You ladies who are mothers – and the ladies who are not but are mothering someone near you who you cherish – this is your day.

By Staff
What would the world be like without those who mother others?
Below is a poem I wrote for my mother many years ago.
I wanted to share it with you today. Love the person who mothered you.
Mother
Our Mother was a princess rare
Who shared our dreams
And combed our hair,
We always knew that she was there
To dry away our tears.
She sewed our clothes,
And made a fuss
Over things we didn't think as much
And healed our wounds with her soft touch
And planned our meals each day.
She was kind,
And very strong.
Her life would play a caring song,
And we would gently sing along
And learn to be a Mother.
Enjoy these recipes made by someone who cared.
Mexican Cornbread
1 and 1/2 c. cornmeal
1 c. cream corn
1/2 c. grated Cheddar cheese
2 eggs
1/2 c. cooking oil
1 t. red pepper
1/2 c. milk
Mix all ingredients well and bake at 350 for 65 minutes.
Sausage Brunch Casserole
1 and 1/2 lb. sausage
1-8oz. can Crescent rolls, refrigerated
2 c. Mozzarella cheese, shredded
4 eggs, beaten
3/4 c. milk
1/4 t. salt
1/8 t. pepper
Crumble sausage in medium skillet, cover and heat until brown, stirring occasionally. Drain well.
Line bottom of a buttered 13×9" baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients, heat well and pour over sausage/cheese mixture. Bake at 425 for 15 minutes or until set. Serve immediately.
Yummy Chicken Pasta
1 pkg (12 oz.) bow tie pasta, cooked
1 pkg (12 oz.) corkscrew pasta, cooked
1 20oz. can pineapple tidbits, drained
2 c. celery, chopped
4 green onions
1 c. cashews, whole or chopped
1 c. red seedless grapes
4 chicken breasts, skinned and boned. Saute until done and chop into small pieces
1 c. mayonnaise
1 bottle Kraft Coleslaw Dressing
Prepare all ingredients as indicated. Drain the pastas well and place in a large salad bowl. Add all of the remaining ingredients except the last three. Toss well to blend. In a medium bowl combine the mayo and coleslaw dressing. Pour over the other ingredients and blend well.
Mamma's Mac and Cheese
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups shredded sharp Cheddar
1/2 cup Monterey Jack cheese
Cook the macaroni in boiling water for about 10 minutes until tender. Drain.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove lumps. Pour in milk and cook until mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Pour mixture into a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes.
Grandma's Potato Salad
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Sprinkle with paprika and salt. Chill overnight.
Mama Daisy's Banana Pudding
2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream
In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 10 minutes.
Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours. Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.