Frazz by Jef Mallett


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  1. Alexikakos

    Alexikakos said, almost 2 years ago

    From: “The General Foods Kitchens Cookbook”
    By: The women of General Foods Kitchens
    Published by: Random House, Inc.
    Library of Congress Catalog Card Number: 59 – 1084

    French—Toasted Chicken Sandwiches

    1 cup finely chopped cooked or canned chicken
    1/2 cup minced celery
    1/4 cup chopped sweet pickle
    1 teaspoon salt
    Dash of pepper
    1/4 cup mayonnaise
    12 thin slices white bread
    3 eggs, beaten
    1/2 cup milk (whole milk)
    1 teaspoon sugar
    1/4 teaspoon salt
    Butter or margarine (BUTTER!!)

    Combine chicken, celery, pickle, seasonings, and mayonnaise and mix well.
    Make up 6 sandwiches with bread and set aside.
    Mix eggs, milk, sugar, and salt in a pie pan.
    Dip each sandwich into egg mixture, being sure to coat each side completely.
    Sauté sandwiches slowly in butter in hot skillet on both sides until filling is thoroughly heated and sandwiches are golden brown.
    Serve with cranberry sauce or pickled watermelon.
    Makes 6 sandwiches.

    French—Toasted Tuna Fish Sandwiches

    Use recipe for French—Toasted Chicken Sandwiches, substituting 1 cup flaked tuna fish for the chicken.
    Omit salt in the filling mixture.

    French—Toasted Ham and Cheese Sandwiches

    Use recipe for French—Toasted Chicken Sandwiches, substituting 6 thin slices of ham and 6 thin slices of cheese for chicken filling.

    Click on “New Adventures of Queen Victoria” for a watermelon pickle recipe. (Fifth comment.)

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