LEGS

To griddle: Place thawed legs on griddle that has been buttered. Season with garlic salt and course-ground black pepper. Put weight on top.* Cook until done, and then turn to other side.

*You can use a heavy plate or pan. I have a section of 2 x 12 board cut to fit.

To fry: Place thawed legs in container of buttermilk and store in refrigerator. When ready to cook, shake in plastic bag with flour and seasonings. (Salt, pepper, paprika, etc.) Deep Fry. Make sure temperature is not too hot so that legs do not brown too quickly. Serve with one of the following dips if desired:

Bottled barbeque sauce
Marie's Honey Mustard salad dressing
Marie's Ranch salad dressing
Cream gravy