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    CHEESE FRENCHIE'S


    Source of Recipe


    Gloria Pitzer

    BATTER:
    Beat together equal parts of boxed pancake mix and club soda til smooth (try for the consistency of buttermilk).

    SANDWICH:
    Spread slices of bread with butter, a bit of mayonnaise and a dab of mustard. Top with 2-3 thin slices of Monterey Jack or American or Swiss or any combination of cheeses. Add thinly sliced tomato. Secure sandwich together using toothpicks and spray both sides of bread with Pam. Dip the sandwich in the batter to lightly coat. Let the excess batter drip off. Brown both sides in about 1 inch of hot oil in a large skillet til golden. When you brown the other side secure the sandwich between 2 pancake turners to keep it from falling apart. Work carefully, but quickly. Drain on paper toweling. Cut in half and serve promptly with bottled seafood cocktail sauce.

 

 

 


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