My mom made a great tamale pie. It was firm,meaty, loaded with cheese and black olives. Never soupy but spoonable. Her mac and cheese was totally form scratch. There was a cheese crust applied to the casserole dish, same with souffles. She taught schooklduring the week and cooked mostly weekends and came form a long ling of southern cooks. Yeah there was pot roast and after that pot roast soup, fried chickens on Sunday and makeovers after that. Green bean casserole was a mystery until my sister decided to marry a Connecticut Yankee. Her spaghetti sauce was long cooked, loved sneaking bites on saltines. A big treat was waffleson Sundays, I still have her Sunbeam waffle baker with well seasoned cast iton grids.I dare you ro find a waffle that crispy today. Oh yeah meat loaf was looked forward to and sandwiches
Lets knock off breating out moms and start celebratring whar they did very well.