Hopefully, you are catching a break in between the holidays while the weather starts to warm up. You might still have some leftovers in the refrigerator from the big Easter celebration, so here are a few ideas to use the lamb and ham you might have on hand.

Scalloped Potatoes and Ham
(serves 4)

• 3 medium potatoes
• water
• 1 cup diced ham
• 2 medium onions, peeled and sliced
• one stalk of celery, sliced

Sauce:

• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1 teaspoon mustard
• 1 teaspoon salt
• freshly ground pepper
• 1 1/2 cups milk

• 1/2 cup buttered dried bread crumbs

Wash the potatoes and place them in a pan with water to cover. Cook them for about 20 minutes, whole, until they are cooked through. Remove from the heat, drain and allow to cool. When they are cool enough to handle, remove the skin and slice them to a medium thickness.

Layer the potatoes, the ham, onions and celery in a six-cup casserole dish.

Preheat the oven to 350 degrees.

While the oven is heating, make the sauce by melting the butter in a saucepan. Stir in the flour, mustard, salt and pepper over a medium heat. Gradually add the milk, stirring frequently, until the mixture is creamy and smooth. Bring it gently to a boil and cook until it thickens.

Pour this sauce overtop of the ham and potatoes and lift the mixture with a fork, slightly, to allow the sauce to surround the ingredients.

Bake the casserole, covered, in the preheated oven for 30 minutes. Uncover and sprinkle with the buttered bread crumbs, and bake for 10 to 15 minutes longer, until the bread crumbs are golden.

CHEF'S NOTE: If you are in a hurry, you can use an 11-ounce can of cream of mushroom soup, condensed cheese sauce diluted with 1/2 cup of milk, and follow the same procedure with the casserole.

You can always make a lamb stew with the leftover lamb, or, try this delicious lamb salad!

Lamb and White Bean Salad
(serves 4)

• 5 tablespoons red wine vinegar
• 2 1/2 tablespoons chopped fresh mint (or) 2 teaspoons dried mint
• 2 teaspoons chopped fresh thyme (or) 1/2 teaspoon dried thyme
• salt and freshly ground pepper
• 1 cup virgin olive oil
• 8 thin slices cooked lamb trimmed of fat
• one cup dried white beans, rinsed and picked over
• one ham bone
• one small red onion, cut in half
• 1/3 cup chopped fresh parsley
• 1/4 cup sundried tomatoes (use the ones that are packed in oil so they are soft)

Slice the sun-dried tomatoes into a thin 1/8-inch julienne strips and set aside.

Put the vinegar, mint, thyme and salt and pepper in a small bowl, whisk together and continue to whisk while you add the olive oil in a slow stream. Whisk until it is well mixed.

Place the lamb slices in a shallow glass dish and cover with 3/4 cup of the prepared dressing. Cover the dish and marinate in the refrigerator for 8 to 24 hours.

While the lamb is marinating, put the beans in a small sauce pan and cover with cold water by two inches. Bring the beans to a boil and skim off any foam that accumulates. Cook for 2 minutes and then remove from the heat. Set aside, do not drain, and allow the beans to absorb the water for at least 1 hour.

In a larger saucepan, place the ham bone. Drain the beans after they have soaked, and add the beans to the ham bone in the pan. Cover with water by two inches. Bring this to a boil and skim off any foam that accumulates. Reduce the heat to a simmer and cook covered until the beans are tender. Remove from the heat, drain and remove the bone.

Toss the warm beans with the remaining dressing. Mince half of the onion and add to the bean mixture. Season with salt and pepper, add the chopped parsley, and toss lightly so that you do not break up the beans.

Cut the remaining half of the onion into thin slices. Place the bean mixture on a serving platter. Remove the lamb slices from the marinade and place them on top of the beans. Decorate with the onion slices and the sliced sun-dried tomatoes.

If you read the column last week, you know that I told you to keep the boiled eggs in the refrigerator and not allow them to be at room temperature for too long. I can imagine how you slipped around and scooped them up while the kids weren't looking. Bravo, mom!

Curried Egg Salad
(serves 4)

• 1/3 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons curry powder
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 hard boiled eggs, chopped
• 1 cup diced sweet eating apple
• 1/3 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro

Whisk together the mayonnaise and the lime juice, curry powder, mustard, salt and cayenne in a bowl until well combined. Add the eggs, apple, red onion and cilantro and stir to combine.

Chill and then serve on a bed of your favorite fresh greens, or on some of your favorite fresh bread slices.

As always, enjoy!