Easter dinner is over, the leftover roast lamb is refrigerated for a lamb stew, and if there were fewer guests than you planned for, slices of the meat for sandwiches. There also may be enough for a shepherd’s pie, or beef could be substituted.

Shepherd’s Pie 2 1/2 to 3 cups cooked leftover roast lamb 1 clove of garlic 1 medium onion

1/2 teaspoon dried rosemary or poultry seasoning 4 medium potatoes, boiled, mashed and seasoned 4 tablespoons butter 2 tablespoons flour

1/4 cup pan juices from roasted meat Salt and pepper to season

Combine cold roast lamb, garlic, onion and herb and put through food chopper, or chop fine with a knife. In a frying pan, add butter and when melted, stir in flour and cook until thickened; add pan juices or gravy from cooked meat and salt and pepper to season. Stir until thickened and add ground mixture. Spread in a deep pie plate and cover with the mashed and seasoned potato. Bake in a moderate oven for 45 minutes or until mixture bubbles and the potatoes are browned.

Vidalia onions which come in from the South during April and May each year are much valued for their sweet flavor. We plan to take this casserole using the onions with broccoli to a covered dish supper this week.

Vidalia Au Gratin 3 1/2 cups Vidalia onions, coarsely chopped

1/2 cup butter or margarine, divided

1/4 cup all-purpose flour

1/2 teaspoon pepper 2 1/2 cups milk 2 cups grated cheese 2 cups fresh broccoli florets Bread crumbs for topping

3/4 teaspoon salt

Saute onions in half of the butter or margarine until just tender. Lightly steam the broccoli until tender-crisp. Melt remaining butter or margarine. Add flour to form a paste. Stir in milk and 1 1/2 cups of cheese. Add salt and pepper. Stir constantly over medium heat until smooth and thick. Add cheese sauce to onion and broccoli. Stir well and pour into a lightly greased 1 1/2-quart baking dish. Top with remaining cheese; sprinkle with bread crumbs. Bake uncovered in a 350 F oven until nicely browned, about 35 minutes.

We have been trying to duplicate a creamy peanut butter pie we enjoyed in Tennessee last fall. This one comes from a Texas cook. It has a similar taste.

Peanut Butter Pie 3 1/8 ounce package vanilla pudding and pie filling (not instant) 1 cup milk 1 cup heavy cream 1/3 cup butterscotch chips

1/2 cup creamy peanut butter 8-inch graham cracker crust Confectioners’ sugar

In small saucepan, blend pudding, milk and cream. Stir in butterscotch chips; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in peanut butter until smooth. Pour into prepared graham cracker crust. Chill 2 hours or until set. To serve, you may lightly place a 7- or 8-inch doily on top of pie. Sprinkle confectioners’ sugar liberally over doily, then remove the doily gently to reveal a lacy sugar design. This is a rich treat for peanut butter fans of all ages. Graham cracker crusts may be made from a recipe printed on the graham cracker box or prepared crusts may be purchased.

It won’t be long before we will be hurrying to keep the green beans picked and frozen or canned. In the meantime, a canned bean and beet salad will go well with a casserole or a pot roast dinner.

Bean and Beet Salad 1 can green or yellow string beans (or a mixture) 3 stalks celery, thinly sliced 1 can red kidney beans, rinsed 1 can beets 2 medium onions, finely diced

1/2 cup vinegar

1/2 cup sugar

1/4 cup olive or vegetable oil

1/4 teaspoon salt

1/8 teaspoon pepper

Drain beans and rinse. Dice beets. In bowl, combine vegetables. In another bowl, combine vinegar, sugar, oil, salt and pepper; mix well and pour over the vegetables. Cover thw bowl and marinate overnight in the refrigerator. When ready to serve, drain off the marinade. Finely chopped fresh parsley sprinkled over the salad adds a festive touch.

This is a different banana bread to enjoy buttered, as a sandwich or just plain sliced with no butter or jam.

Banana-Date Nut Bread 1 cup sugar 2 tablespoons butter or margarine 1 egg

3/4 cup milk 1 cup mashed ripe banana 3 cups sifted all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt

3/4 cup chopped nut meats

3/4 cup chopped dates

Mix butter and sugar. Beat in egg; stir in the milk and mashed ripe bananas. Mix and sift the flour with salt and baking powder and add to the banana mixture. Blend in chopped dates and nuts. Spoon into a greased and floured 9-by-5-by-3-inch loaf pan. Let pan set for 20 minutes before baking for 70 minutes in a moderate oven. Cool in the pan for about 10 minutes before removing the bread to complete cooling on a wire rack.

It’s always safe to have a few cans of tuna in the food storage closet. This is a pleasing combination for a lunch or supper.

Tempting Tuna Orientale 2 cans (7 ounce each) tuna, drained, flaked 1 can (10 3/4 ounce) candensed cream of mushroom soup 1 can (20 ounce) pineapple chunks, drained 1 cup dairy sour cream

3/4 cup chopped celery

1/2 cup chopped, salted cashews 2 tablespoons chopped pimiento 1 can (3 ounces) chow mein noodles

Combine tuna, soup, pineapple, sour cream, celery, cashews and pimiento; mix lightly. Spoon into buttered 1 1/2-quart casserole. Top with noodles. Bake in preheated 350 F oven 30 to 35 minutes or until thoroughly heated. Makes 6 servings.