Olive Cheese Balls   1/2 lb sharp cabot cheese, grated 1/2 cup butter, softened dash Worcestershire dash Tobasco 1 cup and 2 tablespoons flour 1/2 teaspoon salt 1 medium jar of olives   Blend grated cheese, butter, worcestershire and tobasco.  Add flour and salt.  Blend, using your hands for the best consistancy..  Drain olives on paper towel.  Roll into balls - about 2 inches.  Insert Olives into center.  Put on tray and freeze until needed.  Bake at 425 for 12-15 minutes.   Hint:  Even if you are serving this appitizer the same day that you prepare them, they turn out better if you freeze them for a couple of hours.

Select here for Cambell's Soup for Life Plan: Choose how many calories each day that you would like to consume and Cambell's will give you a week's menu that includes soup. Ten Olives would be approximately 200 calories but this is the GOOD fat that we all need, especially for weight loss.  Some say olives could help lower your cholesterol and also have the antioxidants that fight against cancer.

Breads                                                   Angel Biscuits                                           1 teaspoon salt  1 pkg dry yeast   1/2 cup warm water                                                                             5 cups all purpose flour                                                                3 Tablespoons sugar                                                              2 cups buttermilk 3 Teaspoons baking powder                                                        1 Teaspoon soda 3/4 cup shortening     Combine, flour, sugar, baking powder, soda and salt.  Cut in shortening.  Dissolve yeast in warm water; stir in buttermilk.  Add buttermilk mixture to dry ingredients and stir until well moistened.  Cover and chill.  When ready to use, roll out dough 1/2 to 3/4 inch.  Place on lightly greased cookie sheet.  Bake 400 degrees for 12 minutes.      Frannies Fanciful Fruity Muffins   1/4 cup milk 1/4 cup vegetable oil 2 large eggs 1 (15.2 ounce) package cinnamon streusel muffin mix 1/2 teaspoon ground cinnamon 1 (8-ounce) can crushed pineapple in juice 3/4 cup grated peeled Granny Smith apple (about 1 small apple) 3/4 cup chopped pecans (optional) 1/2 cup raisins Vegetable cooking spray     Mix together all ingredients until blended. Save streusel packet from mix for another project .    Place baking cups in muffin pans.  Spray with cooking spray.  Spoon batter into cups, filling 2/3 full.  Sprinkle evenly with reserved streusel packet.   Bake 425 degrees for 18-23 minutes or until golden brown.  Cool in pans on wire racks 5 minutes.  Remove from pans and cool on wire racks.   .

Select here for Ladies Home Journal food calorie counter. If this is a hard copy, the web site is: http://www.lhj.com/home/Food-Calorie-Counter.html

NITA'S OATMEAL COOKIES     Beat until fluffy;  1 cup sugar, 1 cup of shortening, 1/2 cup brown sugar, 2 eggs and 2 tsp vanilla.   Add gradually:  1  1/3 cup flour - don't sift - 1 tsp salt, 1 tsp baking soda.  Stir in 1 cup nuts and raisins (optional) and 2 cups of 3-minute oats.   Roll in balls - pat down halfway.  Bake 350 degrees for about 10 minutes

PECAN TASSIES          1 3 -oz package cream cheese,                                        FILLING   at room temperature                1/2 cup butter, room temperature                     1 & 1/2 cup brown sugar 1 cup all purpose flour                                      2 eggs                                                                          1 teaspoon vanilla                                                                       1/2 cup coarsely chopped pecans        In a small bowl mix together cream cheese and butter.  Stir in flour.  Chill at least one hour.  Shape into one-inch balls.  Press onto bottom and up sides of ungreased minature muffin tins.      Mix together filling ingredients.  Place 1 rounded teaspoon of filling into dough cups.  Bake at 325 degrees for 25 to 30 minutes.  Cool slightly and remove.  Dust with powdered sugar, if desired

