Break or shop chocolate coarsely, Use real, not imitation, chocolate bars or squares for best results.

Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.

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Make pancakes from your favorite recipe or mix. Make the batter thinner than usual. Fry your pancakes and roll up:

- Strawberries

- Cottage cheese

- Chocolate ships

- Whipped cream or dairy topping

- Brown Sugar

- Powdered sugar

- Cinnamon

- Pancake syrup

1 3 3/4oz package vanilla instant pudding mix

1 cup milk (250 ml)

1 8oz container (3 cups) whipped topping, thawed (750 ml)

2 cups strawberries, mashed (500 ml)

1 cup mashed banana (250 ml)

Prepare pudding mix as directed on package except using 1 cup milk; fold in whipped topping and fruit. Spoon into fifteen 5oz paper drinking cups; insert wooden sticks. Freeze until firm. Remove from Freezer; peel off cups.

1 1/4 cups (10 ounces) frozen strawberries (partially thawed) (approx. 350 g)

1 1/2 cups cold milk (375 ml)

1 tablespoon sugar (15 ml)

1 teaspoon lemon juice (5 ml)

Put all ingredients in blender container. Cover and blend until mixed thoroughly. Serve immediately.

Slice and sweeten 1 pint (500 ml) strawberries. Cut one thawed pound cake into 12 slices. Place 6 slices on plates. Top with half the strawberries and 1 cup whipped topping; repeat layers. Makes 6 servings.

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Fresh strawberries with blackberries, blueberries, or raspberries

Vanilla yogurt with ground nutmeg

Brown sugar

Granola

Toasted coconut

Toasted sliced almonds

Remove stems from berries. Rinse berries in cold water and drain well. Transfer berries to a large serving bowl. For toppers, set out bowls or cups of vanilla yogurt sprinkled with ground nutmeg, brown sugar, granola, coconut and sliced almonds. Let each person build a sundae.

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9 whole graham crackers, halved

1 6-serving size package vanilla-flavored instant pudding and pie filling

2 cups cold milk (500 ml)

1 4oz container whipped topping (125 g)

1 cup finely chopped strawberries (250 ml)

Arrange 9 crackers in bottom of 9-inch (22.5 cm) square pan. Prepare pudding mix with 2 cups milk as directed on package for pudding. Fold in 1 cup of whipped topping. Pour half of the pudding mixture over crackers in pan and top with strawberries. Arrange remaining crackers on berries and add remaining pudding mixture. Spread remaining whipped topping over top and garnish with halved strawberries, if desired. Chill. Cut into squares. Makes nine servings.

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1/2 pint strawberry ice cream, softened (250 ml)

1 cup mashed fresh strawberries (250 ml)

3/4 cup ripe mashed banana (1 large) (200 ml)

2 cups milk (500 ml)

1/4 cup orange juice (50 ml)

Scoops of strawberry ice cream

Blend ice cream with strawberries and banana in a blender or mixer. Gradually add milk and orange juice. Pour into large glasses. Top with scoops of ice cream.

1 6oz package strawberry-flavored gelatin (approx. 200 g)

2 cups boiling water (500 ml)

2 1/2 cups frozen strawberries (625 ml)

1 medium banana, mashed

2 tablespoons lemon juice (25 ml)

1 pint dairy sour cream or whipped topping (500 ml)

Dissolve gelatin; add frozen berries stirring until thawed. Add banana and lemon juice; stir mixture into sour cream. Pour into 2 quart mold and chill until set. To serve, garnish with slightly thawed berries. Makes 8 servings.

2 cups crushed berries

4 cups sugar

1/4 cup water

1 box pectin

1. Remove strawberry caps. Crush berries one layer at a time.
2. Combine fruit and sugar. Mix thoroughly and let stand 10 minutes.
3. Combine 1 box of pectin and water in a small saucepan. Boil hard 1 minutes, stirring constantly. PARENTS - HELP WITH THIS STEP!
4. Add pectin mixture to fruit. Stir 3 minutes.
5. Ladle into 8oz jelly jars or freezer jam jars, leaving 1/2" headspace. Adjust caps. Let stand until set, not to exceed 24 hours.
6. Store in freezer. May be stored in refrigerator up to three weeks.