Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    frog legs -- cleaned
     1/2  cup           flour -- well-seasoned
     3/4  cup           vegetable shortening
   2                    garlic cloves -- minced
   1                    onion -- medium, thinly
                        -- sliced
   1      can           tomatoes -- (16oz)
                        water
                        salt
                        cayenne pepper
   1      cup           parsley -- chopped
                        green onion tops -- chopped

Preparation:

1. Dredge frog legs in seasoned flour; tap off excess flour and reserve. 2. Heat shortening in large skillet; sauté frog legs until well done. 3. With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden. 4. Add garlic and onion; cook, stirring, until vegetables are soft. 5. Add tomatoes and stir until oil floats on top. 6. Add water to desired consistency and season lightly. 7. Add frog legs to sauce; simmer 10 minutes. 8. Add parsley and onion tops just before serving.