15 American Foods Foreigners find Weird
Cheese Frenchee recipe copied from FB Cheese Frenchee group Smiling
CHEESE FRENCHEE

Preparation of the Cheese Frenchees can be planned a day ahead of dipping and breading, if necessary.

Procedure for making the Cheese Frenchee
1. Prepare Cheese Frenchee Batter
2. Take Pullman load bread (4 ½ by 4 ½ ) size loaf cut ½ inch thick. Bread should be at least 24 hours old.
3. Spread both insides of the brad lightly with salad dressing.
4. Put one 1 oz slice of Kraft American Ribbon Cheese in each sandwich and place in bun box and store in cooler for at least 12 hours or until the next day.
5. Take frenchee from cooler and slice each sandwich from corner to corner so as to make four sandwiches.
6. Dip sandwich thoroughly in batter and coat using No. 5 Sunshine Cracker Meal as breading.
7. Store in plastic bun box or plastic container under refrigeration.
8. Deep Fry.

Cheese Frenchee Batter
2 cups Kraft Yellow Cheese Tang (powdered cheese)
1 ½ lbs Powdered Milk
10 (whole) Eggs
1 Tbsp Salt
1 gallon Water
Makes 1 ½ gallons. Keep refrigerated.
Warm enough of the water (approximately 1qt) to dissolve the cheese. Add milk, eggs, salt and the rest of the water and mix well.

Cheese frenchees (and tuna ones) were the signature sandwiches at King's
ood Hosts, a long gone, much loved Midwestern chain where you ordered on a red phone that sat in the booth.
Reply
(03-30-2012, 10:39 AM)bbqboy Wrote: Cheese Frenchee recipe copied from FB Cheese Frenchee group Smiling
CHEESE FRENCHEE

Preparation of the Cheese Frenchees can be planned a day ahead of dipping and breading, if necessary.

Procedure for making the Cheese Frenchee
1. Prepare Cheese Frenchee Batter
2. Take Pullman load bread (4 ½ by 4 ½ ) size loaf cut ½ inch thick. Bread should be at least 24 hours old.
3. Spread both insides of the brad lightly with salad dressing.
4. Put one 1 oz slice of Kraft American Ribbon Cheese in each sandwich and place in bun box and store in cooler for at least 12 hours or until the next day.
5. Take frenchee from cooler and slice each sandwich from corner to corner so as to make four sandwiches.
6. Dip sandwich thoroughly in batter and coat using No. 5 Sunshine Cracker Meal as breading.
7. Store in plastic bun box or plastic container under refrigeration.
8. Deep Fry.

Cheese Frenchee Batter
2 cups Kraft Yellow Cheese Tang (powdered cheese)
1 ½ lbs Powdered Milk
10 (whole) Eggs
1 Tbsp Salt
1 gallon Water
Makes 1 ½ gallons. Keep refrigerated.
Warm enough of the water (approximately 1qt) to dissolve the cheese. Add milk, eggs, salt and the rest of the water and mix well.

Cheese frenchees (and tuna ones) were the signature sandwiches at King's
ood Hosts, a long gone, much loved Midwestern chain where you ordered on a red phone that sat in the booth.


Blink I'm having trouble picturing this?
Reply
A deep fried cheese sandwich.
[Image: Fat_City_Cheese_Frenchee.jpg]
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)