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What do I do with leftovers from Thanksgiving dinner (We either have them the next day, or freeze them for another meal.) But, because we always have turkey for our Thanksgiving dinner, I think everybody does too. Wrong! Last year I was asked by a reader if I would use recipes for ham leftovers as they have ham and not turkey. I wrote a note on my "Leftovers" file to remember to use leftover ham recipes for my 2008 column after Thanksgiving day. If I didn't, you know what would happen... I'd have an "intellectual interlude" (in plain English, I'd forget).

So today I have several recipes using leftover ham AND turkey... No more talk!

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COMPANY HAM AND

NOODLES

1/4 c. diced onion

2 T. butter or margarine

2 c. ham cut in julienne strips, about 1-inch long and 1/4-inch wide

2 t. flour

1 c. sour cream

2-4 oz. canned mushrooms, drained

Hot cooked medium size noodles

Snipped fresh parsley-optional

In a skillet, over medium heat, saute onion in butter till tender. Add ham; cook and stir 2-3 minutes or until ham is hot. Sprinkle with flour and stir 1 minute. Reduce heat to low; gradually stir in sour cream. Add mushrooms. Cook and stir over medium heat until thickened, 2-3 minutes. Don't let mixture boil. Serve over hot noodles. Garnish with parsley if you like. How many noodles to cook? Six cups dry noodles should do it.

Makes 6 servings.

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CHEESY HAM CASSEROLE

1-8 oz. jar processed cheese spread, melted over low heat

3/4 c. milk, warmed a little

4 c. frozen hash brown potatoes, thawed and drained

1-16 oz. package frozen vegetable medley, thawed and drained (carrots, broccoli and cauliflower)

2 c. diced ham

1 medium onion, diced about 1-1/2 c.

pepper to taste

1 c. shredded Cheddar Cheese

1 small can of French fried onions

In a large bowl, combine melted cheese and milk. Add potatoes, vegetables, ham, onion and pepper, mix well. Spread mixture into a 9x13-inch baking pan; cover. Bake at 350 degrees for 45 minutes, stirring occasionally. Uncover, sprinkle cheese and onions over top. Bake additional 5 minutes or until cheese melts.

Makes 6 servings.

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HAM ALA KING

2 T. butter or margarine

1/4 c. diced green pepper

2 T. minced onion

1 c. sliced fresh onions or 1-4 oz. can mushrooms, drained

1-1/4 c. frozen peas, cooked 2 minutes; drained

2 c. diced ham

3/4 t. dry mustard

1/4 t. salt

3 hard-cooked eggs, coarsely chopped

WHITE SAUCE:

1/4 c.

1/4 c. butter

1/4 c. flour

1/4 t. salt

couple dashes white pepper

2 c. milk

1-10 oz. package frozen puff pastry shells, baked or 6 medium potatoes, cooked and mashed.

In a large skillet, melt butter over medium heat. Add green pepper, onions and mushrooms; cook and stir until tender, about 4-5 minutes. Stir in peas, ham mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt butter in a small saucepan. Add flour, salt and pepper, stir to make a smooth paste. Slowly add milk, cook and stir over medium heat, until thickened and bubbly. Cook and stir 1 minute more. Add sauce to ham mixture in skillet and heat through. Serve in pastry shell, over mashed potatoes or over toasted bread.

Makes 6 servings.

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And turkey leftovers (for those of us who eat turkey)

CRUNCHY TURKEY SUPREME

2 c. cooked, diced turkey

2 c. cooked rice (3/4 c. uncooked-cooked according to package directions)

2 c. thinly sliced celery

1-6 oz. can sliced water chestnuts

1-2 oz. can diced pimento, drained

1 can cream of chicken soup

3/4 c. mayonnaise

2 t. lemon juice

2 T. butter or margarine, melted

1 c. crushed cornflake crumbs (can use butter crackers or saltines)

In a large bow, combine all of the ingredients, except butter and crumbs. Pour into a buttered 9x13-inch baking pan. Combine melted butter and crumbs in small bowl, mixing well. Sprinkle over turkey ingredients in pan. Bake at 375 degrees oven for 35 minutes.

Serves 8

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TURKEY FRUIT SALAD

4 c. diced turkey

1-8 oz. canned pineapple tidbits, drained

1 c. each, red small grapes (if grapes are large, cut in half), chopped unpeeled apple and chopped walnuts

1 c. mayonnaise, more or less as desired

In a large bowl lightly combine all ingredients; chill 1-2 hours. (Turn into pretty salad bowl if you wish.. I would)

Makes 6 servings.

TFD: Take time to laugh - it is the beauty of the soul and you will feel much better.

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