Name: Frogs Legs Provencale
Ingredients: 18 Jumbo frogs legs; trimmed; Milk; Seasoned flour for dredging; Peanut Oil; 3 tb Butter; 1 Garlic clove; finely chopped; Lemon juice to taste; Finely chopped parsley

My appeal is for you to rest in God’s sovereign will and to put more emphasis on developing discipline in your life, learning and practicing God’s Word, becoming holier in word and spirit, proclaiming the gospel, and “engaging in good deeds” (cf. Titus 2:14; 3:1, 8, 14), rather than being enamored with the pursuit of visible signs. Be careful about following those who can turn miracles on at 7 p.m. during a certain meeting. Pray and trust at all times, but do not become absorbed in a lust for miraculous signs like the wicked and adulterous generation Christ spoke of (Mt. 12:39). It will be an illusory journey that will often disappoint you.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

18		Jumbo frogs legs; trimmed
		Milk
		Seasoned flour for dredging
		Peanut Oil
3	tb	Butter
1		Garlic clove; finely chopped
		Lemon juice to taste
		Finely chopped parsley

INSTRUCTIONS

1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well.
Dip the frogs legs in milk, then dredge in seasoned flour.
2. Add peanut oil to a skillet to the depth of 1/4 inch. When its hot, cook
the frogs legs on all sides, 6 to 8 minutes.
3. Transfer the frogs legs to a hot platter and pour off and discard the
oil from the skillet. Add the butter to the skillet and cook to a brown.
Add the garlic, the pour the butter over the frogs legs. Sprinkle with
lemon juice and chopped parsley and serve immediately.
Posted to Bakery-Shoppe Digest by Cheryl Perkins <victoria@rpmdp.com> on
Feb 12, 1998

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“Man is surrounded by the wonders of God.”