Recipes From Louise
By Louise McClain Special to The True Citizen

Mothers' Day is the one day of the year that we say "thank you" to moms. We buy gifts, send cards or flowers, or how about letting Mom have a day off - no cooking, just relaxing and enjoying the day. If you plan on preparing a meal for your Mother on her special day, then I hope these recipes will find their way to your table. Happy Mother's Day!
  Sunday Chicken Casserole
1 chicken, cooked, boned, and cut into
small pieces (reserve broth)
½ cup mayonnaise
½ cup chopped onion
4 eggs
1 stick butter or margarine, melted
2½ cups chicken broth
1 pkg. corn bread stuffing mix
1 cup milk
1 can cream of chicken soup
Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, butter, chicken broth, and corn bread stuffing mix and set aside. In a small bowl, lightly beat 2 eggs and milk. Spray a large casserole dish with nonstick cooking spray. In bottom of dish, spread half of the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over the top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of casserole and bake for 45 minutes.
Easy Coconut Banana   Cream
                    Pie
1 pre-baked 9-inch deep dish pie shell
1 can (14 oz.) sweetened condensed
milk
1 cup cold water
1 pkg. (about 4 oz.) vanilla or banana
cream instant pudding and pie filling
1 cup flaked coconut
1 container (8 oz.) frozen whipped

topping, thawed, divided
2 medium bananas, sliced dipped in
lemon juice
Toasted or tinted flaked coconut
(optional)

Combine sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1½ cups whipped topping. Arrange single layer of bananas on bottom of pie shell. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut. Makes 8 servings.
  Zesty Three-Cheese Salad
1 bag (10 oz.) torn romaine lettuce
(about 8 cups)
2 cups cherry tomatoes, halved
½ of a medium cucumber, halved
lengthwise, sliced
½ cup KRAFT Zesty Italian Dressing
1 cup KRAFT Natural Three Cheese
Crumbles
Toss lettuce with tomatoes and cucumbers in large bowl. Add dressing just before serving; mix lightly. Sprinkle with cheese. Makes 9 servings about 1 cup each.
          Honey of a Muffin
1 1/3 cups flour
½ cup sugar
1 TBSP baking powder
¼ tsp. salt
1 egg
1 cup milk
1/3 cup butter or margarine, melted
1½ cups Honey Bunches of Oats
Cereal, any variety

Preheat oven to 400°F. Mix flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl; stir in milk and butter. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal. Spoon batter into greased or paper-lined muffin pan, filling each cup 2/3 full. Bake 20 minutes or until golden brown. Serve warm.