| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | Pairs of frog legs; (up to 4) | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/2 | ts | Cayenne pepper |
| 3 | Pods garlic; minced | |
| 1/4 | c | Onion; chopped |
| 2 | tb | White vinegar |
| 1 | ts | Kitchen Bouquet |
| 1 | cn | (8-oz) mushrooms |
| 1 | tb | Melted butter |
| 1 | tb | Fresh parsley; minced |
| 2 | tb | Green pepper; minced |
| 2 | tb | Green onion tops; minced |
| 2/3 | c | White wine |
INSTRUCTIONS
Wash, dry and place frog legs in bowl. Mix seasonings and vinegar; pour over frog legs. Cover and marinate overnight in refrigerator. Place frog legs in well-greased baking dish with marinade and bake at 350 degrees F for 1 hour. Mix Kitchen Bouquet , mushrooms, butter, parsley, green pepper, onion tops and wine. Pour over frog legs and continue baking until tender. Serves 4. This recipe received Honorable Mention in the Seafood Category at the 1995 Rayne Frog Festival. It appears on page 14 of the 1995 Frog Festival Cookbook. Recipe courtesy of Rayne Frog Festival, Rayne, LA. Posted to recipelu-digest Volume 01 Number 624 by molony <[email protected]> on Jan 28, 1998
A Message from our Provider:
“Many folks want to serve God, but only as advisers”