make use of some of the abundant produce native to Bermuda. They may not be as unusual as those served at the Seahorse Grill, but they are just as tasty.

*** CHICKEN AND BANANAS 6 Servings 5-pound chicken, cut in 8 pieces Flour 3 tablespoons oil 3 tablespoons butter 2 onions, chopped 2 cloves garlic, minced 1 tablespoon cornstarch 1 14-1 -ounce (411 gram) can whole tomatoes 3 carrots in large dice 1 teaspoon oregano 1 teaspoon thyme 2 tablespoons Outerbridge's Original Royal Full Hot Rum Peppers Sauce 1 cup hot chicken broth 1 cup dry white wine 18 pitted prunes 6 Bermuda bananas; sliced in half length ways (or 3 large, firm ones halved crossways) PREHEAT oven to 350 degrees. Dredge chicken pieces in flour and, in a large frying pan, brown in 2 tablespoons each oil and butter. Remove to large casserole.

In the same pan, saute onions and garlic in remaining oil and butter and add 1 tablespoon cornstarch premixed with a little water to remove lumps. Add remaining ingredients (except prunes and bananas). Bring to a boil. Pour over chicken and bake covered for 20 minutes.

And prunes and bake 20 minutes. Add bananas and bake 15 additional minutes.

Recipe from Outerbridge's Original Cookbook.

*** STUFFED BERMUDA FISH 1 6-8 pound hog fish 1 lemon 1 cup white wine 1 cup melted butter 1 teaspoon basil 1 teaspoon parsley STUFFING 2 cups bread crumbs 1 cup chopped onions 1 cup chopped celery 1 cup chopped green peppers 1 cup chopped mushrooms 1 cup butter STUFFING: Melt butter and saute vegetables until tender. Add bread crumbs and add enough water to bind.

Wash fish and pat dry. Rub fish inside and out with salt, pepper and lemon.

Fill with stuffing and sew together.

Melt the butter, then add wine and seasonings. Place fish in a shallow baking pan and cover with wine sauce. Bake at 350 degrees for 40 to 45 minutes.

Slide on platter and garnish with broiled tomatoes, lemon slices and parsley.

Serves 6 to 8 *** BERMUDA SHARK (HASHED) 1 Shark (cut into pieces) 2 onions, chopped 2 tablespoons chopped parsley 1 tablespoon chopped pepper leaves 1 tablespoon thyme 3 or 4 hot peppers, chopped Mustard greens and/or pumpkin sprouts, chopped (optional) COOK pieces of shark, boiling until tender. Place in pan of cold water to remove skin and bones. Place each piece of shark in cheese cloth and squeeze dry. Shark will resemble bread crumbs when squeezed dry. Set aside in bowl.

Remove gall bladder from liver and cut up liver. (If liver is dark, do not use) substitute salt pork. Place liver in hot frying pan and fry until liver is perfectly dry. Remove crisp liver.

Saute onion and herbs in hot oil from liver, add crumbled shark to onion, etc., stirring well. Cook until oil is all absorbed and ingredients are combined.

Serve hot or cold. Good with sweet potatoes or pumpkin.

Recipe from The Continental Society of Bermuda Cookbook.

PEEL skin off two or three green pawpaws. Scoop out seeds and cut into sections. Drop into boiling salted water. Cook until barely tender. Drain well and place the sliced pawpaw in layers in a greased baking dish. Sprinkle the layers with grated cheese. Pour over them one cup boiling cream sauce (below).

Cover the top with bread crumbs. Dot with butter and sprinkle with cheese.

Bake in a hot oven of 450 degrees till crumbs are brown. CREAM SAUCE 2 tablespoons butter 2 tablespoons flour 1 cup hot milk 1 teaspoon salt 1 teaspoon paprika 1 grating of nutmeg (optional) 1 teaspoon worcestershire sauce MELT butter over low heat. Blend in flour. Slowly stir in hot milk.

Season with salt and paprika. Flavour with nutmeg and worcestershire sauce.

*** HONEY SPICE CAKE Bermuda honey because of its strong and definite flavour is ideal for spicy cakes such as this. 3 eggs separated 1 cup sugar 3 cup honey 1 cup salad oil Juice and grated rind of 1 lemon 1 cup very strong coffee, cooled 1 cup raisins 3 cup coarsely broken walnuts 2 cups flour sifted 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves BEAT egg yolks until thick. Add sugar -- beat until well mixed. Add honey and beat. Add oil and mix. Stir in juice and rind. Sift flour with other dry ingredients. Use part of this to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with the flour. Add nuts and raisins with the last addition of the flour. Fold in stiffly beaten egg whites. Line 9 x 13 inch pan with foil. Pour batter into pan. Bake in moderate oven of 350 degrees for 65 minutes or until done. When cake is partially cooled, invert on cake rack and peel off foil. Recipe from What's Cooking in Bermuda. *** BAKED BERMUDA PAWPAW PEEL skin off two or three green pawpaws. Scoop out seeds and cut into sections. Drop into boiling salted water. Cook until barely tender. Drain well and place the sliced pawpaw in layers in a greased baking dish. Sprinkle the layers with grated cheese. Pour over them one cup boiling cream sauce (below). Cover the top with bread crumbs. Dot with butter and sprinkle with cheese. Bake in a hot oven of 450 degrees till crumbs are brown. CREAM SAUCE 2 tablespoons butter 2 tablespoons flour 1 cup hot milk 1 teaspoon salt 1 teaspoon paprika 1 grating of nutmeg (optional) 1 teaspoon worcestershire sauce MELT butter over low heat. Blend in flour. Slowly stir in hot milk. Season with salt and paprika. Flavour with nutmeg and worcestershire sauce. *** HONEY SPICE CAKE Bermuda honey because of its strong and definite flavour is ideal for spicy cakes such as this. 3 eggs separated 1 cup sugar 3 cup honey 1 cup salad oil Juice and grated rind of 1 lemon 1 cup very strong coffee, cooled 1 cup raisins 3 cup coarsely broken walnuts 2 cups flour sifted 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves BEAT egg yolks until thick. Add sugar -- beat until well mixed. Add honey and beat. Add oil and mix. Stir in juice and rind.

Sift flour with other dry ingredients. Use part of this to flour the raisins.

Add flour mixture and coffee alternately to honey mixture, beginning and ending with the flour. Add nuts and raisins with the last addition of the flour. Fold in stiffly beaten egg whites. Line 9 x 13 inch pan with foil. Pour batter into pan. Bake in moderate oven of 350 degrees for 65 minutes or until done. When cake is partially cooled, invert on cake rack and peel off foil.

Recipe from What's Cooking in Bermuda.