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WHITBY FREE PRESS, WEDNESDAY. JANUARY 27' 1982, PAGE 19, Whitby Free Press YOUR -DINING PLEASURE with Barry Murka r.... Prince Restaurant's food i*s h ighly. reco mm..ended In making the rounds of the various restau- rants in Durham LE CHALET DINING ROOM, 110 Dundas Street, Whitby, 668-4377. appeal to a wider vani- ety of patrons; special- izing in roast beef, steaks and seafood. Daily specials at afford- able prices will be offer- ed in the new year. Al major credit cards ac- ceDted. Licensed. THE GREAT WALL, 116 Dundas Street West, Region, one is bound to find one or more that turns out to be a favour- Whitby, 668-;021. A favourite eating spot for Chinese food loyers. A large selec- tion of Canadian dishes also served. Prices range from $2.70 and Up for lundi, and $3.80 and Up for dinner. Open from il a.m. to 1 a.m. weekdays, Friday and Saturday open tîll 2:30 ,a.m. We are now fully licensed. ite. Such is the case with the Prince Restau- rant at 1009 Dundas Street East in Whitby. Joy and I have always enjoyed eating at this spot. The food, whether it be lunch or dinner, is always, good and'hot. Also, the restaurant is warm and bright. The tables are adorned with gold and red' table cloths, and the chairs are comfortable. The Prince is oper- ated by two men and theirwîves. Both men are nanfed John and their wives are Cathy and Anne. The two men look after the cooking and the womnèn wait on the tables. The women are assisted in waiting on customers by three employees, Marsha, Linda and Shirley who are ail very courteous and strive to see that you are satisfied .with everything and enjoying your meal. We often pop in at lun- chtime on a weekend or for dinner in the even- ing. Steaks and seafood are the main. entrees, but you can have sausage, veal cutlets, spareribs, hot or cold sandwiches at reason- able prices. The rest- aurant is fully licensed. The Prince Restau- rant, we have noticed, caters'to a lot of family trade. Parents with children from the Smallest to teenagers can be seen dininig here almost every night. During the past year a salad bar was opened, and this has become very popular with the dining public, and is open daily through'the, week. Aside from enjoying the food at the Prince Restaurant,, Joy and I have become quite friendly with both the Johns and their wives, and each time we eat Fettuccine alla Gouda, Tasty Year-round Fettuccine - h<ýre\ yoýur chance to display your culinary skilis and bask in the praise of family and friends. The ingre- cients are few and the method simple - but here lie the secrets. First, ingredients: the rich full-bodied, sightly nutty taste of medium-aged or aged im- ported Holland Gouda provide the key to the mellow buttery flavour of this fettuccine recip. If you are unable to find fet- tuccine, egg noodles are an ex- cellent substitute. The second important factor is up to you ... follow the pro- per procedure in making the fettuccine. Cook it in plenty of boillng salted water. If desired, add a tablespoon of butter or vegetable oil to tbe water to prevent- tbe fettuccine from sticking together or boiling over. Be sure to return tbe cooked, drained fettuccine to the warm cooking pot to add the remaining ingredients. For more spectacular presentation, place tbe fresbly cooked fettuc- cine in a warm cbafing dish and toss in the remaining ingre- cients at tbe table. Serve Fettuccine alla Gouda as a main disb with a green salad for a ight meal which is both nutritious and satisfYing. As a side disb this recipe pro- vides variety to your meals, substituting for potatoes or rice. Tbe Fettuccine alla Gouda variations will botb extend tbe number of occasions on which you'll want to serve this disb, as well as spark ideas of ypur own for other adaptations witb favourite ingredients. Make it a year-round treat for your famni- ly and friends. Fettuccine alla Gouda (Basic Recipe) Sa/ted boi/ing water 1/2 Pound (250g) fettuccine (a tight handful, I1/12 inches in diameter) or 1/2 Pound (250g) egg noodles (about 6 cups) 3 tabiespoons butter, softened 2 egg yo/ks, beaten 2/3 cup tab/e cream (room temperature) 1 1/2 cups shredded medium or aged imported Ho//and Gouda (6 oz) Fresh/y ground pepper