COON CASSEROLE Charles Toms
1 “cleaned” dead coon 2 c. potatoes
2 c. carrots 4 onions, chopped
After removing coon’s skin and innards, soak in bucket of salt water overnight. Hang upside down from a tree and cure for 2 days. Boil in tub of hot water with 1 cup salt for 8 hours. Drain. Put in roast pan surrounded by vegetables. Bake for 4 hours. Better then C.C.’s anyday! Serves 100 also!