Milwaukee Post
Issue link: https://www.ifoldsflip.com/i/820314
May 5, 2017 • Milwaukee County Post • 13 74th & Forest Home 414-321-4400 • meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials Like us on Facebook: Meyer's Restaurant & Bar Comfort Food at a Comfortable Price M Meyer's ® Restaurant and Bar 255317066 Meyer's Restaurant A south side gem for over 50 years. Reservation only dinner includes: Meyer's ® Restaurant & Bar Fresh Garden Salad Our Famous Broasted Chicken Sliced Roast Beef Braised Pork Tips & Noodles Green Beans Homemade Mashed Potatoes & Gravy Homemade Dressing Cranberry Sauce Fresh Rolls & Butter Special Dessert $15.95 for Adults • $8.95 Kids 4-10yrs • Kids under 3 Free Join us for Mother's Day Family Style All-You-Can-Eat Dinner Seatings from 11:00-1:30 Scrambled Eggs and Ham in a Waffle Cup 6 eggs 1/2 cup milk 1/2 cup sharp cheddar cheese, shred- ded 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups Smithfield Honey Cured Boneless Ham Steak, diced 1 tablespoon butter 8 waffle cups (4 ounces each) 4 teaspoons maple syrup, war m, divided 1 teaspoon fresh thyme, chopped In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham. In 10-inch, nonstick skillet, melt but- ter over medium-high heat. Add e gg mixture; reduce heat to medium-low. Using wooden spoon, scrape e ggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy. Scoop 1/2 cup war m scrambled eggs into waffle cup and drizzle with 1/2 tea- spoon maple syrup. Gar nish with fresh thyme leaves. Repeat for each waffle cup. Scrambled Eggs and Ham in a Waffle Cup FOOD Brunch at home continued from Page 12 MILWAUKEE — There are a couple of cooking classes on the calendar at the Bay View Community Center, 1320 E. Oklahoma Ave. They are: ■ Regional Cooking Series: Southern Cooking From 6:30 to 9 p.m. Thursday. Cost: $18. Staci Joers will prepare for the tasting: Shrimp 'n Grits; Hot Brown's (classic hot sandwich invented at the Brown Hotel in Louisville of turkey, bacon, pimentos and more); South Corn Pudding; Shoofly Pie and the classic Kentucky Derby cocktail — the mint julep. Recipes will be included in handouts. Cost includes coffee, herbal teas, ice water, snacks and raffle prizes. Dishes reflect the laid-back lifestyle of the South. Registration required. ■ The Yin & Yang of Japanese and Korean Cooking From 6:30 to 9 p.m. May 18. Cost: $18. Asian cuisines are unique to each country yet complement each other in tastes and ingredients. Japanese dishes tend to be light with lots of seafood and veggies and simple condiments and sauces. Korean dishes tend to be hearty, incorporating lots of meats, spices and preserved foods due to cold harsh win- ters. Diane Cornell will make for students to taste: Japanese Chicken Yakisoba Noodle Bowl and Veggie Ramen Noodles with Sweet Potatoes and Korean Bi Bim Bop Beef Rice Bowl with Veggies and Beef Bulgog with Pickled Veggie Relish and Kimchee Cabbage. Enjoy coffee, herbal teas, ice water, sake and raffle prizes. Registration is required for the classes. Mastercard and Visa, checks and cash are accepted. Phone regis- trations with charge card are also accepted. Bay View Community Center will host Southern and Asian cooking classes