Recipes for Entertaining

By NEMS Daily Journal

Baked Beans
1 onion, chopped
1⁄2 bell pepper, chopped
Olive oil
1⁄2 pound ground beef
1 pound kielbasa sausage, sliced
1 (55-ounce) can baked beans, drained
1⁄2 cup ketchup
1⁄2 cup syrup
6 tablespoons brown sugar
Sauté onion and bell pepper in a little oil until tender. Brown ground beef and sausage. Combine all ingredients and bake at 350 degrees for 45 minutes.

Corn and
Black Bean Salsa
1 green bell pepper, diced
1 jalapeño pepper, finely diced
1 can whole kernel corn, drained and rinsed
1 can purple hull peas, drained and rinsed
2 cans black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 small bottle zesty Italian salad dressing
Combine all ingredients. Serve with corn or tortilla chips.
Note: Recipe is courtesy of Jill King.

Peanut Butter
Chocolate Chip Pie
1 cup sugar
1⁄2 cup all-purpose flour
2 eggs, beaten
1 stick Land ‘O Lakes margarine, melted
1 teaspoon vanilla
1⁄2 cup chocolate chips
1⁄2 cup peanut butter chips
1 deep dish pie shell, unbaked
Blend sugar, flour, eggs, butter and vanilla. Stir in chips and pour batter into pie shell. Bake at 350 degrees for 30 to 35 minutes.

Rack of Lamb
1 bottle Zinfandel wine
1⁄4 cup red wine vinegar
1⁄4 cup white wine vinegar
1⁄4 cup olive oil
2 tablespoons dark sesame oil
6 garlic cloves, sliced
1 tablespoon chopped rosemary
1 teaspoon ground pepper
1 rack of lamb
Combine wine, vinegars, oils, garlic, rosemary and pepper and pour over lamb. Let marinate overnight. Cook on Big Green Egg smoker for 21⁄2 hours at 275 degrees.

Chicken Rub
3 tablespoons salt
1⁄2 teaspoon thyme
1⁄2 teaspoon marjoram
1⁄2 teaspoon garlic salt
1⁄4 teaspoon cumin
21⁄2 teaspoons paprika
1 teaspoon dry mustard
1⁄4 teaspoon onion powder
1⁄2 teaspoon dillweed
1⁄2 teaspoon celery salt
2 whole chickens, halved
Combine spices and rub on chicken. Cook on Big Green Egg smoker for 31⁄2 hours at 300 degrees.
Note: Martin Scarlett likes to brine his chicken overnight. For 2 whole chickens, he uses 11⁄2 gallons water, 1⁄4 cup brown sugar and 1⁄4 cup kosher salt.

Dry Rib Rub
2 tablespoons kosher salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 slabs of babyback ribs
Combine spices and rub on ribs. Cook on Big Green Egg smoker for 4 hours at 275 degrees.

Salmon Deviled Eggs
6 hard-boiled eggs
1⁄4 cup mayonnaise
1 teaspoon mustard
1 teaspoon vinegar
Smoked salmon
Sour cream
Chives
Halve boiled eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl and mash with a fork. Add mayo, mustard and vinegar. Stuff egg white halves with yolk mixture. Top with smoked salmon, sour cream and chives.
Note: Recipe is courtesy of Rick Peters.

Asparagus Deviled Eggs
6 hard-boiled eggs
1⁄4 cup mayonnaise
1 teaspoon mustard
1 teaspoon lemon juice
1⁄4 cup cooked, chopped asparagus
1 tablespoon finely diced ham
Halve boiled eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl and mash with a fork. Add mayo, mustard, lemon juice, asparagus and ham. Stuff egg white halves with yolk mixture.
Note: Recipe is courtesy of Rick Peters.

Stuffed Jalapeños
6 jalapeño peppers
1 tub cream cheese
2 cups shredded Cheddar cheese
12 slices bacon
Cut jalapeños in half and remove seeds. Combine cream cheese and Cheddar cheese. Spoon mixture into jalapeño halves and wrap each with 1 slice of bacon secured with a toothpick. Bake at 350 degrees until bacon is crisp.
Note: Recipe is courtesy of Allen Knight.