Sorry I'm so late with my "column" this month. My excuse? Getting settled for the summer once again in God's Country (Bigfork, Montana.). It's gorgeous here in Northwest Montana as always and our social activities and settling in processes have consumed our time as usual. We've had a couple small dinner parties--even used "The Worlds Greatest Meatloaf" recipe for one of them and every one agreed it WAS great! Were they being kind? There were no leftovers. Just think "Rustic French Pate" and it works! Then out to dinner several times--and renewing friendships, installing a new ceiling fan in our dining room, and getting planters ready for summer flowers. I feel like Martha Stewart!.

It was wonderful hearing from the Watson family via E-mail. Tommy's been great filling us in on the family and bringing back many many pleasant memories of our four years in the Azores. All of us had so many experiences there we could write a small book--and maybe we should. In as much as "Get Lost" is a travel magazine (among other things) maybe one of your contributors should travel to the Azores and write an article. Or maybe we should all travel back for Alcatra and Portuguese Bread. Remember the Easter Bread? It was great too.

Here's the requested Walnut Bourbon/Rum Ball recipe Nancy Watson remembers us making at Christmas:

WALNUT BOURBON / RUM BALLS

This is a no-bake recipe that will keep in an air-tight container for several weeks or can be frozen after the 24 hour curing period.

• 2 1/2 cups vanilla wafers, finely crushed
• 1 cup confectioners sugar
• 2 tbsp. cocoa
• 1 cup walnuts, finely chopped
• 3 tbsp. corn syrup
• 1/4 cup bourbon or rum
• 1/4 tsp grated orange peel (optional)

Mix together first four ingredients. Add syrup, rum/bourbon and orange peel. Mix well. Shape into 1" balls and roll in confectioner's sugar. Put in an air-tight container and cure for at least 24 hours. Makes about 30 balls.

Note: to give credit where credit is due I think this recipe is now on the side of the Vanilla Wafer box.

And for the rest of the readers who didn't spend 4 Christmas's in the Azores eating Walnut Bourbon Balls here is a wonderful spring cake recipe that's low in calories and fat. I got the recipe last year in San Antonio, TX. from the most wonderful grocery store I've ever shopped in, The Central Market on Broadway. If you're in San Antonio take a field trip there and allow an hour or more to look, smell, taste and buy. Weekends are best for tasting. The quality and selection are truly amazing.

ORANGE-COCONUT ANGEL FOOD CAKE

YIELD--16 SERVINGS

• 1 (16 oz. package) Angel Food Cake Mix
• 1 cup water
• 1/3 cup fresh orange juice
• 2 tsps. orange extract(divided)
• 1 (3.4 oz.) package French vanilla instant pudding mix
• 1 3/4 cups skim milk
• 1 tbsp. grated orange rind
• 2 cups flaked sweetened coconut, divided
• 3 1/4 cups reduced-calorie whipped topping, thawed and divided

Preheat oven to 375 degrees. Prepare the cake mix as directed using the water and orange juice as your liquids instead of the package directions. Fold 1 tsp. orange extract into batter. Spoon into an ungreased 10" tube pan spreading evenly. Bake on lowest rack of oven following directions on box. Cool cake as directed. Remove cake from pan and slice horizontally into four equal layers.

Make instant pudding, using 1 3/4 cups skim milk instead of liquid in package directions. Stir in remaining orange extract and orange rind. Fold in 1 cup coconut, and 3/4 cup whipped topping. Chill at least 15 minutes. Spread mixture 1/3 at a time on cake layers ending and beginning with cake. Frost outside and in hole in center with whipped topping, and sprinkle with remaining coconut. Store loosely covered in refrigerator. It's delicious!

Luv, Mom (the very late Martha Strom)