Reprinted from MAD ABOUT RASPBERRIES AND STRAWBERRIES by Jacqueline Heriteau, Perigee Books/Putnam Publishing Group, New York, NY 10016.

The best strawberries are the ones you pick yourself or buy from your local strawberry field. Farm-fresh berries have not endured a long trip to the grocery store. Excessive handling and time will cause berries to deteriorate. You will love the flavor and fragrance of a truly fresh-picked strawberry.

Choose strawberries that are as red and fully ripe as possible. Green or white tipped ones will have little flavor. Strawberries will not ripen further after being picked. You can tell a good berry by its brilliant color and by its sheen. The fresher they are the more shine. Strawberries become dull and dark when they are overripe, on their way to berry heaven. In a grocery store, check berry boxed - they tell tales. They will tell your nose of mildew and mold, which sour berries. Stains indicate overripe berries losing their juice. Try to see the bottom layer to be sure the same quality is throughout.

Look for strawberries that are well shaped and filled out. The large ones may not be the best buy as it takes fewer of them to fill a container. It is best to buy by weight if possible. Smaller, locally grown fruit during the season will be the freshest and most flavorful. Large berries may be hollow inside and too small a berry may have a hard seedy bottom. So look for a happy medium. The stern that is well attached and green is also a good sign of a tasty fruit. Wilted stems indicate tired berries.

Berries are sold by weight or volume. The farm you visit may sell berries by the pint or by the box. Container sized vary form farm to farm; you may buy berries by the point, quart, 2 quart or larger containers. A pint box of medium-sized berries will generally hold 2 cups of berries. Two cups of berries, crushed, yield about 1 cup of puree.

When you get your exquisitely fragrant, absolutely perfect basket of berries home, spread the berries at once on a tray so they can have air. They are faint from overcrowding. Discard spoiled berries, and store the tray in the refrigerator. Rise berries when you are ready to use the. Don't rinse unless you must. Most berries are clean. Some strawberries have so many seeds that some need to be rinsed away. Rinse berries under cold running water very briefly. Don't soak. Remove the stem and leaves after rinsing, not before. Darin in a roomy colander and spread them on paper towels to air-dry out of the sun. If you have rinsed the berries and don't, after all, use them, make them into sauce-they will be less than perfect tomorrow. Don't keep berries overnight, if possible. Buy and use them fresh!

Berries taste best at room temperature - warm enough to be fragrant. (Much of our sense of taste is actually a sense of smell.) So refrigerate berries only if the room is hot and the berries won't be used for many hours.

Always taste one berry from a lot before you start to cook with the others. Sweetness varies. If they seem especially tart to you, add the maximum amount of sugar called for. You can save berries, particularly tasteless strawberries, by adding lemon, orange, or pineapple juice and fruit pieces or by adding liqueurs - Grand Marnier, Cointreau, for Strawberry Sauce. (Be aware that these liqueurs have an alcohol content.) Sugar is the big berry saver. As a rule, I add 2 to 3 tablespoons of sugar to a point of berries, depending on their tartness.

The strawberry probably tastes best when eaten freshly picked off the vine as you kneel in the middle of a strawberry patch on a bright sunny morning. Second best - any other way you eat it!

Strawberries are not only delicious but they are good for you. They supply vitamins A and C and calcium. One cup of uncooked berries is a dieter's delight at only 55 calories.

When picking strawberries, try and pick early in the morning when the fruit is still cool. Gently twist the berry off the stem - don't pull. Whether picking or buying, look for bright red, well-shaped fruit without hard green areas. Also, very large berries tend to be less flavorful than the small or medium ones.

Strawberries are best used within 1 to 2 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.

Reprinted from STRAWBERRY SAMPLER: A COLLECTION OF FRESH RECIPES by Jan Siegrist, New England Press, Shelburne, VT 05482

For long-term storage, freezing is recommended. Fruits retain more nutritional value and flavor by freezing than by any other method of preservation. Strawberries can be frozen and safely kept for up to 1 year. Use quart of pint freezer containers or place the equivalent quantity of berries in heavy plastic bags closed with wire twists.

Strawberries can be frozen several ways: dry-pack, sweetened or unsweetened; floated in a sweet syrup; or tray-frozen whole. The initial preparation of the berries is the same for all methods. Choose firm, ripe berries. Wash in ice water before dulling. (Fruits washed without the stem loose more vitamins than those de-stemmed after washing.) Drain well on several layers of paper towels, being careful not to crush or bruise the berries.

