ROASTED RACCOON & SWEET POTATO STUFFING
(1966, Womens Day Encyclopedia -- Yum, Yum, Yum, Yum, Yum!)

Remove the raccoon's waxy nodules, (commonly referred to as "kernels") from under each front leg and on either side of the spine in the small of the back. Wash meat thoroughly and dry. Remove part of the fat, leaving just enough to cover the carcass with a thin layer of fat. Sprinkle 1 teaspoon salt inside body. Fill with mixture of 2 teaspoons salt and remaining ingredients except pepper. Skewer the vent by inserting several toothpicks through the skin from side to side. Lace with string, tying the ends securely. Fasten both the forelegs and the hind legs with toothpicks and string. If there are any lean parts on the outside of the body, fasten a small piece of the surplus fat to this part with a toothpick. Sprinkle with remaining salt and the pepper. Put on side on greased rack in shallow baking pan and roast in preheated slow oven (325 degrees F.) for 45 minutes per pound.  Turn when half done. Makes 6 to 8 servings.

RACCOON OR COON -- A North American carnivorous mannal found throughout the United States and on the Pacific Coast from Alaska to South America. The common raccoon is a heavily built animal, about three feet long, blackish-gray in color with a pointed snout and a bushy tail striped black and white. It makes its home in trees, descending at night to feed, often on the banks of ponds and streams. Raccoons feed on a great variety of things, including fruits, green corn, fish, frogs, birds, small animals, and occasionally poultry. Racoons are related to the South American Kinkajou and the Asian panda.

Much used for food during America's pioneer days, they are still considered good game by many people. The meat is dark and the fat strong in flavor and odor. A dressed animal without head or feet weighs from five to fourteen pounds. Roasting is the preferred method of cooking young raccoons. Older ones should be braised or stewed. To improve the flavor of a dressed raccoon and to remove some of the gamy taste, the dressed carcass should be wrapped tightly in wax paper and refrigerated from four to seven days at a temperature near 35 degrees F. as possible.

Caloric Value - 3.5 oz. roasted = 255 calories or about 1/2 cup. That's just the raccoon — doesn't include the stuffing.  Way too high in calories, don't you think? Not to mention the gobs of fat. That would be my excuse for not eating it.

ALTERNATE STUFFING RECIPE FOR RACCOON

(Woman's Day gets the credit for this one also)

Combine all ingredients and STUFF IT!!!!!!!!!!!!!!!!!!!!!!!!  To decorate:  Pipe sweet potatoes around meat using a large star-tipped pastry bag.  Why not just cover him up completely?

OPOSSUM WITH SWEET POTATOES
(Encyclopedia of American Cookbook)

Combine salt, peppers and 4 cups of water in saucepan; simmer until liquid is reduced by half. Combine opossum with pan liquid and sweet potatoes in baking pan. Bake at 350 degrees F. for 1 hour or until opussum is tender, basting occasionally.