SOUTHERN LIVING USA

Frog legs
Salt
Water
Beaten eggs for dredging
Cracker meal
Vegetable oil

Wash and soak frog legs in salt water for 2 hours. Pat dry. Dip in beaten egg and roll in cracker meal. In frying pan, heat vegetable oil almost to the boiling point. Add frog leg; turn until golden brown on both sides. Drain on brown paper. Serve hot.

1 opossum (about 2 1/2 pounds)
2 1/2 tsp. salt
Pepper to taste
Flour
1/2 cup water
4 medium sweet potatoes
2 tbsp. sugar

Trim excess fat from opossum and discard. Wash quickly inside and out with warm water; drain thoroughly. Rub salt and pepper well into the opossum inside and out. Sprinkle inside and out with flour. Lay the opossum on its back in a roasting pan.

Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes). Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed. Cover sliced potatoes and opossum and cook 30 more minutes

CLEANING INSTRUCTIONS:

“When eating opossum, it’s always a good idea to eat in pairs. That way one of the two can always be watching for traffic.”

Opossum should be handled in accordance with the general rules for game in the field. The blood should be drained and the entrails removed. The body cavity should be wiped clean. When hung for 48 hours, they are ready to be skinned and cooked.

Opossum meat is light colored and tender. Excess fat may be removed, but there is not a strong flavor or odor contained in the fat. Chill to firm up fat for easy removal.

If possible, trap ‘possum and feed it on milk and cereals for 10 days before killing. Clean, but do not skin. Treat as for pig by immersing the unskinned animal in water just below the boiling point. Test frequently by plucking at the hair. When it slips out readily, remove the ‘possum from the water and scrape. While scraping repeatedly, pour cool water over the surface of the animal. Remove small red glands in small of back and under each foreleg between the shoulder and rib.

Squirrels are one of the most widely distributed game animals in the U.S. and southern living folks know them to be some of the best eating also. They can be fried, broiled, or spitted over a backyard campfire - or cooked into a meat pie. But the best way to eat them is when they’re stuffed and roasted.

Before preparing squirrels for cooking, skin and clean them and soak for an hour in salt water, then dry them thoroughly.

What You Will Need:

3 squirrels
1/4 cup lemon juice (substitute 2 tbsp vinegar)
3/4 cup cooking oil
2 cups bread crumbs
1/2 cup milk
1 4oz. can mushroom pieces
1/2 tsp salt
1 dash of black pepper
1 small onion, grated
1 tsp Worcestershire sauce
1/4 tsp tabasco sauce
1/4 cup olive oil or bacon fat
1 dash paprika

Prepare squirrels as described above, then combine lemon juice and cooking oil and rub into them (squirrels).

Mix together the bread crumbs, milk, mushrooms, salt, pepper, onion, and Worcestershire and tabasco sauces to make a moist stuffing and fill the squirrels with it. Skewer shut, brush with oilve oil or bacon fat and sprinkle with paprika.

Arrange in a shallow baking pan and cook in 325 degrees oven for 90 minutes or until tender and well done.
baste as necessary.