On 26 Jul 2007 at 12:09, Becky wrote:
> My name is Becky,
> I am looking for the recipe for "Cheese Frenchies" from the Kings
> franchise restaurants of the 1960's. I saw the "Tuna Frenchie" recipe
> that you recently listed, but it did not sound like the one I am
> looking for.
> The Cheese Frenchie I remember was layers of American cheese between
> three pieces of bread. (Bread, cheese, bread, cheese, bread.) The
> sandwich seemed to be deep-fat fried rather than just skillet fried.
> And the coating consisted of something crunchy (crackers or something
> else maybe) rather than just an egg and milk coating.
> The sandwich was built, cut into four triangles (the crusts seemed to
> have been removed), dipped in the egg and coatings, then deep-fat
> fried. Only three of the triangles were served. As kids we always
> thought that the sandwich was so good, the cook must have eaten one of
> the triangles so there were only three left to serve.
> I hope you have luck finding this one, it was great!
King’s Food Host’s Cheese Frenchies
6 slices white bread
6 slices American cheese
1/2 cup milk
3/4 cup flour
1 teaspoon salt
Kellogg’s Corn Flake crumbs
Oil for deep fat frying
Recipe note: “American cheese is a must. Do not use any other kind,
as it melts too easily.
1. Make 3 sandwiches, using 2 slices of American Cheese per sandwich.
Spread mayonnaise on bread slices. Cut sandwiches into triangles.
2. Combine egg, milk, flour and salt. Dip the triangle sandwiches into
egg mixture, and coat with corn flake crumbs.
3. Fry in deep fat at 375 degrees until golden.
I thought I'd send you the REAL Jordan Marsh blueberry muffin recipe...I
used to work in the Skyline Restaurant at the Peabody, Mass. store at
the Northshore Shopping Center, and I have had the recipe since 1964.
These muffins were HUGE, and we sold thousands of them every week.
People used to come in during the summer from as far away as Quebec,
just to get the muffins. You have to grease the tops of the pans,
because the tops of the muffins were really big and would stick to the
pan, otherwise. These muffins were made in very large batches, but
Celia, the cook who gave me the recipe, worked out the numbers for a
single batch. She also told me you can use regular whole milk instead
of buttermilk, and you can use a pint of frozen blueberries when fresh
aren't available. I used to make them with wild Maine blueberries, and
they were awesome. I used regular unbleached flour, though, and they
came out fine. Celia told me the original recipe called for using 1/2
Crisco and 1/2 butter for the first ingredient, but it changed to all
butter over the years. Butter used to be cheaper! All Crisco works,
too. Also, note the baking temperatures and time. Baking at higher
heat for the first 5 minutes is important, because this is very heavy
batter. That's also why the eggs have to be large.
Jordan Marsh Blueberry Muffins
8 tbsp (1 stick) soft unsalted butter or 1/2 cup Crisco, or a 50/50
1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 tsp salt
2 large eggs
2 cups bleached flour (you can use regular all-purpose flour)
2 tsp baking powder
1/2 cup buttermilk or whole milk
1 pint fresh or frozen blueberries (thawed, rinsed, drained well)
Use 12 cup muffin tin with paper liners, grease tops of pan
1. Set a rack in the middle of the oven and preheat to 450 degrees F.
2. Cream the butter with the sugar and salt by hand or with an
electric mixer until light. Beat in the eggs, one at a time, until
smooth. Mix the flour and baking powder together well and stir into
the batter alternating with the buttermilk.
3. Crush a quarter of the berries and stir into the batter; fold in
the remaining berries whole.
4. Spoon the batter into the muffin pan, almost to top of liners.
Sprinkle the tops with some sugar.
5. Bake the muffins 5 minutes at 450, then turn heat down to 375
and continue baking for 30-35 minutes, until well risen and deep
golden. Cool the muffins in the pan.
A Dissenting Opinion:
Just to let you know, the recipe listed for Jordan Marsh blueberry muffins
is not actually the original. The recipe submitted is one that has been
circulating since the 60's. John Pupek, longtime baker at Jordan Marsh,
finally disclosed the recipe a few years ago in the Boston Herald.
1/2 cup butter, (Jordan's used crisco)
1 cup granulated sugar
1/2 tsp. salt
2 tsp. baking powder
2 cups all purpose flour
1/2 cup milk
1 tsp. vanilla
1 pint blueberries, cleaned and rinsed
sugar for sprinkling on top
Cream together butter, sugar, and salt for 3 minutes. Add baking powder and
eggs and mix well. Add flour, milk, and vanilla, and mix well again. Fold
Preheat oven to 450 degrees. Grease and flour a 12 cup muffin tin, and also
the tops. Fill cups to the top. Sprinkle sugar on each muffin. Bake at 450
for 5 minutes, drop temperature to 375, bake 30 to 35 minutes more. Cool
and remove from pans.
I had Jordan's muffins every week in the downtown store, and the muffin
never had a bluish tinge, which is what happens if you crush some of the
berries. Any recipe that tells you to crush part of the berries is a fake.
A Boston Globe article about John Pupek at
A Farewell to the Muffin Man does indeed say
"Baker John Pupek followed the secret recipe one batch at a time, folding in the berries by hand to keep them whole and working
the batter until the consistency felt just right."
On 25 Jul 2007 at 18:46, Donna wrote:
> You have several references to canning hot cherry peppers but no
> recipe. I checked out the one you referenced but it was for a
> combination of peppers that included hot cherries. I'm new at canning
> and my Ball book says not to change recipes at all so I'm still stuck.
> I've looked everywhere and can't find one for just a not-sweet hot
> cherry peppers Can you help me out? I'm about to loose all the peppers
> I grew for canning!
> Thanks so much!
* 5 pounds cherry peppers*
* 1 clove garlic per jar
* 6 cups vinegar
* 2 cups water
* 1 tablespoon plus 1 teaspoon pickling salt
* 1 tablespoon sugar, if desired
Yield: Makes 7 to 8 pints
Procedure: Wear gloves when handling hot peppers. Wash peppers.
Small peppers may be left whole with two small slits in each pepper.
Core and cut large peppers into strips. Pack one clove garlic and
a variety of peppers tightly into clean, hot, sterilized jars,
leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar.
Bring to boil and reduce to simmer. Pour hot pickling solution over
peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust
headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process
in boiling water bath. For best flavor, store jars five to six weeks
Recommended process time for pickled peppers in a boiling water canner:
Half-pints or pints = 10 minutes
Half-pints or pints = 15 minutes above 6,000 ft
Quarts = 15 minutes at altitudes of 6,000 ft or less
Quarts = 20 minutes above 6,000 ft
Folks, I search for recipes. Sorry, I don't search for the nutritional
information for those recipes. It's just too time-consuming. There are
several databases on the Internet that provide nutritional data for
commercial foods, for restaurant dishes, and for individual foods.
If you are interested in nutritional information, try these sites:
The Daily Plate