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. Advertisement 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! f f on all NEW Passbook Plus, Siatemenf Plus and Classic Checking accounts • Aii!YY lizeflosirmi BANK fOR THE MST 7 MONTHS! 248-338-7700 or 148-351-7700 2600 Telegraph Road Bloomfield Hills Al 48302 *Annual Percentage Yield is effective as of October 9, 1998. Restrictions apply. 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MEMBER FDIC. 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