DEAR READERS continued from page 9
For Your Health.
For Your Life.
T
hroughout life, a woman's
health care needs change
dramatically. But personal
attention, compassion and comfort
should always be a part of that care.
Embracing these principles,
Women's Services at Providence
Hospital and Medical Centers
provides a comprehensive range of
specialized health care programs and
resources. From obstetrics and
ROVIDENCE
gynecology to oncology and cardiac
H OSPITAL AND MEDICAL CENTERS
care, our services and educational
Member of St. John Health System
support are available to women of
Neotd etad Sftbeet.
all ages. For your health.
For your life.
Call Physician Referral and Community
Health Services at (877) 345-5500 or visit
us online at www.providence-hospital.org
Michigan's Hottest Group
d Ball and Colours
• Wedding Specialists
• Exclusive entertainment agency for the Ritz Carlton
Hotel and many other first-class establishments.
• Also representing the finest high-energy bands,
orchestras,DJs and floor shows.
• Ceremonial ensembles.
garage during the summer. Under the
direction of my grandpa, we'd put up
1,500 pickles per barrel, then bottle
them, slap on "Guten's Good" labels and
sell them in a nearby grocery store with a
large Jewish clientele.
The operation nearly ended that
extremely hot summer when the pickles
fermented too fast and a barrel blew up
in our garage. The neighbors
complained for weeks about the odor.
Though grandpa's recipe is lost, I still
make pickles. Now I use a recipe for
quick pickles passed on to me by Helen
Abramovitz. She and her husband,
Chuck, were our neighbors, our
mentors, our friends, our family in
Dayton, Ohio.
Helen is a fantastic kosher cook, and
any recipe of hers is worth passing on.
Here is her pickle recipe:
HELEN'S QUICK PICKLES
Small pickling cucumbers, enough to
fill a 10- to 12-cup container
2 small onions, chopped
2-3 small garlic cloves, chopped
2 T. fresh dill, chopped (or 3 t. dry dill)
2 cups boiling water
2 t. dill seed (optional)
4T honey
2 T. salt
6T cider vinegar
Wash container well with hot soapy
water. Slice cucumbers in half
lengthwise, add to jar along with the
chopped onion and garlic. Sprinkle dill
on top.
Mix water, honey, salt and vinegar in
a bowl and pour into jar over
cucumbers. Cover and refrigerate for at
least six hours. Keep chilled.
Keri Guten Cohen
Exclusively rcpuesentcci by:
Mel Ball Entertainment Agency
Specializing in Weddings
Corporate. Events
248-851-1992
10 • SOURCEBOOK 2002 • JN
SourceBook Editor