WIIITBY FREE PRESS, WEDNESDAY, AUGUST 19, 1981, PGE19 ... Witby Free Press YOUR DINING PLEASURE' with Barry Murka r.... "Cooking with Jehane Benoft"pi 1 have cooked with a micro- wave oven in my home for somne years 110w and arn con- vinced t.hat before the end of the century A our house- keeping will be planned around the use of this exciing new apphiance. One has only to think back over the past 50 year to see how many new piecs of equipment have conte into our kitchens, and what a lonig way we are fron the wood stove, Lu realize that changes that once were considered impossible are now with us and here to stay. Changes are occurning, too, in (ur lifestyles and eating habits, and appliances such as the microwave oven are open- ing up a truly iberated future for the man or woman in the kitchen. With time I1 have learned lxow to convert for the microwave recipes 1 enjoy, taking much less time and often having better texture and flavor. H ere are a few light desserts you may enjoy. MY 5-MINUTE CH EESECAKE Delicious, creamy, light. Serve it with sweetened straw- bernies or raspbemres or a creamny fresh blueberry sauce. Yummy! Crust: 1¼ cup (60 mL) butter or margarine 1 cup (250 inL) Grahamn cracker crumnbs (about 12 squares of biscuit) 2 tbsp. (30 mL) sugar A good pinch of nutmneg Filing: One 8-oz. (250 g) package creani cheese 1/3 cup (80 mL) sugar Iegg 1 tbsp. (15 mL) fresh lernon juice Topping: 1 cup (250 niL) commercial sour creamn 3 tbsp. (50 niL) sugar Microwave butter at "High" in an 8-ich round glass or Corning baking dish 1/2 to 1 minute or until melted. Stir in the crumbs and sugar. Mix well and press over bottom and haif an inch (1.25 cm) up sides of dish. Microwave creani cheese in a bowl at Medium, 6-8 seconds or until softened. Beat in sugar and egg. Blend in the lemnon juice, and pour on crust. Microwave at High uncovered, 2-3 minutes or until set around edges, rotating dish twice while cooking, unless yoti have a turu table. Combine sour cream and sugar for Topping. Spoon over hot cheesecake, spreading with a spatula to completely cover the baked cheese. Microwave at High i to 11/2 minutes or until topping is bot. Cool. Refrigerate until ready to serve. FRESH RASPBERRY BAVARIAN CREAM A cool creamy summer de- iight. 1 cup (250 mL) water 1 package (3 oz. - 74 g> raspberry flavored gelatiuîe 2 cups (500 mL) vanilla ice cream 1 banana, siced (optional) 1 cup (250 mL) mashed fresh raspherries (1 L) Place water in a 4-cup (1 L) measure cup. Microwave at High 2 minutes or until it boils. Stir in gelatine until dissolved. Add ice cream, sûir until melted. Stir in the mashed fruit. Pour into a nice glass dish. Refrigerate 3-6 hours. Unmold on a large plate, sur- round with sweetened berrnes. SOFT CUSTARD SAUCE Serve with fresh fruits in- stead of creain or over cake or fruit cohblers. 2 cups (500 mL) milk 1/3 cup (80 mL) sugar 1 tbsp. (15 mL) cornstarch 1/4 tsp. (1 inL) sait 3 eggs 1 tsp. (5 mL) vaila or almond extract Measure milk into a 4-cup(1L) glass measure. Add sugar, corn- starch, sait and eggs. Beat the whole with a rotary beater until smooth. Microwave at High 4-5 minutes or until mix- ture begins to bubble, stirring twice during the last half of the TrYPE WRITERS NETIMT ADDING MACHINES a CALCULATORS TUSA SiALES a SERVICE e RENTIALS5 TR OFIEaUPI 2 8Irý0d S jx nai lts~ ~ ~ ~~ 8 a1968y hnw hvnihepdacutm I cooking ime. Sûir in vanilla. Beat until smooth with rotary beater. Serve warm or cold. SUPERB TART AND TANGY RHUBARB SAUCE Serve it cold with cream or ice cream or fold in i cup (250 mL) sliced fresh strawberries in the sauce while hot. 4 cups (1 L) diced rhubarb 2 tsp. (10 mnL) constarch 1 tsp. (5 mxL) grated orange peel 1/4 