Summing up the week after New Year's and Christmas is simple – leftovers!

These leftovers – beef, ham, pork, or turkey – are like money in the bank. With minimal effort the family cook can turn yesterday's feast into an encore worthy of the holidays.

Today's recipes offer the following suggestions: Beef and Barley Soup, Fresh Ham Frittata, Quick Turkey Cassoulet, Turkey and Pear Salad.

BEEF AND BARLEY SOUP

3 lg. carrots, 2 celery ribs with leaves, 2 lg. onions, 3 cooked beef ribs (with 2 cups meat left on), 3/4 c. barley, 1 beef bouillon cube, 2 tsp. salt, 1/2 tsp. pepper, 1 bunch watercress

Cut carrots and celery into 2-inch pieces; dice onions. In 8-quart Dutch oven over high heat, heat carrots, celery, onion, beef ribs, barley, bouillon, salt, pepper, and 10 cups water to boiling. Reduce heat to low; cover and simmer one hour or until barley is tender, stirring occasionally. While soup is cooking, trim tough stems from watercress or kale and coarsely chop. Remove beef ribs from Dutch oven; skim fat from soup. Cut meat from bones and discard bones. Return meat to soup. Add watercress or kale; heat through. Makes six main dish servings.

FRESH HAM FRITTATA

8 oz. mushrooms, 1 med. Onion, 2 T. olive oil, 6 lg. eggs, 1 c. Swiss, shredded, 1 c. cooked ham, shredded, 1 c. milk, 1/3 c. Bisquick, 1/4 c. hot pepper rings chopped, 3/4 tsp. salt, parlsey sprigs, 1 sm. tomato, diced

Slice mushrooms, dice onion. In 10-inch skillet over medium high heat, in hot oil cook mushrooms and onion until mushrooms are lightly browned, all liquid has evaporated, and onion is tender. Preheat oven to 375 degrees. Grease 10-inch quiche dish or o x 9-inch glass baking dish. In medium bowl with fork, beat eggs, cheese, fresh ham, milk, buttermilk baking mix, hot pepper rings, salt and mushroom mixture until well mixed; pour into quiche dish. Bake frittata 20 to 25 minutes until egg mixture is set. Garnish with diced tomato and parsley sprigs. Makes six main dish servings.

QUICK TURKEY CASSOULET

1 lb. kielbasa, sliced, 16-oz. bag carrots, 2 lg. onions, 2 celery ribs, salad oil, 2 c. cooked turkey, diced, 3 16-oz. cans white kidney beans, 16-oz. can tomatoes, 1 bay leaf, 1 beef bouillon cube, chopped parsley, 1 slice white bread

In five-quart Dutch oven or saucepot over medium heat, cook kielbasa until browned; remove to plate. Cut carrots into one-inch pieces; slice onions and celery. In drippings remaining in Dutch oven and 1 T. salad oil, cook carrots, onions, and celery until browned and tender. Return kielbasa to Dutch oven. Add turkey, white kidney beans, tomatoes with liquid, beef bouillon, bay leaf, and 1-3/4 c. water. Heat to boiling. Reduce heat to low; simmer, uncovered, 15 minutes to blend flavors. While bean mixture is cooking in one quart saucepan in 1 tsp. hot salad oil, cook bread crumbs and 1 T. chopped parsley until bread crumbs are golden. To serve, discard bay leaf. Stir 1/4 c. chopped parsley into bean mixture and sprinkle with toasted bread crumbs. Makes eight main dish servings.

TURKEY AND PEAR SALAD

1 T. margarine or butter, 1/2 c. walnuts, coarsely broken, 4 lg. pears, lemon juice, 3/4 c. mayonnaise, 1/4 c. milk, 1/2 tsp. salt, 4 c. cooked turkey, cubed, 3 celery stalks, sliced thin, lettuce leaves

In one-quart saucepan over medium heat in hot margarine or butter, cook walnuts five minutes. With slotted spoon, remove walnuts to plate; set aside. Cut two pears into 1/2-inch chunks; thinly slice remaining two pears. Dip pear slices into lemon juice to prevent browning; set aside. In large bowl mix mayonnaise, milk, and salt. Add walnuts, pear chunks, turkey and celery; toss to mix well. To serve line platter with lettuce leaves; spoon salad onto lettuce; arrange pear slices around salad. Makes six main-dish servings.