Ingredients
Frog legs
- Frogs
- Milk,
- Tex Joy,
- Cavender’s,
- 1 cup flour
- Vegetable Oil
- Butts Meat
Butter Beans
- 1 package of frozen butter beans
- 1 TBS of Texjoy seasoning
- 1 TBS of Cavendars
- 2 slices of Butts Meat
Field Peas
- 1 package of frozen field peas with snaps
- 1 TBS of Texjoy seasoning
- 1 TBS of Cavendars
- 2 slices of Butts Meat
Rice
- 2 Cups of uncooked long grain rice
- 2 tsp of salt
Directions
Frog Legs
Soak in milk overnight. Remove from milk and season with Tex Joy and Cavender’s. Cover legs in flour and shake excess off. Deep fry 325/350 for six minutes or until golden brown.
Rice
In cast iron pot or dutch oven, bring to boil 4 cups water and 2 tsp salt. Add 2 cups uncooked rice. Bring back to boil and place in preheated 350- degree oven for 30 minutes.
Butter Beans and Peas
Fry out two slices of butts meat, in two separate sauce pots. Add butter beans to one and peas to the other. Cover with water and season with Tex Joy and Cavender’s. Bring to hard boil for five minutes. Reduce to simmer for 20 minutes. Serve vegetables over rice.
