All of you mothers out there, get out your scissors. On your mark, get set – clip! Cut out today's column and place it in a conspicuous place – on the fridge, the bathroom mirror, or a spouse's pillow.

Today's featured recipes are geared for dads and kids to prepare for every mom's favorite day this Sunday. Even is the plan includes a Mother's Day out at a restaurant there should be ample time over the weekend to prepare a special meal or dessert for mom.

To start the day off right try Fruit Kutchen as a compliment to the usual breakfast fare. Two entrees, Individual Beef Wellingtons and Mustard-Topped Sirloin, are easy to prepare; add vegetables and a few store-bought rolls and you have a meal any mother would love. For dessert there are two easy-to-make choices, Strawberry Cream Pie or Key Lime Pie.

FRUIT KUTCHEN

2 c. Bisquick, 2 T. sugar, 1 egg, 2/3 c. milk, 1 c. cut up fruit, Streusel Topping

Combine Bisquick, sugar, egg and water; beat vigorously. Spread batter in greased square pan (9 x 9 x 2-inches). Spoon fruit evenly over batter; sprinkle with Streusel Topping. Bake 20 to 25 minutes in 400-degree oven. (Drizzle lightly with a thin confectioners' icing, if desired.)

Streusel Topping: Mix 1/3 c. Bisquick, 1/3 c. brown sugar, 1/2 tsp. cinnamon, and 2 T. firm butter or margarine until crumbly.

INDIVIDUAL BEEF WELLINGTONS

4 5-oz. beef tenderloins, 1 T. oil, 1 tube refrigerated crescent rolls dough, 1/4 lb. liverwurst, 2 T. parsley, chopped, 2 T. green onion, chopped, 1 egg beaten w/1 T. water

Lightly brown steaks in hot oil over medium high heat. Drain on paper towels and cool. Unroll refrigerated crescent roll dough; press the perforated line dividing two rolls together to make a square of dough. You will need four “squares.” Combine liverwurst, green onions, and parsley; spread evenly on top and sides of each steak. Place a steak on each dough square. Brush pastry edges with egg-water mixture and wrap around steak. Pinch edges to seal. Place on ungreased baking sheet, seam side down. Decorate with any dough trimmings. Bake for 20 to 25 minutes at 425 degrees or until crust is golden brown. If necessary, cover with foil the last five minutes to prevent over-browning. Serves 4.

MUSTARD-TOPPED SIRLOIN STEAK

1 T. Dijon mustard, 1 T. horseradish, 1 garlic clove, crushed, 2 lb. beef sirloin steak

Preheat broiler. In cup, mix Dijon mustard, prepared white horseradish, and crushed garlic clove. Place steak on rack in broiler pan. Place pan in broiler at closest position to heat; broil steak 10 to 12 minutes for medium rare or until of desired doneness. With tongs turn steak once. Spread mustard mixture evenly over steak and broil 1 to 2 minutes more until golden. Cut steak into thin slices to serve. Serves 4.

STRAWBERRY CREAM PIE

1 pt. strawberries, 3 oz. pkg. vanilla instant pudding mix, 1 c. sour cream, 2 tsp. grated lemon rind, 1/4 c. milk, 1 graham cracker crust, 3-1/2 c. Cool Whip, thawed

Hull berries and set aside. Combine pudding mix, sour cream, milk, rind, and 2 cups of the whipped topping in bowl. Beat gently with wire whisk until well blended, about 1 minute. Spoon half the filling into crust; arrange berries, stem down, in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries.

KEY LIME PIE

1 graham cracker crust, 3 egg yolks, green food coloring, 14-oz. can condensed sweetened milk, Cool Whip, 1/2 c. RealLime juice

Preheat oven to 350 degrees. In large mixer bowl beat egg yolks with sweetened condensed milk, lime juice, and food coloring, if desired. Pour into prepared pastry shell; bake 30 minutes. Cool and chill. Top with whipped cream or Cool Whip. Garnish as desired. Refrigerate leftovers.

Note: For 9 or 10-inch pie, double filling ingredients.