Inexpensive Labor Day BBQ Tummy-Pleasers

One of the best ways to bid farewell to summer is with a great Labor Day barbecue.

But you don't want to wave goodbye to all your hard-earned dollars!

So, lifestyle contributor Katie Lee offered recipes for delights sure to impress your guests without breaking the bank.

"Early Show" recipes galore!

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Deviled Egg Spread with Crackers
Barbecue Chicken Legs
Succotash Salad
Sweet Potato Salad
Cherry Yogurt Popsicles
Dark & Stormy Cocktail

RECIPES

Deviled-Egg Spread

INGREDIENTS
1 dozen large eggs
2 tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika, for dusting

DIRECTIONS
Preheat the oven to 450?F. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Grilled Sweet Potato and Arugula Salad

This is a healthier and tastier alternative to the traditional potato salad.

INGREDIENTS:
1 pound sweet potatoes, peeled and thinly sliced
1 tablespoon olive oil
4 cups baby arugula
1 red onion, thinly sliced
2 tablespoons chopped mint leaves

Garlic Dijon Dressing:
1 cup mayonnaise
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Salt and pepper

METHOD:
Heat a grill pan over medium heat. Brush each side of sweet potato slices with olive oil. Grill sweet potatoes 5 to 6 minutes on each side, until tender. Remove from heat and let cool. Season with salt and pepper
Toss sweet potatoes with arugula, onion, and mint. Drizzle with dressing just before serving.

For dressing: Whisk mayonnaise, garlic, Dijon, and vinegar. Season with salt and pepper to taste. Refrigerate until serving time.

Succotash Salad

INGREDIENTS:
Corn cut from 6 ears, about 4 cups
One 16-ounce package frozen lima beans, thawed
2 cups blanched green beans cut into 1-inch pieces
1 cup grape tomatoes, sliced lengthwise
1/2 cup minced red onion
1 avocado, pitted, peeled, and cut into chunks
1 jalape?o, seeded and minced
10 basil leaves, chiffonade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

METHOD:
In a large bowl, combine the corn, lima beans, green beans, tomatoes, onions, avocado, jalape?o, and basil. In a separate bowl, whisk the oil, vinegar, honey, salt, and pepper. Add the vinaigrette to the salad and toss to coat.

FOR KATIE'S BARBECUE CHICKEN AND DESSERT RECIPES, GO TO PAGE 2.