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Cash stands in the way to saVe life M I K E G O R N I A K By CLIFF WARD Sbaw Free PI-MI Newi Service Two days before Christmas 1977, 11-year-old Mike Gorniak of South Elgin woke up and had what he described as "a routine cold," ac­ companied by a fever and a general bad feeling. "Before you knew it, I couldn't walk and stand up," Mike, now 17, recalled. His diagnosis after tests showed he had leukemia. A f t e r f o u r y e a r s o f chemotheraphy, including three months to get it into remission, Mike appeared to have won the war against his disease, at the cost of nausea, hair loss and weight loss that go hand-in-hand with cancer- fighting drugs and radiation. On the Fourth of July this year, Mike, a thin teenager who wears glasses with tinted lenses to match his brown hair, had a throat infec­ tion and again he didn't think much of it. However, after a routine check up at Chicago's Children's Memorial Hospital in July, Mike's leukemia, an unpredictable disease at best, was rediagnosed as active. MIKE GORNIAK needs a bone marrow transplant to save his life. "I would die (without the transplant)," he says frankly. There is hope, but the hope rests on money -- money his family does not have. Mike has 5,000 cc's of his own bone marrow, culled in 1979, in a freezer at Fred Hutchinson Cancer Research Center in Seattle, Wash. But the center wants $80,000 up front to perform the transplant. Mike's mother, Dorothea (or Dot or Dorothy, as friends call her) said they had their bags packed, and Jet tickets in hand two weeks ago to travel to Seattle when the center callled and said they wanted the money before the transplant. "It all boils down to money," Dorothea said, explaining the center wants >80,000, but will settle for $50,000. INSURANCE DOES not help the Gorniaks. Mike's dad, Ronald, wet killed in early 1981 In an auto acci­ dent on Route 68 by Inverness when an 18-year-old ran a stop sign and smashed broadside into the family van. The family had been Insured throuah Ron's group policy at Sher- win Williams, however, that policy was converted to a private policy after Ron's death. No company will insure Mike with his history of leukemia, his mother *ald. The accident that killed Ron Gor­ niak also Injured Dorothea (she has bad four operations on her knees; she cannot work as a result). Mike's sisters, Maria, 16, and Susann, 13, were also injured in the crash. Mike was Just shaken, but friends feared it might knock his leukemia out of remission. "It hasn't been easy," Dorothea said of the family's misfortunes. "Friends, family, God and faith, period" have helped her through, she said. THOSE FRIENDS are trying to come through again for Mike. Dean Hufsey, a member of the family's church, and others have started a fund to raise the money to send Mike and his mother to Seattle. The Michael Gorniak Fund has been started at Valley Bank and Larkin Bank. Hufsey said five community service organizations in the South Elgin and Elgin area are working together on the project, and Hufsey said he has written over 60 letters to different organizations asking for contributions. In addition, there are groups at Larkin High School, which Mike can­ not attend now because of his disease, plannning activities to raise money. A dance is being talked about, Hufsey said, but things are in the initial stages now. "Dean's writing letters like crazy," Dorothea said. HOWEVER, THE money it need­ ed quickly so the transplant can take Glace as soon as possible. The drugs [ike is currently taking are merely holding his leukemia in check. In a couple months, the prognosis will not be as positive as it is now. Also, Mike is physically stronger now. He discussed details of the transplant dispassionately, considering he was talking about his very exlstense. If the funds are raised Mike will undergo "harsh chemotherapy" in Seattle that wUl kill all the bone marrow in his body, both good and bad. He will also undergo total-body radiation. After the transplant, he will have to spend 30 days in isolation, since his body will be defenseless against any virus or Infection during that phase. After be is released from the hospital, he and his mother will stay in an apartment in Seattle for two moriths so Mike can be checked for any sign of a relapse. Maria and Susann will stay with Lois Coombs, a neighbor. "THERE 18 A chance one or two leukemia