McMinnville gets that tropical feel to it
|
The group, geared for adults age 55 plus, were greeted upon arrival by four girls attired grass skirts. The girls presented a floral lei or strands of shell beads to each individual, in addition to a fresh flower for the ladies to wear in their hair. The guests had been encouraged to wear colorful clothing or Hawaiian shirts and floral sun frocks associated with the tropics.
Alan and Barbara Jaco coordinate activities and traveling itineraries for the Reflectors and Barbara was joined in the hospitality duties for the luau by Gloria Jones.
There was a torch lighting ceremony and music of the islands played in the background as several fun activities got under way. A rock fountain of flowing water banked with palm trees and baskets of fresh fern created a festive setting where photos were made.
Bright colored cloths draped the tables that were centered with tissue pineapple cut-outs or pots of red leaf begonias and other fresh flowering plants in inverted straw hats. Island fruit punch and dishes featuring tropical cuisine were served from tables enhanced with monstera deliciosa and large hosta leaves.
Mrs. Jones presented a fresh pineapple-cutting demonstration and everyone sampled pieces of coconut. The two hostesses had prepared the meal using authentic selections from a cookbook purchased earlier in Hawaii. Served in addition to the following recipes were trays of tropical fruit, a watermelon basket, sweet potatoes with pineapple, pork, Hawaiian bread, key lime and coconut cream pies. Tahitian raw fish, or crab meat, was served in a large fish-shaped dish placed on a bed of ice.
Thanks to the Jaco couple’s detailed planning, the Reflectors have enjoyed hayrides, picnics, traveled long and short distances by church bus and journeyed to area theaters for plays and participated in other outings. Members of the group and some guests are currently anticipating a fall trip to Branson, Mo.
Island Fruit Punch
2 46-ounce cans pineapple juice
2 12-ounce cans frozen lemonade, thawed
2 12-ounce cans frozen guava juice, thawed
2 12-ounce cans frozen orange-passion juice, thawed
9 quarts water
1 tablespoon red food coloring
Combine ingredients and pour over ice in a punch bowl. Makes 75 six-ounce servings.
Note: There is no sugar added.
Tahitian Raw Fish
2 pounds ahi (raw) or substitute imitation crab meat
1 large cucumber
1 tomato
1/2 onion
1 bunch green onions
1/2 teaspoon Hawaiian salt
2 limes
1/2 teaspoon sugar
1 cup coconut milk
Cube fish (poke size pieces). Slice cucumber, tomato and onion into thin slices. Toss with cubed fish. Add salt and sugar. Squeeze lime juice into mixture. Add coconut milk and toss. Garnish with chopped green onions.
Haupia Okinawan Potato Delight
Crust:
2 cups flour
2 tablespoons sugar
2 blocks margarine
Press into 9 x 13-inch pan and bake for 30 minutes at 350 degrees.
Potato:
4 Okinawan potatoes (2-1/2 x 4-inches) steamed or boiled and mashed
1 block butter or margarine
1 can condensed milk
Mix together and spread over crust.
Haupia:
2 cans frozen coconut milk
2 cups milk
1 cup sugar
1/2 cup cornstarch
Mix haupia ingredients and cook until thickened. Cool slightly, then spread over potato layer and refrigerate.
Optional: Garnish with strawberry and kiwi slices.
Cabbage Salad
1 pound cabbage, shredded
1 package ramen, cook noodles only
1/2 cup slivered almonds
Dressing:
1/3 cup oil (can be part sesame seed oil)
Ramen flavor packet
3 tablespoons sugar
2 tablespoons sesame seeds
Boil ramen noodles until soft; cool and drain. Combine with shredded cabbage and almonds. Mix dressing ingredients. Chill everything until ready to serve.
Just before serving, pour dressing on cabbage mixture; toss. Garnish with slivered green onions.