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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
½ 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 350º 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
½ teaspoon baking soda
¼ - ½ 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
½ cup walnuts chopped
¾ - 1 cup buttermilk
1 tablespoon sugar
Preheat
oven to 400º. 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
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