3 to 4 pairs of frog legs
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper
3 pods garlic, minced
¼ cup onion, chopped
2 tablespoons white vinegar
1 teaspoon Kitchen Bouquet® Browning & Seasoning Sauce
8-ounce can mushrooms
1 tablespoon melted butter
1 tablespoon fresh parsley, minced
2 tablespoons green pepper, minced
2 tablespoons green onion tops, minced
¾ cup white wine Preparation:

Wash, dry and place frog legs in bowl. Mix seasonings and vinegar;
pour over frog legs. Cover and marinate overnight in refrigerator.
Place frog legs in well-greased baking dish with marinade and bake at
350 °F for 1 hour. Mix Kitchen Bouquet®, mushrooms, butter, parsley,
green pepper, onion tops and wine. Pour over frog legs and continue
baking until tender. Serves four.