Slice washed, hulled berries into a bowl. Sprinkle with 3/4 cup sugar for each quart of berries. (This amount can vary depending on personal taste.) Mix gently until the sugar dissolves and juice forms. Fill freezer containers, shaking to pack closely. Leave 1/2 inch head space for pints, 3/4 inch for larger containers. Seal and freeze. 2/3 quart fresh berries equals 1 pint frozen.

Wash, drain and hull the berries. Crush gently and pack in containers, shaking to pack tightly. Fruits frozen without sweetener will keep, but they may lose some of their flavor, texture and color.

Wash, drain and hull the berries. Prepare a sugar syrup. To make 5 1/2 cups (enough for 10 12-pint containers or about 8 quarts fresh berries) mix 3 cups sugar with 4 cups water and boil until the sugar dissolves. Refrigerate until cold. Slice the berries into freezer containers and cover with the cold syrup. Allow 1 1/2 cups fruit and 1/3 to 1/2 cup syrup per point container. Leave 1/2 inch head space. Seal and freeze.

Place the washed, hulled berries in a single layer on trays. Freeze until solid. Pack tightly in freezer containers or heavy plastic bags. Seal and freeze.

Honey can be substituted for sugar when freezing strawberries. Use a mild-flavored honey such as clover, locust, or alfalfa. To substitute, reduce the amount of sugar called for by half. For example, if the recipe calls for 1/2 cup sugar for each pint, use 1/4 cup honey. You can also make a syrup by blending 1 cup honey with 3 cups hot water. Chill and proceed as for sugar syrups (1/2 cup syrup for pint containers, 1 cup for quarts).

Frozen strawberries are suitable for use in many recipes. Berries tend to lose their texture and soften when thawed, the appearance of the dessert may change somewhat, depending on the recipe. When substituting for fresh berries, use the same measure of frozen berries. If your berries were packed with sugar, reduce the amount of sugar called for in the recipe. A rule of thumb: for every pint of frozen, sweetened berries, reduce the amount of sugar called for by 1/2 cup. For berries frozen in a sugar syrup, reduce the amount of liquid in the recipe accordingly.

Calories 37

Protein 0.7 g

Fat 0.5g

Carbohydrates 8.4 g

Vitamin A 60 units

Vitamin C 59 mg

Calcium 21 mg

Phosphorous 21 mg

Iron 1 mg

Sodium 1 mg

Potassium 164 mg

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STRAWBERRY EQUIVALENTS

1 quart weights about 1-1/2 pounds
12 pounds=8 quarts=13 pints frozen
1 to 1-1/2 quarts is required for a 9" pie.
1 cup sliced fresh berries = 1-10oz. pkg. frozen sweetened berries

• Strawberries stored with stems stay firm longer than those without stems.
• Refrigerate fresh strawberries in shallow containers as soon as you pick them, and wash berries in cold water only when you are ready to use the. Do not allow berries to soak.
• Freeze whole strawberries on a cookie sheet until firm; transfer to heavy plastic bags or 5 qt. plastic ice cream buckets. Serve slightly thawed.
• Many people like frozen berries served icy, barely thawed for a great taste and texture.
• Freeze your berries prepared the way you want to use them. Sliced, sugared, chopped, or in small, easy-to-use packages.
• Strawberries are best used within 1 to 2 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.

6 eggs, separated

1/2 cup granulated sugar (125 ml)

1/2 cup semi-sweet chocolate pieces, melted (125 ml)

3 cups whipped topping (750 ml)

2 cups fresh strawberries, chopped

Powdered sugar

Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.

Spread mixture evenly into lightly oiled was paper-lined 15 x 10 x 1 inch jelly roll pan. Bake at 375F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.

Invert onto wax paper. Carefully remove wax paper form top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill.

2 cups flour (500 ml)

1 tablespoon sugar (15 ml)

1 tablespoon baking powder (15 ml)

1/2 teaspoon salt (2 ml)

1 egg, beaten

1/2 cup milk (125 ml)

1/2 cup margarine, melted (125 ml)

1 teaspoon grated orange rind (4 ml)

1 12oz. container (4-1/2 cups) shipped topping with real cream, thawed

2 pints strawberries

2 tablespoons orange juice (30 ml)

2 tablespoons sugar (30 ml)

Combine dry ingredients. Add combined egg, milk, margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450F, 10 to 12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split.

Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped toppling. Top with second half of shortcake, additional strawberry mixture and whipped topping.

For each serving wash 1 cup (250 ml) of fully ripe strawberries. Leave the caps and stems on. Drain until dry. Arrange the berries on a dessert plate and serve with a variety of dips such as confectioner's sugar, sour cream, chocolate sauce, whipped cream, coconut and chopped nuts.

