Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search

2011

North Dakota Cheese Frenchees

From: pam
Sent: Sunday, November 06, 2011 7:02 PM
To: phaedrus@hungrybrowser.com
Subject: Cheese frenchie

Phaedrus,

Back in North Dakota they serve in several restaurants in the
state a "Cheese frenchie" They also serve them for lunch in the public
schools. It is a deep fried cheese sandwich. The bread has a breading on it
and inside there is a cheese and I believe mayonnaise. I have tried several
times to make them taste they way they do from a restaurant called The
woodhouse in Bismarck North Dakota and another restaurant in Fargo that used
to be called Kings Food host on the corner of Main and University Ave. Could
be 10th ave and Main, it's been 30 yrs since I have been home so I forgot
the street. The sandwiches they serve at the schools have a different
breading and aren't as good, but they are still THE BEST sandwich I have
ever had other then the burgers from those two restaurants I named above.
They also have the best burger I have ever eaten and another item I am
unable to recreate.  The recipe of the Cheese Frenchie would be the best
recipe in my kitchen. I have looked on the Internet and some weird thing
comes up that is nothing close to what a real cheese frenchie is. If you
could find the ingredients that would be greatly appreciated!
Pam

Hi Pam,

A purported recipe for cheese frenchies from King’s Food Host has been on my site since 1970. See:
Cheese Frenchies

Phaed

From: Pam

Phaedrus,

Yes that is one way to make the cheese frenchie.  but the one I'm talking
about is made with bread crumbs and they have something in them which I
believe is powdered cheese. The corn flake recipe is not from kings thats
what the schools did. The rest of the recipe sounds right to get that flavor
that makes the sandwich. It took me a few yrs to figure out the mayo taste
and now I'm trying to perfect the coating. Thanks for your help. I just don't
know how much powdered cheese and if there is a certain kind?

Hi Pam,

King's Food Host had stores in 17 states and one in Canada. There are several recipes for "cheese Frenchees" on the web, but most are the cornflake crumb version. I did not find any mention in any recipe or discussion of frenchies of cheese powder being used, just slices of cheese, usually American cheese. The recipe below is from a message board post by a former King's Food Host employee. Freezing twice before the last two steps appears to be the key.

Phaed

Cheese Frenchie

2 slices of bread (crusts removed)
mayo
French dressing
American cheese slices
cracker crumbs

Spread mayo on each slice of bread just enough to coat it.
Place one slice of cheese between the slices.
Cut the sandwich diagonally.
Freeze!
After the sandwich is frozen solid, dip in French dressing and coat with
cracker crumbs.
Freeze!
When ready to eat deep fry until the crust is golden brown.

Hi Again Pam,

I sent that last reply too soon. I kept looking, and I found the below recipe, which purports to be King's Food Host's original recipe and which does indeed contain cheese powder.

Phaed

Cheese Frenchee Batter (The Original from King's) Recipe
by Rosie Catt, from The Catt Family Cookbook

Ingredients:

FOR BATTER:
2 C powdered cheese
1 1/2 lbs powdered milk
10 eggs
1 T. salt
1 gallon water

sliced bread
mayo
cracker meal- for breading
cheese slices
Directions:

Warm enough water to dissolve the cheese. Add milk, eggs, salt and the rest
of the water. Mix well. Spread both insides of bread w/mayo.
Layer each sandwich with one or two slices of cheese. Slice sandwich corner
to corner. (4 triangles) Dip sandwich in batter and bread in cracker meal.
Deep fry until golden brown. You should weight sandwich down while cooking
so both sides cook at once. This will keep cheese from melting out.
I try to hold down with spatula.
==============================================================================
NOW THATS WHAT WE ARE TALKING ABOUT! yea yes yes! Thank you so very much! 
I only knew about the powdered cheese because I have two sisters, two brothers 
and my mom who all worked at a kings in fargo N.D back in the 70's and a sister 
told me but couldn't tell me how much or how to apply like the recipe you gave me. 
This is such a great sandwich! I saw your site with the woolworth recipes. 
Love that also! Any idea how they made their burgers taste do darn good? Or the
A & W burger and fries? Now those are two foods that should have never left the market!
Thanks again! LOVE your site, glad I stumbled upon it!
Cook from whittier :-)


LA Schools Peanut Butter Bread

From: Yazmin  
Sent: Friday, November 11, 2011 3:54 AM
To: phaedrus@hungrybrowser.com 
Subject: Los Angeles High School peanut butter bread

Hi,

I attended Los Angeles High School in the 90's.  For breakfast i used to get a peanut butter bread 
that was in a square white kind of paper (I think it was bake on that paper) and i think it was wrapped in clear plastic.   
It is not the coffee cake which I used to love too.  This bread tasted like peanut butter and was soo good. 
 I tried to search for it but no luck.  I found this website and hopefully you know which bread I am talking about.

Thanks

Yazmin

Hello Yazmin,

The below recipe is from the Food Services Division - Los Angeles Unified School District.
Website:
http://cafe-la.lausd.net/chefs_corner/chefs_corner

Phaed

Peanut Butter Bread

5 Tbsp. Butter
2 Cups Plus 2 Tbsp. Peanut Butter
3 1/4 Cup Sugar
3 Eggs
4 1/4 Cup Flour
1 Tbsp Plus 1/2 tsp. Baking Powder
1/2 Cup Dry Milk Powder
1/4 tsp Salt
1 1/8 Cup Water
Pre-heat oven to 350°F
Baking time 20-40 Minutes depending on type of pan.

