two-day holiday at the cricket field, enjoying family picnics or just relaxing, odds are you will consume some of the traditional Cup Match fare -- potato salad, fried fish, barbecued chicken or peas-n-rice. Here are some recipes which are synonymous with Cup Match -- enjoy! MUSSEL PIE 1 quart mussels 1 small green paw paw (seeded, peeled and sliced) 2 onion (chopped) 3 potatoes (diced) 4 strips of bacon (cut in pieces) 1 tablespoon lemon juice 1 tablespoon curry powder 1 package frozen mixed vegetables (cooked and drained) Sprig of thyme 1 teaspoon pepper 1 teaspoon salt ENOUGH pastry for 10'' double crust pie shell.

Mussels are usually purchased steamed and shelled. Rinse them in cold water and check for any remaining pieces of shell.Cook mussels in a pressure cooked for about 6 minutes or simmer in a pot for about 20 minutes with green paw paw.

Fry bacon pieces until brown. Remove and reserve. Add onions and potatoes to the bacon grease. Fry until onions are golden. Add curry powder and all seasonings. Add mussels and some of the liquid mussels were cooked in. Cook until potatoes are tender. If you like mixed vegetables add them now.

Allow the mussel stew to cool before pouring into pastry lined dish. Cover with another layer of pastry. Bake at 375 degrees F until pastry is brown.

Serve with white rice.

FRIED FISH 3-4 pounds 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 (see recipe below).

TARTAR SAUCE 1 cup mayonnaise 1 tablespoon lemon juice 2 teaspoons grated onion 1 tablespoon drained capers 1 cup drained sweet relish 1 teaspoon salt MIX all ingredients together. Cover and chill.

POTATO SALAD 6 medium potatoes (boiled and diced) 2 hard boiled eggs (mashed) 1 small onion (chopped) 1 cup celery (chopped) 2 tablespoons parsley (chopped) 1 tablespoon prepared mustard 1 teaspoon seasoning salt 1 teaspoon white pepper Mayonnaise 1 cup green peas (optional) COMBINE diced potatoes with the egg, onion, celery and parsley. Add seasonings and mayonnaise. If you are going picnicking, it would be wise to add mayonnaise and mustard just before serving at the picnic. Serves 4.

COLESLAW 1 cabbage (shredded) 2 carrots (grated) 1 onion (chopped) 1 green pepper (chopped) Pineapple chunks (optional) 2 stalks celery (chopped) 2 tablespoons cooking oil Salt and pepper Sugar (to taste) 2 tablespoons lemon juice Mayonnaise 2 tablespoons parsley (chopped) COMBINE cabbage, carrots, onions, green pepper, celery and parsley. Add cooking oil and lemon juice.

Add salt, pepper, sugar and mayonnaise to taste. Chill and drain before serving. If you would like pineapple add just before serving.

CONCH STEW 2 medium-sized conch shells 1 pound salt pork 1 large Bermuda onion, chopped 1 cup water 2 large Bermuda onions 2 large carrots 2 large potatoes Small piece of fresh thyme Sprig of parsley 2 tablespoons flour 2 tablespoons ketchup 1 tablespoon Worchestershire sauce 1 teaspoon vinegar 1 teaspoon pepper 1 cup black rum or sherry STAND conch shells in an inch of boiling water until the meat leaves the shells. Use only the white meat; cut it in cubes. Cut salt pork in cubes and place in pressure cooker. Add chopped onion and fry until golden. Then add conch meat. Cover with 1 cup water and cook under pressure for 30 minutes.

Reduce pressure.

Remove cover and add vegetables cut in cubes, thyme and parsley. Cover with water and cook under pressure for another 5 minutes. Reduce pressure.

Remove cover and thicken gravy with flour. Remove thyme and parsley. Add remaining ingredients. Serve hot with boiled rice.

HOP'N JOHN (Peas and Rice) 1 pig's tail or snout 1 pound pigeon peas or birdeye peas 5 cups water 1 sprig of thyme 1 Portuguese sausage, sliced 1 large Bermuda onion, chopped 1 cup raw rice.

SOAK peas and pig's tail in water overnight. Next morning, drain and rinse.

Place in large pot with 5 cups water. Cover and boil gently for 15 minutes.

In the meantime, fry onion and sausage until brown. Add to pot with sprig of thyme or about 1 teaspoon powdered thyme. Continue cooking over low heat for a further 45 minutes. Add raw rice, season to taste with salt and pepper, cook until rice is done -about 30 minutes.

Before serving, remove and discard pig's tail. This dish freezes well. It is delicious when re-heated with butter in a frying pan. Serves 8-10 people.

OVEN BARBECUED CHICKEN 5 pound box chicken legs, defrosted 2 tablespoons salad oil 2 tablespoons Worcestershire sauce 1 bottle beer 1-8 ounce tin tomato sauce with onion 1 tablespoon vinegar 1 teaspoon prepared mustard 3 tablespoons brown sugar Salt, pepper, garlic salt PLACE chicken legs in a single layer in a large flat pan. Combine all other ingredients to make a sauce and pour over the chicken. Cook in oven of 350 degrees about 2 hours, basting occasionally.

Note: Do not brown the chicken first. Do not cover the pan.