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http://www.susanbranch.com/newsletters/2011-12/

White Queso.....Kerby Lane style!

Kerby Lane in Austin Texas serves a delicious Queso. The following is a close copy.

Layer 1. Guacamole. Buried at the bottom of the bowl is 1/2 cup of freshly smashed avocados, garlic salt, and ground black pepper. Don’t knock it ’til you try it.

Layer 2. Wonderful, magical cheese. Lightly sauteed onions, and fresh jalapenos are suspended in a delicious queso blanco. You could make a reasonable substitute at home but stay away from the yellow box on this one (though there’s nothing wrong with the yellow box if you’ve got Rotel handy)but HEB does have boxed 'white cheese'which works well. I use White American Cheese (available at the deli counter)to get that smooth, melty queso. It's easy to melt in a crock pot. Thin it down with milk.

Layer 3. Pico de gallo. Rough chopped tomatoes, red and white onions, fresh jalapenos, cilantro, and some salt sit on top.

Enjoy!

Pancakes....the best!

2 cups flour

2 tablespoons sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon of cinnamon and ginger

pinch of nutmeg and cloves

Combine the above dry ingredients in a large mixing bowl. Set aside.

2 eggs

2 cups buttermilk

1 cup milk

1/2 melted butter

2 teaspoons vanilla extract

Mix eggs and 1 cup of milk. Beat well. Add remaining liquids and mix until combined.

Stir liquids into the dry ingredients until just moistened.....will be lumpy. Pour onto a hot greased griddle. Flip when edges bubble. Serve with soft butter and warm syrup.

Varieties:

Add one of the following fruits for a delicious change: fresh blueberries, bananas, peaches, etc. to the batter.

Baked Kale Chips

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling

 

 

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt.

 

 

Bake until crisp, turning the leaves halfway through, about 20 minutes.

 

 

 

 

 

 

 

 

Serve as finger food.

Fried Pies

Fried Pies .......................................................... Linda Allen

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1 pkg. dried peaches, apples or apricot

½ t. salt

¼ c. butter

1 ¼ c. sugar

2 Tbl. flour

1 Tbl. Lemon juice

Cover fruit with water, in a sauce pan and simmer until fruit is soft and mushy. Drain off any remaining liquid and stir in all other ingredients.

Crust

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2 c. flour

½ c. shortening

1 t. baking powder

1 t. salt

4 Tbl. Cold water or more if needed

Sift together flour, baking powder, salt & sugar, cut in shortening, add water, mix for rolling. Pinch a ball of dough about the size of a walnut and roll thin on a floured board, put a round Tbl of fruit on half of the dough and fold over the fruit and pinch edges. Shut and fry in deep medium hot fat (don’t let it get too hot, it will burn easy) turn when brown, remove and drain on paper towels.