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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
210.497.3760
nursery@milbergersa.com

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.



Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.




BeveragesBreads and CerealsCondiments
Desserts
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
Snacks
SoupsSugar Free

ROASTED STUFFED OPOSSUM WITH SWEET POTATOES
(Please click on any photo for a larger image)

1 opossum
Dash pepper
1/4 cup fat
1 1/4 tsp. poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 tsp. salt

Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan. Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust. When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings. Remove browned opossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.