Clean legs from skinned bull frogs.Sprinkle liberally with salt and pepper.Combine milk and egg; beat well.Dip legs into egg mixture; then coat well with flour.Place in medium hot melted Crisco.Ther ...
Wash mushrooms and drain.Put all other ingredients in saucepan.Mix to blend.Heat to boiling.Add mushrooms.Cover and boil for 5 minutes.Leave covered until cool.Refrigerate overnight.Enjoy! ...
Combine all marinade ingredients and pour over mushrooms. Marinate for 24 hours in the refrigerator.Serves 5 - 6. ...
Sift the flour, baking\tpowder and salt together.Cream the butter, gradually beat insugar.Beatuntil fluffy.Add vanilla and egg.Mix well, thenstir in flour mixture.Shape into rolls about 1 1/2 inches ...
Mix all ingredients together, except cracker crumbs.Top with cracker crumbs.Bake in oven at 350\u00b0 until sides are bubbly. This will make one extra-large or two medium casseroles. ...
Divide oil between two 12-quart pots and bring up to 350\u00b0 (fish in one, potatoes and onions in the other). Slice fish. Season with lime juice and seasoning mix in 1 gallon Ziploc, combined with ...
Shake chicken breasts in paper bag with flour, salt and pepper.Brown in hot fat until medium brown.Drain off all fat. Add 3/4 cup hot water and simmer in closed skillet for 45 minutes. Cover chicken ...
Cut up the breasts into thin slices.Immerse them in well-beaten eggs.Let stand for 1 hour at least.Roll them gently in bread crumbs.Heat butter in casserole, but do not brown.Fry the chicken slices ...
Put chicken stock, white wine, minced onion, rosemary, parsley, salt, pepper and squirrel pieces in large saucepan or Dutch oven. Remove squirrel pieces and set aside while stock continues to cook a ...
Soak rice in warm water about 2 to 4 hours.Wash rice several times and drain.Boil 3 quarts of water and add rice.Bring to second boil; remove from heat.Cover and let stand 10 minutes. Drain.Cook bac ...