Racine Theatre Guild “Dirty Rotten Scoundrels”

Sunday, May 22nd – 11:15 departure
R.S.V.P. by Friday May 6th to (414) 607-4186

Our first stop will be the O&H bakery for free coffee and samples. Then we’re off to the theatre for the 2:00 performance of “Dirty Rotten Scoundrels”. A popular film gave birth to this Broadway hit, winner of seven Tony Awards. Two con men on the French Riviera find the place isn’t big enough for both of them. Suave Brit Lawrence and crass American Freddy agree to compete for the fortunes of a seemingly naive soap heiress: the first one to “clean her out” wins and the other clears out, “An enjoyable old-fashioned book musical that’s intentionally low-brow – but with style.” Following the show it’s off to the Hob Nob Restaurant for a delicious meal with entrée choices of Weiner Schnitzel, Poached Salmon, or Breast of Chicken Marsala, dessert and beverage included.

Cost of this event is $56.00 per person.

Manor Park
Senior Center
8621 W. Beloit Rd.
Milwaukee, WI 53227
(414) 607-4186


“Painting like an artist” – Bring your grandchild

Paint like an artist

Saturday, May 14th 10am – Noon
Art Studio
R.S.V.P. by May 6th to 376-7316

No experience necessary! Through this painting class, taught by local artist, Laura Donahue, students will work on composition, color mixing and layering to bring life to their images. You will create a finished painting ready for you to take home. Snacks will be provided. There is no cost for this class.

Trinity Village
7300 W. Dean Rd.
Milwaukee, WI 53223
(414) 371-7316

Lunch of the Month at Polonez Restaurant

Sunday, May 15th – 11:00am departure from Manor Park
R.S.V.P. by April 29th to (414) 607-4186

Today we will travel to Cudahy for a Polish brunch including live music! Brunch items include Polish potato salad, German potato salad, macaroni salad, shrimp, smoked salmon, stuffed pork, hash browns, scrambled eggs, potato pancakes, banana crepes, hunters stew, and sweet cheese perogi. There is also soup of the day, fruit salad, and a variety of desserts including their cheesecake, and your choice of either coffee, tea, juice or soda; also you may, on your way, want to try one of their Bloody Mary’s or Mimosas, both two for $6.00.

Cost for this event is $46.00 per person.

Manor Park
Senior Center
8621 W. Beloit Rd.
Milwaukee, WI 53227
(414) 607-4186

Great Ladies of Jazz Concert

Wednesday, May 4th at 2:30pm
R.S.V.P. by Friday, April 29th to Peggy at 371-7316

The Great Ladies of Jazz takes you on a chronological musical journey following the lives of some of the best known artists of the late 19th century and early 20th century. These giants of jazz have come and gone, but their melodies, phrasing and unique styles will embrace us forever. Narrative and musical performance by Janice Marie and Joe Scheibinger. Joe and Janice have more than 35 years of experience entertaining audiences throughout the state. You may have seen them perform here at Trinity Village last fall with their “Forever Ella” tribute, at Milwaukee’s famous “Jazz in the Park” or at one of Wisconsin’s finest clubs. Cocktails will be served following the performance.

Trinity Village
7300 W. Dean Rd.
Milwaukee, WI 53223
(414) 371-7316

Easter Recipes

Easter Recipes to Enjoy and Share!

Apple Cider-Glazed Ham Recipe

Easter Ham

10 Servings Prep: 15 min. Bake: 2-1/2 hours

1/2 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours.

Meanwhile, in a saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving.

Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, 30-35 minutes longer or until a meat thermometer reads 140°. Warm reserved sauce; serve with ham. Yield: 10 servings (1 cup sauce.)


Crusty Roast Leg of Lamb Recipe

Leg of Lamb


10 Servings Prep: 20 min. Bake: 2 hours + standing

1 boneless leg of lamb (4 to 5 pounds)
1 cup soft bread crumbs (about 2 slices)
2 tablespoons butter, melted
1/2 teaspoon herbes de Provence
Dash salt and pepper
1 large onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2-1/2 pounds medium potatoes, peeled and cut into wedges
1 large tart apple, sliced

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour.

Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.
Editor’s Note: Look for herbes de Provence in the spice aisle.


Never-Fail Scalloped Potatoes Recipe

6 Servings Prep: 30 min. Bake: 1 hour

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.


Strawberry Romaine Salad Recipe


10 Servings Prep/Total Time: 30 min.

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries

1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.

In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.


Layered Lemon Pies Recipe

Layered Lemon Pie

20 Servings Prep: 55 min. + chilling

Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional

1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix

1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.

For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set. Yield: 2 pies (10 servings each).

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