MELBA'S SWAP SHOP Live legumes

Amaze-balls!

DEAR MELBA: I don't know where I got this recipe, but if it was from your column, it's worth repeating. I like these meatballs. They're truly amazing.

AMAZING MEATBALLS

• 1 bottle (12 ounces) chili sauce • 1 chili sauce bottle of water • ½ cup grape jelly • 2 bay leaves • 1 pound lean ground beef • 1 egg, lightly beaten • ½ cup dry bread crumbs • 2 teaspoons seasoned salt • ¼ teaspoon black pepper • 1/8 teaspoon grated nutmeg • 1 pound mini-wieners In large skillet, combine chili sauce, water, jelly and bay leaves. Bring to boil; reduce to simmer. Meanwhile, in large bowl, combine beef, egg, bread crumbs, salt, pepper and nutmeg. Shape into 1-inch balls. (Do not brown.) Remove bay leaves from sauce and discard. Bring sauce to simmer and add and wieners. Simmer 45 minutes, stirring occasionally to prevent sticking. Makes about 24 servings. Refrigerate overnight. Serve hot with wooden picks. — Dorothy P. DEAR MELBA: If you want a recipe for something unusual and extremely tasty, Apricot Coconut Balls is it. One thing I especially like is, they can be made and stored at room temperature 2 to 3 hours.

APRICOT COCONUT BALLS

• 1½ cups ground dried apricots •2 2/3 cups coconut • ¾ cup sweetened condensed milk Confectioners sugar Put apricots and coconut in large bowl, and using your hands, blend in milk. Shape into small balls and roll in sugar. Let stand 2 hours until firm before serving. Makes 5 dozen. — Joe D.

Eyes of the beholder?

DEAR MELBA: I have a question. Packaged foods have expiration dates on them. Most of the time, they are printed in type and/or a color that is almost impossible to see and one has to hunt to find it! Why? — Jane DEAR MELBA: Years ago someone shared a recipe for Saturday Night Beans. I've lost that recipe. Can you help? — Jan