First catch a young fat possum. This in itself affords excellent sport on moonlight nights in fall. Remove the fur either by skinning or by soaking the possum in hot lye water, being careful not to get any on the hands. Clean, take off the head and feet (unless you want to cook it like whole roast pig), and wash well. Salt the possum well inside and out and freeze overnight either outdoors or in the refrigerator compartment. When ready to cook, peel 8 sweet potatoes and boil them tender in slightly salted water to which 2 tablespoons of butter and 1 tablespoon of sugar have been added. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the potatoes around the possum, strip with bacon, sprinkle with thyme or marjoram, or with pepper, and brown in the oven. Baste often with the drippings. Served hot, it sure is "a dish fo' a king."

Recipe by Rock McNelly on Mar 26, 1998.