Bake possum in oven for 1 hour, or until tender.
Take out of oven.
Stuff and baste; put back in oven on 1-inch board.
Take out of oven when golden brown (approximately 1 1/2 to 2 hours). Throw possum in trash and eat the board.
Thoroughly wash possum.
Debone; cut into 1 to 2-inch cubes. Heat large skillet; melt butter, garlic and 2 chopped onions in skillet.
Add possum cubes and saute all until possum is brown. Place peeled and chopped potatoes, carrots, onions, barbecue sauce and field peas into large boiler along with 3 quarts of water.
Add salt, pepper and other seasonings to taste.
Add sauteed ingredients.
Cook until all vegetables are done.
Serve immediately.
Do not retain leftovers.
One possum gathered at sunrise by trained rednecks.
Use only the freshest road kill that has been run over by at least one log truck.
Heat all ingredients and serve.
Great by itself or with corn bread.
Paw 'n the chillun' allus worked so hard a' catchin' little fish outta the creek that they just had to be cooked! ... but they iz sweet 'n gud eatin'.
Scales, take insides out'n the haid off ... clean in cold watah ... salt 'n roll in 1/2 meal 'n 1/2 flour ... drop in hot fat 'n brown on both sides.
To eat small bream ... furst pull fins off ... then start at the tail 'n ease meat up with a fork along backbone all the way up to whair the haid wuz ... hit'll cum off in one piece widout bones iffn you're careful.
Heat oven to 375.
Skin and shuck all innards and wash yer possum.
Put possum in a big sauce pot and cover with water.
Add yer salt and yer pepper.
Cover pot and cook until possum is tender.
Place possum in center of large baking pan and place yer sweet taters around it.
Sprinkle with yer white and brown sugars and oleo over taters.
Pour 2 cups of yer juice from cooked possum over everything.
Place in a hot oven and bake until taters are fork tender light brown, and juices from possum has cooked away.
Stir in a big pot over a fire.
Serves 8 (unless Jethro eats).
Nail head of possum to a board just a
Turn possum on its back and spread body cavity open.
Use a hatchet to split backbone down the middle so possum will spread flat on the grill.
Cook possum over medium coals, brushing often with mixture of melted margarine, vinegar and Dale's.
Just before possum is done throughout, brush inside and out with barbecue sauce and cook until barbecue sauce cooks into the meat.
Do not burn.
1. Possum is easy to catch. Hit
Skin and bone the possum (use only the best meat
Try to get a possum that has been dead no longer than 3 days and doesn't have any tire marks on his back.
Add that rascal to a pot of boiling water, along with the pepper pods, salt and butter. Cook him 3 to 6 hours.
If he ain't tender, you'll know you got an old possum.
Combine the milk and flour.
Add small quantities of the mixture to the possum and broth.
Remember to stir constantly, so he won't cling to the pot.
If he sticks to the pot, pry him off.
Pull his tail; that usually works best.
Bon appetit!
Place vegetables around the possum on an oak board about 1-inch thick.
Place in oven and bake for 3 hours at 350\u00b0.
After thoroughly cooking, remove the possum and allow to cool.
Then, throw the possum away.
Add catsup; salt and pepper to taste.
Eat the plank.
Fatten possum for 2 weeks on cornbread and buttermilk.
Kill and clean possum.
Boil possum 30 minutes in salt water.
Boil sweet potatoes; cut in halves.
Place possum in baking dish; put sweet potatoes around possum.
Season with salt and pepper.
Bake uncovered at 400\u00b0 for 1 hour or until golden brown.
Baste with natural juices.
Best served with turnip greens and biscuits.
After you kill the possum be careful not to let
First catch your possum alive.
Fatten it with
Skin possum,
then
rub
Clean 'possum and cook in salted water until tender. Meanwhile, bake potatoes until soft.
Peel and quarter them lengthwise. Place cooked 'possum and potatoes in baking dish.
Dot with butter. Bake in a 400\u00b0 oven until brown.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
Possum is
very fat and you should place skinned possum in cold water\tfor a few minutes and scrape real good.
Remove all glands and\tput in pan and cover with salt water and leave in refrigerator
overnight.
Attach possum firmly to board.
Boil in tub of salted water for 1 hour and 26 minutes and 14 seconds.
Remove possum and board; pop into preheated 416\u00b0 oven for 2 hours and 59 minutes.
Remove and cool.
Discard possum.
Eat board.