June 19, 2002 Ooh! I had forgotten about recipe Wednesday! Fish anyone? Posted by Sephrenia This is the easiest, quickest and cheapest fish recipe I know. Even my fussy kids ask for seconds. 4-5 Frozen or fresh white fish fillets. (Cod, Pollock etc) 1 cup creamy Italian dressing (reg. Italian gives it too much of a "bite", I think, but if you're stuck use it, but blend some mayo in it). 1/4 cup shredded cheddar cheese 1 cup crushed potato chips (use up your stale ones!) Preheat oven to 400F (260 C) Coat a 9x13 pan with cooking spray. In a bowl (or even in the pan) marinate the fish in the dressing for a few minutes. Toss the cheese and crushed chips together. Put fish in pan and sprinkle cheese/chips on top. Bake, uncovered for 8-10 minutes. Kookin Posted by Skylight Ok... looks like recipe Wed needs a little help .... hummmm.. looking thru cook book...... I got it!! 1 c. oleo 1 1/2 c sugar 3 eggs Cream together add.. 2 c flour 1 tsp vanilla pinch of salt Spread all in greased pan saving 1 cup for top Cut in cherry pie filling or fruit pie filling of choice... Put remaining batter on top by the teaspoons.... and cut in.... Cook 350 for 30 minutes or till toothpick comes out clean... Blueberry butter tarts Posted by Kelly Sorry I'm late ladies - turning into a nightmare week 12 frozen tart shells, each about 3 inches (8 cm) in diameter 1 egg, lightly beaten 1/2 cup (125 mL) corn syrup 1 tsp (5 mL) lemon juice 3/4 tsp (3 mL) vanilla 1/3 cup (75 mL) brown sugar 1 tbsp (15 mL) all-purpose flour 3 tbsp (45 mL) melted butter 1 1/2 cups (375 mL) blueberries, preferably wild Preheat oven to 375°F (190°C). Leave shells in foil cups and place on a baking sheet. In a large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Stir into egg mixture along with butter. Divide berries equally among shells. Pour in egg mixture, filling each shell right to top. Bake on bottom rack of 375°F (190°C) oven until bubbly and top is a bit crusty, from 18 to 23 min. Tarts will firm up when cool and can be refrigerated 2 days. Makes 12 tarts. Nutrients per tart 1.9 g protein,10 g fat, 28 g carbohydrates, 1.3 mg iron, 18 mg calcium, 0.8 g fibre, 206 calories.