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	FROG LEG TERIYAKI 1/4 cup margarine 2 cups chopped onions 1 cup chopped bell pepper 1 cup fresh snipped parsley 1 pound sliced mushrooms 2 tablespoons minced garlic 1 1/2 teaspoons salt 3 tablespoons hot sauce 2 cups de-boned frog legs 1/2 cup dry white wine 1/2 cup teriyaki sauce In a large wok or pot, melt margarine. Add onions, bell pepper and parsley. Sauté until onions are clear. Add mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add salt, hot sauce and frog legs stir well. Add wine and teriyaki sauce. Reduce heat to medium-low and simmer for ten minutes. May be served over rice.
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