During much of my life my family and I had to relocate quite a few times due to my father being in the military. When I was 17-years-old, my father received orders to go to Omaha, Nebraska. When my siblings and I heard the news, the first comment we made was, “Where in the world is Omaha, Nebraska?” Dad replied, “Nebraska has farms, and they grow corn there.”
Once we arrived, I was elated to discover an actual city. (Thank God…Not just farms!) Now, it was now time to find favored local diners or eateries.
Eureka!! I discovered a King’s Food Host, right around the corner from our new home.
King’s Food Host- was a chain of fast-food restaurants which originated in Lincoln, Ne, during the 1950s. By the ‘60s and ‘70s, it was a favorite hangout for teenagers and college students in several cities.
When weekends came, my friends and I would head on over to King’s and afterwards to a movie theatre.
King’s Food Host featured booth seating with Jukebox, Wall-boxes with favorite hit songs to choose from while we dined, and wall phones to call in food orders. (Vintage ‘50s Jukebox, Wall-boxes are extremely collectible selling for over $300.)
The diner atmosphere was cool, and the food was fabulouse!!
King’s Food Host had a fantastic menu, but overall favorites were their “Frenchee’s,” hamburgers, and onion rings. In fact, the famous deep-fat fried, crunchy sandwich called a “Cheese Frenchee,” was created at Kings.
Here is the scrumptious recipe for Cheese Frenchee’s
King’s Food Host Cheese Frenchee’s
(Makes 6-triangular sandwich sections)
You will need a Fry-Daddy, or a deep-fat fryer, with unused vegetable oil (olive and Grapeseed oil can be used as well)
6- slices white bread (I remove the crusts)-
6-slices of American cheese
Miracle Whip or Mayonnaise
Make three sandwiches-each with 2-pieces of cheese and a tiny bit of mayo applied to each slice of bread to hold cheese in place.
Cut each sandwich diagonally.
Combine and beat together the following:
½ cup milk
¾ cup flour
1 tsp salt
2-3 cups of crushed cornflake crumbs
Heat oil. Dip each sandwich section into batter, then roll into cornflake crumbs.
Drop into the hot oil for 1 minute or so, until golden of each side.
Remove and drain on paper towels—-ENJOY!
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