Category : Poultry
Author : Janette
Hits : 3046
Date : 17/03/2002
15 good size frog legs 1 cup shortening ½ cup flour 3 cups milk 1 teaspoon paprika ½ teaspoon onion powder ½ teaspoon garlic juice ½ teaspoon ground cayenne pepper ¼ teaspoon black pepper dash of white pepper dash of oregano dash of rosemary salt to taste
Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt. Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown. Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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