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Country Ham and Red Eye Gravy

Slice ham and have pan hot. Put 1 tablespoon grease in pan and cook ham on both sides. Remove ham from pan. Add a little water and coffee to drippings. Bring to a rapid boil. Server over ham, with grits and hot biscuits.

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Stuffed Possum

      1 dressed possum         1 cup bread crumbs
      1 cup salt                       red pepper, diced
      1 tbs. butter                  Worcestershire sauce
      1 large onion                 1 hard boiled egg, chopped

To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water.

To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan.

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