Baked O'Possum Recipe (for amusement)

A friend gave me a copy of the 1981 Edmonson County Homemaker's Cookbook called "Kitchen Art." On page 76 I found a recipe for "Baked O'Possum," something you just don't see these days in cookbooks. I'll admit, I was rather amused by this unique recipe. (By the way, the photograph seen here is plastic, not real...even the peas and bread!)

Baked O'Possum

by Edna R. Sanders

1 fat O'possum 1 small pod red pepper

1 c. vinegar 1/2 c. brown sugar

1 c. water 1 clove garlic

Solution for coating O'possum

1 tsp. mustard 1/2 tsp. black pepper

1 tsp. horseradish 1 tsp. salt

1 minced onion 1/4 c. brown sugar

1 tsp. paprika

Remove head from "possum", slit down belly side. Remove insides and skin very carefully. Hold under running water 1 minute. Combine vinegar, water, red pepper, and brown sugar and garlic. Soak "possum" overnight in solution. Next day, remove "possum" ; dry well. Wash a brick well and stretch "possum" over brick in baking pan large enough to place sweet potatoes around the "possum". Cover loosely with foil. Bake 1 hour at 350˚. Remove foil and bake 1 more hour. Remove from oven, let stand 15 minutes. Now, throw the O'possum away and eat the brick and sweet potatoes. P.S. O'possum can really be eaten, if desired.