The Milwaukee Post

12 • Milwaukee County Post • January 20, 2017 Lunch Specials $5.95 each! Pepper Steak Jan. 23rd - Jan. 27th Liver & Onions Jan. 30th - Feb. 3rd Mon-Fri 11am-2:30pm Sandwich and All-You-Can-Eat Soup Bar All You Can Eat Crab Legs Every Tuesday & Saturday from 4-9pm $32.95 Two 8oz. Filet Mignon - Ala Carte - 2 for $22.00 425-6226 2017-2018 Hall Dates Available Fish Fry ALL DAY, Everyday! Fish Fry ALL DAY, Everyday! 253675007 10418 W. Forest Home 253675004 Daily Specials Senior Menu Available Breakfast • Lunch • Dinner Homemade Soups Free dessert with dinner! • Banquet Hall • Benny's Cafe 5354 S. 27th St. (414)431-0004 OPEN Daily 6am to 10pm Call For Our Banquet Buffet (Min. 25 People) Call Ahead for Drive-Thru Orders Friday Fish Fry Join us for *Sat. Specials Prime Rib Beef Short Ribs *Sunday Specials Stuffed Cabbage Rolls Roast Duck Prime Rib Friday Fish Specials Beer Batter Fish Walleye Baked Cod Broiled Salmon Lake Perch Gift Cards Available (Family Features) — When the temperature drops, there's nothing quite like the pleasure of simple and delicious com- fort food. Instead of let- ting the winter chill get you down, war m your body and heart with dish- es that are both comfort- ing and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold win- ter months. These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. For more inspiration and ideas for family din- ners, visit bordencheese.com. Baked Spaghetti Cook time: 35 minutes Servings: 6 Nonstick spray 1 package (16 ounces) spaghetti 1 tablespoon butter 1 cup chopped onion 1 cup chopped g reen pepper 1 pound ground beef 1 can (28 ounces) toma- toes with liquid, cut up 1 can (4 ounces) mush- rooms, drained 1 can (2 1/4 ounces) sliced ripe olives, drained 2 teaspoons dried oreg- ano 2 cups Borden Cheese Mild Cheddar Shreds 1 can (10 3/4 ounces) condensed cream of mushroom soup 1/2 cup water 1/4 cup grated Par m- esan cheese Heat oven to 350 degrees F. Spray 9-by-13-inch bak- ing dish with nonstick spray. Cook spaghetti according to package directions. In large, nonstick skil- let, heat butter over medi- um-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain. Stir in tomatoes, mush- rooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes. Place half of spaghetti in prepared baking dish. Top with half of ve g- etable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers. Combine soup with water; pour over casse- role. Sprinkle with Parmesan cheese. Bake uncovered 30-35 minutes, or until thor- oughly heated. Ham and Gouda Quesadilla Cook time: 15 minutes Servings: 1 2 teaspoons olive oil 1 small onion, thinly sliced 2 teaspoons Dijon mus- tard 1 flour tortilla (10 inch- es) 2 slices deli ham 8 dill pickle rounds 1/2 cup (2 ounces) Borden Cheese Gouda Shreds In small, nonstick skil- let, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown. Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle. Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted. Cut into four pieces and serve. continued on Page 13 Baked Spaghetti Ham and Gouda Quesadilla FOOD

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