thinking. There are lots of great ideas for your turkey and ham scraps -- including the bones: GREEN SPLIT PEA SOUP Once the Christmas ham has been eaten, green split pea soup is made using the ham bone.

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) 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 one hour.

HAM HASH This is an excellent way of using up left over baked ham.

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 into 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.

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

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 flavour base 2 cups hot water Caraway Biscuit Crust (See below) 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 flavor 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 with baking power, salt and dry mustard. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Add caraway seed and mix. 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.

CHICKEN OR TURKEY SOUP Chicken or turkey carcass Meat from carcass (about 1 cup) 3 tablespoons vegetable flakes 1 cup chopped instant onions 6 peppercorns 5 whole cloves Dash nutmeg or mace 1 bay leaf Water 1 tablespoon chicken flavor base 1 cup long grain rice Remove meat from carcass. For full flavour, you should have about 1 cup meat, but the more, the better. Crack bones, and put in a large saucepan along with any remaining skin. Add vegetables flakes, onions, peppercorns, cloves, nutmeg or mace, but leaf and enough water to cover bones. Bring to boil. Reduce heat and simmer, covered, 2 hours. Cool slightly and strain. Spoon off excess fat if you wish. To the broth add flavour base, the chicken or turkey meat and rice. Add salt if needed. Simmer 20 to 25 minutes. Serve hot. Makes 6 to 8 servings.