Aztec Patties
This Mexican side dish is a great way to use up leftover mashed potatoes.

Mix together, into a soft ball of dough:
1 cup dehydrated masa flour
¾ cup warm water

Mix in:
1 ½ cups mashed potatoes
1 tsp. salt
½  cup grated Monterey Jack cheese
1 egg, beaten
Form little patties out of the mixture and fry in a greased skillet.

Chris & Pepper’s Crispy Christmas Quiche
Using leftover ham, this recipe by Pepper & Chris Gould, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

1 (24 oz.) package frozen, shredded hash browns, thawed
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced ham
½ cup half & half
2 eggs
¼ teaspoon salt

Press thawed hash browns between paper towels to remove moisture.
Pat hash browns into greased 10 inch pie plate, forming a solid crust.
Brush crust with melted butter making certain to brush top edges.
Bake at 425 degrees for 25 minutes. Remove from oven.
Sprinkle cheeses and ham evenly over bottom of crust.
Beat half & half with eggs and salt. Pour over cheese and ham.
Bake covered at 350 degrees for 30-40 minutes until knife comes out clean.

Corn Meal Ham Bake
This Dutch oven recipe is by Ed Keenan, author of nature and the southwest.  Read more.

2 cups ham cut in small cubes
½ cup chopped green onions
¼ cup melted butter or margarine
1 Tbsp. bacon drippins’ (optional)
2 eggs well beaten
1 can corn with red & green peppers
1 can creamed corn
1 cup self-rising white cornmeal
¾ cup buttermilk
4 oz shredded cheddar cheese

Preparation:
Combine all ingredients except cheese. Pour into 12" Dutch oven, preheated. Put 6-8 coals under and 14-16 on top.
Cook until golden brown and set— 350 degrees, approx. 45 minutes.
Sprinkle cheese over top and cook 2-3 more minutes to melt cheese.
Let set 5 minutes then slice and serve. Goes well with a side of pinto beans.

Ham & Broccoli Royale
Using your leftover ham, this casserole recipe is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

3 cups cooked rice
8 Tbsp. butter
2 cups bread crumbs
3 Tbsp. flour
¼ tsp. pepper
4 cups ham, cubed
2 (10 oz.) pkg. frozen cut broccoli, cooked and drained
2 cups chopped onion
½ tsp. salt
3 cups milk
1 (8 oz.) pkg. American cheese

Spoon coked rice into a greased 9 x 13 inch baking dish. Layer broccoli over rice.
Melt the butter. Take out 4 Tbsp. and sprinkle over bread crumbs (that are in a little bowl) and set aside.
Sauté onion in the rest of the butter. Blend in flour and seasonings, and slowly stir in the milk.
Cook, stirring until thickened. Add ham, and heat until bubbly. Spoon over broccoli layer.
Then layer cheese over that, and sprinkle bread crumbs over the cheese.
Bake at 350 degrees for 45 minutes or until top is golden brown. Serves 8 to 10 and is good warmed over.

Leftover Stir Fry
This recipe is great with leftover turkey or ham.

2. tbsp. vegetable oil
1 cup of chopped green pepper
1 cup chopped onion
1 finely chopped clove of garlic
Salt and pepper to taste
2 tsp. Worcestershire sauce
1/4 tsp. thyme
3 cps water
1 1/2 cup uncooked rice
1-2 cups of leftover diced turkey or ham
1 small can of mushrooms

Heat oil in a large skillet and add peppers, onions, garlic and sauté until tender. Add the water and seasoning and simmer for 10 minutes. Add the uncooked rice and the meat. Cover the skillet and cook over a very low heat for 25 minutes or until rice is done. If you run out of water, add boiling water a bit at a time. Once rice is done, add the can of mushrooms with the liquid and heat through. Serve hot.

Southwest Turkey Sandwich
A delicious southwestern treat using leftover turkey.

8 slices sourdough bread
Butter
1/2 lb sliced turkey
8 thick slices Monterey Jack cheese
2 small avocados, sliced
1/4 cup picante Mexican sauce or salsa
1/2 cup sour cream
Lettuce
Alfalfa Sprouts
1 medium tomato, sliced

Butter 4 pieces of bread, then top them with sliced turkey, cheese, and avocado. Cover with sour cream, then the picante sauce or salsa. Top with tomato slices, alfalfa sprouts and lettuce. Cover with the other piece of bread and slice in half.

Turkey Breast & Apple Sandwich with Lone Star Mayonnaise
Use up those leftovers in this very tasty sandwich. Recipe by Teresa Johnson

Lone Star Mayonnaise:
1 cup nonfat mayonnaise or regular
1 tablespoon Dijon mustard
3 drops liquid smoke
Juice, pulp, and zest of 1 lime
1 tablespoon chipotle chili peppers, canned in Adobo sauce, plus 1 tablespoon sauce
Blend mayonnaise, Dijon mustard, liquid smoke, lime, and chipotles in a food processor.  Cover and refrigerate.  Yields 1 ½ cups.  Lone Star mayonnaise is also great with fresh vegetables or as a dip for cold shrimp.

Sandwich:
12 slices whole wheat bread (our wheat or squaw bread would be great)
2 green apples, cored, seeded, and thinly sliced
6 to 8 slices smoked or leftover turkey breast
6 to 8 slices Muenster cheese
Spread Lone Star Mayonnaise on bread and assemble sandwiches using apples, turkey, and cheese.

Turkey in the Straw
This tasty leftover recipe uses both ham and turkey, and is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

2 Tbsp. oil
1 cup chopped green pepper
1 cup chopped onion
1 clove garlic, minced
2 tsp .salt
Pepper to taste
2 tsp. Worcestershire sauce
¼ tsp. thyme
3 cups water
1 ½ cup uncooked rice
1 to 2 cups cooked, diced turkey
1 to 2 cups cooked, diced ham
1 small can mushrooms

Heat oil in skillet and add pepper, onion, and garlic, and cook until tender.
Stir in seasoning and water. Simmer for 10 minutes.
Add rice, turkey and ham. Cover and cook over low heat for 25 minutes or until rice is tender, adding boiling water if needed.
Add mushrooms with liquid, cook five minutes longer.