Ingredients:

1 teaspoon of sugar
1 small firm, ripe papaya
1 large firm, ripe avacado
2 tablespoons of lime juice
1/4 teaspoon crushed dried red hot chilies
1/2 pound sweet bread,Hawaiian or Portugese
2 tablespoons coconut, sweetened, flaked
-and dried

Directions:

First cut bread into 1/4 inch thick slices and
cut it diagonally into triangles. Arrange in a
single layer in a 10x15" pan.

Next bake it in a 300 degrees F. oven until its
lightly browned for 10 minutes, turn the slices
over halfway through baking. Cool off on racks.

Note: If made ahead, wrap airtight and store at
room temperature up to a day.

In a 7-8" frying pan, stir coconut over medium-
high heat until its golden brown for 3 minutes.
Pour from pan, set it aside.

Cut papaya in half lengthwise. Discard seeds and
peel, leaving the halves intact. From 1 half cut
2 lengthwise slices, each about 1/4" thick. Dice
the remaining papaya and set the fruit aside.

Cut the avacado in half lengthwise. Discard the
pit and peel, leaving the halves intact. From 1
half, cut 2 lengthwise slices, each about 1/4"
thick.

Sprinkle slices with 1 teaspoon lime juice, set
aside. Dice the remaining avacado then mix with
remaining lime juice, sugar, and red chilies.

On a platter, arrange avacado mixture and diced
papaya side by side in separate mounds.

Fan the reserved avacado slices next to diced
papaya, reserved papaya slices next to avacado
mixture and sprinkle with coconut.

Serve with toasted bread. Makes approximately 8
servings.

Ingredients:

Pastry:
2 cups of flour
1/4 teaspoon of salt
1/3 cup of cold water
1/4 cup of solid shortening
1/4 cup (1/2 stick) margarine

Filling:
1 egg, beaten
1/4 cup of water
1/2 teaspoon of salt
1/4 cup of breadcrumbs
2 tablespoon of margarine
1/2 teaspoon of dried thyme
1/2 teaspoon of curry powder
1/2 pound of lean ground beef
1/4 cup of beef or chicken stock
1 Small white onion, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chopped scotch bonnet pepper

Directions:

In a large size bowl sift together flour with
the salt, cut in the shortening and margerine
until its crumbly. Add the cold water to make
a stiff dough.

Lightly flour a wooden cutting board and roll
out the dough until about 1/8 inch thick. Cut
out 8 inch circles. Cover with some wax paper
or a damp cloth until ready to use.

In a heavy skillet, melt the margarine, saute
the onion and Scotch Bonnet Pepper until they
become limp.

Next add the ground beef, salt, pepper, curry
powder and thyme and mix well. Brown the meat
for about 10 minutes, stirring occasionaly.

Add the breadcrumbs and stock and combine all
of the ingredients well. Cover skillet simmer
for 10 to 15 minutes, stirring occasionally.

When all the liquids have been absorbed, the
filling is ready. It should be moist but not
watery.

Remove the skillet from the stove and preheat
oven to 400°F. Uncover the dough circles then
place 2 to 3 tablespoons of filling on 1/2 of
each.

Now moisten the edges of the dough along with
the water and fold dough circle over the meat
filling.

Pinch the edges closed it with a fork. Lightly
brush the pastry with a mixture of the egg and
water.

Bake on a lightly greased baking sheet for 30-
40 minutes or till the pastry is golden brown.

Makes 10 servings.