Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Courtesy of: Kathleens Recipe Swap Page email@example.com http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by firstname.lastname@example.org on Mar 26, 1998
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 34.6mg||1 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 129g||38 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 128.6g|
|Protein 0.2g||0 %|
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Calories per serving: 544
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