In our family, Memorial Day always meant picnic day, growing up in the 1960s and '70s.Multipurpose Minnesota Salad DressingFor coleslaw: Thinly slice 1 small head of green cabbage. Place in a medium bowl. Toss with enough salad dressing to coat. Sprinkle lightly with sweet paprika. (Add one coarsely grated carrot for a splash of color.)For tuna macaroni: Cook one pound of whole wheat macaroni until tender. Place a 10-ounce package of frozen peas in a colander and pour still hot, cooked macaroni on top of them. Drain completely and chill. Add two 6.5-ounce cans of chunk white tuna, drained and flaked.For potato salad: Place four large eggs in a small pot of cold water, enough to cover the eggs. Cover and bring to a boil. Reduce heat and simmer briskly for 11 minutes. Remove from heat and let stand for ½ hour. Drain, crack roughly, and cover with cold water. Refrigerate.Turkey or Bison BurgersA burger once was clearly that made from beef. But these healthier versions are just as wonderful a picnic food as the traditional form. Be sure to cook turkey burgers thoroughly, as a pink center is not desirable when eating poultry.

The day started early, with a parade down our small town's main street. The marching band, Gold Star mothers, veterans, and troops currently serving fell into step, as the sun rose higher in the sky. Grass and roads, still wet with dew, shimmered as the marchers made their ways into formation in front of a stage set up in front of the high school. (I'm sure there were overcast and rainy days, but in my mind, it is always one of those brilliant spring days.) Rows of folding chairs filled the school lawn, some shuffled into place beneath the shade of still-standing elm trees. The school chorus sang solemnly, and the town's star tenor led the audience in singing the national anthem. We pledged allegiance to the flag, and took our seats.

By the time the speeches and ceremonies were over, my mother had slipped back into our house (conveniently located across the street from the school) to put the finishing touches on potato salad or macaroni salad, or to form the ground beef into hefty patties.

Someone else was sure to bring the Jell-O salad (please, please, please the one with fruit and marshmallow, not the one with carrots…) and the coleslaw. We could count on an auntie to provide the hamburger and hot dog buns, along with the jars of ketchup and mustard.

By the time the rest of the family straggled in, some returning from the cemetery where fresh flowers had been placed on graves of loved ones, the Styrofoam cooler was ready to be filled. Pop bottles (that's "soda" to New Englanders) were packed in among ice cubes cranked out of metal trays, then the whole kit and caboodle was loaded into the car - and away we went.

Growing up in the "Land of Ten Thousand Lakes" (Minnesota) meant that picnic spots at a lakeside abounded. Still, Memorial Day was a popular day. Getting a parking spot and a prime picnic table meant wasting no time, post-parade.

Once our spot was staked out, baskets were unpacked and tables loaded up with goodness. The rustic grill was filled with coal and fired up with a splash of kerosene. Soon some uncle would have the burgers and hot dogs sizzling. Which side dish to start with was always the problem, along with how many were too many, and how long did we have to wait for Gramma's carrot cake or the Rice Krispie bars to be set out?

Sometimes, the gathering was made up of a mob of people: siblings, parents, aunts, uncles, cousins, friends, and shirttail relations. Other years, the group dwindled to just the immediate family. It was a day for remembering those no longer with us, and celebrating the life before us - with plenty of food and beverages to go around.

We lingered at the lakeside until the sun sent its last rays rippling across the lake. Only bowls smeared with mayonnaise and a few wrinkled hot dogs were left to toss into the cooler for the ride home.

We headed back to town, our appetites satisfied - and new memories nestled into our hearts.

½ C mayonnaise

2 Tbs cider vinegar

3 Tbs spicy brown mustard, like Gulden's

2 Tbs honey

2 Tbs sweet pickle juice

2 tsp celery seed

Salt and pepper to taste

Toss with enough salad dressing to make a moist salad and chill. Garnish with chopped parsley

Cook three pounds red potatoes in boiling, salted water for about 15 minutes, or just until tender. Drain potatoes thoroughly and cut into one-inch pieces.

Mince four scallions. Dice one medium green bell pepper.

Peel and coarsely chop eggs. Toss all together with enough salad dressing to coat potatoes and eggs completely. Chill. Garnish with paprika.

20 ounces ground turkey or bison

1/3 C minced red onion

1 large clove garlic, crushed

½ C crumbled feta cheese

¼ C chopped fresh cilantro

1 Tbs chipotle chili powder (hot!) or regular chili powder

1 tsp ground cumin

1 tsp salt

Black pepper

Place the meat in a medium bowl and break it up gently with your hands. Try not to mash it.

Toss the remaining ingredients together in another bowl, and then add to meat.

Mix it in gently, without crushing the meat.

Divide into four equal portions. Pat into discs about ¾ inch thick each.

Grill directly over a medium hot flame on grill for about five minutes. Turn the burgers and continue cooking a few more minutes. Resist the temptation to press down on the burgers as they cook.

Serve on whole wheat buns - grated carrots, sprouts, shredded lettuce, tomatoes are all good toppings.

Enjoy!