Saturday is the Fourth of July, and there's no better way to celebrate than with a potluck picnic. This week, we're sharing some updated versions of old favorites.

The Super Asian Slaw dressing now reflects a southeast Asian twist. Spicy “;Kim Chee”; Baked beans gets its kick from a bottled kim chee seasoning base (available in the Asian food section of most local grocery stores).

The Lemony Barbecued Chicken is light, refreshing and easy to prepare. Marinating the bird overnight helps to make the chicken tender and moist.

Enjoy these recipes, and have a happy and safe Fourth!

Super Asian Slaw

» Dressing:
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
» Slaw:
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, cut into matchstick-size strips
8 large green onion stalks, cut into matchstick-size strips
1/2 cup chopped fresh Chinese parsley (cilantro)
Salt and pepper to taste

In a small bowl, whisk dressing ingredients to blend. Cover and chill. Let stand at room temperature 30 minutes before using. Dressing may be made a day ahead.

Combine slaw ingredients in a large bowl. Add dressing and toss to coat. Season with salt and pepper. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 220 calories, 16 g total fat, 2 g saturated fat, 0 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 3 g fiber, 11 g sugar, 5 g protein.

Spicy “;Kim Chee”; Baked Beans

1/2 pound bacon, thinly sliced
1 pound Portuguese sausage, sliced
1 onion, chopped
1/2 cup brown sugar
1 jar (7 ounces) Momoya Kim Chee base
1 cup ketchup
2 cans (28 ounces each) Bush's Home-style Baked Beans, including liquid

Put bacon, sausage and onion into a large sauce pot, saute until well browned; drain fat.

Add remaining ingredients. Simmer for 30 minutes. Serves 10.

Approximate nutritional analysis, per serving: 370 calories, 11 g total fat, 3 g saturated fat, 30 mg cholesterol, greater than 2,000 mg sodium, 52 g carbohydrate, 10 g fiber, 23 g sugar, 17 g protein.

Lemon Barbecued Chicken

2 broiler fryer chickens, 1 1/2 to 2 1/2 pounds each
1 tablespoon crushed garlic
1/4 cup vegetable or olive oil
1/2 cup lemon juice
2 tablespoons minced onion
1 teaspoon fresh thyme
2 teaspoons fresh rosemary
2 teaspoons salt
Fresh ground pepper, to taste
2 lemons, cut in halves

Split chickens into halves or quarters and place into a large zipper-top plastic bag.

Combine garlic, oil, lemon juice, onion, thyme, rosemary, salt, and pepper; pour over chicken.

Refrigerate 6 to 8 hours or overnight, turning chicken occasionally.

Broil or grill for about 20 to 25 minutes or until chicken is browned.

Turn chicken, squeeze lemon over chicken and continue broiling or grilling for another 15 to 20 minutes or until done. Serves 4.

Approximate nutritional analysis, per serving: 680 calories, 45 g total fat, 10 g saturated fat, 200 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g sugar, 62 g protein.

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Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com