Cheese Frenchee and Walk Down Memory Lane

Photo Credit: My Daily Bread Body and Soul

Corn Flakes never tasted as good as when they were part of Cheese Frenchees. Try this recipe for a Cheese Frenchee and walk down memory lane. This recipe was quite popular 40 and 50 years ago before we learned just how much fat was in this dish! Still, for a fantastic treat that cannot be matched, eat a light dinner and follow up with this Cheese Frenchee for an evening snack in front of your favorite television show. You might want to make it a nightly affair—but don’t! It is really high in calories and fat. As an occasional treat, though, it simply cannot be beat. A Cheese Frenchee meets all the criteria for comfort food. It is warm, chewy, gooey, crunchy, and finger-lickin’ good. What could be better on a cold winter night?

This recipe uses the classic steps to make, dip, bread, and deep-fry this classic dish. It is important to ensure that your pan is hot enough to sear and brown, but not burn the surfaces of this sandwich. Keep an eye on your pan as you cook, lowering the temperature as you need to, to keep the surfaces crisp and well cooked, but also to allow enough time for the cheese to melt fully in the middle. That way you will have the cheese-y, oo-ey, goo-ey, delight that makes this sandwich to super special.

This sandwich could also appeal at lunch when you have a few extra minutes to prepare something. It is a great way to get kids to eat cheese and get their dairy. Add a green side salad made with a sharp and lemony dressing that will complement the richness of the sandwich.

This recipe is a great one for somewhat older aspiring bakers to learn more about how to use their fry pans and the delicate balance of keeping the outside crisp, brown and not burnt while ensuring that the middle gets fully done.

Find out how to make this recipe and many others at the website, My Daily Bread Body and Soul, by following the link below.

Learn MORE / Get RECIPE at My Daily Bread Body and Soul


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