NANCY BACKUS wrote to RUTH HANSCHKA <=-

with beef and gravy than with fish, too, though.... :) We don't
feed them any canned cat food, only the cat kibble... and then
the shares from our food when appropriate and appreciated... ;)

She says she'll eat people chicken, and has, but not fish.

Well, there are some people that won't eat fish either, so I guess
she's got good company.... ;) One of ours loves braunschweiger, but
Richard hasn't wanted any lately, so she's had to make do with none...

Genie got some grain-free fancy catfood today. No dice. She won't
eat the "wrong" brand of cat treats either.

Picky, picky...! ;) At least it's the fancy stuff she doesn't like,
so you don't have to waste your money buying it for her... :)

If a cat gets hungry enough it will eat the paste out from behind the wallpaper. Cats are only picky insofar as they can chivvy their humern
beans into catering to their whims.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cats Tongues
Categories: Cookies, Snacks, Desserts
Yield: 55 Servings

7 tb Unsalted butter; softened
3/4 c + 4 ts confectioners' sugar
3 lg Egg whites
+=OR=+
2 lg Eggs
1 ts Vanilla extract
2/3 c + 1 tb all-purpose flour

Set the oven @ 400°F/205°C.

Brush 3 or 4 large, heavy baking sheets with melted
butter. Dust with flour. Place the butter in a small
stainless steel bowl and beat with a wooden spatula,
warming it over low heat as needed to make it smooth,
white and creamy. Sift the sugar over the butter and
beat it in. Beat in 1 egg or egg white with the wooden
spatula. Beat in the remaining egg or whites, 1 at a
time, with a wire whisk. Whisk in the vanilla. Sift the
flour over the batter and mix it in with the wooden
spatula.

Scoop the batter into a large pastry bag fitted with a
5/16" plain pastry tube (Ateco #3) and pipe the batter
on the diagonal in fingers 2-1/2" long and 3/8" wide at
the center, arranging them on the baking sheets in
staggered rows and separating them by 1-1/2". The ends
of each finger should be fatter than the center, like a
dumbbell.

Bake, 1 sheet at a time, until the cookies are lightly
browned around the edges but still pale in the center,
about 6 - 10 minutes. Slide the cookies onto a wire
rack using a metal spatula and let cook to room temp.

Store in a covered, airtight, cookie jar or tin for
up to 1 week.

Source: The French Cookie Book.

Recipe from: http://www.recipesource.com

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