25 minutes on ungreased cookie sheets. Makes about 30 treats.
Mix together the milk powder with a small amount of water; add the eggs and beat well. Pour into a small non-stick frying pan and cook on medium low until done.
Flip over and spread the cottage cheese and veggies over half the top.
Fold like an omlet. Cool and cut to bite-sized pieces to serve.
1 whole chicken, preferably "free range" or packaged with "no hormones or antibiotics" on the label
2 cups brown rice
6 stalks celery
8 carrots, scrubbed but not peeled
2 or 3 yellow squash
2 or 3 zucchini
1 small broccoli crown
handful of green beans
Wash chicken, then cover with water in a large stew pot.
Cut vegetables into pieces and add to pot. Add rice. Cook until chicken almost falls off the bone and vegetables are tender.
Completely debone the chicken. This is extremely important, as cooked chicken bones can splinter and cause serious intestinal damage.
Pour the stew into a blender and blend or chop until mixture is coarse (about bite-sized). Freeze in meal-sized plastic bags.
1/3 pound boneless chicken breast (raw weight), cooked, then chopped
1 large egg, hardboiled and chopped
1/2 ounce clams, chopped in juice
1/3 cup long-grain rice, cooked
4 tsp canola oil
1/8 tsp. salt substitute (potassium chloride)
4 bonemeal tablets, crushed fine (10-grain or equivalent)
1 multiple vitamin-mineral tablet, crushed fine
Combine all ingredients and serve immediately, or refrigerate and warm slightly before serving.
4 ounces tuna, canned in water without added salt
1 large egg, hard-boiled and chopped
1 Tbsp. canola oil
2 bonemeal tablets, crushed (10-grain or equivalent)
1 multiple vitamin-mineral tablet
Mix all ingredients well, and serve immediately, or refrigerate. Warm slightly before serving to "take the chill off"
This recipe is to be given after one day of the cat's failure to pass a stool. Serve up to twice a day; you may sprinkle the mixture with brewer's yeast, if your cat likes the flavor.
1 Tbsp. baby food vegetables and meat (no onions!)
1/2 tsp. melted butter
1/8 tsp. ground psyllium husks (available at health food stores)
1/8 tsp. powdered or fine bran
2 Tbsp. water - adjust for desired consistency.
Diabetes Diet
The goal of this diet is to strengthen the pancreas, reduce scarring, reduce insulin needs, stimulate insulin production, replace nutrients lost in urine or because of stress, and prevent the main complications associated with diabetes.
1/2 cup raw ground organic chicken
1/2 cup raw chicken liver
1/2 cup cooked grain (brown rice or oatmeal)
1/4 cup finely grated raw zucchini, or carrots, or cooked green beans, or winter squash
vegetable broth to moisten
1 c Whole wheat flour
1/4 c Soy flour
1 ts Catnip
1 Egg
1/3 c Milk
2 tb Wheat germ
1/3 c Powdered milk
1 tb Unsulphured 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.
(Recipe from the Massachusetts SPCA from Best Friends March 1995)
Put the oil in a small frying pan and place over a low heat. Beat the egg and milk together. Once the oil looks medium-hot, slowly pour in the mixture, then gently agitate with a wooden spoon, ensuring the mixture doesn't start to fry. Add the grated cheese to the mixture, and fold over the edges when firm. Cook until quite hard, cool, then cut into bite-sized pieces
2 canned sardines
pat of butter
1 cup water
few stalks of watercress
fish sauce (optional)
Put the sardines and the pat of butter into a heavy-based frying-pan and place on a medium heat. As the pan warms and the butter melts, mash the sardines into it. When the butter has completely melted, pour in the water and stir as it comes to a boil. Thoroughly shred the watercress and toss into the pan. Remove the pan fron the heat and allow to cool. Puree, and add a dash of fish sauce.
Preheat the oven to 350 degrees Farenheit. Beat the egg, dip the fish in it, and then coat it with oatmeal. Put the oil in a small baking pan and lay the fillet in it, turning it over once or twice. Bake for 15 minutes, turn over, bake for 15 minutes more. Remove the fish to a dish, allow to cool and cut into bite-sized pieces.
Serving suggestion: if it looks a little dry, add a dash of cream.
1 1/2 cups cooked chicken or turkey
1 large egg
2 T. chicken broth
1 cup cornmeal
1/2 cup whole wheat flour
In a blender or processor whirl chicken, egg and broth until smooth. Scrape into bowl. Add cornmeal and 1/2 cup flour, stir until moistened. Cover dough and refrigerate at least 2 hrs. Then roll out 1/4 in thick on lightly floured board. Cut into 1/2 in squares or triangles. Scatter on 3 greased 12 x 15 baking sheets. Bake at 350 until golden (about 15 min.) Remove from oven, stir in pans and let cool. Refrigerate airtight up to 2 weeks, freeze for longer storage. Makes about 3 cups
2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sause
1 fresh mackerel, headed, tailed, cleaned and scaled
Chop the bacon up small and mix with the rice, adding the sauce in dashes as you go. Broil the mackerel on both sides until crispy brown.
Allow to cool, then split it along the somach and gently open it out. Bone, working from the head to tail.
Fill with the rice and bacon mixture, close over the sides of the mackerel and serve.
4oz cooked kipper
1 cup leftover cooked root vegetables
2 eggs
a little milk
1/2 cup grated cheese
Preheat the oven to 325 degrees Farenheit. Mash together the fish and vegetables. Put the mixture into an oiled baking pan. Beat the eggs, milk and cheese together, and pour on top of the fish mixture. Bake for about 20 minutes, until the outside is firm but the inside is reasonably soft. Remove from the oven and allow to cool.
1/3 cup white rice
1 tomato, chopped
1 tbsp margarine or low-fat spread
3oz canned tuna or smoked mackerel, skinned and boned
1/2 hard-boiled egg, shelled and finely chopped
yolk of 1 egg
1/2 tbsp pouring cream
Cook and drain the rice. While the rice is cooking, gently fry the chopped tomato in the margarine until soft. Add the fish and the egg and continue cooking, stirring all the time with a wooden spoon. Mix the rice, still over the heat, and stir everything seems steamy hot. Blend in the egg yolk, then the cream. After a last few stirs, tip onto a plate and allow to cool.
Mash the meat and chicken with the soup, then add the bread crumbs or oatmeal, mushy carrot and egg. Make into two small burgers and broil (leaving much rarer than you would for yourself). Sprinkle with grated cheese and broil again until the cheese is melted. Allow to cool until warm to the touch, and serve
1 can sardines in olive oil
1/4 cup whole grain bread crumbs
1 egg, beaten
1/2 tsp brewer's yeast
2 cooked chicken drumsticks,
bones removed
Drain the sardines, reserving the olive oil, and mash. Mix in the bread crumbs, egg and yeast to an even, gooey consistency. Coat the chicken drumsticks evenly in the mixture. Heat the reserved olive oil in a frying pan, then add the coated drumsticks and fry, turning frequently, until brown. Remove from the heat, and cool before serving.
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