especially the ham and turkey. Here are a few tasty recycling ideas.

TURKEY VEGETABLE SOUP Bones and trimming from 1 turkey rack (broken in small pieces) 3 chicken bouillon cubes 1 1 tsp salt 1 bay leaf 1 tsp. poultry seasoning 1 cup diced carrots 1 cup diced celery 2 onions (chopped) 1-1 lb can tomatoes 2 tbsp rice or barley 1 cup chopped parsley 1 cup chopped turkey (optional) Place turkey (rack) bones & trimmings in large saucepan. Cover with water add bouillon cubes, salt, bay leaf, and poultry seasoning. Cover and simmer for 1 1 hours. Remove large bones, add remaining ingredients, except parsley. Cover and simmer until vegetables, barley or rice are tender. Season with salt and pepper. Sprinkle with parsley. Serves 6.

*** HAWAIIAN HAM AND RICE 2 1 cups cubed, cooked ham 1 cup chopped green pepper 2 tbs butter or margarine 1 tbs cornstarch 3 cup water 1 cup pineapple juice (drained from can of chunks) 1 tbs brown sugar 1 tsp dry mustard 1 tsp ground ginger 3 cup pineapple chunks 1 cups steamed rice (about 1 cup uncooked rice) In an electric frying pan set at 300 degrees or non stick skillet, saute ham and green pepper in butter until ham is lightly browned. Mix together cornstarch and water, add pineapple juice, brown sugar, mustard and ginger.

Pour cornstarch mixture over ham and green pepper.

Cook over medium heat (320 degrees) stirring constantly, until sauce thickens and becomes clear. Add pineapple chunks, heat through and serve over hot rice.

Note: A good idea for leftover ham from Christmas or any other time. Cut all meat off bone, cube and measure; adjust all other ingredients accordingly.

Recipes from: The Continental Society of Bermuda *** GREEN SPLIT PEA SOUP 1 pkg. green split peas water ham bone 1 tbs salt 1 tsp black pepper 4 cloves 1 sprig of thyme 2 medium carrots (diced) 3 medium potatoes (diced) 1 medium onion (chopped) 2 stalks celery (chopped) In a large pot, add ham bone and split peas to boiling water. When peas become tender, add the remaining ingredients and simmer for about 1 hour.

*** HAM HASH 1 lb. minced baked ham 1 cup diced cooked potato 1 cup green pepper (diced) 2 tbs chopped parsley Salt and Pepper to taste Combine all ingredients and place in a heated heavy skillet with 2 tablespoonfuls of cooking oil. Press all ingredients down with a spatula. Fry, until underside is golden and crusty. Loosen hash from pan and invert onto a plate.

Add more oil to skillet. Slide the hash back into skillet and brown the other side. Invert hash onto a large serving plate. Garnish with chopped parsley.

Ham hash may be served with poached eggs at breakfast or a tossed salad at lunch.

*** HOT HAM SANDWICHES ham (thinly sliced) butter bread hot mustard Remove crusts from day old bread. Butter bread. Place thin slice of ham on bread and spread with a thin layer of hot mustard. Cut in triangles.

Continued Page 21 Reusable Christmas feasts HAM FRIED RICE 4 cups cooked rice which has been refrigerated 1 cup ham (diced) 2 eggs (well beaten) 4 scallion (chopped) about 1 cup soy sauce 1 tsp black pepper Fry beaten eggs in butter. Remove from pan and cut in small squares. Add chopped scallion and fly briefly. Add ham, rice and egg. Mix well. Add pepper and soy sauce. Heat thoroughly.

Recipes from: The Bermuda Cookbook by Cecille C. Snaith-Simmons *** TURKEY POT PIE 2 cups cooked turkey, cut into medium-size pieces 2 tablespoons chopped Instant Onions 4 tablespoons butter 6 tablespoons flour 1 teaspoon Poultry Seasoning 1 teaspoon Bon Appetit 1 teaspoon Coarse Grind Black Pepper 2 teaspoons Chicken Flavor Base 2 cups hot water Caraway Biscuit Crust PUT turkey and onions in a buttered 8-inch square baking dish. Melt butter; stir in flour, poultry seasoning, Bon Appetit and pepper. Cook until bubbly and remove from heat. Dissolve flavour base in hot water; stir into flour mixture and cook over low heat until thickened.

Pour over turkey. Place Caraway Biscuit Crust over turkey mixture, pressing down firmly around the edges. Bake in 425 degrees F. oven 20 to 25 minutes.

Serves 4 to 6.

*** CARAWAY BISCUIT CRUST 1 cup all-purpose flour 1 1 teaspoons baking powder 1 teaspoon salt 1 teaspoon dry Mustard 1 cup shortening 1 teaspoon Caraway Seed 1 cup milk Sift flour, measure and sift again with baking powder, salt and dry mustard.

Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Add caraway seed and milk. Mix until dough can be shaped into a ball. Roll out on floured board to a 9-inch square. Prick pastry with tines of fork to allow steam to escape. Carefully place over turkey mixture.

*** TURKEY CREOLE 1 cup shortening 1 cup flour 1 cup chopped celery 1 cup chopped green pepper 1 teaspoon Instant Minced Garlic 1 teaspoon Instant Minced Onion 1 teaspoon Season-all 1 teaspoon salt 1 teaspoon Coarse Grind Black Pepper 1 teaspoon ground Marjoram 1 teaspoon ground Red Pepper 2 cups tomatoes (16-oz. can) 1 cup tomato juice 2 cups cubed cooked turkey Heat shortening in large skillet. Add flour, stirring constantly until smooth and lightly browned. Add celery and green pepper; saute 5 minutes, stirring constantly. Add remaining ingredients except turkey; simmer 15 minutes, stirring frequently. Add turkey and simmer 20 minutes longer. Serve hot over rice.

From: Spices of the World Cookbook by McCormick