25 Years at
Orchard Mall
Friends of
West Bloomfield Library
Used Book Sale
, TASTE OF UP NORTH from page 120
October 17 & 18, 1998
•
Saturday 9 am — 6 pm
Sunday 11 am — 4 _pm
• Books
• Computer Software
•
Videos
• CDs & LPs
Bag Sale on Sunday — $5 Each
Presale for members — Friday, October 16, 7 — 9 pm
0
WEST BLOOMFIELD • MICHIGAN
248-851-7727
Nonmembers may join at the door.
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fflichie
Vol. 1, No. 6 • October, 1998
ello!
The pickles begin to taste more 'done' as they sit in the jar, but
they will not become Old Dills. "Strub's" Old Dills (with the Yel-
low Label) need to ferment fully in barrels before they are bottled.
New Dills only have a 90-day shelf life. Always look for the best-
before date printed on the lid. Thanks for the great letter and for
being such a loyal Strub's fan.
In Metro Detroit, Strub's Pickles are distributed by
Pointe Dairy Services Inc. (248),589-7700)
and are available at these fine locations:
Dear Pickle Guy,
Nino & Salv. :41;o's -- Farmington Hills, Tmy, St. Clair Shores
Shana Tova. I was just wondering how long does a New Dill (half
Papa Joe's — Ro ester Hills VMage Market— Grosse Pointe Farms
sour) pickle remain new? How long will it keep its crunch and does
Westborne Markets — Dearborn, Berkley, Livonia
it eventually become an Old Dill (full sour)? Or, is a New Dill al-
I'll
update
this list for you each month to make your shopping easier.
ways a New Dill? Thanks.
How are ya? What's cooking? I hope you enjoyed the
High Holidays with our 70q anniversary coupon. Look
for more coupons and events as we celebrate our 70th an-
niversary throughout 1999. A special thanks to all of you who took
time to write me over the holidays. It's obvious that Strub's pickle
eaters are the most intelligent consumers around.
Letter Of The Month
Remember, send your letters, pictures, and postcards to me:
— M M, Toronto, ON.
Pickle Guy
do Strub's Pickle Corner
100 Roy Boulevard
Dear M. M.,
Brantford, ON. N3R 7K2
This is an excellent question, and one that people often ask
e-mail: STRUBPICKL@AOL.COM
me. New Dills are made from fresh cucumbers, with "Strub's"
special brine added to each jar. As the pickles sit in the jar, slow I answer ALL my mail, and if I use your letter in
fermentation begins. This causes a slow color change from the ini- "Pickle Corner," I'll send you one of my "Pickle Guy"
T-shirts and Hats. Thanks, and talk to you next month.
dal bright green cucumber color.
The Pickle Guy Replies
Got a question?
Write to me, the
Pickle Guy — I
answer ALL my mail!
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10/16
1998
dried cherries at the last minute; they
stay chewy and impart a real cherry
flavor to the rice.
2 T olive oil
1 medium onion, chopped
3 T butter or margarine
2 ounces dry fettucine, broken into
small pieces
2 cups long grain rice
4 cups water
4 bouillon cubes, chicken flavored
Fresh ground black pepper to taste
1 cup Michigan dried cherries,
chopped or whole
Heat olive oil in a medium saucepan.
Add the onion and saute until the
onion has softened a bit, about 2 min-
utes. Add butter or margarine and bro-
ken pasta and cooking, stirring con-
stantly, until the pasta is browned.
Add the rice and cook, stirring
constantly, for 1 minute more. Add
the water and bouillon cubes and stir
to combine. Bring the mixture to a
boil and cover with a lid. Reduce heat
and let rice simmer for about 20
minutes until the liquid is absorbed.
Add black pepper to taste.
To serve, place the rice in a serving
bowl and sprinkle with the dried cher-
ries. If you like your cherries softer,
add them with the liquid. Serves 6-8.
POMMES DUCHESSE
There are many versions of these ele-
gant whipped potatoes. Some even
include pate a choux (cream puff
dough). This is a simplified version
that always achieves excellent results.
Bake them on a cookie sheet and
gently place them next to whatever
you're serving.
2-3 pounds Idaho potatoes
2 T butter or margarine
2 egg yolks
Salt and pepper to taste
1/2 t nutmeg
2-3 T Parmesan cheese
Fill a large pot with water and bring
to a boil over high heat. Peel potatoes
and cut them into large chunks. Boil
the potatoes until tender. Test the pota-
toes for doneness by piercing them with
a fork — they must be cooked com-
pletely for the most success.
Preheat oven to 400F. Whip or
mash the potatoes while they're hot.
Stir in butter. Let the potatoes cool
slightly — about 5 minutes — and
incorporate the egg yolks. Season
with salt, pepper and nutmeg and stir
in parmesan cheese.
Spoon these into small mounds or
TASTE OF UP NORTH on page 124
ci