BAKED FROG LEGS
Fair warning, this one is habit forming!
*2-4 pairs frog legs ea.
*1/4 pound butter- melted
*Seasoning salt(Onion, garlic, or Lawrey’s Seasoned Salt)
*milk
*Cornmeal
*Crushed saltine cracker crumbs (Place in zip-lock bag, seal and roll till pulverized)
Cover a shallow pan with aluminum foil turning the edges up to form a shallow basin. Dip legs in milk, dust with seasoning salt and shake in bag of 50% cornmeal and cracker crumbs. In single layer place legs in foil covered pan and drizzle with melted margarine. Bake in preheated 350 degree oven for twenty minutes to a side or until tender.
Serve with wild rice, hushpuppies and a garden salad.
TURTLE SOUP
*1 to 2 pounds turtle meat (cleaned and soaked in salt water overnight)
*1/2 pound pork (optional) *1/2 tsp onion salt
*1/2 tsp. ground pepper *2 bay leaves
*1 ea. #303 can stewed tomatoes *2 large potatoes
*1 small white onion - diced *4-6 large carrots thinly
*1 stalk celery - sliced sliced
*celery salt *oregano
Place meat(s), 1/2 tsp. ground pepper, 1/2 tsp. onion salt and 2 bay leaves in a large pot. Cover with water and simmer until the meat is tender and slips from the bones. Remove all the meat and cut into small cubes. Discard the bones, strain the liquid and reserve for stock.
Place meat and all other ingredients in a large stew pot, cover with turtle stock reserve and apply celery salt and oregano to taste. Use both sparingly. Simmer until all vegetables are tender. 6-8 servings.