Fran, from Fran's Kitchen™, is 87 years old and has been cooking, baking and entertaining for over 68 years. 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 133 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. Fran's Kitchen™ includes information for beginners, the everyday cook, and even for some of you seasoned pros out there. Fran shows you how to read a recipe, she also has a cooking & baking dictionary to look up definitions, and she includes handy measurement conversion and kitchen utensil references.

Anyone can benefit from Fran's FAQ's section, food storage guides, kitchen tips, or herbs & spices section. Fran's Kitchen™ - From My Home To Yours.

• 1 lb box of Elbow Macaroni
• Boiling, Salted Water
• 1/3 cup Butter
• 1/3 cup Flour
• 2-1/4 cups Milk
• 1 cup of Cream
• 4 cups Shredded, Extra Sharp Cheddar Cheese
• 1/2 cup Dry White Wine
• Salt & Pepper to Taste

1. Preheat your oven to 375*F.
2. Cook the macaroni in salted, boiling water according to package directions. Drain, set aside.
3. In a large frying pan, over medium heat, melt butter.
4. Blend in flour and cook, stirring until bubbly.
5. Gradually pour in the milk and cream. Continue stirring and cooking until the sauce begins to boil.
6. Add 3 cups of cheese, stirring until melted.
7. Add the wine, stir in the cooked macaroni, and season to taste with salt & pepper.
8. Pour mixture into a greased 9"x13" baking dish, sprinkle remaining cheese on top.
9. Bake uncovered at 375*F for 25-30 minutes.

• 1 cup Softened Butter
• 1/2 cup Sugar
• 1 tsp Almond Extract
• 1-2/3 cups Flour
• 1/4 cup Finely Chopped Almonds
• 3 tbsp Gugar
• 1 Egg Yolk
• 1 tbsp Water
• 2 squares Semi-Sweet Baking Chocolate
• 2 tbsp Shortening

1. Preheat the oven to 375*F.
2. Beat butter with 1/2 of sugar and almonds in a bowl.
3. Stir in flour and refrigerate at least an hour.
4. Combine almonds and 3 tbsp of sugar on wax paper.
5. Beat egg yolk and water.
6. Pinch off dough, 2 level teaspoons for each cookie.
7. Roll with flowered hands on a floured surface to a 3" length about the thickness of your finger.
8. Brush cookies with egg mixture. Dip tops in nuts.
9. Place 2" apart on an ungreased cookie sheet.
10. Bake at 375*F for 12 minutes. Cool on rack.
11. Melt chocolate with shortening, cool slightly.
12. Drizzle over baked cookies.
13. Drizzle vanilla frosting over chocolate.