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It's May Day today. Do you remember when May baskets were left on the steps holding the first flowers of spring? If I remember correctly, they were pretty yellow dandelions. You rang the bell or knocked hard on the door, put the basket on the step and then went running to hide so your mom wouldn't see who put the cute basket of flowers there, as if she didn't know.

When our children were in grade school, they made little baskets using a half-pint milk carton, covered with construction paper and a pipe cleaner for the handle. And the dandelions were beautiful -- memories!

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On to recipes. When Bud's mom passed away several years ago, I was given her large metal recipe box filled with recipes she had used over the years. There must have been 200 or more cards in that box. I finally went through all of them and found many I wanted to try. So, I though I'd share some of these recipes from Mom's red recipe box today.

I'll begin with a recipe from the appetizer section.

SWEET AND SOUR

MEATBALLS

1 lb. lean ground beef

1 c. soft bread crumbs (torn into tiny pieces)

1 egg, slightly beaten

2 T. minced onion

3 T. milk

1 medium clove garlic, minced

1/2 t. salt

1/8 t. pepper

scant 1/8 t. ground nutmeg

3 T. vegetable oil

2/3 c. chili sauce

2/3 c. grape or red current jelly

In a medium bowl, combine first nine ingredients.

Form into about 40 bite-size meatballs, about the size of a walnut.

In a large skillet, lightly brown meatballs in oil. Cover, simmer five minutes. Drain off excess fat.

In a small saucepan, over low heat, heat chili sauce and jelly until jelly is melted, stirring to combine.

Pour over meatballs. Simmer 10-12 minutes until sauce has thickened a little. Turn meatballs, basting with sauce occasionally. Serve hot.

If you wish, transfer to a slow-cooker on low setting to keep warm. Makes about 35 appetizers.

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CREAMED BAKED

CAULIFLOWER

1 medium head of cauliflower, cut or broken into flowerets

1/3 c. dry bread crumbs

1 T. melted butter

6 T. butter

6 T. flour

1/2 t. salt

1/4 t. pepper

2 c. milk

In a saucepan, simmer cauliflower in water until just tender, about 10-12 minutes. Drain and arrange flowerets in a single layer in a 1-1/2 to 2 qt. baking dish.

Combine bread crumbs with the 1 T. of melted butter, stirring to combine; set aside.

Melt the 6 T. of butter over medium heat in a small saucepan. Whisk in flour, salt and pepper and continue whisking until mixture is bubbly. Gradually whisk in milk. Bring to a boil, stirring constantly for one minute.

Pour thickened sauce over cauliflower and top with buttered bread crumbs.

Bake at 350 degrees for 35-45 minutes or until golden brown. Makes 5-6 servings.

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WALNUT RAISIN BREAD

2 c. flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. butter or margarine, softened

3/4 c. sugar

1 egg

1/4 c. orange juice

1-8 oz. can crushed pineapple, undrained

1 c. raisins

1 c. chopped walnuts

In a mixing bowl, combine first five ingredients; set aside.

In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 c. of flour mixture; beat until smooth. Mix in rest of flour and the pineapple. Stir in raisins and nuts.

Pour into a greased 9x5-inch loaf pan. Bake at 350 degrees 60-70 minutes or until toothpick inserted in center comes out clean. Let cool in pan five minutes. Remove from pan and cool on a wire rack to cool completely. Makes one loaf (about 15 slices).

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COCONUT DATE BARS

CRUST

1 c. flour

1/2 c. margarine or butter

1 T. sugar

1 t. salt

TOPPING

1 c. brown sugar

2 eggs, slightly beaten

1 c. flaked coconut

1 c. chopped walnuts

1 c. diced dates

1 t. vanilla

In a bowl, combine crust ingredients; pat into bottom of a 9x9-inch baking pan. Bake at 350 degrees for 25 minutes or until golden brown.

Meanwhile, combine sugar and eggs, beating until well mixed. Stir in rest of ingredients.

Pour over baked layer. Bake additional 30 minutes at 350 degrees. Makes about 18 bars.

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Thought for today: Experience is a wonderful thing; it enables you to recognize a mistake every time you make it.

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