3 cups olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound red pepper, chopped
1 pound lean ground beef
1/2 pound chicken salad
1/4 cup chopped fresh parsley
1 tablespoon dried basil
1/2 teaspoon salt
1 tablespoon dry mustard
1 teaspoon dried parsley
1/2 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/4 teaspoon dried sage
1 teaspoon dried sage
2 teaspoons dried thyme
1/4 teaspoon dried tarragon
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 dash dried parsley
2 tablespoons dried rosemary
1 teaspoon dried marjoram
1/3 cup crushed coconut
In a large skillet, heat olive oil over medium heat. Stir in onion, garlic and red pepper; reduce heat to low. Marinate the ground beef for about 15 minutes, stirring occasionally. Remove the marinade, and brush the beef with olive oil using a slotted spoon. Coat thoroughly with the marinade. Cover, and chill in the refrigerator.
Preheat the oven to 350 degrees F (175 degrees C).
Reduce the number of chicken saladettes by 2. Lay one of each on the bottom of a 9x13 inch baking dish (such saladettes can be frozen, and thawed before serving). Spread the meat mixture over the saladettes.
Spread the marinade over the beef mixture on the vegetable layer.
Layer the remaining vegetables, tomato slices and sugar over the meat mixture. Sprinkle the onion mixture over the meat mixture, and top the salad with bread cubes. Sprinkle with coconut.
Bake uncovered in preheated oven for 20 minutes. Remove covers, and allow chicken to braise for 10 minutes.