Oh, it’s more than just the fear of being persecuted. When we choose to live lives that are not pleasing to the Lord, we do so because we fear missing out on fun, or fear that our idols of dependency will be snatched away, or fear God’s way won’t effectively get the job done, or fear we will be pulled out of our comfort zone, or fear that it is going to cost us too much. The list continues, but it all comes back to fear, and fear results because we walk by sight and a lack of faith in God’s promises (cf. 2 Cor. 5:7). We don’t always live to please God because we think we know better than God as to what it takes to make us more productive and content and happy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Meats, Game, Southern	6	Servings

INGREDIENTS

1/2	c	Lime
1	g	Water
1	c	Salt
1		Red pepper pod
		Southern Cooking
		Grosset & Dunlap
		New York

INSTRUCTIONS

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and
pull off hair while hot.  Scrape well--remove feet, tail, and
entrails--like you would a pig.  Cut off ears, remove eyes and head if
desired.  Pour hot water over it and clean thoroughly.
Put one cup salt in sufficient cold water to cover possum, add 1 pod red
pepper and let stand overnight.  In the morning remove salt water and pour
boiling water over it.  Cook in enough boiling water to boil up over possum
but not enough to cover.  Cook until skin can be pierced with a fork
easily, and let stand in water until ready for baking.
When ready to bake, place possum in pan with skin side up.  Bake in a
moderate oven until crisp and brown.  If fire is too hot, skin will blister
and burn.
Carve possum and surround with potatoes (sliced or quartered) which have
been previously baked.
192    DULL, Mrs. S.R.
Submitted by John Hartman Indianapolis, IN hartman@indy.net
Posted to MM-Recipes Digest  by "John M. Hartman" <Hartman@indy.net> on Mar
26, 1998

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