The French version is to serve the berries with a small bowl of Port or Marsala wine and a mound of granulated brown sugar. Dip the berries into the wine and then into the sugar. Then pop'em into your mouth.

1/4 cup sugar (50 ml)

1 tablespoon cornstarch (15 ml)

1/8 teaspoon salt (dash)

1 cup milk (250 ml)

2/3 cup light corn syrup, divided (175 ml)

1 egg yolk, slightly beaten

1/2 teaspoon vanilla (2 ml)

2 cups fresh strawberries, sliced (500 ml)

1 cup heavy or whipping cream (250 ml)

In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla. Turn into medium bowl and cover surface with plastic wrap. Refrigerate at least 1 hour or until chilled. Meanwhile, in blender or food processor, finely chop strawberries with remaining 1/3 cup corn syrup. Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer's directions. Spoon into freezer containers; cover and freeze several hours or until firm. Makes about 2 quarts.

Reprinted from THE VERY BERRY COOKBOOK: RECIPES FOR BERRY LOVERS edited by Sharon Wharton, Mississippi River Mail Order Enterprises, Hill, IL 62343.

16 cups fresh strawberries, sliced (4 liters)

4 cups sugar (1 liter)

2-2/3 cups milk (675 ml)

2/3 cup orange juice (175 ml)

1/8 teaspoon ground cinnamon (dash)

Combine strawberries and sugar; let juice form. (this takes about an hour and one-half.) Mix in blender; add milk, orange juice and cinnamon. Mix well. Pour into ice cream freezer according to the manufacturer's instructions. If you can't find your freezer instructions, this may be frozen in refrigerator trays, freezing about 3 hours and stirring tow to three times. Makes 1 gallon.

Reprinted from SIMPLY STRAWBERRIES: A COOKBOOK by Sara Pitzer, Garden Way Publishing, Pownal, VT 05261.

The combination of flavors in this compote has a naturalness that calls up visions of simple living along the river or pre-apple days in the Garden of Eden. Be sure to use a mild-flavored honey.

6 cups fresh whole strawberries (1.5 liters)

1/4 cup honey (50 ml)

1 tablespoon grated orange rind (15 ml)

2 tablespoons orange juice (25 ml)

1 tablespoon lemon juice (15 ml)

Wash and hull the strawberries. Drain them on a towel. Combine the honey, orange rind and juices in a large bowl. Add the strawberries and stir gently to coat them with the honey mixture. Allow them to stand about 30 minutes at room temperature to draw juice, then refrigerate until serving time. Don't keep the strawberries refrigerated for much more than an hour.

Reprinted from THE STRAWBERRY CONNECTION: STRAWBERRY COOKERY WITH FLAVOR, FACT AND FOLKLORE by Beatrice Ross Buszek, Nimbus Publishing Limited, Halifax, NS B3K 5N5.

1 cup cooked chilled rice (250 ml)

1 cup heavy cream (250 ml)

2 cups fresh strawberries (500 ml)

1/4 cup sugar (50 ml)

Salt

Add sugar to cream and whip. Add salt to the rice. Fold whipped cream into rice and put into serving dish. Top with fresh sliced strawberries.

1 1/2 cups fresh, slightly crushed strawberries (375 ml)

1 tablespoon gelatin (15 ml)

2 tablespoons cold water (25 ml)

1 cup heavy cream, whipped (250 ml)

2/3 cup powdered sugar (175 ml)

Soften the gelatin in the cold water. Heat until the gelatin dissolves. Add 1 cup (250 ml) of the berries, mix thoroughly and chill. Whip the cream until thick, add the sugar and combine with the chilled strawberry mixture. Chill again. Pour the cold mixture into sherbet glasses and cover each with the remaining strawberries. Serves 4-5.

Reprinted from STRAWBERRY SAMPLER: A COLLECTION OF FRESH RECIPES by Jan Siegrist, New England Press, Shelburne, VT 05482

2 cups heavy cream (500 ml)

1/2 cup confectioners' sugar (125 ml)

2 cups fresh strawberries, sliced (500 ml)

1 9-inch angel food cake (22.5 ml)

In a chilled bowl, whip the cream until stiff peaks form, gradually adding the sugar. Fold in the berries; refrigerate. Slice the angel food cake horizontally into 3 layers. Spread 1/3 of the berry mixture over the first layer. Top with second layer; spread with 1/3 of the mixture. Top with third layer and the remaining mixture. Refrigerate several hours or overnight before serving. Serves 8.

A strawberry cake baked in an 8-inch heart-shaped pan can be decorated to resemble a giant strawberry.

