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November 01, 1991 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-11-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

FOOD

estinal

Winners

Continued from Page 90

Sinai Hospital
Mothers and Infants' Center
Presents

The Fifth Annual Alfred L. Deutsch Conference on

Obstetrics and Gynecology

A Practical Approach to the Ethics of
Contemporary Obstetric and Neonatal Care

For more information or to register

Location

Time

call Sinai Hospital, (313) 493-5220

Fairlane Club and Manor

Wednesday

by November 8, 1991.

19000 Hubbard Drive

November 13, 1991

Dearborn, Michigan 48126

8:00 a.m. to 4:30 p.m.

An Overview of Obstetrical Ethics

Frank Chervenak, M.D.

Fetal Maternal Conflicts

Norman Fost, M.D., M.P.H.

Ethical Decision Making

Joyce B. Thompson, C.N.M., Dr. P.H.

Legal Implications of Ethical Issues

Gregory Drutchas, J.D.

Ethical Issues in Obstetric Ultrasound

Frank Chervenak, M.D.

Neonatal Issues

Mary Beth Gehl, R.N., M.S.N.

Expanded Roles: Expanded Opportunities

Carolyn Sampselle, R.N.C., Ph.D.

A Hospital Based Ethics Committee

Diane Czlonka, R.N., M.S.

Baby Doe Rules: Where Are We Now?

Norman Fost, M.D., M.P.H.

Difficult Decisions

Cynthia Coughlin, R.N., B.S.N.

Expanded Roles: Expanded Accountability

Joyce B. Thompson, C.N.M., Dr. P.H.

Carolyn Sampselle, R.N.C., Ph.D.

Collegial Relationships: Whistle Blowing

Barbara Opperwall, R.N., M.S.N.

Sinai Hospital, an organization accredited by the MSMS Committee on CME Accreditation, certifies that this activi-

ty meets the criteria for a maximum of 6.5 credit hours in Category I toward the requirments for Michigan relicen-

sure and of the Physician Recognition Award of the AMA, provided it is completed as designed.

This offering is approved for 7.5 contact hours by Sinai Hospital, which has been awarded total provider status

by the MNA.

i.s
4
o%1
ti s si e s
Iti

A Large Assortment
To Choose From

Rugelach Trays For
All Occasions

681-8060

3375 Orchard Lake Road
At Commerce Road
West Bloomfield, MI 48033

EDinAv

NICALPKAPPP 1 l_QQ1

LADIES' FASHIONS
AT THEIR BEST

6919 Orchard Lake Road
• W. Bloomfield • 855.5528

SHIRT
• 30X

Men's furnishings and accessories

19011 West Ten Mile Road
Southfield, Michigan 48075

(Between Southfield and Evergreen)

352-1080

Hours: Mon.-Sat. 9:30 a.m.-6 • p.m.
9:30 a.m.-7 p.m.
Thursday

PARKING AND ENTRANCE IN REAR

1 tablespoon plus 1
teaspoon all-purpose
flour
1 1/4 teaspoons cinnamon
1 /4 teaspoon salt
1 /4 teaspoon nutmeg
1/8 teaspoon ground
cloves
Glaze and garnish:
3 /4 cup apricot preserves
2 tablespoons cornstarch
1/8 teaspoon ground
cloves
1/8 teaspoon cinnamon
20 pecan halves
Heat oven to 400 degrees F.
For crust, combine flour and
salt in medium bowl. Cut in
vegetable shortening using
pastry blender (or 2 knives)
until all flour is blended in to
form pea-size chunks.
Sprinkle water one table-
spoon at a time over part of
flour mixture. Mix lightly.
Push to one side of bowl. Con-
tinue with additional table-
spoons water and part of flour
mixture. Form two-thirds of
the dough into large ball.
Press between hands to form
5 to 6-inch "pancake." Form
remaining dough into small
ball. Place in small resealable
plastic bag. Refrigerate for
future use.
Flour rolling surface and
rolling pin lightly. Roll dough
pancake into circle to about
3/16-inch thickness. Trim one
inch larger than inverted 10-
inch pie plate. Roll pastry on-
to rolling pin. Unroll over pie
plate. Press into pie plate.
Fold edge under. Flute 1/2-inch
high edge. Cover with plastic
wrap. Refrigerate.

For filling, combine pump-
kin, evaporated milk, eggs,
granulated sugar, brown
sugar, brandy, flour, cinna-
mon, salt, nutmeg, and cloves
in large bowl. Beat at
medium speed of electric mix-
er for about 5 minutes.
Remove plastic wrap from pie
shell and pour filling into un-
baked pie shell. Cover edge of
pie with foil to prevent
overbrowning.
Bake at 400 degrees for 15
minutes. Reduce temperature
to 375 degrees F. Bake 25
minutes. Remove foil. Bake
10 to 15 minutes or until
knife inserted in center comes
out clean and crust is golden
brown. Cool about 40 minutes
or until slightly warm.
For glaze and garnish, com-
bine preserves, cornstarch,
cloves and cinnamon in small
saucepan. Cook and stir on
medium-low heat until thick-
ened. Cool to room tempera-
ture. Reserve 3 tablespoons.
Spoon remaining glaze over
slightly warm pie. Spread
gently to cover top. Place nut
halves in circle, 1/2 inch from
inside edge. Reheat reserved
glaze on low. Brush carefully

over nuts. Cool to room temp-
erature. Refrigerate at least 2
hours before serving. One
10-inch pie.

c=(

The blue ribbon-winning
entry in the cookie category
was "Chocolate Chip
Chewies."

CHOCOLATE CHIP
CHEWIES
2 cups firmly packed
brown sugar
1 cup vegetable
shortening
2 eggs
3 tablespoons milk
2 teaspoons vanilla
butternut flavor
21/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 bag (12 ounces) semi-
sweet chocolate chips
1 cup chopped pecans
1 cup quick oats (not
instant or
old-fashioned)
Y2 cup flake coconut
Heat oven to 375 degrees.
Combine brown sugar,
shortening, eggs, milk and
vanilla butternut flavor in
large bowl. Beat at medium
speed of electric mixer until
well blended. Add flour, salt
and baking soda. Mix well.
Stir in chips, nuts, oats and
coconut with spoon. Drop by
round teaspoonfuls 2 inches
apart onto greased insulated
or regular baking sheet.
Bake at 375 degrees for 10
to 12 minutes on insulated
sheet or 9 to 11 minutes on
regular. Cool 2 minutes before
removing to waxed paper. 6
dozen cookies.



-1 LOCAL NEWS

SPACE Plans
Two Groups

SPACE for changing
families will offer November
drop-in discussion groups 7:15
to 9:30 p.m. at the SPACE of-
fice, 30233 Southfield Road,
Suite 100. The groups are for
men and women who are
separated, divorced or
widowed.
SPACE will offer peer sup-
port groups for widowed and
divorced men and women.
The groups will be conducted
7:15-9:30 p.m Mondays as of
Nov. 4 at the SPACE office.
The groups will meet for four
weeks. For registration infor-
mation, call SPACE 258-6606.

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