FroglegsALaSpradlen

Froglegs A'La Spradlen	Printable Version (Adobe Reader is needed)
12-14 fresh froglegs 1 cup melted butter 1 cup chopped green onions 1/2 cup diced celery 1 cup sliced fresh mushrooms 3/4 cup Dumplin' Valley BBQ Sauce 1 cup heavy whipping cream 1/4 cup diced red pimentos 3/4 cup grated parmesan cheese 1/2 cup chopped pecans Salt and cayenne pepper to taste
Directions: Preheat oven to 375* F. Season froglegs with salt and pepper; set aside. In a 12" saute pan, melt butter, when hot add green onions, celery and mushrooms. Saute until wilted, approximately 3 to 5 minutes. Add DV Sauce, blend well into mixture. Place froglegs on top of ingredients in saute pan and cook approximately 5-10 minutes. Remove froglegs to 8 by 11" baking pan, squeeze a lil' fresh lemon juice over 'em and keep warm. Add cream to saute pan, blend well. Season to taste using salt and pepper and cook approximately 5 minutes or until mixture is well thickened. Pour sauce over the froglegs, sprinkle with parmesan cheese, pecans and red pimentos and place in oven until froglegs are tender & cheese is browned. Approximately 10-15 minutes. Serve at once.

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