STRAWBERRY PIE

1 pt. strawberries
1 cup sugar
2 T corn starch
2 cups water
1 3-oz. pkg. strawberry flavored gelatin

Boil mixture until thick. Add one small package strawberry jello. When it begins to set; pour it over sliced berries that have been arranged in a pre-baked pie shell. Top with whipped cream.

STRAWBERRY-RHUBARB PIE

pastry for 9-inch, 2-crust pie
1 cup sugar
2 T cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp salt
1 T lemon juice 2 cups sliced rhubarb (1/2 inch pieces)
2 cups strawberries, halved
1 egg yolk, slightly beaten

Prepare the pastry dough. Line the bottom of a 9-inch pie pan with bottom crust. Mix together the sugar, cornstarch, spices, salt, and lemon juice. Toss with the rhubarb and strawberries in a large bowl. Stir in the egg yolk. Pour into the prepared pie pan. Roll out the top crust and fit on top. Seal and flute edges. Cut slits in top crust to allow steam to escape. Bake in a preheated 400° oven for 40-50 minutes or until the crust is golden brown. Cool. Serves 8

BERRYDELICIOUS SUMMER SHORTCAKE

2 cups flour
2 T sugar
1 T baking powder
1/2 tsp. salt
2/3 cup milk
1/2 cup margarine, melted
1 egg, beaten
1 pt. strawberries, quartered
1 T sugar
2 bananas, sliced
1/2 cup sliced almonds
1 8-oz. container (3 cups) whipped topping with real cream, thawed

Combine dry ingredients. Add combined milk, margarine and egg, mixing just until moistened. Spread into greased and floured 8-inch layer pan. Bake at 450°, 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan. Cool.
Combine strawberries and sugar; let stand 15 minutes. Add bananas; mix lightly. Split shortcake into two layers. Cover bottom layer with half of fruit mixture, almonds and 2 cups whipped topping. Top with second layer, remaining fruit mixture, almonds and whipped topping. Serves 8 - 10.

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5 cups crushed berries (2 qt.)

7 cups (3 lb.) sugar

1 box powdered fruit pectin

Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to boil for one minute, stirring constantly. Remove from heat and fill jars.

2 cups crushed berries (1 quart)

4 cups (1 3/4 lb.) sugar

3/4 cup water

1 box powdered fruit pectin

Add sugar to fruit and stir well. In a sauce pan, boil 3/4 cup water and the fruit pectin for one minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring 3 minutes. Put in containers, let stand 24 hours and store in freezer.

If there is not time to make your jam tonight (or maybe you'd rather not be cooking), here's a great idea! Wash, stem and slice the berries then blend them. They won't take up as much space in your freezer, and 2 cups of the blended berries makes one jam recipe any time you want "fresh" jam.

9 inch baked pie shell

3oz. cream cheese

Strawberries

1 cup sugar

3T cornstarch

Whipping cream

Mix sugar and cornstarch together. Puree enough berries in blender or processor to make 1 1/2 cups liquid. Bring to boil and slowly add sugar-cornstarch mixture. Cook stirring constantly until thick, about 1 minute. Cool. Pour over berries. Refrigerate. Before serving put a circle of whipped cream around edges of pie and decorate with whole berries.

2 cups crushed pretzels

3T sugar

1 1/2 sticks melted margarine

Bake 8 minutes at 400F, cool.

1 8oz. package cream cheese

1 cup sugar

1T milk

1 8oz. can crushed pineapple

Fold in 8oz. container of Cool Whip. Spread on pretzel crust. Chill.

Dissolve: 1 large package strawberry jello in 2 cups of boiling water. Add 2 10oz. packages frozen strawberries. Let stand 10 minutes, then pour over cheese mixture.

Calories 37

Protein 0.7 g

Fat 0.5 g

Carbohydrates 8.4 g

Vitamin A 60 units

Vitamin C 59 mg

Calcium 21 mg

Phosphorous 21 mg

Iron 1 mg

Sodium 1 mg

Potassium 164 mg

MORE BERRIED TREASURES AND OTHER GOOD PICKIN'S by Elaine Jauman, From Kitchen Treasures, Osseo, MN 55369

4 cups cleaned strawberries (1 liter)

1 box powdered pectin

3 to 4 teaspoons artificial sweetener (15-20 ml)

1 tablespoon lemon juice (15 ml)

Crush strawberries in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to a boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pint jars to within 1/4 inch of top. Put on cap, screw band tight. When cool, store in refrigerator or freezer.

1/3 cup crushed strawberries (75 ml)

2/3 cup crushed ice (175 ml)

Whirl in blender until slushy. Pour into glass and stir in a little lemon-lime diet soda.

