cheese frenchies..... famous 1960 recipe

(3)
Recipe by
Nancy J. Patrykus
Spokane, WA

50 years ago these were very popular,at a few restaurants mainly in the midwesten states. Does any one remember The Kings Restaurants?
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!
Nancy...3/4/13

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(3)
yield serving(s)
prep time 10 Min

Ingredients For cheese frenchies..... famous 1960 recipe

  • mayonnaise
  • 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 lg
    egg
  • 1/2 c
    milk
  • 1 tsp
    salt
  • 3/4 c
    flour
  • catsup for dipping

How To Make cheese frenchies..... famous 1960 recipe

  • 1
    For frenchies...Cut crusts off bread and spread mayonnaise to taste on one side of each bread slice.
    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.
  • 2
    For batter,combine beaten egg, milk,salt and flour.
    Dip each triangle in batter, then dip in crushed cornflakes as needed.
  • 3
    Heat oil to 375 degrees, in your fryer.
    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!
  • 4
    Variation: For Tuna Frenchies, substitute cheese with canned,drained tuna mixed with a wee bit of mayonnaise and salt.
    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.

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