What to do with Leftover Turkey and Ham

Okay - so you have the dreaded leftovers - you know, the Turkey and Ham. You are sick of sandwiches, and by God this year you are doing to do something different! Right? I hope perhaps I can help! I realize Thanksgiving in the United States has come and gone, however, Christmas is around the corner. Here are a few recipes for those leftovers!

Hot Turkey or Chicken Bake

2 cups of cooked turkey or chicken, diced
1 cup celery, chopped
1/2 cup blanched, slivered almonds
1/3 cup red, yellow, or orange pepper, diced
½ small minced onion
1 tsp salt (I prefer kosher)
1 can water chestnuts, diced
2 Tbsp lemon juice
1 small jar of pimentos chopped
1/2 to 1 cup mayonnaise ( please use the real thing, not the low fat)
4 slices Swiss or Cheddar cheese
1/2 to 1 cup bread crumbs
1/4 cup melted butter

Combine all but last 3 ingredients. Place in a 9x14 baking dish, top with cheese. Cover with buttered crumbs. Bake, uncovered at 450 for 10 to 15 minutes or until golden brown.

Now if you really want that Turkey Sandwich, but are tired of the same old same old - try this..

Turkey Waldorf Sandwich
3/4 c BEST FOODS Mayonnaise
1/3 c Chopped celery
1/3 c Chopped walnuts
1 tsp Lemon juice
Ice Burg Lettuce 3/4 lb Sliced roasted turkey 1 medium apple cored, peeled, and chopped
25 washed red or green seedless grapes sliced in half.
Combine mayonnaise, celery, walnuts,apples, grapes, turkey and lemon juice. Layer lettuce abd mayonnaise mixture between toasted bread.

And finally Split Pea Soup - This recipe I found in Gourmet is tried and true. It's how I make my Split Pea Soup - it's fabulous!

Mrs. Alvin Schreiner and her Mom Mrs. Lackner, were old-time German cooks. This pea soup recipe came from them and it's one of my all time favorites. When I originally read this recipe, they said to make sure not to omit the bacon fat, as that was the secret ingredient to this wonderful soup recipe.

Split Pea Soup

16 slices bacon (about 1/2 pound)
1 large onion, chopped
3 carrots, cut into 1/4-inch dice
1 pound dried split peas
2 1/2 quarts water plus additional if necessary
1 smoked ham hock
1 teaspoon salt, or to taste
1 bay leaf
In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.

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