In Friday's Taste section recipes from The Bermuda Cookbook by Cecille C.

Snaith-Simmons -- Macaroni and Cheese and Tartar Sauce -- had two incorrect measurements. The Macaroni and Cheese calls for 2 Tbsp of flour NOT 2 lbs, and the Tartar Sauce calls for 1 Tsp of lemon juice NOT 1 lbs.

Create your own tastes of Bermuda at home with these various Bermudian and West Indian dishes. But if you're not much of a cook, check out the Taste of Bermuda Festival in Dockyard on Sunday, May 25.

BERMUDA FISH CHOWDER 1 large rockfish head or 3 or 4 small ones 2 lbs. fresh fish salt sprig of thyme bay leaf whole cloves peppercorns 1 lb. salt pork, diced 2 onions, chopped 6 stalks celery, chopped 1 green pepper, chopped 1 tin of tomatoes 1 tin of consomme 1 bottle of ketchup 6 sprigs parsley, minced worcestershire sauce pinch of curry powder lemon rum and sherry PLACE fish heads and fish in a large pot. Add water to cover, as well as salt, thyme, bay leaf, cloves and peppercorns. Simmer at least an hour. Then remove bones and skin and flake the fish into shreds.

In a separate saucepan, fry salt pork with onions, celery and green pepper.

Then add tomatoes, consomme, ketchup, parsley, worcestershire sauce and curry powder. Simmer to blend flavours. Add this mixture to fish stock.

Thicken the chowder slightly with flour or cornstarch. Colour with gravy browning. Simmer about 15 minutes longer. Just before serving, add a squeeze of lemon and rum and sherry to taste.

(From: What's Cooking in Bermuda by Betsy Ross) *** MACARONI AND CHEESE 2 cups uncooked macaroni 1 1 cups milk 2 lbs flour 2 tbs butter 1 small onion (chopped) 1 tsp salt 1 tsp white pepper 1 tsp Worchestershire sauce 1 tsp Tabasco 1 tsp prepared mustard 2 cups sharp cheddar cheese (grated) 1 cup Parmesan cheese FOR TOPPING: Mix together 1 cup grated cheese 1 cup bread crumbs 1 cup Parmesan cheese COOK macaroni according to package instructions. Drain. Melt butter in pan.

Saute onions and add flour. Gradually, add milk stirring well. When milk is very hot remove from heat. Add all other ingredients.

In a greased casserole add macaroni and cheese sauce. Mix well. Top with topping of cheese and bread crumb.

Bake at 350 degrees F. for 30 minutes. SERVES 6 (From: The Bermuda Cookbook by Cecille C. Snaith-Simmons) *** FRIED FISH 3-4 lbs. fish fillets lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour 1 cup bread crumbs cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes. Sprinkle with salt, pepper and paprika.

Dip fish in egg and milk then into mixture of flour and bread crumbs. Fry in hot oil until golden.

Serve with Tartar Sauce.

TARTAR SAUCE 1 cup mayonnaise 1 lbs lemon juice 2 tsp grated onion 1 tbs drained capers 1 cup drained sweet relish 1 tsp salt MIX all ingredients together. Cover and chill.

(From: The Bermuda Cookbook by Cecille C. Snaith-Simmons) *** HASHED SHARK 1 small cleaned shark (head and fins removed) 1 medium onion (finely chopped) hot bird peppers (seeded and chopped) pepper leaves (chopped) white pepper and salt to taste REMOVE green gall from liver and fry liver over low heat until dry.

Strain oil out of liver and reserve.

Cut shark into chunks and boil in salted water until tender. Once cooked transfer to a pot of cold water - remove skin and bones.

Place shark in a dish towel and squeeze dry. Set aside.

Fry chopped onion for a few minutes in the oil from the shark.

Add hot peppers, parsley, pepper leaves, pepper and salt. Add the crumbled shark and cook stirring constantly over low heat until the mixture is quite dry.

(From: The Bermuda Cookbook by Cecille C. Snaith-Simmons) JERK PORK 4 tablespoons ground allspice 7 scallions, chopped 1 Scotch bonnet or jalapeno pepper 2 cloves garlic 4 sprigs fresh thyme or 1 tablespoon dried 5 bay leaves 1 teaspoon salt 1 teaspoon black pepper 5 pounds thick-cut pork loin chops PLACE all the ingredients except the pork in a blender or food processor.

Grind the spices to a paste, adding 1 tablespoon vegetable oil if necessary.

Rinse the pork, pat dry, and put it in a pan.

Coat it with the jerk paste. Cover the pan with plastic wrap, refrigerate, and marinate for at least 1 hour. Jerk is best when it has marinated overnight in the refrigerator.

Make a fire in the grill and allow the coals to become partly white with ash before cooking the pork. If desired, place sprigs of thyme or bay leaves on the coals for added flavour. Place the marinated meat on the grill. Cook about 10 minutes, turning once. Cook until done, about another 20 minutes.

(From: The African-American Kitchen by Angela Shelf Medearis)