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Fran Fran was a 91 year old widow who had been cooking, baking and entertaining for over 70 years. She died quietly in her home on April 24, 2015.

The recipes in Fran's Kitchen™ are essentially homestyle American dishes, with a few Italian dishes thrown in for good measure.

Choose from any of Fran's 134 recipes, ranging from appetizer's and soups, to main dishes made with chicken, beef, veal, pork, and seafood. Don't forget to top off your meal with one of Fran's delicious desserts!

But there's more to cooking than mere recipes, and that's why her reference section is so important. For beginners, Fran shows you how to read a recipe, teaches you what cooking & baking definitions are, and has an extensive list of kitchen utensils needed in your kitchen.

For the everyday cook, and even for some of you seasoned pros out there, Fran's Kitchen™ has measurement conversion charts, a FAQ's section, food storage guides, kitchen tips, and a herbs & spices section.

Fran's Kitchen™ - From My Home To Yours.

Featured Recipe of the Month - Sausage Cheese Balls
Wonderful For Holiday Parties
Recipe Serves: 6 dozen
Level of Complexity: Easy

  • 2 lbs Jimmy Dean Sausage
  • 1-1/2 cups Baking Biscuit Mix
  • 16 oz Sharp Cheddar Cheese (4 cups Shredded)
  1. Mix all ingredients and form into 1 inch balls.
  2. Bake: 375*F for 15 minutes

Featured Recipe of the Month - Swedish Meatballs
A Wonderful Taste of Sweden
Recipe Serves: 15
Level of Complexity: Moderate

  • 1 lb Ground Veal
  • 1 lb Ground Beef
  • 2 Eggs
  • 1/2 cup Bread Crumbs
  • 1 can Tomato Soup
  • 1 can Beef Broth
  • Salt & Pepper to Taste
  1. Mix the meat, bread crumbs, eggs and salt and pepper together.
  2. Form mixture into 2" balls.
  3. Brown the balls in a frying pan.
  4. In a crock pot, or large dutch oven, combine soup and broth. Season to taste with salt and pepper.
  5. Place the meatballs in the pot and simmer on low to medium heat for several hours.

Featured Recipe of the Month - Luscious Lasagna
The Best You've Ever Had!
Recipe Serves: 8
Level of Complexity: Moderate

  • 6 oz can Tomato Paste
  • 29 oz can Tomato Puree
  • 46 oz can Tomato Sause
  • 1 box of Precooked Lasagna Noodles
  • 6 oz Water
  • 12 oz Red Wine
  • 2 Bay Leaves
  • 1 tbsp Basil
  • 1 tbsp Oregano
  • 14 cup Grated Romano Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Grated Mozzarella Cheese
  • 1 lb Ground Sirloin
  • 1 lb Jimmy Dean® Sausage
  • 1 lb Johnsonville Beer Bratwurst®
Sauce Directions

  1. Combine the tomato paste, tomato puree and tomato juice in a large pot.
  2. Add the water, red wine and bay leaves
  3. Add 1/4 cup each of the Parmesan and Romano cheese.
  4. Cook over a medium heat.

Meat Directions

  1. Saute the ground sirloin and the sausage in a skillet over medium heat until the pinkness goes away.
  2. Remove the casings off the bratwurst and saute them until done.
  3. Drain the meat in a colander, then add it to the pot of sauce.
  4. Turn the heat down to low and cook for 8-10 hours uncovered.

Lasagna Directions

  1. Grease a 9"x13" pan with Pam®
  2. Add one layer of the sauce and meat, covering the bottom of the dish.
  3. Add a layer of the lasagna noodles, covering the meat and sauce.
  4. Sprinkle a layer of Mozzarella cheese and 1/4 cup of the Parmesan cheese over the noodles.
  5. Add another layer of the sauce/meat mixture.
  6. Add another layer of the noodles.
  7. Add another layer of the cheese.
  8. Cover dish with aluminum foil and bake at 375° F for 1 hour.
  9. After hour is up, remove foil and place back in the oven for an additional 5 minutes, or until top is browned.
  10. Serve with Italian bread and/or tossed green salad.

Featured Recipe of the Month - Roast Chicken
Great for Holiday Dinners
Recipe Serves: 8
Level of Complexity: Easy

  • Whole Chicken - Roaster - approx 8lbs
  • Olive Oil
  • All-Purpose Rub
  • 1 - 2 cans of Chicken Broth
  1. Preheat your oven to 375 degrees F. (190.5 Celsius)
  2. Remove the wrapping from a roasting chicken. Wash the chicken with cold water, pat dry.
  3. Spray a large roasting pan with Pam®. Put the chicken in the pan back up. Drizzle a little olive oil over the chicken. With your hand, smear the oil all over the bird. Sprinkle All-Purpose Rub over the oil, covering completely.
  4. Turn bird over and repeat previous steps.
  5. Put the chicken in the oven and bake uncovered for about an hour or until it begins to brown.
  6. When the chicken begins to brown take it out of the oven. Open a can of chicken broth and pour over the chicken. You'll want about an inch of liquid in the bottom of the pan. If you need another can of broth now is the time to use it.
  7. Cover chicken with aluminum foil and bake another 3-4 hours, or until chicken is done.

Click Here For All-Purpose Rub Recipe




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