The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: May 24, 2012
These were pretty close to what I remember from Kings Restaurant back in the 70's. If I were to make them again, I would run my cracker crumbs through the food processor for a finer crumb and I would probably double coat my sandwiches. Thanks, Darlene Bren for sharing this recipe for a "blast from my past"! PS....these really go good with chili!
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Cooking Level: Intermediate

Home Town: Alma, Michigan, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 13, 2012
Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 12, 2012
these work much better if you use a better cheese, like Velveta slices - much creamier, and a thicker bread, more like a Texas toast thickness. Also, not necessary to freeze for a month, like someone seemed to think, but they DO deep fry much better without soaking up the oil or without losing the batter if you place them on a baking sheet covered with wax or parchment paper after coating with the cracker crumbs and place in the freezer for 30 minutes or so so that the "set-up" nicely. Then deep fry. You'll be glad you did. Oh, and also, let them cool just a tad before biting in - they are VERY hot :o)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Jan. 15, 2012
This was a nice change of pace. I used my homemade bread and made sure oil was real hot. Hubby liked them for a football snack.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 22, 2011
This is the same basic recipe I came up with years ago, trying to replicate King's sandwich. People love 'em. I don't freeze them before frying, and they turn out great. If you want to make them ahead, freeze them after frying. Cool to room temp, and flash freeze on a cookie sheet, then store in freezer bags. Reheat on a cookie sheet. Makes a great do-ahead appetizer. Cut them in six pieces before dipping and frying if you like a smaller bite for appetizers. It takes a while to make a large batch, so it's nice to have them done ahead, ready to reheat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 14, 2011
These were fantastic and tasted just like they did at Grandmother's. I made 5 full sandwiches using the texas bread so I quadrupled the milk, egg & salt. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: May 29, 2011
We made a couple of these today....yum
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Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 27, 2011
I remember the King's rest in Nebraska too!! I have used a similar recipe but instead of saltines it calls for crushed cornflakes and I freeze mine overnight. I have also adapted the recipe to include ham and also jalapenos for an added kick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 26, 2010
So fun to see this recipe today. I too enjoyed my cheese frenchys at Kings Drive-Inn. I have tried to duplicate this over the years. Some time try using Corn Flake crumbs and swap out Miracle Whip for Mayo and compare that to the orginal taste you remember. Good luck.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
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Reviewed: Mar. 21, 2010
EXCELLENT! This recipe was really easy and really, really yummy. I used Muenster instead of American and also used saltines mixed with bread crumbs and it came out great. I also didn't bother freezing at all. Thank you!
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Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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