Recipe - Frog Leg Creole

3 Pairs of frog legs; (up to
4)
1 teaspoon Salt
1 teaspoon Pepper
One half teaspoon Cayenne pepper
3 Pods garlic; minced
One fourth cup Onion; chopped
2 tablespoon White vinegar
1 teaspoon Kitchen Bouquet
1 cn (8oz) mushrooms
1 tablespoon Melted butter
1 tablespoon Fresh parsley; minced
2 tablespoon Green pepper; minced
2 tablespoon Green onion tops; minced
2/3 cup White wine

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 wellgreased 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 recipeludigest Volume 01 Number 624 by molony molony@scsn.net
on Jan 28, 1998