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Kay El Bar Cooking: Coming Home
Whether it's breakfast or dinner by a crackling fire
in our cozy dining room or a cowboy cookout
under starlit skies, mealtime is a special time.
"Cooked from scratch" goodness
is what Kay El Bar cooking's all about. Our
menus feature home cooking with garden crisp
vegetables and salads, fresh baked breads and
desserts, as well as choice meats, fish and
poultry grilled over an open mesquite fire.
A typical daily menu:
| Breakfast
Fruit juice
Wrangler Eggs
Scones
Fruit Platter
Salsa and Jam |
Lunch
Chicken breast and sausage fajitas
Sautéed peppers and onions
Black bean salsa
Guacamole with tortilla chips
Firecracker Brownies |
Dinner
Smoked pork tenderloin and ribs
Broccoli
Rosemary potatoes
Green salad with citrus
Jalapeno Jelly
Poppy seed bread
Chocolate pecan pie |
To order a copy
of the Kay El Bar cookbook, Coming Home,
email us at info@kayelbar.com.
Cost is $14.95 per copy plus $5 postage and
handling for the first book and $1 for each
additional book.
| "Received the Cook Book in today's mail. Thank
you! What a delight! I immediately sat
down and read it cover to cover. It
was just like going home to Arizona.
Juli said the only thing missing was
the scratch and sniff pages." - Jill
Hasbrouck, New York
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Wrangler Bacon and Eggs
Jane Nash
Serves 6
What a way to start the week! Guests ask for this
recipe more than any other. We serve them with
Robin's scones.
9 strips bacon, cooked almost crisp
6 tablespoons salsa
6 eggs
1/2 cup grated cheddar cheese
In muffin tin spray well and lay 1 strip bacon around
inside of muffin well. Put small piece of
bacon in bottom of each tin. Add 1 tablespoon
salsa to each cup and break egg on top. Sprinkle
cheese on top. Bake 15-20 minutes at 350 until
egg is done to your liking.
Triple Fruit Scones
Robin Essner, Wickenburg, Arizona
Serves 12 (1 scone per serving)
Robin brought these scones to the ranch, and we've
kept them on the breakfast menu
ever since.
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 - 1/2 teaspoon salt
1 orange, zest grated
6 tablespoons cold unsalted butter, cut into
small pieces
1/3 cup dried apricots chopped
1/3 cup dried cranberries chopped
1/2 cup walnuts chopped
3/4 - 1 cup buttermilk
1 tablespoon sugar
Preheat oven to 400. In medium bowl, combine flour,
sugar, baking powder, baking soda, salt, and
zest. Cut the butter with a fork or two knives,
until the mixture resembles coarse crumbs.
Stir in apricots, cranberries, and walnuts.
Combine buttermilk with the dry mixture, stirring
only until blended.
Turn out onto a lightly floured work surface and
knead gently just until the dough holds together.
Divide into 3 equal portions and pat each
into a 1" thick round that is about 6"
in diameter. With a knife cut each round into
quarters, making 4 wedges. Place onto a slightly
sprayed cookie sheet about 1" apart.
Sprinkle the tops with the 1 tablespoon sugar.
Bake in oven until crusty and golden brown
(about 15-20 minutes).
Mail order with
CHECK to Cookbook
Kay El Bar Guest Ranch
Box 2480
Wickenburg, AZ 85358
(800) 684-7583 |
