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waiian ambience with his South Pacific musical repertoire, exposing his Ukrainian roots by slipping in a few polkas, waltzes, and tangos. Vic-Voo-Doo- Daddy, along with his wife Irene and daughter Larissa, made certain that the stage reflected the proper tropical motif—it was fittingly decorated with palm trees, coconuts, a surfboard, leis, and grass skirts. There was even a monkey. Branch president Christine Boyko kept everyone on their toes with a limbo contest, a hula contest, dancing games, and door prize raffles. The prize for best table decoration went to Oksana Vac. The prize for best tropical attire was bestowed on Dr. Natalya Bilyk and Anatoliy Prehar. Bartender Ivan Zeleny concocted a wide variety of tropical drinks and generously donated most of the liquor and mixes. A potluck buffet was enhanced by an assortment of delicacies brought by branch members. The highlight of the evening was a performance by Phoenix's very own Ukrainian Hula Dancing Girls. This ensemble is highly sought after and makes only very rare appearances. Those for tunate enough to attend our Hawaiian extravaganza were struck by their talent, grace, and beauty! As the sun set (that is, as the lights were dimmed), the Ukrainian Hula Dancing Girls made their grand entrance, holding lit candles in each hand and swaying their hips to Hawaiian music. Dressed in grass skirts and leis, they projected courage and smiles the size of the Big Island, and the crowd encouraged their bold and sassy performance with cheers and whistles. Charles R. Swindell once said that life is 10% what happens to you and 90% how you react to it. Although Phoenix lies in the Sonoran Desert and our branch was not financially able to transport everyone to the Aloha State in person, we overcame these minor obstacles by taking ourselves and our guests there in spirit. Imagination and attitude made it possible for us to bring the Hawaiian Islands to Phoenix—for one fun-filled and exciting Saturday evening, we were all in the South Pacific. 2 small pineapples 1 Уг lbs. chicken breast, cut into strips 3 tbsp. sesame oil 2 tbsp. grated ginger root 2 tbsp. crushed coriander leaves 4 shallots, finely chopped 4 crushed garlic cloves 8 scallions, chopped 8 ears baby com (halved) 1 large yellow pepper, cored and sliced 3 tbsp. soy sauce 2 limes (rind and juice) 2 tbsp. coconut milk 1 small Kirby cucumber cut in chunks 1/2 cup cashews Cut pineapples lengthwise. Scoop out meat, cut into bite-size chunks, and set aside. Place chicken strips in shallow glass dish with 2 tablespoons of oil, ginger, coriander, shallots, garlic, and scallions. Marinate chicken for 30 minutes. Heat remaining oil in large skillet. Add chicken and marinade and stir-fry over medium heat for about 3 minutes. Add com, soy sauce, lime rind, lime juice, and pepper slices. Turn heat to high and cook for 3 minutes while stirring. Add coconut milk, cucumber chunks, pineapple chunks, and cashews. Remove from heat, spoon mixture into pineapple shells, and serve immedia tely. “НАШЕ ЖИТТЯ”, ВЕРЕСЕНЬ 2005 17 Polynesian Ginger Chicken
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