In this issue
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Breast cancer survivors find hope in each other at Hope Lodge

Skating to make strides against breast cancer

Michigan Cancer Consortium: Spirit of Collaboration Award

Central Indiana Service Center enrolls CPS-3 volunteers in November

Patty Avery: State Lead Ambassador of the Year
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Great American Smokeout Quiz

We have a winner! VOICES photo contest

VOICES in the kitchen

Spiced Ginger Tea
Make this drink up to 6 hours in advance – simply chill until ready to use and reheat before serving. If you prefer strong tea, use an additional tea bag.

8 cups water
8 whole cardamom pods
6 fresh or crystallized ginger slices
4 1/2 x 3-inch orange peels strips (orange part only)
8 whole cloves
4 cups low-fat milk
2 tea bags of Darjeeling or Assam tea
1/3 cup packed dark brown sugar

In a large saucepan or Dutch oven, combine water, cardamom, ginger, orange peel strips, and cloves over medium-high heat. Cover, reduce heat, and simmer 10 minutes.

Add milk and tea bags. Bring to a boil for 2 minutes.

Remove heat and allow the tea to steep for 4 to 6 minutes, or until the desired strength is achieved. Strain to remove spices and fruit peel.

Stir in sugar.
Serve warm.

Makes approximately 12 cups.
Serves 8.

Approximate per serving: 80 calories; 0 grams of fat

Homemade Crystallized Ginger
Use the following simple directions to make your own crystallized ginger: * Peel 1 pound of fresh ginger root with a hand peeler. Slice very thinly. * Cover with water in saucepan and cook gently until tender, about 30 minutes. Drain. * Weigh or estimate an equal amount of sugar and 3 tablespoons of water. * Boil, stirring often, until the ginger is transparent and the liquid is almost evaporated. * Reduce heat to medium-low and cook until almost dry, continuing to stir constantly. * Toss the cooked ginger in plenty of sugar to coat. * Store in an airtight jar for up to three months.