Frog leg creole

1 Servings

Ingredients

QuantityIngredient
3Pairs of frog legs; (up to 4)
1teaspoonSalt
1teaspoonPepper
½teaspoonCayenne pepper
3Pods garlic; minced
¼cupOnion; chopped
2tablespoonsWhite vinegar
1teaspoonKitchen Bouquet
1can(8-oz) mushrooms
1tablespoonMelted butter
1tablespoonFresh parsley; minced
2tablespoonsGreen pepper; minced
2tablespoonsGreen onion tops; minced
cupWhite wine

Directions

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 <molony@...> on Jan 28, 1998