What's a lonely late Spring weekend without some barbecue and potato salad? Just another weekend.

Here are some mouthwatering recipes you can easily prepare before heading to your favorite park or windswept beach. Remember to pack a good book!

Barbecued Rib Ingredients 1/4 teaspoon salt, 1/4 cup diced yellow or white onion, 1/2 dash Tabasco sauce, 1/4 cup ketchup or catsup, 1/4 cup water, 2 tablespoons Worcestershire sauce, 1 beef rib

Mix first 6 ingredients in a heavy bottomed saucepan and bring slowly to a boil over medium heat. Remove from heat and brush on rib.

Grill rib over medium to hot coals for 15 - 20 minutes. Baste frequently with remaining sauce.

One Potato Salad Ingredients 1 large Idaho potato, scrubbed, 3 tablespoons diced red onion, 3 tablespoons diced celery, fresh ground black pepper - to taste, salt - to taste, 1/4 cup mayonnaise

Boil potato in salted water until tender when pierced. When cool enough to handle, peel and cut into 1/2 inch chunks.

Combine remaining ingredients in a bowl. Add potato and toss to coat with dressing. Chill until ready to serve.

Other Accompaniments:

Corn on the Cob: Green Giant makes a great picnic companion. "Nibblers" are half ears of corn, sold frozen in 6 piece packs. Pop one out, brush it with melted butter, add a sprinkle of hot chili powder, if you like, and grill it over hot coals until it starts to char.

Baked Beans: At 8 ounces, Bush's Homestyle Baked Beans are the perfect size for the solo picnicker.

Chips: I prefer to buy the "Snack Pack" cases, then I can choose whatever I'm in the mood for that day.

Drinks: Remember, no alcohol at public parks, so leave the champagne split at home. Pour some lemonade into a plastic bottle, then freeze it for a refreshing drink.

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