Best Frenchies Recipes

CHEESE FRENCHIES..... FAMOUS 1960 RECIPE

Steps:

• 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.

CHEESE FRENCHIES

Steps:

• 1. Line large rimmed baking sheet with parchment paper. Spread cracker crumbs in shallow dish. Whisk milk and eggs together in medium bowl.
• 2. Spread 1 Tbsp. of the mayonnaise on one side of each slice of bread. Arrange 1 1/2 slices of cheese on 4 of the slices of bread and top with remaining 4 slices bread, with the mayonnaise side facing the cheese. Cut each sandwich diagonally into quarters.
• 3. One at a time, dip sandwich quarters into egg mixture, then coat with the cracker crumbs, pressing to adhere. Put on the prepared baking sheet and refrigerate til set, about 1 hour. Pour oil into large Dutch oven til it measures 2 inches deep. Heat oil to 375 degrees over medium high heat.
• 4. Lay half of the chilled sandwich quarters in oil and fry til golden brown on both sides, 2 to 3 minutes, flipping halfway through. Transfer sandwich quarters to a large paper towel lined plate to drain briefly. Repeat with remaining sandwich quarters. Serve. Serves 4

FRENCHIES

Steps:

• In a skillet heat the oil (about a depth of 1 inch) and the butter until hot. Working in batches, fry the potatoes for 6 to 8 minutes, or until golden brown. With a slotted spoon, remove the potatoes and drain on paper towels. Add salt to taste and serve hot.

FRENCHIES

Steps:

• Slice French bread into thin rounds (a generous 1/4 inch). Melt butter; add remaining ingredients. Brush both sides of bread rounds very lightly with butter mixture. Bake on 2 cookie sheets in 225° oven 40-50 minutes till dry, but not brown. Turn heat off and leave in oven 30 minutes or more (or overnight). Store in tin or cookie jar. Note: If you freeze the bread first and use a knife with a serrated edge (or electric knife), it will slice much easier and neater.