'Possum and 'Taters
1 opossum, cut into serving pieces
Water to cover
2 teaspoons salt
1/8 teaspoon black pepper
4 baking size sweet potatoes, pared and quartered
1 cup granulated sugar
1/2 cup (1 stick) margarine, chopped
Skin and dress opossum. Put in Dutch oven and cover with water. Add salt and pepper. Cover and cook over medium heat until very tender. Place opossum pieces in center of large baking pan and arrange sweet potatoes around them. Sprinkle sugar and margarine over potatoes. Pour 2 cups of broth from cooked opossum over all. Place in preheated 375 degrees F oven and bake until potatoes are fork tender, slightly browned, and broth has evaporated.
Make sure to Put the SUGAR !
Appetiz'r
Swamp Cabbage Dip
1 (16 ounce) can artichoke hearts, drained and chopped
2-3 sets of Swamp Cabbage, drained and chopped
Juice of 1 lemon
2 large leeks, thoroughly cleaned, thinly
sliced and sautéed in 1 teaspoon butter until tender
1 cup mayonnaise
1/4 cup plus 2 tablespoons Parmesan cheese, grated, divided
Freshly ground pepper to taste
Preheat oven to 350 degrees F.
In medium bowl, combine everything except 2 tablespoons of Parmesan cheese. Spread mixture in shallow 13 x 9-inch baking dish and top with remaining cheese. Bake 2 minutes, or until dip is light brown and bubbly.
Serve warm with tortilla chips.
Bon' apetite'
Tug
