in the 70s, Food of the Seventies

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Commentor Name:	Former Kings Cook
Comments left:	Everybody is leaving out a couple of main ingredients. Cheese Frenchees are just plain American cheese sandwiches. You take two pieces of white bread, put mayo on the inner surfaces, and cheese in the middle, put them together, cut diagonally. The batter is milk, eggs, flour, and - ta da - a dry powered cheddar cheese. There was no "French Dressing." It looked orange because there was this orange dry powdered cheese - kind of like what is on the outside of cheetos. It was about the thickness of waffle batter. Dip them in the batter, let a lot of it run off, then coat in (another ingredient - NOT corn flakes) crumbled saltine crackers. It was called "cracker meal" and you can probably buy it in bulk. If you're making your own, use low salt. It was pretty bland, not real salty. Now the secret - leave them in the refrigerator overnight. The bread absorbs the moisture from the batter, and "firms" them up into solid sandwiches that won't fall apart. Deep fry until golden brown. Serve plain, or with a puddle of ketchup to dunk in (yea, people loved 'em that way).
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