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8 Frog legs(cleaned)
1/2 c. flour
3/4 c. vegetable shortening
2 cloves garlic(minced)
1 onion(thinly sliced)
, 1 can tomatoes(16oz)
water
salt
cayenne pepper
1 c. parsley(chopped)
3 green onion tops(chopped)
Dredge frog legs in flour; tap off excess flour and reserve. Heat shortening in large skillet; saute frog legs until well done. With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden. Add garlic and onion; cook, stirring, until vegetables are soft. Add tomatoes and stir until oil floats on top. Add water to desired consistency and season lightly. Add frog legs to sauce; simmer 10 minutes. Add parsley and onion tops just before serving.
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