Cook fettuccine in a large quantity of salted boiling water, following package directions, until tender. Drain water and return fettuccine to cooking pot. Toss fettuccine with butter. Mix together egg yolks, cream and Gouda. Add to fettuccine; toss till ail fettuc- cine is coated. Season witb pepper. Serve immediately. Makes 3 to 4 main dish servings or 8 side dish servings. Garnished Fettuccine alla Gouda Stir 1/4 cup finely chopped fresb parsley into fettuccine tbe minute it's ready. Serve im- mediately. Confetti Fettuccine Combine 1 cup finely diced cooked ham, 2/3 cup cooked tiny peas and 1/4 cup-finely chopped fresb parsley. Fold in- to Fettuccine alla Gouda tbe minute it's ready. Serve im- mediately. Mushroom Fettuccine Sauté 1/2 pound sliced fresb musbrooms in 1 tablespoon butter and 1 tablespoon dry vermoutb, if desired, just until musbrooms are tender. Fold sautéed rnusbrooms and pan juices into Fettuccine alla Gouda, the minute it's ready. Serve inimediately. Garden-Fresh Fettuccine Sauté 1/2 cup cbopped celery and 1/,2 cup chopped green pepper in 1 tablespoon butter for 3 minutes. Stir in 1 large peeied, seedied and chopped fresh tomato; sauté 1 addi- tional minute OR until celery is tender. Fold sautéed vegetables into Fettuccine alla Gouda the minute it's ready. Serve im- mediately. Sweet Pepper-Bacon Fettuccine Fry 4 slices bacon until crisp; drain bacon on paper towels; cmumble. Sauté 1/2 cup finiely chopped sweet red pepper in bacon drippings just until tender; drain. Fold crumbled bacon and sautéed pepper into Fettuccine alla Gouda the minute it's ready. Serve im- mediately. Nutty Spinach Fettuccine Wasb 1/2 pound spinacb leaves; drain. Steam spinacb 2 to 3 minutes until imp; drain very well and pat out excess moisture with paper towels. Chop spinach finely. Fold spinach and 1/3 cdup coarsely chopped walnuts into Fettuc- cine alla Gouda the minute it's ready. Serve immediately. Sulad Season Another dish which knows no season, this spinach salad with flavourful Edam, is perfect for lunch or dinner. Its surprise - hot piquante dressing that sightly wilts the spinach. Edam Spinach Surpilse Saiad 1 poundfresh spinach J cup cubed imported Holland Edam 2 hard cooked eggs, s/iced Dressing: 3/4 cup sa/ad oi 1/4 cup wine vinegar 1 teaspoon paprika 1/2 teaspoon sait 1/2 teaspoon freshly ground pepper Remove spinach stems; thoroughly wash spinach stems and drain on paper towels. Toss with cubes of imported Holland Edamn in salad bowl. Combine salati oil and vinegar in a small saucepan; add paprika, salt and pepper. Heat to the boiling point. Pour over salad, mixture and thoroughly toss to coat spinach with bot dressing. Gar- nish with slices of bard cooked egg. Makes 6 servings. there, one or, more of them always sit down and have a friendly chat with us. Both the men here have had years of exper- ience in restaurants, both from the chef standpoint as well .as management. They al like Whitby and the people who live in and around it. They look for- ward to a bright future here. We can heartily recommend the Prince Restaurant as a place to dine where you will en- joy the food as well as the prices. Blair Park Fish& Chips Blair Park Plaza, Lupin Dr. 2 for 1 Specilal Every Wednesday ai l day Mon. - Wed. Lunchtime NOW OPEN FROM 7 a.m -7 p.m. 6 days a week Breakfast Spoclal 3 eggs, bacon, home f ries toast & cof fee 185 668-8672 tabirrn Pgttak houft CHAR-BROILED STEAKS, S'EAFOOD & SPARE RIBS e*TUES. NIGHT $ 09 5 Filet Mignon.............. *WED. NIGHT $ 895 New York 8oz. SIroIfl....... *THURS. NIGHT 9 Surf and Turf.............. $ 4 Dinrng Guide *SUNDAY NIGHT ' $ 7 Sparerlbs.................... 7 Served With Above Meals: S"be, Potto.s <Frouil or Bekod), Hors d'Oouvres, Mot Frucleor GOeUc roed viusmuus Houri: Tues. toiThmr., 12H.... 10 p.,. CLOSED MONDAY LUNCHEON SPECUALSI Tues. to Frl. 12:0-3:00 p.m. Hwy. No. 2 WHUTBY For Reserve ~1 Mlle West of Brock St. 668-27 rations: FAMILY HOUSE DINING LOUNGE' (FuIIy Licensed) Under New Ownership SpeciaIizillg ln Prime Ribs'of Beef, Steaks, Seafood DaiIy Luncheon Specials il arn. - 2 p.m.. Dinners include Soup or Juice, Choice of potatoes, small chef salad Hours 8 arn. - lO'p.rn. DaiIy 110 Dunlop St. E., Whitby (corner Green St.) 666-141 95