Santa Toad’s Wild Rice Ride
Ingredients for Wild Rice Medley:
1 lb of Wild Rice Medley
6 oz Fresh White Pearl Onions –
peeled
3 sm cans
Button Mushrooms – drained
3 16oz cans of Chicken Broth
8 oz Water
3 Tsp Butter
1 lb Chicken & Apple Smoked
Sausage (purchased precooked)
Ingredients
for Frying Frog Legs:
9 Lg
Frog Legs
1 ½ cups of favorite sweet
Marinade
Cube of Butter
2 Cloves of Garlic – Pressed /
Minced
1 Sweet Grape Tomato
Tooth pick
Red & Green Colored Beads
for Reins
Santa Toad & bag of Spinach
Leaves
I.
Take Frog Legs and spike them with a sharp fork on front and back to allow
marinade to penetrate while soaking in a bowl over night. Turn several times.
II. In a Large Pot, add 3 cans of Chicken
Broth, Water, and White Pearl Onions and bring to a boil for 5 minutes. Add 3 tsp of butter, button mushrooms, and
Wild Rice Medley. Bring back to a boil for
5 minutes, reduce heat and cover with lid, simmer for 40 minutes or until rice is
fully cooked. Add cut bite size pieces
of Chicken & Apple Sausage. Pour mixture
into a pirex rectangular baking dish.
III. In a frying pan, melt cube of
butter, add two cloves of pressed / minced garlic and cook until garlic starts
to brown, then add marinated frog legs. Fry on medium heat until brown. Some of the marinate
will cook out and glaze the frog legs for a finished look.
IV. Presentation is the most important part of this dish. Arrange four pairs of toad deer legs and Kermit with Sweet Grape Tomato using toothpick. String the Red & Green colored beads around and through the legs and end in the arms of Santa Toad on his Lilly Pad of spinach leaves.
