My first casualty...
- Thread starter jayello
- Start date
RE: My first casualty...
Here is what they look like when they are mad.
http://www.markviii.org/~artbrown/Possom2.jpg
Here is what they look like when they are mad.
http://www.markviii.org/~artbrown/Possom2.jpg
GRAND_LS 400
Registered
RE: My first casualty...
people and privacy these day... sheeesh..
people and privacy these day... sheeesh..
RE: My first casualty...
Oh Darn, I'm sorry Art. You must have been talking about that wealthy area nearby.
:-"
[/quote]
Lee: the difference between Alabamia and Alabama is you don't need a passport to visit Alabamia. (Of course, you still have to put up with Customs visiting either).
Oh Darn, I'm sorry Art. You must have been talking about that wealthy area nearby.
:-"[/quote]
Lee: the difference between Alabamia and Alabama is you don't need a passport to visit Alabamia. (Of course, you still have to put up with Customs visiting either).
RE: My first casualty...
Mmmmmmmmm! Lunch.
Possum and Taters
Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt
Directions: Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Possum Pot Pie
Ingredients:
1 cup glazed huckleberries
3 shots gin or moonshine
1-2 pounds possum meat
1 pie crust
sliced carrots & cabbage to taste
Directions:
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum meat in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until bubbling. Remove pie from fire/oven, slice, and enjoy.
Possum Creole
Ingredients:
1 lb. possum meat
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers
Directions: Slice green peppers and mix ingredients in a large bowl(exclude possum meat). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dish and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
Possum Stew
Ingredients:
two cans of tomato sauce
three cans of cooked tomatoes
1/2 lb. thickly sliced bacon (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1 1/2 lbs. possum meat
Directions:
Fry bacon in big gramma kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to sautee.
Bone Appa Teet.
Texan Possum Chili
Ingredients:
Meat from 1 large possum or 2 small
3 onions chopped
1 pound sausage
15 jalapenos
5 tomatoes
2 red peppers chopped
meat from 2-3 squirrels, cut into pieces
meat from 1 armadillo
1 cup tea
1/4 can Copenhagen
Chop up everything set it on the fire (or stove) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is actually a recipe my cousins taught me how to cook. It is very edible.
Mmmmmmmmm! Lunch.
Possum and Taters
Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt
Directions: Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Possum Pot Pie
Ingredients:
1 cup glazed huckleberries
3 shots gin or moonshine
1-2 pounds possum meat
1 pie crust
sliced carrots & cabbage to taste
Directions:
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum meat in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until bubbling. Remove pie from fire/oven, slice, and enjoy.
Possum Creole
Ingredients:
1 lb. possum meat
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers
Directions: Slice green peppers and mix ingredients in a large bowl(exclude possum meat). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dish and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
Possum Stew
Ingredients:
two cans of tomato sauce
three cans of cooked tomatoes
1/2 lb. thickly sliced bacon (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1 1/2 lbs. possum meat
Directions:
Fry bacon in big gramma kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to sautee.
Bone Appa Teet.
Texan Possum Chili
Ingredients:
Meat from 1 large possum or 2 small
3 onions chopped
1 pound sausage
15 jalapenos
5 tomatoes
2 red peppers chopped
meat from 2-3 squirrels, cut into pieces
meat from 1 armadillo
1 cup tea
1/4 can Copenhagen
Chop up everything set it on the fire (or stove) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is actually a recipe my cousins taught me how to cook. It is very edible.