Reprinted from A VERY BERRY COOKBOOK compiled by Judith Bosley, L.E.B. Products and Distributors, Boise, ID 83706

1 1/2 cup unsweetened frozen berries (375 ml)

1/4 cup frozen apple juice concentrate (50 ml)

1 1/2 tablespoons Minute Tapioca (20 ml)

Mix ingredients and let stand for 5 minutes. Bring to a boil stirring constantly. Cool for 20 minutes. Put in jars and store in refrigerator.

2 cups fresh ripe strawberries (500 ml)

1 banana

1/3 cup orange (or other unsweetened fruit) juice (75 ml)

Wash and hull strawberries; peel and thinly slice banana. Freeze fruit solid. Combine fresh-frozen fruit with juice in food processor, using the metal blade and process into soft-serve sorbet. (Sweeten to taste with low-calorie sweetener, if desired.) Serve immediately. Makes 6 servings; 45 calories each.

2 small heads butterhead (or other soft) lettuce

2 tablespoons olive or salad oil (25 ml)

1/2 cup each: small whole fresh ripe strawberries and dices eating orange chunks (125 ml ea.)

1/2 small read onion, thinly sliced

1 tablespoon red wine vinegar (15 ml)

Optional: salt (or seasoned salt) to taste

1 teaspoon fresh (or pinch of dried) tarragon leaves (5 ml)

1/4 teaspoon coarsely cracked pepper (1 ml)

Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.

2 cups fresh ripe strawberries (500 ml)

4 to 6 tablespoons plain low-fat yogurt (50-75 ml)

Optional: low-calorie sweetener to taste

Wash and hull strawberries; arrange in a single layer on a sheet of foil and place uncovered in the coldest part of the freezer. When strawberries are frozen solid, remove and put in food processor, using the steel blade. Add 4 tablespoons (50 ml) yogurt and process until soft-serve frozen yogurt forms (add more yogurt for a softer dessert). Sweeten to taste, if desired. Serve immediately. Makes 4 servings approximately 45 calories each.

1 envelope (1 tablespoon) unflavored gelatin (15 ml)

1 cup water (divided) (250 ml)

3/4 cup sugar (200 ml)

1/8 teaspoon salt (dash)

1 teaspoon grated lime rind (5 ml)

1/3 cup fresh lime juice (75 ml)

2 egg whites

2 cups fresh strawberries, washed, hulled and sliced (500 ml)

3 cantaloupes or small honeydew melons, halved and seeded

In saucepan, sprinkle gelatin over 1/2 cup of the water. Stir over low heat to dissolve. Remove from heat. Stir in sugar and salt. Add remaining 1/2 cup water, lime rind and lime juice. Stir to blend. Chill mixture until almost set (very syrupy), about 1 hour, stirring occasionally.

In another bowl (not plastic), beat egg whites until soft peaks form. Slowly add syrupy mixture, continuing to beat on highest speed until mixture is fluffy and begins to hold its shape, about 5 minutes.

2 teaspoons cornstarch (10 ml)

1 tablespoon cold water (15 ml)

1 1/2 cups halved fresh strawberries (375 ml)

1/4 to 1/2 cup (50-125 ml) sugar (or artificial sweetener to taste)

1/2 cup (125 ml) jelly - preferably apple or currant

In saucepan, combine strawberries, sugar and jelly. Bring to boil over medium heat. Stir in cornstarch mixture and cook, stirring constantly, until clear. Chill. Makes 2 cups sauce.

1 cup (250 ml) sliced fresh strawberries (thawed/frozen may also be used)

1 cup yogurt (250 ml)

1 cup skim milk or club soda (250 ml)

2 tablespoons honey (25 ml)

Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.

In preparing fruits for freezing, work with a small amount of fruit at a time to allow for quick handling and prompt freezing.

Wash the fruit in cold water, and if necessary, wash a second time, but always handle it gently. Never allow fruit to stand in water. Lift from the water and drain. When fruit is drained well, remove stems from berries. Strawberries are sometimes sliced or crushed. Sprinkle dry ascorbic acid over berries.

3/4 cup sugar (200 ml)

1/2 cup raspberry vinegar (125 ml)

1 tablespoon onion juice (15 ml)

1 teaspoon dry mustard (5 ml)

1 cup vegetable oil (not olive oil) (250 ml)

1 cup pureed fresh strawberries (250 ml)

1 tablespoon poppy seeds (15 ml)

In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and shill. Serve with fresh fruit.