tsp. (1 niL) nutnieg 1 cup (250) niL) sugar /2 cup (125 nl,) fresh orange juice Combine ail the imgredients in a large glass mîixiîîg bowl. Stir thoroughly. Cuver with a sheet of waxed ixaper or a plate. Microwave at Highi 8-9 minutes or until mixture b<ils and thickens, stirring once at hall finie. Cool, dien refigerate. Beautify your neighbourhood. Get out on the street. Tcike a walk. paR7lPaTloiJ Le CHALET DINING ROOM, 100 Dundas Street, Whitby 668-4377 Long a favourite eating spot for people in Durham Region, Le Chalet specializes in Seafood, Steaks and Roast Beef. They feature a businessmen 's luncheon from $3.00 and up. Dinner for two is from $15.00 and up. A salau bar is included with full course meals. Alf major credit cards are accepted. New Prin ce res taurant-was rnce surprise Our second visit to the Prince Restaurant and Dining Lounge was not only pleasurable, but a pleasant surprise. The restaurant lias not only renovated the interior, but now bas an L.L.B.0. license. Located at 1009 Dun- das Street East, this restaurant has made changes that can do nothing but spell suc- cess. John Pappas, owner, bas been in the dining business for 25 years and owns another suc- cessful restaurant business in Scar- borougli. Originally this spot was known as the Burger Prince. Fish and chips and ham- burgers were the featured fare. Tbat bas changed, but you can still get those items if you want them. New menus have been printed and they carry a fine selection of steaks, sea food and prime ribs of beef. The prices are very good, in fact, as good as we bave found anywhere in our dining travels across Durham Region. New tables and chairs have replaced the orange ones and you now have sof t seated captain's chairs, and wooden tables done in dark brown. The wine list gives you a good choice of both red and white as well as many other drinks to choose from. The interior has been changed, 50 flow iL is brîght and you have a clear view of the whole room. This ime out Joy selected the Prince Back Ribs with baked potato, fresh salad and delicious garlic bread. I settled for the New York steak with baked potato and fresh salad. Joy had the white wine and I had the red. The meal was deliclous and we both enjoyed every bit of It. We couldn't get over the refreshing change that had been made In the menu, and would be happy to return to the Prince any time. John opened lits new salad bar last Friday. It contains a good selec- ion of items to add taste and pleasure to your meal. BoLh John and lis wife like children, and they also cater to the family dîners. Higli chairs are provided for small chidren. Breakfast hours are from 8 to il a.m. and John says no one in the area can beat bis price of $185 wbich gives you a choice of eggs with bacon or sausage and includes toast and cof- fee. We can heartily recommend the food at the Prince Restaurant as not only beîng good, but also reasonably priced. Ail the meat served here cornes fromn one of Canada's better packing bouses and is of top quality. We can voucb for the service being excellent too. Marsha Wilson of Whitby looked after us, and she was botli atten- tive and quick. You will enjoy the Prince Restaurant, and what is aiso nice about iL, you can afford it too. THE GREAT WALL, 116 Dundas Street West, Whitby, 668-7021. A favounite eating spot for Chinese food loyers. A large selec- ion of Canadian dishes also served. Prices range from $2.50 and up for lunch, and $345 and up for dinner. Open from il a.m. to 1 a.m. weekdays, Friday and Saturday open tiii 2:30 a.m. We are now fuliy licensed. Dining Guide mmm@mý .",t ý 1 . ý . ý jý .ý ý . ý ý - - , , ý . . . .ý. . . , . . . -ý4 - . **A %** * P*,ýs * b &* r.,iwem