unofficial beginning of barbecue season.

Tossing meat on a grill is a simple and tasty way to cook, but unfortunately everything cannot be prepare on the grill.

Everyone knows that its not a proper barbecue without plenty of side-dishes like coleslaw, potato salad and macaroni-and-cheese.

Here are a few recipes to help you prepare side-dishes to go with your barbecued meats.

*** Coleslaw 1 head of green cabbage, sliced for coleslaw 1 head red cabbage, sliced for coleslaw 4 large carrots, peeled then sliced with peeler into curls or finely jullienned 1 cup raisins, plumped in a Dark `n Stormy, drained 1 tablespoon toasted sesame seeds 1 tablespoon poppy seeds FOR THE DRESSING 3 cup mayonnaise 1 cup sour cream 3 tablespoons Dijon mustard 1 cup apple cider vinegar 3 dashes wine vinegar peppers MIX together the mayonnaise and the sour cream. Now add the mustard, and finally the vinegar and vinegar peppers. Toss together the cabbages, carrots, raisins, sesame and poppy seeds - then dress using only enough to coat well, not swamp, the vegetables. Better if it stands overnight in the fridge.

*** Potato Salad 3 pounds red potatoes, scrubbed, skin on 1 cup dry vermouth 2 tablespoons grainy Dijon mustard 1 cup peanut oil 1 cup apple cider vinegar 2 teaspoons Tabasco, or other Louisiana-style hot sauce 2 garlic cloves, minced 2 teaspoon celery seed Sea salt and freshly ground pepper to taste 4 ounces or more Stilton cheese 2 tablespoons fresh parsley, minced PUT the potatoes in a large pot with cold water to cover. Bring to a boil and cook until fork tender (a half hour or less).

Drain and cool under cold running water just enough so you can comfortably handle them. Cut the larger potatoes in half, even quarters. Toss with the vermouth and allow to continue to cool down.

Make a dressing by whisking together the mustard and oil, then the vinegar, hot sauce, garlic, celery seed, salt and pepper. Pour on and blend with the potatoes. Crumble the cheese all over and sprinkle with parsley and fold in gently. Keep cool. Best served the same day.

*** Macaroni Salad 1 pound small shell macaroni, cooked in plenty of well-salted water, drained and `refreshed' with cold water 3 cup mayonnaise 1 cup sour cream 1 tablespoon Dijon mustard 2 tablespoons fresh dill, minced Sherry peppers, or your favourite hot sauce, to taste Salt to taste 2 cloves garlic, minced 1 cup radish, cut in matchsticks 1 cup corn frozen, blanched or freshly cooked, cob cut off 1 small red bell pepper, chopped 1 small yellow bell pepper, chopped Cayenne pepper to taste MIX together the mayonnaise, sour cream, mustard, dill, sherry peppers, salt and garlic. Toss together the macaroni, radish matchsticks, corn and sweet peppers.

Dress gently, adding mayonnaise and sour cream as desired and chill overnight in the refrigerator to allow flavours to develop. Adjust seasonings before serving at just cooler than room temperature.

*** Miss Peg's Egg Salad 8 eggs, hard-boiled, chopped coarsely 1 medium onion, minced 2 ribs celery, sliced thinly 1 bunch watercress, stems remove, chopped 2-3 tablespoons parsley, minced FOR THE DRESSING 1 cup mayonnaise 1 cup sour cream 1 tablespoon good curry powder 1 teaspoon fresh lemon juice Salt and white pepper to taste Paprika for garnish TOSS together the eggs, onion, celery, watercress and parsley, reserving a little for garnish. Mix together the mayonnaise, sour cream, curry and lemon juice.

Dress the egg mixture by carefully folding in the dressing until well-coated.

Refrigerate until ready to enjoy. Sprinkle with paprika before serving.

Recipes from the Spirit Of Bermuda Cookbook *** Spanish Rice 4 slices bacon 1 cup onion (chopped) 1 cup green pepper (chopped) 2 cups tomatoes (chopped) 2 tablespoons tomato paste 2 cups uncooked rice 1 teaspoon thyme leaves 1 teaspoon salt 1 teaspoon pepper 1 cup water FRY bacon until crisp. Remove bacon and crumble. Add onion and green pepper to the bacon grease. Saute for a few minutes then add all other ingredients plus crumbled bacon. Bring to a boil then transfer to the oven.

Bake covered at 300 degrees F. for about 30 minutes. Serves 6.

*** Macaroni and Cheese 2 cups uncooked macaroni 11 cups milk 2 tablespoons flour 2 tablespoons butter 1 small onion (chopped) 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon Worchestershire sauce 1 teaspoon Tabasco 1 teaspoon prepared mustard 2 cups sharp cheddar cheese (grated) 1 cup Parmesan cheese FOR TOPPING Mix together 1 cup grated cheese 1 cup bread crumbs 1 cup Parmesan cheese COOK macaroni according to package instructions. Drain. Melt butter in pan.

Saute onions and add flour. Gradually, add milk stirring well. When milk is very hot remove from heat. Add all other ingredients.

In a greased casserole add macaroni and cheese sauce. Mix well. Top with topping of cheese and bread crumb.

Bake at 350 degrees F. for 30 minutes. Serves 6.

Recipes from The Bermuda Cookbook.