4 cups red leaf lettuce (1 liter)

2 cups fresh strawberries (500 ml)

2 kiwi fruit

1/4 cup honey (50 ml)

1/4 cup tarragon vinegar (50 ml)

1/4 cup salad oil (50 ml)

1/2 teaspoon dill weed (2 ml)

Wash, dry and tear leaf lettuce. Wash and hull strawberries; quarter. Peel and slice kiwi. Toss all gently in bowl. Combine remaining ingredients. Shake dressing until well mixed. Just before serving, drizzle dressing over salad ingredients.

8oz package cream cheese, softened (250 ml)

2 cups fresh or frozen (thawed) strawberries, chopped (500 ml)

1/3 cup chopped pecans (75 ml)

2 tablespoons honey (25 ml)

1/8 teaspoon ginger (dash)

2 tablespoons milk (25 ml)

In medium bowl, beat cream cheese until fluffy. Add strawberries, pecans, honey and ginger; blend well. Stir in milk. Refrigerate several hours to blend flavors. Serve with assorted fruit such as whole strawberries, kiwi slices, pineapple chunks, apples slices, etc.

1/2 cup apple cider vinegar (125 ml)

2 tablespoons poppy seeds (25 ml)

1 tablespoon sesame seeds (15 ml)

1/2 cup sugar (125 ml)

1 tablespoon Worcestershire sauce (15 ml)

1 1/2 teaspoons minced onions (7 ml)

1/2 cup oil (125 ml)

Fresh Spinach

2 cups fresh strawberries, hulled (500 ml)

Combine vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce and minced onions in blender. Very slowly pour in oil while blending to thicken dressing. Wash spinach and tear into bite-size pieces. Add strawberries. Just before serving, add dressing and toss. Makes 6 servings.

4 ounces semisweet chocolate (125 g)

1 pint basket fresh strawberries, if possible with stem and cap attached (500 ml)

Broad green leaves for decoration (optional)

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.

1 (1/2 pint) jar Marshmallow crème (250 ml)

1 tablespoon lemon juice (15 ml)

1 tablespoon orange juice (15 ml)

1/2 teaspoon grated orange or lemon peel (2 ml)

1/4 cup salad dressing (50 ml)

Beat together all ingredients. Dip strawberries and eat immediately.

Dip into mounds of powdered sugar or dip first into sour cream or yogurt and then into brown sugar. Eat immediately.

Serve whole berries with hulls on with a variety of dips such as chocolate sauce, whipped cream, coconut and chopped nuts.

Dip fresh strawberries into sour cream or yogurt and roll in strawberry-flavored gelatin granules for a tasty treat.

Strawberries will form their own natural juice if you slice them, sprinkle lightly with confectioner's sugar and let stand overnight in the refrigerator.

6 oz package strawberry gelatin (approx. 200 g)

1 cup boiling water (250 ml)

2 1/2 cups frozen sliced strawberries (625 ml)

1 large can crushed pineapple, drained

3 bananas, mashed

1 cup coarsely chopped walnuts (250 ml)

Stir gelatin in boiling water until dissolved. Fold in the strawberries with juice, the drained pineapple, mashed bananas and walnuts. Pour into a 9 x 13 pan and shill several hours. Cut into 12 squares to serve. Garnish with a spoonful of strawberry yogurt and fresh fruit slices.

Make strawberry "fans" by slicing strawberries vertically 3 or 4 times and gently spreading them into a fan shape.

STRAWBERRY SPINACH SALAD AND DRESSING

Part 1

4 cups fresh strawberries, washed, hulled and sliced

1 cup white vinegar

2 tsp sugar

Combine strawberries and vinegar in a bowl. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain mixture through several layers of cheese cloth, discarding seeds. Put vinegar and sugar into saucepan, bring to boil. Remove from heat, let cool. Pour vinegar into jars and seal with airtight lids.

1 1/2 cups fresh strawberries, washed, hulled and sliced

3 cups cleaned, tightly packed, torn spinach

1 1/2 cups torn romaine lettuce

1/2 cup diagonally sliced celery

1T sliced toasted almonds

1/2 cup Strawberry vinegar

1 1/2 tsp light olive oil

1/4 tsp salt (optional)

1/4 tsp sugar

1/4 tsp pepper

Combine strawberries, spinach, lettuce, celery, and almonds in a large bowl. Toss gently. In a separate bowl, combine Strawberry vinegar, olive oil, salt, sugar and pepper. Mix well. Pour dressing over salad mixture. Toss and serve.

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Reprinted from IT’S THE BERRIES: EXOTIC AND COMMON RECIPES by Anton and Dooley, Garden Way Publishing, Pownal, VT 05261

4 cups strawberries ( 1 liter)

1 cup water (250 ml)

1.6oz can lemonade concentrate, undiluted (200 ml)

2 cups club soda (500 ml)

Put all ingredients except club soda in blender. Blend well. Fill glasses with cracked ice. Pour some syrup in each glass. Top with club soda and stir. Makes 2 quarts. Variation: Substitute limeade for lemonade.

