POSSUM (1941 NEW AMERICAN COOKBOOK)
I finally found it! A published, authentic recipe for cooking possum. My father and his 8 siblings ate possum growing up in the Great Depression. I also have friends from here in Appalachian Tennessee who ate possum as late as the 1960's and 70's. So I will post this recipe just for the sake of historical knowledge. You can let...
Provided by Susan Feliciano
Categories Wild Game
Time 2h45m
Number Of Ingredients 5
Steps:
- 1. Plunge animal into very hot but not boiling water 2 minutes. Pull out or scrape off hair without damaging skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes, and brains. Do not remove head or tail. Wash thoroughly. If possible, freeze for 3 or 4 days.
- 2. When ready to cook, wipe with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and juice of 1 lemon. Bake in hot oven (400°F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350°F) for 1 1/4 to 1 1/2 hours.
"MISS" MICKEY'S PEANUT BUTTER BALLS
Provided by Trisha Yearwood
Categories dessert
Time 20m
Yield 12 to 15 balls
Number Of Ingredients 5
Steps:
- In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
MRS. MORRIS' FAVORITE "OPOSSUM BALLS"
Well, it's not really opossum, just sausage! But that's what my home ec teacher in high school liked to call them, so it kinda stuck. Our class was skeptical at first, but then we were begging to make them everyday! Simple and delicious, Mmm!
Provided by tori.zombie
Categories Breakfast
Time 13m
Yield 12 Opossum balls
Number Of Ingredients 4
Steps:
- Combine ingredients together.
- Shape into walnut-sized balls.
- Bake on a cookie sheet at 375 degrees F for 10-15 minutes.
- Note: Sausage cheese balls may be frozen after baking. *Yield is approximate, I couldn't remember exact. :).
Nutrition Facts : Calories 516.9, Fat 37.6, SaturatedFat 15.9, Cholesterol 112.4, Sodium 1104.8, Carbohydrate 19.5, Fiber 0.6, Sugar 3.7, Protein 23.8
MORRIS FAMILY'S CHEESE BALL
My aunts make this cheese ball whenever we have family gatherings, they'd be in big trouble if they didn't!! Super easy to make, and it's gone before you know it!!
Provided by hockey_mom
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix French onion soup mix with container of Sour cream.
- Mix 1 cup of dip (above mixture), and cream cheese. Use beaters to make smooth.
- Add old cheese and Cracker crumbs. Mix well.
- Seperate into balls.
- Roll each ball in chopped nuts.
- Wrap in tin foil.
- Chill in fridge or freezer.
- Makes 2 large balls or 4 small balls.
Nutrition Facts : Calories 978.6, Fat 82.3, SaturatedFat 41, Cholesterol 163.3, Sodium 1819.8, Carbohydrate 34.5, Fiber 3, Sugar 3, Protein 30.8
POSSUM PIE
This recipe was found in a box of recipes that were used in the cafe we owned back in the early 1950s, when it was known as Mount Aire Camp. Since then, the pie has been on our menu. -David Heilemann, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
Nutrition Facts :
STUFFED ROAST OPOSSUM
"Not tried this one yet"! It came from Cooking for American Homemakers (Culinary Arts Institute Encyclopedic Cookbook..1910, from the 1948 copy. (If you con get one of these cook books get it it has a lot of weird but good recipes in it).
Provided by stonekeeper
Categories One Dish Meal
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Roast Opossum:.
- The opossum is a very fat animal with a peculiarly flavored meat.
- It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
- After it is dressed, wash thoroughly inside and out with hot water.
- Cover with cold water to which has been added 1 cup of salt.
- Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
- Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
- Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
- Baste every 15 minutes with drippings.
- Remove skewers or stitches, and place on heated platter.
- Skim fat from gravy remaining in pan.
- Opossum Stuffing:.
- Brown onion in fat.
- Add finely chopped opossum liver and cook until liver is tender.
- Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.
SOUTHERN POSSUM PIE
This is such a wonderful summer pie. This pie is light, cool, and rich in flavor. This is an old recipe passed down by my grandmother from Tennessee.
Provided by tawns
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.
- Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 50.8 g, Cholesterol 38.5 mg, Fat 25.5 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 495.8 mg, Sugar 37.9 g
MOLASSES POPCORN BALLS
What a delicious treat for Halloween, or for just about anytime - even that Saturday night of movie watching - the kids can have fun making the popcorn balls!!
Provided by Chef mariajane
Categories Candy
Time 25m
Yield 12-16 Balls
Number Of Ingredients 4
Steps:
- Combine molasses, sugar and butter or margarine in a 2 quart saucepan. Dissolve sugar by stirring. Cook over medium heat until mixture forms a hard but not brittle ball when dropped in cold water. Stir constantly. Dribble syrup over popped corn stirring to coat all. Make balls with buttered hands when cool. Wrap in waxed paper.
Nutrition Facts : Calories 258.4, Fat 5.8, SaturatedFat 1.4, Cholesterol 2.5, Sodium 23.7, Carbohydrate 52.4, Fiber 1.2, Sugar 35.9, Protein 1.1
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