Ingredients:

2 eggs
1 teaspoon salt
-one-half cup milk
1 cup mashed bananas
1.5 cups sifted flour
1 teaspoon baking soda
-one-third cup shortening
-three-quarters cup of light
-brown sugar

Directions:

Sift the dry ingredients together. Cream
the sugar and shortening thoroughly. Add
eggs 1 at a time, beating well after each
addition.

Next add the mashed bananas and beat the
mixture until light. Add dry ingredients
alternately with the milk, beating well
after each addition.

Beat the whole mixture until its nice and
smooth. Pour the batter in a well greased
9 inch by 5 inch by 2 inch loaf pan.

Bake at 350 degrees Fahrenheit for 65 min.
Let it cool for 10 minutes before serving.
The banana bread is delicious warm, or served with ice cream.

Note: It is important to note that banana
bread made with the Bermuda bananas has a
distinct taste.

Ingredients:

5 pounds of chicken
2.5 pounds cubed pork
12 pounds grated cassava
8 ounces condensed milk
2 pounds melted butter
3 tablespoons of salt
2 teaspoons of nutmeg
27 eggs, unbeaten
2 pounds of sugar
-brandy to taste

Directions:

Put the cassava into a large bowl. Cover
with sugar. Add the condensed milk, eggs,
butter, salt, nutmeg and brandy. Blend
thoroughly.

Put 1/2 of the mixture in a large greased
baking pan, making sure there is at least
1.5 inches of batter on the bottom.

Place the chicken and pork in a pot, cover
with water, add salt with pepper to taste.
Bring to a boil then simmer until the meat
is just tender.

Remove the chicken meat from the bones, and
ladle meats over the cassava batter, adding
a little stock.

Cover the meat filling with the rest of the
batter, leaving a small hole in the center
to baste through.

Bake at 350 F. for at least 1 hour. Reduce
heat to 250 F. and bake for another 3 hours.
Baste hourly by pouring stock through the
hole in the crust.

Cool in the pan and then cover with a damp
cloth, this keeps the crust soft. To serve
slice and warm in the oven, or in butter in
a frying pan.

Makes approximately 50 servings.