OPEN FACED HAWAIIAN SANDWICH

4 slices bread toasted
4 slices pineapples, drained
Miracle Whip
9-12 slices bacon, cooked & drained
4 slices white American cheese

Spread toast with Miracle Whip. Put pineapple on top of that. Put cooked bacon on top of pineapple and put white American cheese. Slice on top of bacon. Put on cookie sheet and cook until cheese is melted. Bake at 350 degrees for 3-5 minutes.

GRANDMA'S TUNA-CHEESE SANDWICHES

1 lb. Velveeta cheese, diced
2 (7 oz.) cans tuna
1/2 c. chopped olives
1 (10 oz.) can tomato puree
2 tbsp. onion, minced
2 tbsp. green pepper, chopped
2 tbsp. celery, diced

Mix and let stand several hours in refrigerator. Spread generously on hamburger buns (16). Wrap in foil and bake 45 minutes at 250 degrees.

CRISPY FRIED FISH SANDWICHES

1 lb. fresh or frozen fish fillets
(haddock, cod, or halibut)
1 egg, slightly beaten
1 c. crumbs (cracker, dried bread, or
corn flakes)
Crisco oil for frying
6 buns
6 sandwich buns
6 tbsp. tartar sauce

Cut fresh or partially thawed fish into 6 (3 inch) squares about 1/2 inch thick. Dip fish portions in egg, then in crumbs. Fry fish in 1/4 to 1/2 inch Crisco oil heated to 350 degrees in electric skillet until golden brown, about 4-6 minutes on each side. Drain on paper toweling. Place one slice of cheese on bottom half of sandwich bun. Top with hot fried fish. Spread 1 tablespoon tartar sauce over fish. Cover with top half of bun.