Make this sandwich with leftover Pork Tenderloin Fajitas. Serve with celery and carrot sticks with ranch dressing dip.

1 cooked tenderloin from Pork Tenderloin Fajitas recipe, thinly sliced
1 baguette (long, thin French bread), about 24 inches long
1/2 cup spreadable garlic and herb cheese
1/2 cup fruit chutney or cranberry sauce
4 large lettuce leaves

1. Cut baguette into 4 equal pieces and cut each lengthwise. Spread cheese onto the bottoms of bread, followed by chutney. Top with slices of tenderloin and lettuce, then tops of bread.

Serves 4

A yummy way to use up leftover ham.

1 1/2 cups cooked ground ham*

1 (8-ounce) can crushed pineapple, well drained

1 teaspoon packed brown sugar

1/8 teaspoon ground cloves

2 1/2 tablespoons mayonnaise

8 slices fresh multi-grain, whole wheat or white bread

1. Combine all ingredients; stir well.
2. Spread filling onto 4 bread slices, top with remaining bread slices and cut sandwiches diagonally.

Makes 4 servings.

*Use a food processor to grind ham.

Who says that you just have to make sandwiches with leftover ham? Give the centerpiece ham a new flavor with this tasty pot pie. Serve with fruit salad.

1 cup chopped onion
2 cups cubed sweet potatoes or 2 (15-ounce) cans sweet potatoes, drained and cubed
2 cups canned chicken broth, divided use
1/2 cup all purpose flour
1 cup skim milk
2 cups cubed cooked ham
1 (9-inch) refrigerated pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme

1. Preheat oven to 350 degrees F.
2. In large pot coated with nonstick cooking spray, sauté the onion over a medium high heat for 5 minutes. Add fresh* sweet potatoes and 2/3 cup chicken broth. Bring mixture to a boil and simmer over medium heat for 10 to 15 minutes or until sweet potatoes are tender. If using canned yams, add them and 2/3 cup chicken broth to sauteéd onion; heat thoroughly. Add flour, stirring. Gradually add milk, stirring until well combined. Add ham. Bring to a boil and transfer mixture to a 7x11 inch baking dish coated with nonstick cooking spray. If mixture is too thick, add more broth or milk.
3. Unfold crust to round circle; sprinkle pecans on one side. Fold in half and roll with rolling pin, pressing pecans into crust. Spread pecan crust on top of mixture and bake for 30 minutes or until crust is brown; sprinkle with thyme.

Serves 4 to 6.

* Canned sweet potatoes are precooked.

A sure-fire way to use up leftover ham and please even the pickiest eater in the family.

5 to 6 medium red potatoes, unpeeled and sliced 1/4-inch thick
1 1/2 teaspoons salt
Freshly ground black pepper to taste
1 small onion, cut into thinly sliced rings and separated
2 cups thinly sliced ham
2 1/2 cups heavy cream
3 large eggs
1 tablespoon Dijon mustard
2 cups shredded Swiss cheese

1. Preheat the oven to 400*F (205*C).
2. Generously butter a 13 x 9 x 2-inch baking pan. Spread a layer of potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion rings, a layer of ham, and then another layer of potatoes and season once again with some of the salt and pepper. Repeat process ending with a final layer of potates.
3. In a bowl, beat together the cream, eggs, and mustard. Pour mixture over the potatoes, and sprinkle the top with the shredded cheese.
4. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender and the cheese is nicely browned. Serve immediately.

Serves 6 to 8.

2 acorn squash
2 tablespoons butter
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 cups diced cooked ham
2 tablespoons packed brown sugar
1/8 teaspoon ground allspice

1. Cut acorn squash in half lengthwise; remove the seeds and membranes. Place, cut-side down, on a greased 9-inch baking dish; add water to 1/2-inch deep. Cover and bake at 350*F for 30 minutes.
2. Melt butter in a small saucepan. Add celery and onion; cook until tender. Add ham, brown sugar, and allspice; stir well. Cook over medium heat until heated through. Spoon onto the acorn squash halves. Cover and bake at 350*F for 15 minutes. Remove the cover and bake an additional 15 minutes.

Makes 4 servings.

6 tablespoons butter or margarine, divided

1/4 cup all-purpose flour

1 teaspoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

3 cups milk

6 cups thinly sliced, peeled potatoes

1 1/2 cups chopped fully-cooked ham

1 small onion, finely chopped

1. In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to boil. Cook and stir for 2 minutes.
2. Combine potatoes, ham and onion place half in a greased 2 1/2 quart baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375*F (190*C) for 65 to 75 minutes or until potatoes are almost tender.
3. Dot with remaining butter. Bake, uncovered, 15 to 20 minutes longer or until potatoes are tender and top is lightly browned.

Makes 4 servings.