Directions:
1. Cream butter, peanut butter and sugar until light and fluffy.
2. Add eggs one at a time and mix on low speed until blended.
3. In a separate bowl combine the flour, baking powder, salt and dry milk.
4. Add the dry ingredients to the creamed mixture and mix on low speed for one minute 
or until mixture is the consistency of course cornmeal.
5. Gradually add the water while mixing on low speed.  Mix until just blended.
6. Spread batter into a ˝ bun pan (17 ˝” x 12 ˝ “), large brownie pan, or mini loaf pans.
7. Bake at  350°F for 20-40 minutes depending on depth of batter.  Check by inserting a 
toothpick.  Bread is done when toothpick comes out clean and top is slightly brown.
This Recipe was modified and developed by Elizabeth Gibson! 


Applejack

From: Bill
Sent: Thursday, November 10, 2011 12:24 PM
To: phaedrus@hungrybrowser.com 
Subject: applejack

I was given a recipe for applejack that had apple juice, sugar, yeast, raisins, 
I have misplaced it and the person who gave it to me has passed.  
I cannot remember the particulars such as how much sugar, or any of the other ingredients.  
any help would be greatly appreciated. 
I have not found the recipe on the internet I have looked thru most of what Bing had to offer and google.

Hello Bill,

I feel that some definitions are in order before talking about recipes:

“Apple cider”, in the US, is simply the pressed juice of fresh apples. In US grocery stores, it may be labeled “apple cider” or “apple juice”.

“Hard cider” is an alcoholic beverage made by allowing apple juice/cider to ferment, either naturally or by adding yeast. It would technically be an “apple wine”. Some people call this “applejack”, but it is not true applejack.

True “applejack” or “apple jack” is an alcoholic beverage distilled from hard cider. Traditionally, it has been made by “freeze distilling”. Technically, it would be an “apple brandy.”

“Freeze distilling” is a process of removing the water from the hard cider by freezing it and removing the ice from the top. This concentrates the beverage because the water freezes, whereas the alcohol does not.

There is a recipe below that’s similar to your description. it’s called “simple applejack”, but it is not true applejack, but "hard cider." It could be made into true applejack by freeze distilling at after fermentation.

There are applejack recipes and information on these sites:
Hungry Browser

The Millerman

Vermont Homebrew

Craft KB

Phaed

Simple Applejack

1 Gal Unprocessed apple cider
2 pounds Brown Sugar
1 package yeast
1/2 cup Raisins

Put all ingredients in a tall small mouth container and gently shake to mix.  Keep mixing until sugar is dissolved.  
Put Balloon on mouth of container.  Some people poke a small hole in the balloon I personally never have.  
Put in cool dark place for two or three months.  I like to give it a gentle shake every week or two.  
At the end of the two or three months gently pour off the apple jack into a new container leaving any sediment 
on the bottom of the mix container.  


A Particular Roast Turkey Recipe

-----Original Message----- 
From: Melissa
Sent: Friday, November 11, 2011 4:07 PM
To: phaedrus@hungrybrowser.com
Subject: LOST RECIPE

Hello

Help!  I offered to cook the Thanksgiving Turkey this year and I can't find 
the Salt Brined Turkey Recipe (not the title) I've been using for the past 
several years. 
I know I clipped it from a Saturday edition or Sunday edition of a newspaper 
or its Sunday magazine section....most likely: The San Jose Mercury, San 
Francisco Chronicle, USA Weekend or USA Today, or Parade Magazine
(enclosed in the Sunday edition of the newspapers).  The recipe would have 
been publish around 2005, more or less.

Ingredients included salt, sugar and water in which the turkey is soaked for 
more than 24 hours.  Other ingredients included chopped carrot, celery and 
onion which are placed inside the turkey and under the turkey in the
roasting pan before roasting.  The bird is roasted beast-side down for a 
time, then turned and roasted on one side, then roasted on the other side, 
and then finally tuned onto its back.
Directions are given for turning the bird with wads of paper towels.

I believe the bird is buttered before going into the oven and it does get 
basted each time it gets turned.  The oven heat was not low (250 degrees), 
but on the high side (400-425 degrees ?).
There were a couple of black and white photos, but I can't remember exactly 
of what.?!  It took more than one page to read because of the way the 
article was laid out.  There were also directions for gravy included on the
second page of the recipe.  There was a picture of the gravy at the top of 
the page.

I have spent half a day scanning the webs for the recipe.  No Luck.

I've checked:  Mercury News Recipes, Archives; Parade Recipes, USA Today 
Recipes, San Francisco Chronicle Recipes, Archives; Salt Brine Turkey; Salt 
Brine Turkey Carrot Celery Onion.

Just re-read the info requested in your e-mail that would be helpful for 
your search.  Recipe sources I clicked on weren't right because none 
contained:

turning the bird from front, to side, to side, to back during roasting 
process using wads of paper toweling to turn the bird
placing only carrot, celery, and onion in the roasting pan under the rack 
holding the turkey; other recipes included herbs which was not correct

My recipe had no juniper berries, or other herbs.  No color photos or 
drawings. Not from Martha Stewart or Whole Foods Market or a Website
generated recipe, not a contest winner or celebrity recipe or foreign dish. 
I don't think(?) it was generated from a restaurant or chef either.

All the above I came across in my search.  Hopefully, this narrows things 
down a bit.

Now I have my fingers crossed that you can do wonders.  You are my last 
hope.  In the meantime, my house is about to be, literally, torn apart.

Thank you for wanting to help.

Melissa

Hello Melissa,

The recipe that I found with the closest degree of similarity to your description is one called "Full-Flavored Roast Turkey", from USA Weekend Magazine November 11, 2001 "Cook Smart with Pam Anderson."
I found this recipe on three web sites:
USA Weekend

Tastebook

Recipe Circus

This recipe fits your description quite closely.

Phaed



Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to phaedrus@hungrybrowser.com

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 Phaedrus