Browse Items (3 total)
Sort by:
-
Armadillo
Card 1 Front:
ARMADILLO THE TAMPA TRIBUNE, 7/28/77.
To cut armadillo: Cut belly skin near shell
with a sharp knife, around and behind head and
tail. Use a knife to separate meat from shell
on both sides, as far as can be reached.
Pull head from shell and at same time, cut
meat away from shell. The shell and carcass
should come out.
Use large ti8n snips to cut off feet & head.
Leave tail on. Cut through belly muscle and use
snips to cut bones through breast; also use
snips to cut double pelvic bones.
Pick up carcass by tail and either cut or
remove all entrails. Cut around tail and twist
off tail. Remove sweat glands and fat.
Card 1 Back:
Season with salt & pepper and rub with butter.
Wrap in foil and bake in oven or on grill as
you would cook fresh pork. Remove foil and
add more butter and brown and serve.
Or, add barbecue sauce instead of butter.
Estate of Ella Ralls, Arcadia, Florida
---
# Armadillo
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Instructions
### Butchering
1. Cut belly skin near the shell with a sharp knife, around and behind the head and tail.
2. Use a knife to separate meat from shell on both sides, as far as can be reached.
3. Pull head from shell and at the same time cut meat away from shell. The shell and carcass should come out.
4. Use large tin snips to cut off feet and head. Leave tail on.
5. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones.
6. Pick up carcass by tail and either cut or remove all entrails.
7. Cut around tail and twist off tail.
8. Remove sweat glands and fat.
### Cooking
1. Season with salt and pepper and rub with butter.
2. Wrap in foil and bake in oven or on grill as you would cook fresh pork.
3. Remove foil, add more butter, brown, and serve.
4. Or, add barbecue sauce instead of butter. -
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. -
Squirrel and Biscuits
SQUIRREL AND BISCUITS THE TAMPA TRIBUNE, 7/28/77
2 or 3 squirrels
½ cup flour
3 tablespoons butter
1 cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
Make a pan of your favorite biscuits; bake
and set aside.
Coat squirrels with flour and saute in melted
butter until brown. Add about a quart of boil-
ing water, onions, and salt & pepper. Cover
and simmer for 1 hour.
Split the biscuits and arrange them on top
Card 1 Back:
of the meat. Cover and cook 15 minutes more.
Remove meat and biscuits onto platter. Blend
1 tablespoon flour and 1 tablespoon butter and
add to the liquid, mixing well. Cook until
slightly thickened. Pour over squirrel and
biscuits and serve.
-Estate of Ella Ralls
---
# Squirrel and Biscuits
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Ingredients
- 2 or 3 squirrels
- 1/2 cup flour
- 3 Tbsp butter
- 1 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
### For the Gravy
- 1 Tbsp flour
- 1 Tbsp butter
### Biscuits
- 1 pan of your favorite biscuits (homemade or prepared)
## Instructions
1. Make a pan of your favorite biscuits; bake and set aside.
2. Coat squirrels with flour and sauté in melted butter until brown.
3. Add about a quart of boiling water, onions, and salt and pepper.
4. Cover and simmer for 1 hour.
5. Split the biscuits and arrange them on top of the meat.
6. Cover and cook 15 minutes more.
7. Remove meat and biscuits onto a platter.
8. Blend 1 Tbsp flour and 1 Tbsp butter and add to the liquid, mixing well.
9. Cook until slightly thickened.
10. Pour gravy over squirrel and biscuits and serve.