1/2 cup light cream (125 ml)

1/2 cup milk (125 ml)

1 cup vanilla or strawberry ice cream (250 ml)

1 tablespoon honey (15 ml)

1 cup strawberries (250 ml)

2 tablespoons crushed ice (25 ml)

Put all the ingredients into a blender and blend until thick. Serves 2.

Reprinted from IT’S THE BERRIES: EXOTIC AND COMMON RECIPES by Anton and Dooley, Garden Way Publishing, Pownal, VT 05261

4 cups strawberries (1 liter)

3 cups orange juice (750 ml)

1 quart ginger ale, chilled (1 liter)

1.12oz can frozen pineapple juice, diluted (400 ml)

Take a circle mold with a hole in the center. Fill to about one inch with a fruit juice of your choice. Put a mixture of berries and mint leaves in the juice. Freeze. Add water to fill mold. Freeze until solid. To unmold, quickly dip in hot water. Turn into punch bowl.

1 cup sliced, fresh strawberries (thawed, frozen berries may also be used) (250 ml)

1 cup yogurt (250 ml)

1 cup skim milk or club soda (250 ml)

2 tablespoons honey (25 ml)

Whip all ingredients in blender until smooth. Makes 3 cups (750 ml). Garnish with whole strawberries or sprig of fresh mint.

1 cup plain yogurt (250 ml)

1 cup fresh or frozen unsweetened strawberries (250 ml)

2 tablespoons honey (25 ml) (adjust to taste)

Combine all ingredients in blender; cover and blend until thick and smooth. Garnish with fresh fruit. Makes 3 cups (750 ml)

2 cups fresh strawberries, hulled and sliced (500 ml)

1/2 cup sugar (125 ml)

5 cups boiling water (125 liters)

1 tea bag

1.12oz can frozen lemonade concentrate, thawed (400 ml)

1 quart chilled club soda (1 liter)

Ice Cubes

In bowl, combine strawberries and sugar; set aside. In large bowl, pour water over tea bag; steep 5 minutes. Discard tea bag; cool tea to room temperature. Stir in strawberries and lemonade concentrate; chill. To serve, stir in club soda. Ladle over ice cubes in tall glasses; serve with spoons. Makes 12 servings.

Strawberry ice cubes are pretty in punch or in a glass of lemonade. Place a whole, unhulled strawberry in each section of an ice cube tray, then fill with mineral water, punch or lemonade and freeze.

STRAWBERRY ICE CREAM
Nancy Moore Belaire

Ingredients for a 5 qt. ice cream maker.

7 c. strawberry pulp
(berries need to be washed, capped and mashed to make 7 cup rough pulp)
1 c. heavy cream
( do not omit in lieu of calories. The cream is necessary for consistancy.)
3 c. half & half
(Approximately. Add to fill line of container.)
Juice of 1-2 lemons, strained.
3-4 cups sugar
(Begin with 3 cups sugar and add more depending on personal taste. ¤ Hint ¤ at this point a little too sweet will be just right when mixture is frozen.)

3-4 c. of rock salt depending on the size of the machine.
Follow instructions according to your ice cream maker.

STRAWBERRY ICE CREAM FLOAT

1 cup fresh strawberries (250 ml)

1/2 cup sugar (50 ml)

3 cups milk (750 ml)

1 pint (500 ml) strawberry ice cream, slightly softened

Puree strawberries and sugar in blender until smooth. Add milk and 1 cup (250 ml) ice cream. Cover and whirl until just blended. Pour into four tall glasses; top each with a scoop of the remaining ice cream. Garnish with whole strawberry or strawberry ice cream topping.

1.16oz package frozen sliced strawberries, thawed (or 2 cups fresh)(450-500 g frozen or 500 ml fresh)

1/2 cup sugar (125 ml)

2.6oz cans frozen lemonade, partially thawed (3-200 ml cans)

2 quarts ice water (2 liters)

1 quart (1 liter) ginger ale, chilled

Puree strawberries, add sugar and lemonade. Blend. Can be done hours before serving, but should stand 30 minutes. At serving time, add water and ginger ale. Pour over ice. Makes 4 quarts (4 liters).

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Reprinted from IT’S THE BERRIES: EXOTIC AND COMMON RECIPES by Anton and Dooley, Garden Way Publishing, Pownal, VT 05261

Strawberries and red or white wine, champagne and a variety of liqueurs are spirited combinations. Kirsch, cherry, raspberry and blackberry brandy, kummel, Cointreau and the best cognac are complementary partners. Champagne, port and marsala are especially good with strawberries. Avoid overpowering flavors. Simply put fresh, bulled berries in individual glasses, sprinkle with sugar, then with the spirit. Frozen, unsweetened strawberries can be substituted in all recipes.

