3/4 cup sugar
1/2 cup salad oil
2 eggs, beaten
1-1/2 cup flour, sifted
3 tsp baking powder
1/2 tsp salt
1-1/2 cup yellow corn meal
1 cup milk
Blend sugar and oil together. Add beaten eggs. Sift flour again with baking powder and salt. Add corn meal. Blend dry ingredients with the creamed mixture, alternately with milk.
Pour into greased 9-inch baking dish. Bake at 400 degrees for 30 minutes. Serve with honey butter.
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WILD POSSUM KABOBS
Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)
Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste
from all the adrenaline it produces.
It is best to hit it over the head with a large object in a humane manner.
Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.
Marinate overnight in a mixture of meat marinade and soy sauce.
Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result.
For added flavor, you can cook it over burning tires.
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SASSAFRAS TEA
Ingredients:
Sassafras bush(es)
A shovel
A knife
One gallon of water
A large sauce pan
A spoon
A strainer
Sugar or honey
Preparation:
Gather sassafras roots by digging around a sassafras bush.
Chop four carrot-sized roots from the plant and wash in cold water.
Scrape the outer layer of bark and set it aside (The bark may be used if desired).
Boil the water in a saucepan.
Place the four carrot-sized roots in the water. (The roots may be used in the tea dried or fresh.)
Boil for 15 to 20 minutes (longer, if stronger tea is desired) When tea is finished boiling, strain.
The tea may be served either hot or cold, If you drink it hot try a little milk in it too.
Sweeten with either honey or sugar.
