The Milwaukee Post

August 16, 2013 • Milwaukee Post • 13 Makes 4 servings Preparation Time: 30 minutes 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets 1/2 cup shredded carrots 1 tablespoon prepared horseradish 1/2 cup spreadable cheese (such as goat cheese or herb/garlic soft cheese) 2 large soft flour tortillas (about 10to 12-inch diameter) 10 green onions (green part only) 10 thin slices deli roast beef Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange 5 green onions (do not chop) on each; press lightly into cheese. Place 5 slices beef on each tortilla covering green onions, then sprinkle beet mixture evenly over beef. Roll up in parallel direction of the green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours. To serve, remove plastic wrap; cut each tortilla into 2 pieces. Makes 4 servings Preparation Time: 30 minutes 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets Spicy Beet, Fruit & Nut Bars 2 tablespoons finely chopped red onion Makes 28 bars 1 to 2 tablespoons capers Preparation Time: 25 minutes 1 to 2 teaspoons lemon zest Bake Time: 20 minutes 1/2 cup spreadable chive cream cheese 2 large soft flour tortillas 1 jar (15.5 ounces) Aunt Nellie's Harvard (10- to 12-inch diameter) Beets 8 slices smoked salmon 1 package (15.25 ounces) spice cake mix 1/2 cup baby spinach leaves 1 cup packed light brown sugar 1/4 cup canola or vegetable oil 1 large egg ll 1 cup dried mixed fruits, chopped if necF O O T BA L L Pat's Oak Manor HaailDaabtes Av le : essary S P E C I A L S Restaurant, Bar, Hall & Catering for 2013 Dine In Only Dine In Only 1/2 cup chopped walnuts, pecans or almonds (or a combination), toasted Confectioners' sugar Fish Fry, Sandwich or entree Preheat oven to 350°F. Drain beets. Puree beets in Early Bird (4pm-5pm) with a purchase of 2 beverages & 1 food processor or blender until smooth; set aside. item equal or greater value. Fish Fry Fridays Line 15 x 10 x 1-inch baking pan with aluminum Pat's Oak Manor Pat's Oak Manor foil. Spray lightly with nonstick cooking spray. With coupon. Limit 1 per table. Not valid With coupon. Limit 1 per table. Not valid with other offers holidays 9-6-13. with other offers holidays 9-6-13. Place cake mix in large bowl. Add pureed beets, brown sugar, oil and egg. Beat on low speed Dine In Only 1804 15th Ave., of electric mixer 2 minutes or until completely $ South Milwaukee combined, scraping bowl as necessary. Stir in fruits 2 blocks south of Rawson Ave. Any purchase of $25.00 or more and nuts. Pat's Oak Manor 414-762-4660 Spread dough evenly in prepared pan. Bake 20 With coupon. Limit 1 per table. Not valid with other offers holidays 9-6-13. www.patsoakmanor.com minutes or until pick inserted in center comes out TUES: 40¢ Wings • WED: $2.00 1/4lb. clean. Cool completely. Sprinkle with confection& FFries • $2 Domestic Bottles Kitchen Open: Tues-Thurs 4-10pm, Fri 4-9pm ers' sugar. Cut into bars. Bar Opens Tues-Sat 3pm; Sun 11am THURS: $1 Taco's MP MP 5 Off MP Caf Daily Specials Senior Menu Available Breakfast • Lunch • Dinner Homemade Soups Free dessert with dinner! • Banquet Hall • USE OUR DRIVE THRU (Open Friday 3-9pm) BREAKFAST SPECIALS NEWBanana Nut Pancakes NEW Southwest Eggs Benedict ch Toast NEW Strawberry Banana Fren n-Fri LUNCH & DINNER SPECIALS Shrimp Salad • Louisiana Burger Chicken Salad Sandwich • Bourbon Steak Serving Prime Rib Sat & Sun 5354 S. 27th St. (414)431-0004 bennyscafemilwaukee.com • Open daily 6am - 10pm Mushroom & Asparagus Smothered Tilapia Fresh broiled tilapia filet smothered with fresh mushrooms, asparagus and parmesan cream sauce ...........................................................................$10.99 Grouper Reuben Fresh grouper filet beer battered, deep fried and served on grilled French bread, topped with melted Swiss cheese, coleslaw and 1000 Island dressing, served with choice of potato ...........................