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09-21-2008, 02:23 AM
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Well, I Know It's Early But I Got a Jump On My Christmas News-Letter!
Miss Ruby-Claudetta’s Christmas Possum
Recipe taken from “Treasury of White Trash Cooking” by: Ernest Matthew Mickler and Trisha Mickler 1 live possum ½ c. vinegar Kitchen Bouquet small jar persimmon jam 5 or 6 slices bacon salt & pepper to taste 8-10 medium sweet potaters Now, Christmas possum is differnt from all other possum. It’s got to be caught- not killed, two weeks to a month before the cookin day. That’s right around late November. You can catchem in the hen house or up a ‘simmon tree, or in a trap. It don’t make no never mind, long as he’s caught live, ‘cause they got to be penned up so’s you can cleanem out. Feedem nothin but cornbread and milk. That’ll fixem up, fattenem out, and get rid of all them no good flavors. This makes possum as good as corn-fed pig. Then, when the time comes, killem quick, skin the rascal and git shed of all the insides. Now you got a possum ready for cookin’. Sinkem in a ‘namel dish pan o’water and make sure he’s good and covered. Then add a half cup of vinegar and soak it in the icebox overnight. In the mornin drain off all the water and cut up the possum into rabbit pieces. Thata way the city folk’ll never know they eatin possum. An I’ma tellin ya it works. Boil the possum pieces in enough salted water ‘til it’s done, but not fallin off the bone. The timin depends on the age o’ the possum. Sometimes it’s ready in an hour- sometimes it’ll take two. When it’s done, fish out the pieces and drainem. That’ll git rid o’ just about all the possum grease. When it’s cool so you can handle it, rub the rabbit sized possum pieces with lotsa salt and pepper. Plenty. Then make a paste outta some Kitchen Bouquet and a jar a persimmon jam. I always make my jam just after the first frost ‘cause it’s sweeter that way- that is, if’n the possums ain’t got’em all. Just a teaspoon or two of Kitchen Bouquet stirred into the jam. Now, ifn you ain’t got ‘simmon jam, any light tastin one’ll do. Smear the stuff all over the pieces until you’ve gotem coated good. Lay on 5 or 6 slices salt pork or bacon and surround it with ya greased sweet potaters. Put in a hot oven and roast, covered for thirty minutes. Then uncover it and cook until it’s sizzlin browned but never burned (bout ‘nother thrity minutes). Spoon the juice up on it ever few minutes while it’s uncovered. I don’t think I know a soul that don’t surround their possum with sweet potaters, ‘cause it takes a good hour for’em to bake. Be extry shore ya possum is done. They ain’t nuthin worst than bein accused a serving half-baked possum!      
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09-21-2008, 08:19 PM
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Sounds kinda good and if ye git to have yer big pot o greens with it..... Weeee-doggies!!!! That thar's good eatin'!!!! An don' go firgettin' yer buttermilk conebread!!!!
And a good jug o white lightenin fer a nice after dinner fiddlin and buck dancin!!!!! Yeeee-haaawwwww  Ya' all be sure ta come back next yr!!!
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09-22-2008, 08:37 AM
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Hee-hee, I'll never tell!
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09-22-2008, 05:09 PM
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Tastes like chicken!
Yeah, right! 
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09-22-2008, 05:26 PM
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Jon's Dad was telling me that years ago there was this fella where they worked and when they got a microwave in the dinner room he microwaved possum in it. He said grease just rolled out of the microwave. It smelled so bad they threw out the microwave. He was banned from using the microwave ever again lol. BUT..he did eat the possum he microwaved.
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09-22-2008, 07:09 PM
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Quote:
well now - I've got ther secret recipe - HOW TO MAKE HOME BREW Chase wild bullfrogs fer three miles to gather up hops. To them add ten gallons of tan bark, 1/2 pint shellac, an' one bar of homemade soap. Boil 36 hours, then strain through an I.W.W. sock to keep it frum workin'. Add one grasshopper to each pint to give it a kick. Pour a little into th' kitchen sink; if it takes th' enamel off, it's ready to bottle.
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