When I was a child, I eagerly awaited Memorial Day for it unofficially marked the end of the school year and the beginning of summer. For years, the entire student body of our small Catholic school was bussed to the Evangeline State Park (now a commemorative area) for an all-day picnic with box lunches, baseball and volleyball tournaments, climaxed at the end of the day with cold watermelons that were packed on ice in galvanized tubs. During my teenage years, the program changed. Then, the day began with Papa taking the family to the local cemetery where we hunted for the tombs marked with military insignia so that we could pray for the brave men and women who had defended our country. In the afternoon, relatives and friends gathered in our large backyard for hot dogs, hamburgers, and all the trimmings. Years later, when Memorial Day extended to the three-day long holiday, the entire family headed out for the camp on Catahoula Lake where the activities ranged from water skiing to bicycle rides along the levee glorious with wild clover and buttercups. There were fish-fries, seafood boils, barbecues, and lots of homemade ice cream to keep up our energy. Alas, this year the family will not be together as my sister and brothers are heading out in different directions with their children and grandchildren. My husband Rock and I will be shoving off for a four-day stint on the white sand beaches of Florida with friends. But be assured, food will be an integral part of the holiday. Since there are no children involved, our menus need not include hot dogs, fried chicken, or hamburgers, although Rock says he has nothing against any of those food items. This comes from a man who adores pimiento cheese spread, bologna and Vienna sausage, and who claims he’s never met a food he didn’t like. I like to say “if you make it, he will eat it” no matter what it is. Since one of the couples who will be accompanying us have a fine home garden we will have an abundance of fresh produce that will likely include tomatoes, eggplant, peppers, cucumbers and zucchini. We can scout around for fresh seafood markets and knowing our group, there will be plenty to eat. Here are some ideas for lunch and dinner that I've been rolling around in my brain.

CRABMEAT SALAD

Makes 4 to 6 servings 1 pound lump crabmeat, picked over for shells and cartilage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 dashes hot sauce 3 tablespoons finely chopped celery 1 tablespoon finely chopped green onions 1 tablespoon capers, drained 3 teaspoons finely chopped freshly parsley leaves 1/4 (about) cup mayonnaise 2 teaspoons Creole mustard Combine all of the ingredients in a mixing bowl and mix gently. Cover and refrigerate for at least one hour before serving. Serve in halved avocados or stuff in garden-fresh tomatoes for a cooling lunch.

SALADE NICOISE

Makes about 6 servings 4 ripe tomatoes, thinly sliced l medium green bell pepper, seeded and sliced into rings 2 (6 1/2-ounce) cans good-quality tuna 4 hard-boiled eggs, quartered 2 cups cold, blanched green beans 4 radishes, thinly sliced 1/2 cup Nicoise or Mediterranean-type olives (or black or green olives) 6-8 anchovy filets 1 tablespoons finely chopped chives or green onions Extra-virgin olive oil Freshly ground black pepper Divide each ingredient into 4 equal parts, then arrange them on 4 salad plates. I layer then in the order listed. Then drizzle with olive oil and season with the pepper. Put the salads in the refrigerator for about 15 minutes to cool before serving.  

BARBECUED SHRIMP

Makes 4 to 6 servings 6 pounds large shrimp, heads on (don’t peel them) 2 sticks butter 3/4 cups olive oil 1/4 cup Worcestershire sauce juice of three lemons 1 teaspoon garlic powder 2 teaspoons paprika 2 teaspoons cayenne pepper 1 teaspoon freshly ground black pepper 1½ teaspoons salt (or to taste) 1/2 teaspoon Tabasco® (or more, according to taste) 1 tablespoon rosemary leaves 1 teaspoon oregano leaves Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest ofthe ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands.  

SHRIMP SCAMPI

Makes about 6 servings 2 pounds medium shrimp, peeled and deveined 1 (8-ounce) package of linguini or angel hair pasta 8 cloves garlic, minced 1 cup butter or margarine, melted 1 cup white wine 1/4 teaspoon salt 1/8 teaspoon cayenne pinch of two of black pepper 1/4 cup chopped fresh parsley Cook the linguini or angel hair pasta, drain and set aside. In a large skillet, cook the garlic in the butter or margarine. Add the wine and cook over medium heat for 2 to 3 minutes. Add the shrimp and cook for about five minutes or until the shrimp turn pink. Season with salt and cayenne and black pepper. Spoon this mixture over the pasta. Sprinkle with chopped parsley. This recipe was a favorite of my mother’s and we continue to enjoy it, especially during the summer when fresh crabmeat is available.  

CRAB CHOPS

Makes 6 servings 3 tablespoons butter 3 green onions, chopped (green and white parts) 2 tablespoons all-purpose flour 1 cup milk 1 pound lump crabmeat, picked over for shells and cartilage 20 saltine crackers, finely crumbled 1 egg, lightly beaten ½ teaspoon salt ¼ teaspoon cayenne 1/8 teaspoon Tabasco hot sauce Cracker meal or bread crumbs for dredging Butter and vegetable oil for frying Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, for about one minute. Alternate adding the flour and milk, stirring constantly to make a smooth thick white sauce. Remove from the heat. Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco. Gently mix together and set aside to cool completely. (If you wish, you can chill the mixture in the refrigerator.) Gently shape into six patties. Dredge them in the cracker meal or bread crumbs, coating completely and evenly. Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. Fry the patties two to three minutes on each side until golden brown. Drain on paper towels and serve warm with tartar sauce