HOT SEAFOOD PIE
1 cup flaked, cooked fish fillets
Combine 1-1/2 cups crushed potato chips and margarine. Press into a 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Combine fish, crabmeat, shrimp, celery, bell pepper, onion, lemon juice, seasonings, pimiento, Worcestershire and mayonnaise in a large bowl. Stir well. Spoon mixture into potato chip crust. Combine remaining crushed potato chips and cheese, sprinkle over top. Bake at 375 degrees for 15 minutes.
FISH SOUFFLE' WITH SHRIMP FILLING
To begin souffle', preheat oven to 375 degrees. In a saucepan, melt butter. Blend in dry dill sauce mix and milk. Simmer 5 minutes. Add fish, lemon juice, and let cool a few minutes. Add egg yolks one at a time, mixing well after each addition. Beat egg whites until they hold firm peaks. Fold them into the fish mixture. Pour mixture into a buttered souffle' dish. Bake 35-45 minutes or until nicely browned and a knife, inserted into the center, comes out clean. To make shrimp filling, melt butter, and add water and milk slowly to make a cream sauce. Then add dill sauce mix to cream sauce. Add shrimp. Cook 3 to 5 minutes or until shrimp is done. At serving time, open souffle' with a spoon, and pour in shrimp filling.