Browse Items (3 total)

• 
  Textcategory:Maindecade:1970s...9 more

  Roast Opossum

  ROAST OPPOSSUM THE TAMPA TRIBUNE,7/28/77.
  
  Skin, remove entrails, head and tail. Wash
  with hot water. Cover with cold water; add one
  cup salt and allow to stand overnight. Drain &
  wash with boiling water. Add stuffing & skewer
  as turkey. Put in roaster with 2 Tb. water &
  bake in 350 degree oven for 1½ hours until ten-
  der and brown. Baste often.
  
  STUFFING: Brown 1 large onion in fat. Add
  chopped liver and cook until tender. Add 2 c.
  bread crumbs, salt, red pepper, dash Worcester-
  shire sauce, 1 chopped hard-cooked egg, salt
  and water to moisten.
  
  Estate of Ella Ralls, Arcadia, Florida
  
  Card 1 Back: blank
  
  ---
  
  # Roast Opossum
  
  *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
  
  ## Ingredients
  
  ### Opossum
  
  - 1 whole opossum
  - 1 cup salt (for soaking)
  - Water (hot, cold, and boiling, for cleaning and soaking)
  - 2 Tbsp water (for roasting)
  
  ### Stuffing
  
  - 1 large onion, browned in fat
  - Opossum liver, chopped
  - 2 cups bread crumbs
  - Salt, to taste
  - Red pepper, to taste
  - Dash Worcestershire sauce
  - 1 hard-cooked egg, chopped
  - Water, to moisten
  
  ## Instructions
  
  ### Opossum Preparation
  
  1. Skin the opossum and remove the entrails, head, and tail.
  2. Wash with hot water.
  3. Cover with cold water; add 1 cup salt and allow to stand overnight.
  4. Drain and wash with boiling water.
  
  ### Stuffing
  
  1. Brown 1 large onion in fat.
  2. Add chopped liver and cook until tender.
  3. Add 2 cups bread crumbs, salt, red pepper, a dash of Worcestershire sauce, and 1 chopped hard-cooked egg.
  4. Add water to moisten and mix well.
  
  ### Assembly and Roasting
  
  1. Fill the opossum cavity with stuffing and skewer closed as you would a turkey.
  2. Place in a roaster with 2 Tbsp water.
  3. Bake in a 350°F oven for 1 1/2 hours until tender and brown, basting often.
• 
  Textcategory:Otherdecade:1950s...5 more

  Barbecue Basting Sauce

  Ans. Here's an old-timer and a mighty
  good one. Kephart borrowed it from Frank
  Bates, and we are borrowing it from Kep-
  hart: "One pint vinegar, a half can toma-
  toes, two teaspoonfuls red pepper (chop-
  ped pepper pods are better), a teaspoonful
  of black pepper, same of salt, two table-
  spoonfuls of butter. Simmer together until
  amalgamated. Baste the meat continually so
  long as it remains on the fire."
  
  Back: blank
  
  ---
  
  # Barbecue Basting Sauce
  
  *Recipe from the kitchen of Frank Bates, via Kephart*
  
  ## Ingredients
  
  - 1 pint vinegar
  - 1/2 can tomatoes
  - 2 teaspoonfuls red pepper (chopped pepper pods are better)
  - 1 tsp black pepper
  - 1 tsp salt
  - 2 Tbsp butter
  
  ## Instructions
  
  1. Combine all ingredients together.
  2. Simmer together until amalgamated.
  3. Baste the meat continually so long as it remains on the fire.
• 
  Textcategory:Otherdecade:1950s...6 more

  Cucumber Chips with Horseradish

  Cucumber chips with
  horse radish
  and without cooking-
  
  Place into jars with a
  little horse radish and pour
  over hot vinegar with a cup of
  sugar to a cup of vinegar, and
  seal at once. if desired a
  little red pepper maybe used.
  
  Back: blank
  
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  # Cucumber Chips with Horseradish (Without Cooking)
  
  ## Ingredients
  
  - Cucumbers, sliced into chips
  - A little horseradish
  - Hot vinegar
  - 1 cup sugar per 1 cup vinegar
  - A little red pepper (optional)
  
  ## Instructions
  
  1. Place cucumber chips into jars with a little horseradish.
  2. Mix sugar and hot vinegar together (1 cup sugar to 1 cup vinegar).
  3. Pour the hot vinegar mixture over the cucumbers in the jars.
  4. If desired, add a little red pepper.
  5. Seal at once.