CHEESE FRENCHIES..... Famous 1960 Recipe
Nancy J. Patrykus
I enjoyed them years ago, in Nebraska, driving on the way to Cheyenne,Wy.
These are to die for!
This great recipe comes to you straight(from the horses mouth) via an ex-cook that worked at Kings. They were really made from scratch at KINGS.
I hope you will try and enjoy this blast from the past..them golden, crispy, hot gooey sandwiches.
I wonder if I can have them on my Heart Healthy Diet????? LOL!
- 6 slice
- white bread ..or try whole wheat bread
- 6 slice
- american cheese...only!
- crushed corn flakes...or soda crackers
- oil for cooking
- ** batter recipe below:
- 1 large
- 1/2 c
- 1 tsp
- 3/4 c
- catsup for dipping
Place one slice of cheese
between two slices of bread.
****NOTE: USE ONLY AMERICAN CHEESE.
Cut each sandwich diagonally to make 4 triangles.
Best Secret Tip.
If you freeze them overnight,the bread asorbs some of the mayonnaise..it helps to firm them up.
Try it with and without freezing..
see what you think.
Dip each triangle in batter, then dip in crushed cornflakes as needed.
Fry Frenchies untill browned, but not burned.
Serve with catsup and a dill pickle on the side.
Chow down...and enjoy this special treat
from the past!
The mayonnaise will hold the tuna together.
Follow the above recipe.
I have made these with canned salmon..
and served hot at a graduation part
They looked so pretty on a tray,
decorated with parsley sprigs and radish roses.