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Directions. Make the crust: Preheat the oven to 350˚ F. Lightly butter the bottom and sides of a 9-inch pie plate. Combine the flour, pecans, confectioners' sugar and salt in a food processor.

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Assemble the possum pie. Add the cream cheese layer to the pie crust, smooth it out, and then sprinkle the top with toasted walnuts. Add the cooled chocolate pudding, smooth it out over the top, place cling film on top, and refrigerate for at least 4 hours, but better overnight. Make the vanilla bean whipped cream.

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Possum Stew. Source: bing.com. Possum stew is a classic Southern dish that is hearty, flavorful, and easy to make. To prepare this dish, you will need: 1 possum, cleaned and cut into pieces; 1 onion, diced; 2 cloves of garlic, minced; 2 cups of chicken broth; 1 cup of diced tomatoes; 1 cup of sliced carrots; 1 cup of sliced potatoes; 1/2 cup of.

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Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers. Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours. Baste every 15 minutes with drippings. Remove skewers or stitches, and place on heated platter.

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Add 2 tablespoons of the half and half and mix to a smooth paste consistency. Whisk in the remaining half and half and set aside. Mix milk (1 ¼ cup), sugar (1 cup), and chocolate (4 ounces) in a heavy bottom, medium saucepan. Over medium heat, stirring constantly, melt the chocolate completely.

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But possum n taters is definitely the most common possum dish mentioned in the narratives, and is often specified to be the best way to prepare possum. Often the interviewees specified that the dressed possum was boiled first and then baked. After freezing the possum for two days and nights, Lizzie Farmer's account continued:

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Prep the possum by skinning, gutting, and cleaning it. De-limb the possum and cut the meat into 1/2 inch chunks. Marinate the possum overnight in a mixture of meat marinade and soy sauce. Split the possum meat and vegetables onto your skewer/stick in alternating sequences to distribute the delicious flavors.

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Step 2: Preheat your oven to 350°F (or 180°C, if you're fancy). Step 3: Mix together flour, salt, thyme, and pepper in a bowl. Rub that mixture all over the possum, inside and out. Step 4: Lay that possum on a rack in a roasting pan with some water, cover it with aluminum foil, and let it cook in the oven for 45 minutes to an hour.

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Steps/Methods: Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed). Reserve the carcass and trimmings for stock. In a heavy pan, heat the clarified butter and oil. Saute onion and garlic. When onion is clear, remove to casserole. Dust the cubed possum with flour and brown in batches.

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Add 6 tablespoons melted butter and mix to combine. Spray a 9-inch pie plate with nonstick cooking spray. Place the shortbread crust mixture in the pie dish and press mixture into the bottom and sides of the pan. Bake at 350ºF and bake for 8 minutes. Remove and let cool completely.

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In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.

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Put the possum in the pot with just enough water to keep it from burning, cover with a good tight lid. Possums take longer to cook than taters so wait until your possum has stewed for about an hour before you add the taters to the pot. Place the taters along the sides of the possum and mix in sugar, salt and your choice of thyme, marjoram or.

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No bake pies like this one are one of many favorite dessert recipes to make in the summer months because it doesn't require heating up the oven. Plus, the bite of a cool, creamy dessert, on a hot day, is the sweet spot. Some of our other favorite no-bake pies are this cream cheese chocolate pie, this, no-bake chocolate pie, and of course this super popular no-bake peanut butter pie.

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Possum meat has a taste similar to chicken and other game meats. Most people describe the taste as being somewhere between pork, duck, and rabbit. The meat is extremely lean with little fat content making it similar in texture to beef. Possums have been hunted for food since the time of European settlement in North America.

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Place the Possum in a baking dish, and bake at 350F for 30 minutes. Place the Possum meat in the stock pot, cover with water, add the salt and bring to a rolling boil. Turn the heat down, and simmer for 6 hours. Remove the Possum from the water, pick the meat from the bones, clean the pot and get ready to make the stew.

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Preheat oven to 375°F. Coat a 9-inch deep-dish pie plate with cooking spray, and set aside. Pulse pecan halves and sugar in a food processor until nuts are finely ground, 12 to 18 pulses. Add flour and salt; pulse until combined, about 3 pulses. Add butter; pulse until butter is pea size, about 6 pulses.