Frog Leg Sauce Piquant

Ingredients:
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds frog meat (15 to 20 legs) or 8 to 10 carcass
salt cayenne pepper


Directions:
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes.

Stir in the butter and add the onion, celery, green pepper and garlic and sauté' for 5 minutes or until soft.

Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and
simmer over low for 45 minutes.

Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and sauté' until lightly brown about 3 minutes on each side. Add the eggs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice.

OREO® Peanut Butter Frogs (Snacks to look like a frog)

2 squares BAKER'S Semi-Sweet Baking Chocolate
2 Tbsp. butter or margarine
12 OREO Chocolate Sandwich Cookies
3 Tbsp. creamy peanut butter
24 miniature pretzel twists
24 candy-coated milk chocolate candies

PLACE chocolate and butter in saucepan; cook over low heat until melted, stirring frequently; set aside.
SPREAD bottom of each cookie with 1 tsp. peanut butter; dip into melted chocolate mixture. Immediately press 2 pretzel twists on chocolate for "frog legs" with wide part of pretzels facing outward. Place, pretzel-side
down, on wax-paper-lined cookie sheet.

ATTACH candies for "eyes" using remaining chocolate mixture. Let stand until chocolate is set.

Frogs in Fricassee

Frogs (as many as required)
A pinch of dried mushrooms
One finger of oil
Fish broth
A piece of onion
A spoonful of parsley
A small piece of garlic
One or two egg yolks
One finger of white wine
Flour as necessary
Salt and pepper to taste
Fried or toasted 'crostini' (slices of bread)

Method
Take the required number of frogs which have naturally been skinned and thoroughly rinsed. Remove the legs and put to one side in cold water. The rest of the carcass will be used to prepare the sauce.

Put a finger of oil, a little finely chopped onion and a small piece of crushed garlic into a saucepan. Lightly fry the onion until it becomes transparent, then add a finger of white wine and once this has evaporated, add the frog carcasses, salt, pepper and a pinch of dried mushrooms. Add sufficient water or, if available, fish broth, cover and allow to boil over a medium heat for about an hour, so as to obtain a tasty and aromatic broth.

Strain the quantity of broth required into a saucepan and discard any excess. Then dry the frogs' legs, cover in flour, place in the broth and, mixing regularly, allow to cook over a medium heat. Once finished cooking, add a spoonful of parsley to the sauce and, away from the heat, one or two egg yolks that have been mixed into a little water. Mix and keep hot, near the hob. In the meantime, fried or toasted 'crostini' should have been prepared.

Place these onto the serving dish, then pour the frogs' legs with their sauce onto these, taking care that the sauce be neither too liquid nor too much, but fairly smooth and tasty, just covering the 'crostini'. As a variant, try mixing the egg yolks not simply with water, but adding the juice of half a lemon.

Bull Frog (Drink - no frog legs added)

Ingredients:
15ml Bacardi White Rum
15ml Tanqueray Gin
15ml Jose Cuervo Tequila
15ml Blue Curacao
1 can of Red Bull

PREPARATION :

Take a Big Glass full of ice. Add all ingredients. Top up with Red Bull. Garnish with a lime wedge.

Frog Salad

One pound white,
medium sized frogs,
onehalf teaspoonful salt,
one teaspoonful pepper,
one tablespoonful butter,
one tablespoonful lemon juice,
two artichokes, three potatoes,
three hard boiled eggs,
rule for French dressing.

Cook the frogs in water until tender, and season with salt, pepper, butter and lemon juice; when cold cut the meat into inch squares, and put them into a bowl with cooked artichoke bottoms, potatoes and hard boiled eggs, all cut the same size as the frogs. Macerate with French dressing for fifteen minutes. Drain the salad in a sieve, and arrange it in a salad bowl, dressing it with a mayonnaise, and smoothing the top to a dome. Split some lobster claw meat in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.

Green Bull Frog (Drink - no frog legs added)

Ingredients:
2 Liters Mt. Dew
2 envelopes Watermelon Kiwi Kool-Aid
1.5 cups Vodka

Directions:
Remove 10oz Mt Dew from the bottle. Add 1 envelope of Kool-Aid, re-cap the bottle and shake to mix. Repeat with the other envelope. (If you add both envelopes at the same time it will be clumpy, and won't mix correctly.) Top off the bottle of Mt. Dew/Kool-Aid with Vodka.

Frog Legs and Mushroom Teriyaki

Ingredients:
1/4 cup margarine
2 cups chopped onions
1 cup chopped bell pepper
1 cup fresh snipped parsley
1 pound sliced mushrooms
2 tablespoons minced garlic
1 1/2 teaspoons salt
3 tablespoons hot sauce
2 cups de-boned frog legs
1/2 cup dry white wine
1/2 cup teriyaki sauce

In a large wok or pot, melt margarine. Add onions, bell pepper and parsley. Sauté until onions are clear. Add mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add salt, hot sauce and frog legs stir well. Add wine and teriyaki sauce. Reduce heat to medium-low and simmer for ten minutes. May be served over rice.

Frog's Butt (Drink - no frog legs added)

1 part(s) Crème de Menthe (Green)
1 part(s) Crème De Cacoa (white)
1 part(s) Bailey's Irish Cream

Directions: In a shot glass layer the ingredients

Stuffed Frogs

6 lg Edible frogs, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste

Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until frogs are a golden brown.

Leap Frog Highball (Drink - no frog legs added)

Ingredients:
2 oz Gin
Juice of 1/2 Lemon
Ginger ale

Mixing instructions:
Pour gin and juice of lemon over ice cubes in a highball glass. Fill with ginger ale, stir, and serve.

Hop Frog (Drink - no frog legs added)

Ingredients:
3/4 oz Light Rum
Juice of 1/2 Lime
3/4 oz Apricot-flavored Brandy
Ice

Directions:
Stir with ice and strain into a glass 1/4 full of ice.