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Name: Frog Leg Creole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Pairs of frog legs; (up to; 1 ts Salt; 2 tb White vinegar; 1 ts Pepper; 1 ts Kitchen Bouquet; 1/4 c Onion chopped; 3 Pods garlic; minced; 2 tb Green pepper; minced; 1 cn (8-oz) mushrooms; 1/2 ts Cayenne pepper; 1 tb Butter melted; 1 tb Fresh parsley; minced; 2 tb Green onion tops; minced; 2/3 c White wine

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INGREDIENTS

3 Pairs of frog legs; (up to
1 ts Salt
2 tb White vinegar
1 ts Pepper
1 ts Kitchen Bouquet
1/4 c Onion ; chopped
3 Pods garlic; minced
2 tb Green pepper; minced
1 cn (8-oz) mushrooms
1/2 ts Cayenne pepper
1 tb Butter ; melted
1 tb Fresh parsley; minced
2 tb Green onion tops; minced
2/3 c White wine

Servings

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 on Jan 28, 1998

NOTES

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Frog Leg Creole

3 Pairs of frog legs; (up to
1 ts Salt
2 tb White vinegar
1 ts Pepper
1 ts Kitchen Bouquet
1/4 c Onion chopped
3 Pods garlic; minced
2 tb Green pepper; minced
1 cn (8-oz) mushrooms
1/2 ts Cayenne pepper
1 tb Butter melted
1 tb Fresh parsley; minced
2 tb Green onion tops; minced
2/3 c 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 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@scsn.net>  on Jan 28, 1998

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 1 Servings

Calories: 166
Calories from Fat: 107 (64%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 30.5mg		9 %
Sodium 93.8mg		3 %
Potassium 177.9mg		5 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 5g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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