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.