after Christmas dinner.

And although turkey and ham sandwiches are delicious -- you can only eat so many of them.

Here are a few tasty alternatives to help you use up your Christmas leftovers: VEGETABLE AND HAM JAMBALAYA 3 cup fat-free chicken broth 1 medium onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 cup diced green bell pepper 1 cup diced celery 2 green onions, chopped 4 cups cooked rice 1 cup frozen whole kernel corn or green peas 1 cup cubed lean fully cooked ham (about 2 pound) 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1 to 1 teaspoon red pepper sauce 1 can (16 ounces whole peeled tomatoes, undrained 1 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon pepper HEAT broth to boiling in Dutch oven. Stir in onions, garlic, bell pepper, celery and green onions. Cook 5 to 8 minutes, stirring frequently until vegetables are tender.

Stir in remaining ingredients except parsley, salt and pepper, breaking up tomatoes. Heat to boiling reduce heat to low. Cover and cook 30 minutes. Stir in parsley, salt and pepper. Serve with additional red pepper sauce if desired.

TURKEY-BROCCOLI STIR-FRY 4 servings (1 cup turkey mixture and 1 cup rice each) 1 pound turkey breast tenderloin, cubed 2 tablespoons soy sauce 1 teaspoon cornstarch 1 teaspoon sugar 3 cup fat-free chicken broth 2 tablespoons grated ginger root 2 cloves garlic, finely chopped 1 teaspoon dark sesame oil 1 medium onion, chopped (1 cup) 1 small red bell pepper, sliced (1 cup) 3 cups broccoli flowerets 1 tablespoon hoisin sauce 4 cups cooked hot rice MIX turkey, soy sauce, cornstarch, sugar and 1 cup of the broth. Cover and refrigerate 15 minutes.

Remove turkey from marinade; reserve marinade. Heat 1 cup of the broth to boiling in non stick wok or 10-inch skillet. Add ginger root and garlic; stir-fry 1 minute. Add oil, remaining 1 cup broth, the turkey, onion and bell pepper to wok; stir-fry 3 to 4 minutes or until turkey is white. Stir in broccoli. Cover and cook 2 to 3 minutes or until broccoli is crisp-tender and turkey is no longer pink in centre. Stir in hoisin sauce and marinade. Heat to boiling; cook, stirring constantly, until thickened. Serve over rice.

SOFT TURKEY TACOS WITH SPICY SAUCE 4 Servings (2 tortillas with 1 cup filling each) 8 fat-free flour tortillas (7 to 8 inches in diameter) 1 cup fat-free chicken broth 1 medium onion, chopped (1 cup) 1 small red or green bell pepper, diced (1 cup) 1 cup whole kernel corn 1 pound lean ground turkey 4 cloves garlic, finely chopped 3 tablespoons Asian fish sauce or soy sauce 1 large jalapeno chili, finely chopped (2 tablespoons) 1 cup packed brown sugar 14 cup chopped fresh cilantro HEAT oven to 300 degrees. Wrap tortillas in aluminium foil. Heat in oven 15 minutes.

Heat broth to boiling in nonstick wok or 10-inch skillet. Add onion, bell pepper and corn; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

Add turkey and garlic; stir-fry 2 minutes.

Mix fish sauce, chili and brown sugar; stir into turkey mixture. Cook 3 to 5 minutes or until liquid is evaporated. Stir in cilantro. Spoon scant 1 cup turkey mixture onto centre of each tortilla; roll up tortilla.

TURKEY POT PIE 4 servings 1 tablespoon margarine or spread 1 small onion, chopped (1 cup) 1 1 cups fat-free chicken broth 2 tablespoons cornstarch 1 cup skim milk 1 teaspoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled 2 cups cut-up cooked turkey breast 1 package (10 ounces) frozen peas and carrots Biscuit Crust (below) HEAT oven to 425 degrees. Melt margarine in 2-quart saucepan over medium-high heat. Cook onion in margarine, stirring frequently, until crisp-tender; reduce heat to medium. Mix 1 cup of the broth and the cornstarch. Stir cornstarch mixture, remaining 1 cup broth, the milk and rosemary into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in turkey and frozen peas and carrots, breaking up peas and carrots if necessary. Pour into ungreased square pan, 8x8x2 inches.

Prepare Biscuit Crust; place on turkey mixture. Bake about 30 minutes or until bubbly and crust is golden brown.

BISCUIT CRUST 1 tablespoon firm margarine or spread 1 cup all-purpose flour 1 1 teaspoons baking powder 1 teaspoon salt 1 cup low-fat sour cream 3 tablespoons skim milk CUT margarine into flour, baking powder and salt in medium bowl, using pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. Mix sour cream and milk until smooth. Stir sour cream mixture into flour mixture until dough leaves side of bowl. Turn dough onto lightly floured surface.

Knead lightly 10 times. Pat into 8-inch square. Cut into four 4-inch squares.

From Betty Crocker's Low-Fat, Low-Cholesterol Cookbook.

PINEAPPLE BRUNCH BAKE 2 whole fresh pineapples 18 to 20 slices cooked turkey breast 2 tablespoons butter 2 tablespoons flour 1 teaspoon Bon Appetit 1 teaspoon ground white pepper Dash ground allspice Dash ground cardamom 1 teaspoon instant minced onion 1 bay leaf 1 cup milk 1 cup shredded cheddar cheese CUT tops from pineapples. Set tops aside. Peel and slice each pineapple in 9 or 10 slices. Remove core from slices. On baking pan, arrange alternating slices of turkey and pineapple in 2 groups, overlapping slices to resemble the shape of 2 pineapples.

Melt butter. Stir in flour and next 5 ingredients. Cook, stirring, over low heat 2 to 3 minutes. Add bay leaf. Gradually stir in milk. Gradually add shredded cheese, stirring until cheese is melted. Remove bay leaf. Spoon sauce over both pineapples. Bake in 350 degrees F. oven 15 minutes. If desired, broil until top of sauce is lightly browned. Using 2 large spatulas, move pineapples to serving platter. Garnish with the pineapple tops.

Makes 9 or 10 servings, 2 slices pineapple and 2 slices turkey each, with sauce.

HAWAIIAN HAM AND RICE 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.

2 1 cups cubed, cooked ham 1 cup chopped green pepper 2 tablespoons butter or margarine 1 tablespoon cornstarch 1 cup water 1 cup pineapple juice (drained from can of chunks) 1 tablespoon brown sugar 1 1 teaspoon dry mustard 1 teaspoon ground ginger 3 cup pineapple chunks 1 1 cups steamed (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.

Recipe from the Continental Society of Bermuda.

GREEN SPLIT PEA SOUP Once the Christmas ham has been eaten, green split pea soup is made using the ham bone.

1 package green split peas Water Ham bone 1 tablespoon salt 1 teaspoon 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 THIS is an excellent way of using up left over baked ham.

1 pound minced baked ham 1 cup diced cooked potato 1 cup green pepper (diced) 2 tablespoons 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.

From The Bermuda Cookbook.