The Milwaukee Post

July 12, 2013 • Milwaukee Post • 15 Microwave on high for 15 to 20 seconds or until marshmallows and chocolate chips are slightly melted. Top with peanuts, if desired. Delivering your weekly dose of... *** Prep Time: 10 minutes Serves: 2 2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake 1/2 cup Greek peach yogurt 1 cup light whipped topping, divided 1/4 cup sliced fresh peaches 1/4 cup whole raspberries 1 tablespoon toasted almonds Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1inch cubes. Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later. Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt. Top with remaining light whipped topping and toasted almonds. Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl. *** Pound Cake S'Mores Prep Time: 5 minutes Serves: 2 2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake 1/4 cup mini chocolate chips 1/4 cup mini marshmallows 2 tablespoons chopped roasted peanuts (optional) Preheat oven to 400°F. Spray an 8x8-inch baking pan with no-stick cooking spray. Place each pound cake slice on the bottom of the baking pan. Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows. Bake for 5 minutes or until marshmallows are melted and lightly toasted. Top with peanuts, if desired. To cook in microwave: Thaw 2 pound cake slices according to package directions and place each pound cake slice on a microwave-safe plate. Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows. *** MEYER'S RESTAURANT & BAR mushrooms, yellow squash, sun dried tomato cream sauce and melted mozzarella cheese, served with choice of potato and fresh vegetable..............................................................$8.99 Rosemary Parmesan Salmon ..................................................$10.99 Shrimp & Asparagus Pasta .....................................................$10.99 Visit www.meyersrestaurant.com each day for our daily specials. Meyers Famous Friday fish fry Shrimp & Asparagus Pasta Fresh Gulf shrimp, asparagus, mushrooms, yellow squash and angel hair pasta tossed with roasted red pepper cream sauce, served with garlic toast .................$10.99 Rosemary Parmesan Salmon Fresh Atlantic salmon filet dipped in rosemary parmesan breadcrumbs and pan fried, served with choice of potato, vegetable and tomato basil cream sauce .....$10.99 • White Roughy Rockefeller - $9.99 • Breaded Perch - $11.99 • Stuffed Shrimp - $10.99 • Fried Blue Gills - $11.99 • Door County Walleye - $10.99 • 10 oz Cold Water Lobster Tail Dinner - $19.99 • Stuffed Sole - $9.99 • Cajun Catfish Skillet - $9.99 Looking to have a pig roast? Visit www.meyerscountrypigroasting.com for details. 74th & Forest Home 414-321-4400 meyersrestaurant.com Banana Nut Pound Cake Pudding Prep Time: 20 minutes Cook Time: 60 minutes Serves: 4 4 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake 2 eggs 1 cup half and half 1 teaspoon vanilla extract 1/2 cup brown sugar, packed 2 small ripe bananas, thinly sliced 1/2 cup candied pecans (optional) Whipped topping (optional) Preheat oven to 325°F. Thaw 4 pound cake slices according to package directions. Cut pound cake slices into 1/2inch squares and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk eggs, half and half, vanilla and brown sugar until well blended. Set aside. Spray a 1-quart baking dish with cooking spray. If using, sprinkle 1/4 cup pecans onto prepared baking dish. Top with toasted pound cake and banana slices and pour egg mixture on top. Press down pound cake cubes with back of spoon to submerge completely; let stand 10 minutes. If using, sprinkle with remaining pecans. Cover baking dish with foil. Bake 30 minutes. Remove cover and continue baking 15 minutes or until eggs are set. Let cool for 10 minutes before serving. Garnish with whipped cream, if desired. Ahhhh. Saturday Specials 10 oz. Cold Water Lobster Tail Dinner......................................$19.99 16 oz. Prime Rib Dinner (after 4pm) ......................................$15.99 Stacked Meat Loaf....................................................................$8.99 10 oz. Black & Bleu Rib Eye ...................................................$11.99 Chicken Cobb Salad..................................................................$7.99 Sun Dried Tomato Chicken Platter Char grilled chicken breast topped with sauteed NEW! 1lb. Snow Crab Leg Dinner Fish Fry ALL Day Everyday! Homemade Pepper Steak Includes relish, soup, salad and potato. July 15th - July 19th $21.00 All You Can Eat Crab Legs Tuesday's & Saturday's 4pm–9pm 233346017 $32.95 Lunch $5.95 Specials each! Liver & Onions 2 for $22 Two 8oz Filet Mignon July 22nd - July 26th Mon-Fri 11am-2:30pm Sandwich and -Ala CarteAll-You-Can-Eat Soup Bar 425-6226 • 10418 W. Forest Home Enter to win a $25 Gift Certificate to a participating restaurant! Name: ________________________________________________________ Address: ______________________________________________________ City:____________State:_____Zip:______Phone:__________ Drop off or mail your entry to: MILWAUKEE POST Attn: Dining Out 3397 S. Howell Avenue • Milwaukee, WI 53207 Entry Deadline is noon Wednesday, July 24, 2013 to be eligible. Please fill out completely to be eligible to win. One entry per envelope, per person, per month. Faxes are not acceptable. Winner must pick up certificate at the office of the Milwaukee Post by Friday, August 2, 2013. No exceptions. All entries are destroyed after each drawing. 233161095 Easy Trifle Prep Time: 10 minutes Serves: 2 2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake 2 tablespoons unsalted butter, melted 2 1/2-inch pineapple rings 2 small scoops vanilla ice cream (about 1 cup) 1/4 cup chocolate sauce Thaw 2 pound cake slices according to package directions. Pre-heat a grill or grill pan to medium. Brush each slice of pound cake with melted butter. Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides. While pineapple is grilling, place pound cake slices on the grill for 1 to 2 minutes per side, or until each side is lightly golden brown. Top pound cake slices with grilled pineapple and a scoop of vanilla ice cream (or other desired flavor). Finish with a chocolate sauce drizzle. 233346024 Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle

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