Frannie's Fine Chicken Tettrazinni that is Quick!   1 Can Cream of Mushroom Soup 1/2 cup milk 1 small onion, finely chopped 1/4 grated parmesan cheese 1/4 cup sour cream 1 1/2 cups cubed chicken or turkey (I use lemon pepper chicken from deli) 1/2 cup celery, chopped into pieces 1 1/2 cups very thin spaghetti, cooked OPTIONAL:  olives, extra cheese   Saute onion and celery in vegetable oil or olive oil.  Add soup, milk, cheese and sour cream.  Then, add spaghetti.  Toss to coat.  Spoon into 1 1/2 casserole dish.  Bake at 375 degrees for 30 minutes.  Serves 3-4.   You can serve this with extra sliced chicken, if desired.  A balance of dark and white meat is best for flavor. ________________________________________________________________ Frannie's Fine Halloween Chili - A Huge Pot   2 medium onions, chopped 2 lbs lean ground beef 2 Tablespoons worcestershire sauce 2 cans diced tomatoes 2 cans tomatoe soup 2 cans black beans 1 can kidney beans 2 tablespoons flour 2 soup cans of water Salt, pepper and chili powder, to taste   Place ground beef and onions in a big pot and saute until beef is brown and onions are soft.  Drain off grease.  Add Worcestershire sauce, canned tomatoes, tomatoe soup and beans.  Put flour, salt, pepper and chili powder in soup can, then fill can with water; stir.  Pour into chili mixture.  Add another soup can of water.   Simmer for one hour; giving it a stir now and then.  It is even more delicious the next day or two.  It can also be frozen.    For more recipes, click on: Frannie's Fine Traditional Recipes from the Heart.

My Mother's Chicken Tetrazinni (Made from scratch)   I large hen, boiled and cut in shreads 6 pieces of celery, chopped fine 1 medium onion, chopped 3 tablespoons butter 2 cups chicken stock 1 can cream of mushroom soup 1/2 lb sharp cheese, grated 1 tablespoon worchestershire sauce Salt and Pepper to taste 1 cup chopped pecans 8 ounces fine egg noodles Optional:  1 small bottle stuffed green olives, sliced   Cook celery and onions in butter until tender, using low heat.  Add chicken stock and seasonings.  Simmer 15 minutes.  Slowly add the soup,  then cheese.  Boil and Blanch (pour cold water over after boiling) noodles.  Add them to the stock mixture.  Let stand 1 hour.  Add chicken and olives (olives are optional).  Add pecans.   Bake 350 for about 25 minutes or until hot and bubbly.  This recipe can be frozen.

MY VERY OWN SMOKED CORNBREAD AND BISCUIT  DRESSING   Saute two cups each of chopped onion and celery in margerine.  Let Cool.   Bake four boxes jiffy cornbread mix as directed in long  cake pan.  Add water to medium size Bisquick, as directed.  Bake in oblong cake-sized pan.  When cool, began breaking up cornbread and biscuit mixtures with your hands.  Press between hands into small pieces.  Add cooked celery and onions and drippings from smoked turkey.  If you do not have smoked turkey, you may add canned chicken boullion or drippings from boiled turkey parts.  Keep adding drippings until it is of a muffin consistancy.  If you give out of drippings, you may add some water.  I find that I don't need any flavorings,  because of the smoked flavor, but taste for yourself and add accordingly.      Bake at 400 degrees  in various sized pans until done....should be moist

Mushroom-Chicken and Wild Rice Casserole   2 (6.2 ounce) packages fast-cooking long-grain and wild rice mix. 1/4 cup butter or margerine 2 medium onions, chopped 4 celery ribs, chopped 2 (7 ounce) cans mushrooms *optional 5 cups chopped cooked chicken   (you can boil a fresh chicken or use deli-cooked chicken) 4 cups (16 ounce) shredded cheddar cheese, divided. 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted 1 16 ounce sour cream - I use low fat 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper   Prepare rice mix according to package directions, set aside.   Melt butter in a large skillet over medium heat; add onions and celery.   Saute 10 minutes or until tender.   Stir in rice, chicken, 3 cups cheese, soup, mushrooms and remaining ingredients.   Spoon mixture into a lighly greased 15 x 10 inch baking dish or a 4-quart casserole.    Bake at 350 degrees for 30 minutes.  Sprinke with remaining 1 cup cheese and bake 5 more minutes.

