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| Cat Nips February, 2005 Makes about 5 cups / Freeze in zip-top bags, or refrigerate in an airtight container for up to three days. 1/2 cup brown rice flour or barley flour 1/2 cup nonfat dry milk 1/2-1 teaspoon wheat germ 1/2 cup chicken broth 1 tablespoon steamed broccoli, mashed or puréed 1-2 drops soy sauce 1 15-ounce can salmon, undrained 2 organic egg yolks 2 drops olive oil 1. Combine all ingredients in a large bowl and blend well. Spread in a well-oiled 9x13-inch pan and bake at 350° for 25 minutes. Cut into 1/4-inch squares. Serve up to 12 pieces daily, 3 times per week. PER SERVING (2 tablespoons): 29 cal, 30% fat cal, 1g fat, 0g sat fat, 17mg chol, 3g protein, 2g carb, 0g fiber, 72mg sodium |