FISH 'N CHIPS DINNER Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: * 4 cups shredded cabbage * 1/2 cup shredded carrots * 1/3 cup mayonnaise * 1/3 cup buttermilk * 1/2 teaspoon dried dill weed * 4 cups frozen steak-cut potato fries * 4 breaded frozen fish-stick portions * 1 teaspoon chili powder Preparation: In large bowl, combine cabbage and carrots. In small bowl combine mayonnaise, buttermilk, and dill weed and blend well. Pour over cabbage mixture and stir to coat; cover and refrigerate. Preheat oven to 450°F. Place French fries on a cookie sheet and spread in an even layer. Arrange the fish fillets on the same pan and sprinkle with chili powder. Bake for 20-25 minutes or until the fish and potatoes are golden brown and crisp. Serve with the coleslaw. Serves 4