Fish and Taters

2 cups cooked, flaked fish

% cup grated Cheddar cheese
1 tablespoon lemon juice

1% teaspoon salt

2 cups  well-seasoned mashed
potatoes

4 tomato slices

% cup grated Cheddar cheese

Combine fish with 4 cup grated cheese, lemon juice and salt.
In 4 greased individual casseroles form nests of mashed potato.
Fill with fish mixture. Top each with a slice of tomato and
sprinkle with grated cheese. Bake in a moderate oven (350°F.)
for 30 minutes or until cheese is browned.

Makes 4 servings.

Fishburgers
1 pound fish fillets 6 buttered, heated hamburger
1 tablespoon lemon juice buns
% cup flour Lettuce

Mayonnaise
6 slices tomato

¥% teaspoon salt
¥ teaspoon pepper

Divide fillets into 6 portions. Sprinkle with lemon juice. Com-
bine flour, salt and pepper. Coat fish with the mixture. Fry in
about 4 inch of hot fat until the fish is lightly browned on both
sides and flakes easily when tested with a fork. In each bun
arrange some crisp lettuce. Top with a serving of fried fish,
mayonnaise and a slice of tomato. Serve hot.

Makes 6 fishburgers.

Pan-Grilled Fish Sandwich

1 cup cooked fish 2
¥% cup mayonnaise

14 teaspoon salt

Y% teaspoon Worcestershire sauce

tablespoons finely chopped
onion

1 teaspoon lemon juice

6 slices bread

Softened butter or other fat

Flake the fish. Combine mayonnaise, salt, Worcestershire sauce,
onion and lemon juice with fish. Spread filling on 3 slices of
bread and top with remaining slices. Trim off crusts if desired.
Spread the outside of the sandwiches with butter and brown
both sides in a hot frying pan or grill.

Makes 3 servings.