Sweet and Sour Meatballs   1 envelope regular onion soup mix 1/2 cup water 2 eggs 2 lbs ground beef 1 16 ounce can sauerkraut, drained and snipped 1 (8 ounce) can cranberry sauce 3/4 cup chili sauce 3/4 cup water 1/3 cup packed brown sugar   Combine dry onion mix and 1/2 cup water.  Beat in eggs with fork.  Add ground beef and mix.  Shape into 40 meatballs.  Mix sauerkraut, cranberry sauce, chili sauce and the 3/4 cup water and brown sugar.  Pour 1/2 the mixture in bottom of 13x9x2 inch baking dish.  Set remaining mix aside.  In skillet brown meatballs about 1/3 at a time.  Drain meatballs and arrange atop mixture in baking dish.  Pour remaining mixture over meatballs. Cover with foil and bake 325 degrees for 25 minutes.  Uncover and bake 15-20 minures.  Serve over rice

Salads   Add your content here   Health Salad 10 cups grated fresh carrots 2 cups seedless raisins 3 cans (8 1/4 oz.) pineapple tidbits, drained 1 can or package (7 0z) flaked coconut 1 cup roasted, hulled, sunflower seeds 1/2 cup mayonaise (I use light) 1 tsp lemon juice   Combine and Chill.  Serves 12.   Martha's Frozen Fruit Salad   Pinch of salt Smallest container of whipped cream cheese 1/2 cup salad dressing 3 mashed bananas 1 small can pineapple tidbits. 12 marashino cherries 1/2 cup pecans 1 tablespoon lemon juice 1/2 pint whipping cream.   Whip the whipping cream until stiff and add to remaining ingrediants.  Pour in cardboard orange juice container.  Freeze.  When frozen, cut through orange juice container about every inch for servings, depending upon how big you want your serviings to be. Vegetables and Side Dishes    CREAMY  SQUASH CASSEROLE     1 package Pepperidge Farm herb stuffing                         1 grated onion 6 cups of cooked squash                                                2 large carrots, grated 1 carton sour cream (1 cup)                                            1/2 cup butter, melted 1 can condensed cream of chicken soup   Grease sides of dish with 1/2 cup melted butter.   Line dish with stuffing, reserving 1/3 to 1/2 for top.  Cook grated carrots 5 to 10 minutes in small amount of salted water.  Mix cooked squash, soup, sour cream, onions and carrots.  Add to dish, putting remaining stuffing and 1/4 cup butter on top.  Bake at 350 for 30 minutes.  Serves 12. Add your content here    BETTY BRAGGS CRANBERRY-APPLE CASSEROLE                                      (This is something to BRAG About)     3 cups apples, chopped and unpeeled 2 cups whole cranberries 1/3 white sugar 1/3 brown sugar   Mix together and put in casserole dish.  Top with 1 stick of margerine, 1/4 cup brown sugar, 1 cup oatmeal, 1/3 cup flour and 1/3 cup chopped nuts.   Bake at 350 degrees for 45 minutes. Add your content here BROCCOLI AND OLD ENGLISH CHEESE CASSEROLE     1/4 cup chopped onions 6 teaspoons butter 2 teaspoons flour 1/2 cup water 1 Jar Old English Cheese 2 packages frozen chopped broccoli 3 eggs, well beaten 1/2 cup crumbs (bread or cracker)   Saute onion in 4 teaspoons butter; stir in flour and add water.   Cook low until thickens.  Blend in cheese and broccoli.  Add eggs and mix gently.  Turn into greased casserole;  cover with crumbs and dot with butter.   Bake 325 degrees for 30 minutes.