Creamy-Potato-SaladBLUE-RIBBON

BBQ Ribs, grilled chicken,coleslaw, corn on the cob. Heat up your cookout with these finger-lickin'-good takes on America's favorites.


CREAMY POTATO SALAD


ACTIVE; 20 MIN I TOTAL: 30 MIN I SERVES 12

3 lb small new potatoes (about 24)
Kosher salt and pepper
1/2, cup lowfat sour cream
1/4 cup mayonnaise
3 Tbsp white wine vinegar
4 stalks celery, thinly sliced
1 bunch radishes (about 6),thinly sliced
3/4 cup fresh flat-leaf parsley,roughly chopped
1/4 cup fresh tarragon,chopped (optional)


1 Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

2 Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise. vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

PER SERVING: 138 CAL, 5 G FAT (1 G SAT FAT), 5 MG CHOl, 186 MG SOD, 3 G PRO, 21 G CAR, 2 G FIBER

make-ahead tip The salad can be prepared without the radishes and herbs and refrigerated for up to 1 day. Before serving, fold in the radishes and herbs.


GRILLED MUSTARD CHICKENGrilled-Mustard-Chicken

ACTIVE: 50 MIN I TOTAL: 3 HR 50 MIN (INCLUDING MARINATING) I SERVES 12

1/2 cup whole-grain mustard
1/2 cup Dijon mustard
1/2 cup apple juice
1/4 cup white vinegar
2 Tbsp olive oil
Black pepper
10 lb bone-in chicken pieces
2 medium yellow onions, cut into 1/2-in. wedges
2 medium red onions, cut into 1/2-in. wedges


1 In a glass measuring cup or bowl,whisk together the mustards, apple juice, vinegar, oil and Yo tsp pepper. Divide the chicken, onions and mustard marinade between 2 large resealable bags. Refrigerate for at least 3 hours and up to 8 hours.

2 Heat grill to medium-low. Remove the chicken from the marinade.Grill the chicken, covered, turning occasionally, until cooked through,30 to 40 minutes.Corn-on-the-cob

3 When the chicken has 20 minutes left to cook, remove the onions from the marinade and place on grill; discard marinade. Grill the onions, turning occasionally, until tender and slightly charred, 15 to 20 minutes. Transfer the chicken and onions to a platter. Serve warm or at room temperature.

PER SERVING: 473 CAL, 19 G FAT (5 G SAT FAT), 185 MG CHOL, 381 MG SOD, 66 G PRO, 6 G CAR, 1 G FIBER


CORN ON THE COB WITH CHILI SALT


ACTIVE: 10 MIN I TOTAL: 10 MIN I SERVES 12

12 ears corn, husks removed
4 tsp chili powder
Kosher salt


1 Bring a large pot of water to a boil. Add the corn and simmer until just tender, 3 to 4 minutes. Drain and transfer to a serving platter.

2 Meanwhile, in a bowl, combine the chili powder and 2 tsp sal t. Serve with the corn.

PER SERVING: 90 CAL, 2 G FAT (0 G SAT FAT), 0 MG CHOL, 418 MG SOD, 3 G PRO, 20 G CAR, 2 G FIBER


TANGY COLESLAWTangy-Coleslaw

ACTIVE: 15 MIN I TOTAL: 15 MIN I SERVES 12

3/4 cup lowfat sour cream
1/4 cup fresh lime juice
1 Tbsp granulated sugar
1/2 tsp hot sauce (such as Tabasco)
Kosher salt and pepper
1 small head green cabbage (about 1 1/2 lb), cored and thinly sliced (about 8 cups total)
4 scallions, thinly sliced on a diagonal
1 large carrot, grated
1 cup golden raisins


1 In a large bowl, whisk together the sour cream, lime juice, sugar, hot sauce, 3/4 tsp salt and 1/4 tsp pepper.

2 Add the cabbage, scallions, carrot and raisins and toss to coat.

PER SERVING: 80 CAL, 1 G FAT (1 G SAT FAT), 3 MG CHOl, 147 MG SOD, 2 G PRO, 18 G CAR, 2 G FIBER

make-ahead tip The coleslaw can be refrigerated for up to 1 day. Toss well before serving.


OVERNIGHT BAKED BEANSOvernight-Baked-Beans1

ACTIVE: 10 MIN I TOTAL: 12 HR 10 MIN I SERVES 12

1 lb small dried white beans (such as navy)
1 medium onion, chopped
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
1/4 cup cider vinegar
2 tsp dry mustard
Kosher salt and pepper


1 In a 5-or 6-qt slow cooker, combine the beans, onion, brown sugar,molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.

2 Cook, covered, on low until the beans are tender and the liquid is syrupy, 12 hours. (The onions will rise to the top and look very dark.) Before serving. stir in 1/2 tsp salt.

PER SERVING: 183 CAL, 1 G FAT (0 G SAT FAT), 0 MG CHOl, 86 MG SOD, 7 G PRO, 38 G CAR, 9 G FIBER

For an oven-baked version of these beans, go to womansday.com/bakedbeans.


STICKY BARBECUED RIBSSticky-Barbequed-Ribs

ACTIVE: 20 MIN I TOTAL: 2 HR 50 MIN I SERVES 12

1/4 CUp chili powder
1 Tbsp garlic powder
2 tsp dry mustard
1 tsp celery seeds (optional)
1/2 cup plus 1 Tbsp firmly packed brown sugar
Kosher salt and pepper
8 lb baby-back ribs (5 to 6 racks)
1 cup ketchup
1/4 cup cider vinegar
2 Tbsp molasses
2 Tbsp Worcestershire sauce


1 Heat oven to 275°F. In a small bowl, combine the chili powder, garlic powder, dry mustard, celery seeds (if using), 1/2 cup of the brown sugar, 1 tsp salt and 1/2 tsp pepper.

2 Divide the ribs between 2 rimmed baking sheets and rub with the spice mixture (reserve the bowl). Tightly cover the baking sheets with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 1/2 hours.

3 Meanwhile, wipe out the small bowl, then whisk together the ketchup, vinegar, molasses, Worcestershire, remaining Tbsp brown sugar and 1/2 tsp pepper.

4 Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until beginning to char, 5 to 6 minutes. Cut into pieces before serving.

PER SERVING: 409 CAL, 25 G FAT (9 G SAT FAT), 95 MG CHOl, 567 MG SOD, 21 G PRO, 20 G CAR, 1 G FIBER

prep tip The rub can be prepared and stored in an airtight container at room temperature for up to 3 months. It's also great on steak, bUrgers, pork chops and fish (use about 2 Tbsp per lb).