and leftovers.

Unfortunately there is little that can be done with the dishes other than cleaning them, but there are quite a few options open to you when it comes to leftovers.

If turkey or ham sandwiches for a week doesn't sound appealing, here are a few recipes to help you finish off your Christmas ham and turkey leftovers.

*** HAM AND BEAN SOUP 1 cup dry navy beans 11 -11 pounds meaty smoked pork or one 1 to 11 -pounds meaty ham bone 1 cup chopped onion 1 cup sliced celery 1 tablespoon instant chicken bouillon granules 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 cups chopped parsnips or rutabaga 1 cup sliced carrots 2 cups fresh spinach leaves, chopped, or one 10 ounce package frozen chopped spinach, thawed and drained RINSE beans. In Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat.

Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in covered pan.) Drain and rinse beans.

In same pan combine beans, 5 cups fresh water, pork hocks, onion, celery, bouillon granules, parsley, thyme, and 1 teaspoon pepper. Bring to boiling.

Reduce heat and simmer, covered, for 13 hours. Remove pork hocks; set aside to cool.

Mash beans slightly. Stir in parsnips and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through. Makes 4 or 5 servings.

Recipe from Holidays at Home *** TURKEY VEGETABLE SOUP Bones and trimming from 1 turkey rack (broken in small pieces) 3 chicken bouillon cubes 11 teaspoons salt 1 bay leaf 1 teaspoon poultry seasoning 1 cup diced carrots 1 cup diced celery 2 onions (chopped) 1 1 pound can tomatoes 2 tablespoons 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.

Tasty recipes from Christmas leftovers Cover and simmer until vegetables and barley or rice are tender. Season with salt and pepper. Sprinkle with parsley. Serves 6.

Recipe from The Continental Society of Bermuda Cookbook *** 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 invent onto a plate.

Add more oil to skillet. Slide the hash back into skillet and brown the other side.

Invert hash into a large serving plate. Garnish with chopped parsley.

*** 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.

Recipes from The Bermuda Cookbook.

*** TURKEY POT PIE 1 tablespoon margarine or spread 1 small onion, chopped (1 cup) 11 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) BISCUIT CRUST 1 tablespoon firm margarine or spread 1 cup all-purpose flour 11 teaspoons baking powder 1 teaspoon salt 1 cup low-fat sour cream 3 tablespoons skim milk CUT margarine into four, baking powder and salt in medium bowl, using pastry blender or crisscrossing 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.

HEAT oven to 425. 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, 8 x 8 x 2 inches.

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