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Frontier Recipes ~ Possum and Taters

27 Jan

English: Possum and Taters, 1900 Français : Po...

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FRONTIER RECIPE WEEK Part I

In my grandmothers pantry I found a some newspaper clipped recipes.  For the sake of conversation we’ll call them “Frontier Recipes”.  These recipes date back to the late 1880’s to the around 1940.  During that time, it is without argument considered, not always easy livin’ .  There wasn’t a Wal-Mart down the street, or a convenience store on every corner you could pop in to get what you were lackin’.  You had what you had, and you made what you had work.  You used what was available, and were glad ya had it to use.  Some of these recipes you will find rather interesting to say the least, and others you’re definitely going to turn your nose up at I’m sure!  So we’ll call this Frontier Recipe Week Part 1… enjoy!

Possum and Taters 

  • 1 young, fat Possum
  • 8 Sweet potatoes
  • 2 tbls. Butter
  • 1 tbl. Sugar
  • Salt to taste
  • Bacon strips
  • Thyme or Marjoram
  • Pepper (optional)

Directions:

First, catch a possum!
This in itself is excellent entertainment on a moonlight night!

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 up the possum tender in a slightly 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.

Happy Cooking!

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