Still wondering what to do with the remaining Easter ham?

We have a suggestion -- ham loaf.

Doug Barber Crisfield of Maryland, formerly of Pittsburgh, requested a recipe similar to the ham loaf prepared by the now-closed supermarket Amarraca.

Here are two responses.

"I never tasted the ham loaf made by Amarraca," wrote Eleanor Mrozowski of McKees Rocks, "but I have a ham loaf recipe I received from the cook at Ohio Valley General Hospital in Kennedy Township many years ago and I've been making it ever since, especially at Easter, when there are leftovers aplenty!"

Rosemary Freeman of Point Breeze offered another version.

"I've made this ham loaf for years and it's loved by all. The recipe was given to me by a wonderful woman I loved very much, thus it is called Nanny Nordblom's Ham Loaf."

PG TESTED

• 3/4 pound smoked ham, ground
• 3/4 pound lean ground pork
• 1/4 cup fine bread crumbs
• 1/2 teaspoon dry mustard
• 2 eggs
• 1/2 cup tomato juice
• 1/2 cup milk

Preheat oven to 350 degrees.

Combine ham and pork. Add remaining ingredients and mix well. Place in a greased 8 1/2 by 4 1/2-inch loaf pan.

Bake about 1 1/2 hours.

-- Rosemary Freeman, Point Breeze

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This makes 3 to 4 medium-sized loafs, depending on pan size. We used a foil-lined baking sheet and made 2 larger loaves.

• 2 cups corn flakes, crushed (we used a food processor)
• 4 eggs slightly beaten
• 1/4 cup green pepper, chopped
• 1/4 cup onion, chopped
• 2 pounds ham, ground
• 1 pound lean ground pork
• 1pound lean ground veal
• 2 cups milk

Preheat oven to 325 degrees. Mix all ingredients well. Place on a foiled-lined baking sheet and shape into a loaf. Bake about 1 1/2 hours. Serve with raisin sauce.

-- Eleanor Mrozowski, McKees Rocks

PG TESTED

• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• 1 tablespoon vinegar
• 1 cup raisins
• 1/4 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1 1/2 cups water

Combine brown sugar, cornstarch and dry mustard in a saucepan and place over medium heat. Slowly add vinegar, raisins, lemon peel, lemon juice and water. Cook, stirring constantly, until thick and bubbly. Makes about 2 1/2 cups.

Chris Burlew, Mt. Lebanon: "I am hoping that you can help me find a recipe that some kind soul brought to my mom after my father passed away. It consisted of dried fruit in some sort of alcohol and it was delicious. There was too much turmoil at the time, and the memory of who brought it was lost. I have searched the 'Net and come up empty handed. Can your readers help?"

Shirley Hornbeck, Teha-chapi, Calif.: "Does anyone have the original recipe from Amel's for kibbeh (raw lamb). I have other recipes for kibbeh but would desperately like to have their recipe."

Darlene Tchirkow, Mt. Lebanon: "I am looking for a chicken recipe made with corn flake crumbs. It was popular about 25 years ago -- I cannot believe I lost this recipe! It had about four or five ingredients. I recall dipping it in condensed milk, then the crumbs, and baking it for about an hour."

Vicki Nebes, Hampton: "I was wondering if you could get the recipe for a wonderful side dish that is made at Cafe Sam on Baum Boulevard. It is a cold (or room temperature) side dish made from lentils and quinoa. I think they mix the cooked and cooled beans and grain with a vinaigrette and some chopped veggies. I don't really care for either of the two major ingredients but I loved this. Serving this side dish would be a wonderful healthy way to introduce more whole grains at dinner or as an alternative to serving potato salad as a side dish in the summertime."