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You've got the steaks marinating for the big barbecue this weekend, or maybe you've already got a roast of pork turning slowly over the flame or the popular beer-can chicken in progress.

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But besides the great barbecued meat, how can you round out your Labour Day meal with a side dish that will thrill your guests and yet not confine you for long to a hot kitchen? We've got some great ideas this week that will create the perfect summer feast.

Don't forget if you have a recipe you are willing to swap to send it to thisweek@brunswicknews.com. I'll feature them in this column, which runs regularly in This Week. Don't hesitate to send in requests for specific recipes either.

Here are this week's recipes:

Creamed Niblets

Ingredients:
2 tbsp hard margarine or butter 30 ml
2 tbsp all purpose flour 30 ml
1/4 tsp salt 1 ml
Sprinkle of pepper
1 cup milk 250 ml
1 tsp minced onion flakes, optional 5 ml
1/2 tsp chicken bouillon powder 2 ml
12 oz can of kernel corn, drained 341 ml
Method:
Melt margarine in medium saucepan. Stir in flour,
salt and pepper until smooth. Stir in milk until
boiling and thickened. Add onion flakes, bouillon
and corn. Stir. Bring to a boil. Reduce heat. Simmer,
uncovered, until heated through. Makes 2
cups, 500 ml and serves four.

Green Bean Toss

Ingredients:
1 1/2 lb green beans 750 g
1 tbsp butter at room temperature 15 ml
1/4 tsp each salt and ground black pepper 1 ml
1/4 cup finely chopped fresh mint leaves 50 ml
2 tbsp slivered toasted almonds (optional) 30 ml
Method:
Bring a large saucepan with two inches (5 cm) of
water to a boil. Meanwhile, trim ends from beans.
Slip beans into boiling water and boil, uncovered,
over high heat until bright green and tender-crisp,
from five to six minutes. Drain water, then return
beans to saucepan. Stir in butter, salt and pepper.
Stir over medium heat until butter coats beans.
Stir in mint. Turn into a serving dish. Sprinkle with
almonds and serve.

Sesame Broccoli

Ingredients:
1 lb fresh or frozen broccoli, cut up 454 g (about
4 cups, 1 l)
1 tbsp hard margarine or butter 15 ml
1 tbsp soy sauce 15 ml
2 tsp white vinegar 10 ml
1 tbsp toasted sesame seeds 15 ml
2 tsp granulated sugar 10 ml
Method:
Cook broccoli in water in large saucepan for
about four minutes until tender crisp. Drain.
While broccoli is cooking, mix remaining five
ingredients in small cut. Microwave on high (100
per cent for about 1 1/2 minutes) until boiling
and slightly thickened. Drizzle over broccoli. Toss
until well coated. Serves four.

Parmesan-mustard potatoes

Ingredients:
4 large Yukon gold potatoes, about 3 lb (1.5 kg)
1 1/2 cups milk 375 ml
2 garlic cloves, minced
1 to 2 tbsp grainy mustard 15
to 30 ml
1/2 tsp salt 2 ml
1 1/2 cups grated Parmesan or old
white cheddar cheese 375 ml
Method:
Peel potatoes and cut in half. Place in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium low. Boil gently, partially covered, until fork tender, 20 to 25 minutes. Meanwhile, pour milk into a large microwave-safe measuring cup. Add garlic, 1 tbsp (15 ml) mustard and salt. Whisk until mustard is blended. Microwave on high until hot, stirring halfway through about two minutes. Or heat in a saucepan. Drain water from cooked potatoes. Place potatoes in pan back on hot burner. Stir until liquid evaporates. Turn burner off. Mash potatoes with potato masher in pan or a large bowl. Stir in just enough hot milk mixture to make potatoes
creamy. Stir in cheese. Taste and add remaining mustard, if needed.