$8.99 • Fried or Baked Cod - $9.99 • White Roughy Rockefeller - $9.99 • Door County Walleye - $10.99 • Stuffed Shrimp - $10.99 • Breaded perch or Blue gills - $11.99 • Stuffed Sole - $9.99 • Cajun Catfish Skillet - $8.99 • Lobster Tail Dinner - $19.99 Looking to have a pig roast? Visit www.meyerscountrypigroasting.com for details. 74th & Forest Home 414-321-4400 meyersrestaurant.com Hall Dates Available 3555 S. 13th St., Milwaukee • 672-3434 FRIDAY FISH FRY, 4:30pm-8pm: Early Bird Specials 4:30-5:30pm! Fried or Baked Cod • Walleye Italian Cod • Lake Perch • Shrimp Buckets of Fried Cod or Chicken To Go 8/16 Pulled Pork Sandwich Complimentary 8/23 Milw. Burger Glass of Wine 8/30 Taco Salad with this ad & Friday Dinner Purchase. Expires: 9-6-13 9/6 Crab legs • 2 Banquet Rooms available! HALL DATES • Off premise catering AVAILABLE • Self service/carryout menu • Gazebo for wedding ceremonies All Occasions 672-3434 Enter to win a $25 Gift Certificate Lunch Specials Starting at $6.49 Mo 233698099 Gift Cards Available! 1/2 Off 1 Off Friday Fish Fry featuring Beer-batter Haddock enny'se B Meyers Famous Friday fish fry Smoked Salmon & Beet Wraps $ Saturday Specials 10 oz. Cold Water Lobster Tail Dinner......................................$19.99 16 oz. Prime Rib Dinner (after 4pm) ......................................$15.99 BBQ Chicken Salad..................................................................$7.99 Grouper Reuben.......................................................................$8.99 Bourbon Beef Short Rib ..........................................................$9.99 Carpetbagger Steak 8 oz. choice Angus strip steak topped with melted bleu cheese crumbles and fried shrimp .......................$13.99 Veal Cannelloni Fresh veal stuffed in fresh pasta and baked in creamy white sauce enhanced with mushrooms and asparagus...................$11.99 Mushroom & Asparagus Smothered Tilapia ........................$10.99 Visit www.meyersrestaurant.com each day for our daily specials. 233698113 Makes 8 servings (approx. 1/4 cup each) Preparation Time: 30 minutes Cook Time: 15 minutes 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained 2 tablespoons olive or canola oil 1 medium eggplant (about 1 pound), cut into 1-inch pieces 1 cup chopped onion 3 cloves garlic, sliced Salt Coarse ground black pepper 1/2 cup plain nonfat yogurt (Greek or traditional), optional 1/4 cup thinly sliced fresh basil 1 to 2 teaspoons chopped fresh thyme leaves Pita chips, fresh vegetables Coarsely chop beets. In large nonstick skillet heat oil over medium heat until hot. Add eggplant, onion and garlic; cook 15 minutes or until vegetables are tender, stirring frequently. Add water, 1 tablespoon at a time, if mixture seems too dry or begins to stick. Salt and pepper as desired. Place eggplant mixture in bowl of food processor; process until mixture is chopped and combined. Measure out 1/2 cup chopped beets; set aside. Add remaining chopped beets to eggplant mixture. Process until dip is desired consistency. Transfer dip to serving bowl. Stir in yogurt, if desired. Stir in herbs and reserved 1/2 cup chopped beets just before serving. Serve with pita chips and vegetables for dipping. If not served immediately, cover and refrigerate up to 6 hours. Allow to stand about 15 minutes before serving if chilled. MEYER'S RESTAURANT & BAR 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, August 21, 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 30, 2013. No exceptions. All entries are destroyed after each drawing. 233698092 Herbed Eggplant & Beet Dip Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours. To serve, remove plastic wrap; cut each tortilla into 2 pieces. 233698128 Beef & Horseradish Wraps

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