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* WHITBY FREE PRESS. WEDNESDAY. FEBRUARY 3,1982, PAGE 19 Whitby Free Press VOUR[ DINING PLEASURE with Barry Murka r....' Murkar says thanks for t he hospitality'.he 's recei«ved With this column, the writer named above is saying good-bye to a group of very nice and interesting people. We are leaving the-Durham Region area next week, but hopefully, will, from time to time, be drop- ping in to>say 'hello' to the many restaurant friends we have made over the past 14 months. Writing about dining spots in the Oshawa, Whitby, Ajax and Pick- ering area each week bas been a pleasant ex- perience. It has been our pleasure to meet and chat with the owners and managers of the better dining lounges in the district. There are several restaurants we have visited as many as three times, and -on each oc- casion have always been treated with the ut- most in hospitality. Sometimes our conver- sat ions have become very personal, and the proprietors of the eating establishments have taken us verbally behiind the scenes. We have heard and learned about some of the more serious problems facing restaurant owners in these difficuit economic times. They have, on several occa- sions, taken us on a tour of the ki tchens and shown us how certain F&ourite 1Recipes» 0f the 3000 varieties of mushrooms found in the western hemi- sphere, approximately 50 are edible. However, ýunless you are an expert, it is best to stick with Agaricus campestris, the cultivated mushroom available at the market. When shopping for mushrooms, look for white, firmn caps and beige stems. Fresh mushrooms may be stored in the'refrigerator for one week, loosely covered with a moist towel. Enjoy mushrooms in a new and different way in Beef and Mush- roomn Pies. 2% partly skimmed evaporated milk adds cream- mness and, along with a slightly beaten egg, binds together the ground beef, ahd mushroom filling. The. pastry rnay be' fluted' and mushroomn shapes may be cut from doùgh scraps to garnish the top of each pie. They will adhere to the crust better if the bottomn surface is moistened. Serve the pies with extra easy Creamy Mushroom Sauce. These rib-sticking individual pies wiIl b ecome one of your favourite mushroom recipes. Recipe tested in Carnation Food Service Centre. BEEF AND MUSHROOM PIES (Makes 8 individual pies) 2 pounds lean ground beef 2 cups chopped-fresh mushroorns 1/2- cup chopped onion iý cup undiluted CARNATION 2% Partly Skimmed Evaporated Milk i slighly-beaten.egg 1/3 cup fine dry bread crumbs i teaspoon sait Pastry for a double crust 9-inch pie Saute beef, mushrooms and onion in a large frypari until meat is browned and vegetables are tender. Drain well. Stir in evaporated milk, egg, bread crumbs and sait. Pack mixture into eight 41/2-inch foi] baking pans. Roll out pastry and cut circles to fit. tops of pies; place over filling. Flute if desired. Bake in hot oven (425*E) 20 to 25 minutes or until pastry is golden. Serve hot with Creamy Mushroom Sauce. Creamny Mushroom Sauce: Combine 1 (lO-ounce) can creamn of mushroomn soup and 2/3 cup undluted CARNATION 2% Partly Skimmed Evaporated Milk in a small saucepan. Heat through. Makes 13/4 cups. dishes are prepared. This in itself bas been an education. On the subject of rest- aurant kitchens, we can say of the ones we have visited, they are imma- culate, and you need have no worry about your dinne 'r being pre- pared in an are .a of un- cleanliness. The kit- chens we entered were modemn, the facilities for prepar!ng food, equipped with up-to- date tools of the trade. It bas been mentioned in this colurnn on several occasions that the diners in Durham Region are fortunate in having s0 many fine restaurants. You have the choice of the steak and. seafood houses, Italian and Chinese cuisine, and if it hap- pens you are in a hurry, and need a quick bite, there are literally dozens of fast take-outs which include chicken, fish and chips, pizzas and hamburgers. - We have found in our restaurant encounters that the Greeks, the Ita- lians, the Chinese and Canadians are ail very courteous people who are trying to make a living by catering to your tastes and desires when you corne into their establishments 'to dine. After a year of meeting and chatting with them almost every week, we can only say a big 'thank you' for the hospitality and fine food it has been our pleasure to enjoy. We wish al our restaurant friends the very best during the ensuing months. Diningr Guide THE GREAT WALL, 116 Dundas Street West, Whitby, 66-i021. A favourite eating spot for Chinese food lov.eI:s. A large selec- tion of Canadian dishes also served. Prices range from $2.70 and up for lunch, and $3.80 and up for dinner.. Open from il a.m. to 1 a.m. weekdays, Friday and Saturday open tili 2:30 a.m'. We are now fully licensed. FAMILY HOUSE DINING LOUNGE (FuIIy Licensed) Under New Ownership Specializing In Prime Ribs of Beef, Steaks, Seafood DaiIy LuncheonSpecials il a.m. - 2.p.m.. Dinners include Soup or Juice, Choice of potatoes, small1 chef salad Hours 8 a.m. - 10 p.m. DaIly 110 Dunlop St. E., Whitby (corner Green St.> 666-1412 Engllsh Style Fish & Chips WEDN ESDAYS - 2 forl1 Spoclal Buy one get one FREE (cod) We serve Halibut, Haddock cod, scallops and shrimps Breakfast Special 3 eggs, bacon,'home friles. toast & cof fee $1 à85 Mon. - Sat. 9 a.m. - 7 p-. '~ . ."'f.: I. l'i Located 'Dowvnstalrsy at Antony'$ COMPLETE MENU DaIIy Il aume-1 ar.. APPETIZERS Escargot BofugKon ........3.50 Escargot Goloso........... 3.75 Escargot Forestori ......... 3.75 Clams N Forestiers ......... 3.95 Shrimp Provencalo ........ 4.50 crab< Cocktail.......... 3,45 SOUPS Onlon Soup........ 2.00 Clam Chowdor....1J5 Today's Soup ............ 1.50 SALADS Russian Salad ....... 3.95& Tuna Salacl......... 3.95 Salmon Salad . ....4.15 Caesar Salad..... 3.00 Mediterranean Ia... 3.95 PIZZA. Pizza Margheita .........3.95 Pizza Capricclosa........ 4.95 Pizza Alla Napoetana........ 4.50 Pizza Alla Pescatora......... 4.95 Calzou .......... 3.15 Ruban 8andwlch 4#8 '308 Pamblogna.on.a.eun 1 ~3,1 PASTA Lasag ini a.........'.95 Pannigana, ........ 3.95 pastallities....4.50 Fettuccino A....d......... 4.15 ENTREES Coquilles St. Jacques........ 6.50 Stuffed Trout.. . . . . . . .5 File of Sole....95 Louisiana ..... ....7.00 Veal Parmigiana........ 7.50 Verni Milanaise......... 6.95 Sauerkraut & Sausage........... 6.95 8.8.0. Chlckon Wlngs..45 Br*st'*4.50ý, Supreme.......... 6.50 T-Bono Florentine ........ 10.50 AUL ARVE iNTRS Miviowl HmEC FMi AND SALAI EVERY THURSDAY 's VEAL MNGT 6 LIVE ENTERTAIM iMENT Thuraday ta Saturday, 9 p.m.-1 ar. featurfng: 'Dani Pomantil' DANCING -NIGHTLY Hours: Mon. to Fri.11 a.rn.-1 a.m. Sat. 4 p.rn.-1l a.m., Sun. 4 p.m.-l1I p.m. 121 GREEN STe, WHITBY, 568u3366or 666*1121ý* # ~ ANNOUNCEMENTS RECEPTION CARDS RNVTATIONS *I.NXYU AD