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.