Serves 4
This recipe didn’t specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that’s how she ate them growing up in Oklahoma.
- mayonnaise
- hearty white sandwich bread
- deli American cheese
- 3–4 quarts peanut or vegetable oil
Serves 6
You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.
- cornmeal
- whole milk
- cayenne pepper
- cream of tartar
- raspberry jam
- country bread
- large eggs
Serves 1 – multiply ingredients to serve more.
- feta cheese
- fresh baby spinach
- balsamic vinegar
I don’t eat ham, so I changed the meat to turkey. You could also use a different cheese if desired.
- turkey
- bread
- Maple syrup or powdered sugar and jam
I haven’t tried this yet, but it sounds delish!
- broth
- bread
Found in a magazine in the 90’s. These are yummy. You can easily switch out the bread and cheese type for your favorite.
- ground mustard or spicy brown mustard
- pumpernickel bread
- brown sugar
- Muenster cheese
Makes 12 muffins
The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.
- instant or rapid-rise yeast
- large egg
- packed light brown sugar
- coarse salt
- McCormick's Montreal Brand steak seasoning
- Worcestershire sauce
- ground sirloin
- finely chopped yellow onions
- extra virgin olive oil
- fresh ground black pepper
- swiss cheese
- balsamic vinegar
- mayonnaise
- romaine lettuce
You want the mild, not full-bodied molasses.
- hamburger
- catsup
- molasses
- tsp.worcestershire sauce
- tabasco sauce
- yellow mustard
- Buns
- You can also add 1 tbsp. dehydrated minced onion and 1/2 tsp. chili powder