PAGE 18, WEDNESDAY, APRIL 7, 1982, WHITBY FREE PRESS YOUR DINING PLEASURE Roxanne .Reveler's recipes-fo astrdmn EDITOR'S NOTE: This week's,,edition of the Whitby Free Press lsees the re-introd uction' of "lYour DlnIng Plea- sure"l. The pleasant task of v, restaurant reviewing and other, dining featuresfails to Roxanlne Reveler who is already familiar to.most of our readers; as the. author of the "IBrooklln Bylines." By ROXANNE REVELER Free Press Staff Dining Guide THE GREAT WALL, 116 Dundas Street'West, Whitby 66 8-7021. 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 lunch, and $3.80 and up for dinner. Open from, il ar. to 1 a.m. weekdays, Friday and Saturday open tilI 2:30 a.m. We are now fully licensed. THE PRINCE RESTAURANT 1009 Dundas St. East Whitby Prince Specials GREEK DISHES MOUSAKA...................... Oven Baked: Layers of' Potato Slices, Eggplant Slices, and Ground Meat, topped wlth a delightfui Cream sauce PASTITSIO.......................... Baked: Macaroni and Ground Meat topped with creamy sauce f lavoured wlth Sharp Cheese CABBAGE ROLLS ................. ...... served wlth Greek Potatoes MEZEDAKIA (Greek Tid-Bit)........ Pan Frled: Beef Sirloin, Cubes Mushrooms, Green Peppers Iand Onlons, served wlth Greek Potatoes or Rice BEFTKIMARUNATO (Ground Beef Srin Steak)................. Served wth Marinade Sauce and Greek Potatoes or Rice SYNAGRIDA FOU RNOU (Oven Baked Snapper)... u'.........@ne...... A Flrst Quallty FIsh <Fluet) baked a La Greek Isies, served wlth a tasty sauce and Greek Potatoes or Rice BRUTZOLA (Pork T enderoin Fillet)..... Iserved with Greek Potatoes We also have Luncheon Specials and MON DAY to TH URSDAY SPECIALS from 4to 10 NEWYORK STEAK & RIBS................9 CHICKEN & RIBS ......................... 8.3 Ail specials inc u de Soup or Salad Bar, Roi1 and Butter or Garilic Bread. Tea or Coffee. Breakfast available Saturday & Sunday f rom 8:00 - 11:30 a. m. «Hours: Mon. - Fi. il - 10 p.m. Sat. & Sun. 8 - 10p.m. 668-2811 Easter to a child is synonymous with bunn- ies, eggs and choco- lates. For aduIts, it is more apt to be rejated to food. Either a dining out treat at your favour- ite restaurant, or a spe- cial meal at home for family and friends. Hopefully, we can assist you, whatever your pre- ference is., *If your tendency is toward dining out, there are many excellent rest-" aurants in the vicinity and although we were not able to cover them ail, those restauran- teurs we did come in contact with were ex- ceptionally helpfui. DINING OUT Alil Baba Steak House will be having their marvellous Sunday Brunch this Easter from il a.m. to 2:20*p.m. Start with a choice of juices and fruit. From there try to select from an array of cold dishes and salad itemrs, al crisp and fresh. Pro- gressing, you may choose from bacon, sau- sages, French toast, pancakes, scrambled, eggs, hash browns, hip of beef, spareribs, meat- balîs, and fruit filled crepes. Top it off with your choice fromn five or six varieties of dessert and coffee. Ail this for $6.95 per aduit and $4.95 for children. Commenc-, ing Easter Sunday, the management will be of- fering a champagne and orange juice cocktail to compliment theéir already extensive bar selection. They have various special itemàs planned to help you celébrate Easter, including eggs f or you and the kids, plus'a few other sur- prises. In the evening there will be a special Sunday .Ham Dinner, and on Easter Monday a "hid- den special", that will ensure value for your dollar. 0f course, a children's menu will be availableas always. Coach Hlouse Tavern and Steak Housé has no special dinners planned for Easter, although every dinner here can be special. The billet de faire is steak and sea- food, well prepared and- with quality in mind. You -may choose from fish, poultry and spare- nib items also. Their wine list is limited but quite adequate offering both imported and Canadian vintages. Sunday, the Coach House is open from. 4 to 9 p.m. and is closed Mon- day.- Le Chalet does not of- fer a brunch, but is open at 12 noon for lunch priced from,$2.75. Dmn- ner is served from 5 p.m. and specializes in roast beef dinners, sea- food and steaks which are priced at $8.95 and Up. 'Le Chalet is licen-, ced, and its' owner, Nick, will always give you a warm welcome. DINING IN If a - family dinner is more ' to your liking, there are usually three major' Problems. How. to. serve a. deliclous meal without spending ail day in the kitchen away from your guests; how to keep the cost down; and what to do with the leftovers. Per- haps we can give you a helping hand. % First plan a menu which can be prepared as muclh in advance as, possible. Second, keep it simple. The less com- plicated, the fewer things can go wrong. SMenu baked ham* home made baked beans* salad dinner rolîs & dark bread pie cheese and fruit plate* Baked Ham: Buy a pre- cooked ham. If a whole one is too large, go to a deli counter and have them. cut a piece toyouýôr liking. Although the price per 'pound niight appear expensive it is your best buy. It is pre- cooked so it won't shrink appreciably; it is bone- less so, you can'eat allU you pay'for; and you, onlybuy what you need, not what the store wants to seil you. Apre-cooked ham needs to be reheated in a baking dish' for only one liour at 250 degrees. If you want .to glaze it make dia 'mond patterns in the skin with a sharp knife and spread with your preference of, red current jam, cranberry jelly, maple syrup, honey or molasses. Just before serving, carve most of the ham, Place it on a-large plat-, ter along with the rest of the ham and a carving, knife so guests' may. carve some more for themselves if required. Baked Beans: In the morning put one pound of white pea beans in a large saucepan and cover three times over with,,ater. Add sailt to taste, an onion, carrot and stalk of celery. Bring to boil, cover and cook for one hour. Drain, beans, saving the liquid. Remove vegetables and pour beans into a roast- ing pan. Add two small, cans of tomato sauce, Y4 cup brown sugar, 2 tbs. hot dry mustard,, 1/ cup- molassesýa nd 1 cup bean liquid. Stir ail ingre- dients. Snip three pieces of bacon in one inch pieces and place on top. Cook at 250 -degrees CONT'D ON PG. 19 BLAR PRKFISH &'CHIPS Blair Park Plaza, Lupin Dr. Our Specialty English Style Fish& Chips EVERY WEDNESDAY Buy I order f ish & chips getI FRE<E Eat i n or take out. GOOD FR1 DAY SPECIAL Free coleslaw wlth every order.' Open Good Friday il a.m. - 9 p.m. - Closed Easter Monday.; HAPPY EASTER TO ALL 0F YOU. 668-8672 Mon. - Sat. 9 a.m. - 7 p.m. 8.95 8.351