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•Th e IF P• H al to n H ill s • Th ur sd ay , M ar ch 2 7, 2 01 4 16 Join us for the Grand Opening of our NEW Travel Centre Thursday, April 3, 2014 Open House 4pm-7pm There will be door prizes and giveaways. Look forward to seeing you there! World of River Cruising Join us during the month of April to learn more about the hottest trend in travel "The World of River Cruising" Register today for these exciting complimentary presentations taking place in our NEW Travel Centre at 328 Guelph St, Georgetown. SPACE IS LIMITED. Uniworld River Cruises Wednesday, March 26 7 pm Avalon Waterways Thursday April 10 3pm or 7pm AMA Waterways Thursday, April 17 3pm or 7pm Viking Cruises Thursday, April 24 3pm or 7pm To RSVP, please call 905-873-2000 or email georgetown@visiontravel.ca 328 Guelph St Georgetown ON L7G 4B5 TICO#50018498 Chipotle Mayonnaise Ingredients • 1 head garlic • 1 tsp extra virgin olive oil • 1 cup good quality mayonnaise • 1/2 cup sour cream • 1 tbsp fresh squeezed lemon juice • 2 chipotle peppers plus 2 tsp of the sauce they are canned in • salt and fresh ground pepper to taste Method Preheat oven to 400F degrees. Cut garlic head in half and drizzle one half tsp. of the olive oil on each half. Place in tin foil and roast in the oven until golden brown and soft - approxi- mately 30 minutes. Once cool enough to handle, squeeze the garlic out of the cloves. To make sauce, combine all ingredients (except salt and pepper) in a food processor and puree until smooth. Taste, add salt and pepper as required. Refrigerate until ready for use. Once you make this recipe, you are go- ing to want to use it on everything. You may want to bathe in it - it is delicious. Par- ticularly yummy with pan seared fish and homemade fries (dip both the fish and fries in it)! Excellent on a sandwich, thin it out a little and use as salad dressing, dip veggies in it (either raw or grilled veggies), the list goes on. You will need chipotle peppers in ado- bo sauce though. Chipotle peppers are a smoked jalepeno pepper and adobo is the sauce they are canned in, made up pri- marily of paprika, oregano, salt, garlic and vinegar. Both the peppers and the sauce are extremely hot, so go EASY when mak- ing it the first time. Put in a tiny bit, then taste and you can always add more. These can be hard to find, but I can tell you that Foodstuffs on the Main Street and the Su- perstore (aisle 5) carry them. I don't know if any other stores do, but hopefully this will help. Once you have made your recipe, you will invariably have most of the tin of pep- pers and sauce left. Place in a plastic zip baggie, then smooth it out so it they are in a thin, flat layer. Then pop them in the freezer. Having spread them out in the bag will al- low you to break off a chunk the next time you need it, rather than having to thaw the whole bag. Try using a bit in soups, stews and particularly chili! Have fun and keep cooking! What's Cookin': Bathing in mayonnaise Lori Gysel & Gerry Kentner