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MITCHELLS Maytag Appliance Centre & Clearance Centre Milton Crossroads Mall, James Snow Parkway & 401 (905) 864-1268 FINANCING AVAILABLEFOR THE WAY ITS MADE. Mitchells Maytag Home Appliance & Clearance Centre 544 Bayfi eld St., Barrie, ON (705) 792-9009 The Maytag Store 406 Bryne Dr, Barrie, ON (705) 726-1000 The Maytag Store Hwy 401 & Hwy 24 Cambridge, ON (519) 658-9797 Mitchells Maytag Appliance Showroom & Clearance Centre 520 Ridell (Sobeys Plaza) Orangeville, ON (519) 940-3977 *See store for details. 4 Year Extende d Warrant y on all Mayta g Dishwasher s & Washer s FREE * Introducing KitchenAid Appliances at Mitchells Maytag $450 in Small AppliancesFREE with the purchase of3 major KitchenAidAppliances Recieve Royal Canadian Army Cadets 676 Lorne Scots As an Army Cadet you will have the opportunity to: Develop leadership and teaching skills Learn map reading and bush craft survival skills. Develop marksmanship skills with: Competition air, small bore 22 calibre and large bore C7 rifles. Abseil (descend from structures and cliffs using ropes and harness). Attend summer camp at no cost. All transportation, accommodation, food and clothing is provided. Attend parachute training. Participate in international exchange programs. Join our Biathlon team. (Starting September 2008) Meet new friends and enjoy exciting trips and events. Earn credit toward your community hours requirement. We are looking for interested young people 12 to 18 to become part of the 676. Come out and see what we are all about during our open house Wednesday November 14 7:30 pm - 91 Todd Rd Georgetown For more information call Capt. Scott Teeter @ 519-853-8850 or 905-702-2268 14 Acton/Georgetown, Friday, October 26, 2007 Every fridge has the makings for soup Thank you to all the people who have commented on the Sweet Potato, Leek and Maple soup recipe that appeared in the paper on September 28. Glad to hear you all liked it so much! Many of you were kind enough to point out that the quantity of chicken stock listed seemed unusually large and you were correct. The original recipe calls for 16 cups chicken stock. That should read 6-8 cups. Make the recipe with 6 cups of stock and then add more at the end if youd like to thin it out more. Again, thank you for pointing out the error! *** Do you know how to make homemade soup? Well, if not, then this column is for you, to get you started. The methods are basically the same for chunky soups and cream soups. All we do is change the ingredients. Most of the time, you dont even need to shop for ingredients. Almost everyones fridge has the makings for a pot of soup. Recipes are great and helpful when you want to make a particular kind of soup. But when you just want a quick din- ner, open the fridge and wing it! This certainly is the beginning of the fall season, when a steam- ing pot of homemade soup is wel- come on any dinner table, accom- panied by fresh bread, some cheeses or a salad, and voila, din- ner in an instant. Soup will keep for days in the refrigerator and it will intensify in flavour as it does so. While you are in the kitchen anyway, making dinner for tonight, why not prac- tise whipping up some soup for another night when you are too busy and save yourself the money spent at the fast food store. Create your own fast food. Believe me, you will enjoy the creativity and freedom spent over a pot of soup. My mom used to call it therapy very relaxing and fulfilling after a stressful day. So, lets start with a vegetable soup of some kind. Pull out of your fridge any fresh vegetables you may have, but especially any tired or limp ones and use them up before they have to be thrown out. Put the kettle on to boil, some you can make some flavour for your soup. It all starts with water. Chop your vegetables in bite size or smaller pieces. You need about 4-6 cups. You can use anything potatoes (any kind) for potato soup, onions for onion soup, or a variety of any vegetables you have, keeping in mind that some vegeta- bles you would not cook generally like lettuce, radish, cucumber. Heat some oil (a couple of tablespoons) in your pot and sautour veggies on medium low heat until they are translu- cent and partially cooked. While this is cooking, decide what the soup base will be. You could use any chicken stock, beef stock, vegetable stock, tomato juice or dry soup powder. Make your stock with boiling water (about 8 cups). Then add this to the vegetables. Bring to a boil and then reduce heat until the soup is simmering. This needs about 30 minutes cooking time. If you have any leftover meats, now is the time to toss it in chicken, beef, sausage, ham, bacon just about anything will work. Now we add the spices if they are dried any fresh ones we add later. Basil, dill, oregano, thyme, savory, parsley whatever flavours you prefer. Taste and add salt and pepper but be careful on the salt if you used a powdered stock as it can be quite salty. Add any fresh herbs just before serving. There are no rules. My hus- band says I never make the same soup twice. Once you have tried your hand at this and get rave reviews, next time will be easier and you will have the confidence to experiment. Let us know how you succeeded. We would love to hear from you! By the way, this weeks recipe (See pg. 15) was born because I had company coming on short notice and I needed soup for lunch. You can do it too! Have fun and keep cooking! (Lori and Gerry can be reached at whatscookin@independentfreepress.com Lori Gysel & Gerry Kentner