Vida's recipes

Seasoning

2 large white onions, grated on the side with the big holes and then chopped even finer
(try to keep the juice of the onions to pour into the mixture)

1 bunch of scallions (green onions) green and white parts, sliced thinly and chopped even finer

2 Tablespoons fresh thyme, leaves removed, chopped in with other ingredients

1 Tablespoon of fresh rosemary leaves, chopped finely

1 Tablespoon of salt

2 teaspoons ground cloves

1 teaspoon black pepper

3 cloves of garlic, grated

1 teaspoon of dried marjoram

juice of 1/2 a lime

1 jalapeno pepper diced finely


Chop chop chop until it becomes a greenish mixture. (I'd show you a picture but I can't find the camera cord.)

Use under chicken skin or slit open chicken cutlets and let marinate for a couple of hours, use as relish for any other meat.
Best when spread onto flying fish filets which are then fried.


Coconut bread

1 egg, well beaten

1 1/2 lbs. flour

8 ounces sugar

2 Tablespoons baking powder

1/2 cup raisins (after soaking)

1 teaspoon salt

4 ounces of milk

8 ounces of margarine

1 pound of fresh grated coconut

1 teaspoon spice*

1 Tablespoon almond essence**

1/4 cup water

Mix everything together until the dough is thick and heavy and slightly wet. More water can be added as necessary.
Grease three loaf pans.
Make a mixture of coconut, sugar and some more "essence" on a plate - top each bread with some of this.
Back at 250F for about an hour.
Bread will be light brown when done.


* Spice is a mixture of ground clove and cinnamon - we brought some home with us but you can fake it.

** Almond essence is, I think, a diluted version of extract, this much extract would be too strong. It is sold in small soda bottles.