cells won't be killed," Mike said of the transplant. If the dcotors in Seattle can get the leukemia into a state of remission, Mike said he'd like to graduate wlth- hls class from LHS and says he pisses being around bis friends in school. Right now, he hat a tutor and comments his mom stays after him to keep his grades up. Mike would like to pursue a career as an auto mechanic, and attend a school for mechanics near O'Hare Airport. He and his dad used to tinker around with cars, and follow the auto racing circuit, Mike said. Eventually, Mike says he'd like to marry and have a family. Right now, Mike said people have been supportive, but be really doesn't want sympathy. * "I don't mind it, but I don't want to stand out in the crowd," he said. Two banks taking donations Those wishing to contribute to the Michael Gorniak Fund may do so at the Larkin Bank, 1600 Larkin Ave., Elgin 60120 or the Valley Bank * Trust Co., 888 N. LaFox St., South Elgin 60177. Mike Gorniak, 17, of South Elgin, needs $80,000 for a bone marrow transplant to aid him in his fight against leukemia. Friends of Mike and his family have established the funds at the two banks, and other fundraisers are being planned. Fresh fruits, juices add flavor to beef stews By AILEEN CLAIRE NEA Food Editor Fresh fruits and fruit juice add a flavoring to beef stews that soon will become an addiction to those who try the combination. This nectarine beef stew is a sweet-sour combination with just the right blend of seasonings and texture. NECTARINE STEW 1% pounds beef stew meat, cut into 1-inch cubes 2 tblsps all-purpose flour 1 tsp salt VA tsp pepper 2 tblsps shortening IVz cups unsweetened pineapple juice 2 tblsps molasses - - • v •1 ! 1 clove garlic, minced 1 tsp salt 1 tsp Worcestershire sauce Vz tsp oregano Vs tsp cayenne 1 Vz cups water 3 celery ribs, cut into Vfe-inch slices 4 carrots, cut into Vfe-inch slices 4 small onions, quartered 3 medium potatoes, peeled and cut up 4 medium nectarines, sliced into eighths VT cup cold water 2 tblsps all-purpose flour Coat beef cubes with a mixture of 2 tablespoons flour, salt and pepper. Heat shortening in a Dutch oven and brown meat well on all sides. Stir in unsweetened pineapple juice^mola»e|v|gj^g, salt, Wori&iwfe¥shire sauce, oregano and cayenne. Cover; sim­ mer over low heat until meat is almost tender, about 1 Vfc hours. Add 1 VI cups water, celery, car­ rot, onion and potatoes. Simmer covered for about-tiPminutes. Add nectarine slices; simmer 15 minutes longer until vegetables are tender and nectarines are heated through. Blend cold water <• into flour; add to stew mixture. Cook, stirring until mixture is thickened and bubbly. Serve in bowls. This kitchen-tested recipe m a k e s 6 t o 8 s e r v i n g s . Hungry teens will go for a com­ bination of franks, cheeses, onions and sauerkraut after a full day's activity. These are quick to prepare as is a kraut and frank skillet, which also Includes hash brown potatoes and red pepper v strips. PARTY FRANKS AND KRAUT 8 frankfurters 8 strips American cheese 8 strips Swiss cheese 8 split frankfurter rolls 1 cup sliced onion rings 2 tblps butter or margarine 3 cups drained sauerkraut Split frankfurters lengthwise without cutting through bottoms. Insert cheese strips. Place frankfurters on grill and took 4 to 5 minutes. At the same time, toast the frankfurter rolls; set aside. In skillet, saute onion rings in hot butter for about 5 minutes. Add kraut and heat through, stirr­ ing occasionally. Place small amount of kraut SSSSSSSSSSSESSBB9SSBSS9 mixture In each roll. Top with frankfurter. Mound the remaining Continued from pa* IB kraut-onloo mixture on top and a Dustness deal SSZSS.!!1 ™B Derek kitchen-tested recipe makes 8 ser- me€ts Chris. Preacher vings. KRAUT AND FRANKFURTER SKILLET . 3 to 4 tblsps vegetable oil 3 cups frozen hash brown potatoes 8 frankfurters 2 cups drained sauerkraut 1 cup canned whole onions . Vfc cup red pepper strips Dash pepper Heat oil in large skillet over medium-high heat. Slowly add potatoes. (Ice crystals on potatoes could make oil sputter. Cover pan and turn heat down If this hap­ pens. ) Cook, stirring often, for 5 to 8 minutes adding a little oil as necessary. Add franks and cook 3 to 4 minutes longer, stirring fre­ quently. Add remaining Ingre­ dients and cook until heated through. This kitchen-tested recipe makes 4 servings. 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