Louisiana "Possum and Yams" |
| Name: |
Robert Hillis |
| Base: |
Redstone Arsenal, Alabama |
| Recipe: |
1 Medium Possum
6 Medium Yams
Season well with salt, black pepper and cayenne. Add 2 tablespoons vinegar and 1 cup water. Cover and place in refrigerator overnight. When ready to cook, place in pot with 1 quart water. Simmer about 1 1/2 hours. Remove from pot and place in a shallow baking dish. Slice Yams lenghtwise. Place Yams around 'Possum'. Sprinkle 2 tablespoons sugar on Yams. Pour 1 cup of liquid from pot over 'Possum'. (Remove excess fat first.) Bake in moderate oven (300 degrees F.) until Yams are done and 'Possum' is tender. |
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