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The Honolulu Advertiser
Posted on: Friday, May 26, 2006

Kitty cookbook for fabulous feline feasts

By Bob Walch
Knight Ridder News Service

If you really want to pamper your cat and show how much you love the furry feline, consider making it a gourmet dinner.

Unsure what entree would please your finicky pet? Patti Delmonte has plenty of suggestions on what constitutes high cat cuisine that she shares in "Real Food For Cats" (Storey Publishing, $12.95).

The 50 vet-approved recipes created to please the feline gastronome who shares your home will not only satisfy the animal's dietary needs, but hopefully will have him meowing for seconds.

Running the gamut from fish to fowl to eggs and even a few meatless meals, the recipes are divided into groups that include such tasty dishes as Gizzard Goulash, Sardines and Rice (Kitty Heaven), Kitty Pizza and Western Scramble for Kitty Roundups.

In the special-treat category are Cat Chow Cookies, Tabby Tuna Popsicles and Meow-Va-Louis Mackerel Munchies.

An unusual feature of this kitty cookbook is the "Tandem Cooking Recipes" section. Here you will discover ideas that work for both cats and their "people." Prepare the main part of the recipe to make a mouthwatering people meal and then, with a few adjustments, you can turn a portion of the feast into well-balanced feline fare.

This means everyone in the household at and under the table can enjoy Shish Kebab, Chicken Paprika, Salmon Loaf, Rabbit Stew and Chicken Cordon Bleu!

For cats with special health problems, the author also offers some special meals that address allergies, a delicate intestine, obesity, urinary problems, and impaired liver and kidney function. You'll also want to check the information on how to give the brush-off to hairballs by adding vegetable matter to kitty's diet.


  • 1/2 pound ground beef
  • 2 tablespoons finely chopped bell pepper
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1 tsp. corn oil
  • 1 corn tortilla, cut into kitty bite-size pieces
  • 1/2 tsp. bonemeal
  • 1/2 tsp. brewer's yeast
  • 1/2 tsp. iodized salt
  • 2 tablespoons grated cheddar cheese


    Start browning the ground beef over a medium heat in a skillet.

    When the meat is half cooked, add the bell pepper and garlic. Cook the mixture until the meat is golden brown.

    Turn the heat to low. Stir in the tomato paste, corn oil, chopped tortilla, bonemeal, brewer's yeast, and salt. Stir until heated through.

    Cool and serve topped with grated cheese.

    (Note: there is enough here for 2-3 kitty servings. Refrigerate the leftovers.)