Reprinted from A VERY BERRY COOKBOOK compiled by Judith Bosley, L.E.B. Products and Distributors, Boise, ID 83706

• 1 pint frozen strawberries (500 ml)
• 1.6oz can pink lemonade (200 ml)
• 6-12 ice cubes
• 6oz rum (200 ml)
• Blend until smooth. Serves 6.

To make punch for a crowd, double all ingredients and add a 2-liter bottle of Daiquiri mix.

• 1 /12 cups frozen strawberries, thawed (375 ml)
• 1 1/2 trays ice cubes
• 3/4 cup light rum (200 ml)

In blender, mix all ingredients until foamy. Serve in champagne glasses. Makes 6 large-size drinks.

• 2 cups fresh strawberries, washed and hulled (500 ml)
• 1/2 cup light rum (125 ml)
• 3 tablespoons sugar (45 ml)
• 1 tablespoon lime juice (15 ml)
• 1 cup crushed ice (250 ml)

Reprinted from A VERY BERRY COOKBOOK compiled by Judith Bosley, L.E.B. Products and Distributors, Boise, ID 83706

• 2 cups fresh or frozen berries & juice (500 ml)
• 3-6 tablespoons Amaretto (45-75 ml)
• 1 pint vanilla ice cream (500 ml)
• 12 crushed ice cubes

• 4 jiggers (6oz) Southern Comfort (200 ml)
• 16-20 whole fresh or frozen strawberries
• 1 cup orange juice (250 ml)
• 1 tray ice cubes

Combine the Southern comfort, strawberries and orange juice in blender. Blend until the strawberries are pureed, then drop in the ice cubes. Blend until slushy. Serve garnished with a fresh strawberry. Serves 4-6.

• 2 cups fresh or frozen strawberries (500 ml)
• 2/3 cup light rum (175 ml)
• 1/2 cup cream of coconut (125 ml)
• 1 cup crushed ice (250 ml)

Place strawberries, rum and cream of coconut in blender; cover and process on high until pureed. Add ice; cover and blend until smooth. Makes 4 servings.

• 1 cup sliced fresh strawberries (250 ml)
• 3 cups water (750 ml)
• 12oz frozen pink lemonade concentrate (375 ml)
• 6oz frozen limeade concentrate (200 ml)
• 1 1/2 cups light rum (375 ml)

Puree strawberries and add concentrates, water and rum. Stir until concentrate is thawed. Put in containers and freeze. Scrape to make slush. Add water or 7-up to slush in glasses, if preferred. Serve in champagne glasses.

• 4 cups fresh, whole or sliced strawberries, sugared (1 liter)
• 6 1/2 cups Rose wine, chilled (1.5 liters)
• 3/4 cup (6oz can) frozen lemonade concentrate, thawed (200 ml)
• 1 bottle champagne, chilled
• Ice Cubes

In a large mixing bowl, combine strawberries with 3 1Ž4 cups Rose wine. Cover and let stand at room temperature for 1 hour.

Just before your guests arrive, pour this mixture into a punch bowl. Add lemonade concentrate, remaining rose wine, champagne and ice cubes. Mix well.

• 1 quart strawberry juice (1 liter)
• 1 (12oz) can frozen lemonade concentrate (375 ml)
• 1 (12oz) can frozen orange juice concentrate (375 ml)
• 2 quarts water (2 liter)
• 1 liter club soda
• Ice ring
• Fruit to garnish
• Vodka or light rum (optional)

To make strawberry juice, wash small and misshapen berries. Cook over low heat until berries are soft and have lost shape. Drain juice through sieve or cheese cloth.

Mix strawberry juice, concentrates, water and club soda in punch bowl. Chill with ice ring. Garnish with floating slices of oranges, lemons, etc.

• 1/2 cup fresh or frozen strawberries (125 ml)
• 6oz Tequila (200 ml)
• 6oz Triple Sec (200 ml) (can be reduced if preferred)
• 4oz lime juice (125 ml)
• 1 tray ice cubes

Fill 3 quart (3 liter) jar with washed and hulled strawberries. Mix together 1 quart (1 liter) vodka and 4 cups sugar (1 liter); stir until sugar is dissolved. Pour over strawberries. Let stand covered for 6 weeks, stirring daily. Drain off strawberries and discard.

Makes a liqueur that can be served as a cordial either at room temperature or on ice.

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