Tag Archives: Nebraska

Cheesy Frenchies

This is more than just a grilled cheese.  This is the ‘chocolate molten lava cake’ of grilled cheeses.  The Cheese Frenchie, a super crunchy, battered and fried sandwich with a cornflake exterior is stuffed with as much American cheese as humanly possible.  Resulting in just that one bite that oozes warm melted cheese everywhere!

The history of this famous 1960 recipe stems from the now long gone, small, drive-thru restaurant known as King’s Food Host, based in Lincoln, Nebraska.  They had their success in the 60’s and 70’s, branching out into other Midwest states, but after their closing the Cheese Frenchie still lived on!  Now, if you don’t make them in your own kitchen, the popular Don & Millie’s restaurant, also located in Nebraska (my home state!), can prepare them for you…just like the ones from years ago.

So given its a rainy, RAINY, Sunday afternoon, I think I will curl up on the couch with a good movie and a platter of those warm Cheese Frenchies and tomato soup!

 

The Starting Lineup

Makes 12 triangles

  • 6 slices white bread
  • 6 slices American cheese
  • 1 egg
  • 1⁄2 cup milk
  • 3⁄4 cup flour
  • 1 teaspoon salt
  • 1 cup corn flakes
  • 3 tablespoons mayonnaise
  • oil (for deep frying

Spread mayonnaise on bread, and use 2 slices of American Cheese each.  *ONLY American to stay true to the classic.

Cut sandwiches into triangles, cut off crust.

Combine egg, milk, flour and salt.  Dip the triangle sandwiches into egg/flour mixture.

Coat entirely with corn flake crumbs.

Deep Fry in oil at 375 degrees until golden and set on paper towel lined plate to absorb any extra oil.

Serve alongside a warm bowl of tomato soup or ketchup for dipping and a dill pickle!

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Runza’s

Being from the great Midwest state of Nebraska, there are two things that are certain…college football and Runza’s!  You basically cannot have one without the other.
Now, technically these are most often called Bierock’s and are of a Russian/German background ..there’s that German in me again.  However, Nebraska has made these bad-boys a delicacy due to its chain of famous Runza’s Restaurants, established back by a brother and sister in 1949.
Whether there, or now in your home too, you can try the original, original with cheese, or make it your own with chili, southwest or philly ingredients, swiss and mushroom..you name it!  Hey, sometimes I’m even known to make a breakfast version of the classic.  Where are you on that Runza?? 😉
The Starting Lineup
Dough
  • 1 package yeast
    2 cups warm water
    1/2 cup sugar
    7 cups flour (regular all-purpose, unbleached)
    2 eggs
    3 tablespoons vegetable oil
    1 teaspoon salt
Filling
  • 2 lbs ground beef
    1 yellow onion, finely chopped
    5 cups finely shredded cabbage (1/2 a head of cabbage)
    2 tablespoons water
    1/2 teaspoon oregano
    1
    + teaspoon pepper
    2+ teaspoon salt
    1 tablespoon Worcestershire sauce

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DOUGH

In your stand mixer bowl, add the yeast packet to the 2 cups of warm water, stir to dissolve.  Let sit for 5 minutes.

Now with the bread hook attachment, mix together the yeast, sugar and 2 cups of flour. Beat until smooth. Add eggs, oil and salt. Gradually add remaining flour and beat for about 5 minutes, until all is combined. Dough will be soft.

Pour dough into greased bowl. Cover with towel and let double in size in a warm place. This will take about 2 hours.

FILLING

Brown your hamburger, 1/2 of the chopped onions and a hefty pinch of both salt and pepper in a large skillet.  Break up the beef very well.

Next, steam the cabbage and remaining onion by adding both to the meat-filled skillet, add water/cover and steam for 10 minutes, or until cabbage and onion are soft. Turn off heat.  Mix in the Worcestershire and oregano, taste for more salt & pepper. Let cool.

ASSEMBLY TIME

Preheat your oven to 400 degrees.

Turn dough onto clean work surface, add a bit of flour to your surface and rolling pin if needed/dough is sticky. Knead for a minute. Cut into about 12 ‘chunks’, working with one at a time.

Roll each chunk into either a circular or rectangle shape, about 1/8th of an inch and 6″-8″ around *there is no wrong or right as it all taste delicious!

In the middle of each rolled out piece of dough, lay a slice of American cheese down.  Top with a hefty 1/2 cup+ of filling and similar to a burrito, fold edges over and pinch together. Place filled pockets, seam side down, onto parchment paper lined cookie sheets.  Cover the two baking sheets of filled Runza’s with a tea towel and, again, keep in a warm place for a second rise for about 15-30 minutes.

Finally, place into your preheated oven, 400 degrees, for 20 minutes till golden brown.  Let cool for 5 minutes and enjoy with some crinkle cut French fries and ranch!  Enjoy!

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*The leftovers can be frozen and even cooked straight from frozen!  Yay!  Place on a lined cookie sheet for 45-50 minutes at 325 degrees!

 

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