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Ernest T's Possum and Taters Recipe

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This recipe for Ernest T's Possum and Taters, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Tuesday, July 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. baking potatoes
1 young possum, dressed weight about 2 1/2 lbs.
4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
3 tbsp. all purpose flour
2 lbs. sweet potatoes, peeled

Directions:
Directions:
Preheat oven to 350. Peel the baking potato and place inside of possum. Place possum in a large kettle and cover with cold water. Boil gently uncovered for about 30 minutes. Pour off broth and add fresh water. Return to a boil and cook slowly, until tender when pierced, but not falling off the bone (partially cooked). Remove possum to a roaster and sprinkle with salt and pepper. Blend the flour with cold water until smooth. Combine flour mixture with enough of the hot broth to make 2 cups of gravy. Arrange the sweet potatoes around the possum. Pour the gravy over meat and potatoes. Cover and bake at 375 until potatoes are nearly done, about 20 minutes; uncover and bake until meat browns and potatoes are soft, about 40 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1hr.
Personal Notes:
Personal Notes:
This is good with turnip greens, cornbread, and baked apples. Source: Mayberry Cookbook

 

 

 

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