Pork ‘Possum and Road Kill Sauce

Ingredients:

1 ½ cups mashed sweet potatoes

2 T corn syrup (I would use brown sugar)

1 tsp salt

⅛ tsp ginger (I would use pumpkin pie spice or allspice)

1 egg

6 thin pork steaks

Salt and Pepper to taste

½ cup milk

Instructions: 

Preheat oven to 350 degrees. To mashed potatoes, add corn syrup or brown sugar, salt, spice, and egg.  Mix salt and pepper into flour.  Dredge pork steak in flour mixture.  Spread 2 Tbs of potato mixture over pork.  Roll up and secure with toothpicks.  Place in baking dish.  Pour milk over rolled up steaks.  Cover.  Bake for 1 hour.  Uncover and let brown.

Roadkill Sauce – by Holly

1 12 oz. jar Hot Pepper Cranberry Jelly (Stonewall Kitchen makes one)

1 T. Worcestershire Sauce (or as Caleb says “Wash your sister sauce”)

1 t. Garlic powder

Salt to taste

Empty jelly into a sauce pan and heat over medium low heat until hot and somewhat liquified. Add Worcestershire sauce and garlic powder and stir until completely mixed in. Add water a teaspoon at a time and thoroughly mix in until sauce is desired consistency, able to be poured or drizzled, but not too runny or thin. Add salt to taste. Drizzle over Pork Possums, being sure to create a nice pool of blood, I mean sauce, on the plate. Serve immediately.