6 egg whites

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons vinegar

2 teaspoons water

2 teaspoons vanilla extract

2 cups sugar

1 package (3 ounces) strawberry-flavored gelatin

1/2 cup boiling water

1 cup fresh or frozen sliced strawberries

1 teaspoon lemon juice

Dash salt

1-1/2 cups whipped cream

Place first six ingredients in a large mixing bowl. Beat at high speed. Gradually add sugar; continue beating on high until stiff peaks form. Spread evenly in a greased 13x9x2 inch baking pan. Bake at 300 degrees for 45 minutes. Turn off oven and do not open door. Let cool in oven overnight. For filling, dissolve gelatin in water in a bowl. Stir in strawberries, lemon juice and salt (mixture will

thicken quickly). Fold in cream. Spread filling over crust. Refrigerate until serving time. (Serves 12)

1 cup sifted flour

1/4 cup light brown sugar

1-1/2 cup chopped pecans

1/2 cup melted butter

2 teaspoons lemon juice

2 egg whites

1 cup sugar

2 (10 oz.) pkg frozen strawberries or

2-1/2 cups fresh strawberries

1 cup whipping cream

Stir first four ingredients together and spread 2/3 of crumbs in a 9x13x2" pan. Bake at 350 degrees for 20

min. Stir every 5 min. Cool completely! Put lemon juice, egg whites, sugar and strawberries in large bowl and beat until very stiff, about 25 min. Whip 1 cup cream and fold in by hand. Pour on top of cold crumbs and sprinkle remaining crumbs on top.

Freeze at least 6 hours and serve. May be frozen for 2 weeks. (Serves 20)

STRAWBERRY MOUSSE

1/2 cup butter, softened

1/4 cup confectioners' sugar

1 cup all-purpose flour

2 pints fresh strawberries, divided

2 tablespoons lemon juice

3/4 cup sugar

2 envelopes unflavored gelatin

1/4 cup water

2 cups whipping cream, whipped

Few drops red food coloring, optional

In a mixing bowl, cream butter and sugar. With a fork, stir in flour. Pat into the bottom of a 9-in. or 10-in. spring form pan; prick with a fork. Bake at 350 degrees for 10 minutes. Reduce heat to 300 degrees and bake 20-25 minutes longer or until golden. Cool.

Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Reserve remaining berries for garnish. Blend lemon juice and sugar into puree. Combine gelatin and water in a saucepan; warm over low heat to dissolve. Add gelatin to puree; chill

until mixture begins to thicken. Fold in whipped cream, and food coloring if desired. Pour into crust; chill. Garnish with reserved berries. (Serves 8 - 10)

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TAPIOCA P'UDDING WITH STRAWBERRY RHUBARB SAUCE

Pudding:

1/4 cup quick-cooking tapioca

6 tablespoons sugar

3 cups milk

2 eggs, well beaten

1 teaspoon vanilla extract

To make pudding:

Combine tapioca, sugar, milk and eggs in a saucepan. Let stand 5 minutes. Cook over moderate

heat, stirring constantly, until mixture comes to a rolling boil. Immediately remove from heat, transfer

to a bowl and stir in vanilla extract. Let cool without stirring, then cover and chill. Pudding will thicken as it cools.

1 pint strawberries

1/2 pound rhubarb, cut into 1/2 inch widths

6 to 8 tablespoons sugar

2 tablespoons fresh orange juice

To make sauce:

Hull and quarter strawberries. In a saucepan, combine strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat to maintain a gentle simmer and cook until fruit softens and forms a sauce, about 10 minutes. Watch carefully to make sure mixture doesn't boil up and spill over the pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar if necessary, then transfer to a bowl to cool. Cover and refrigerate until cold.

To Serve (6):

Put a generous tablespoon of strawberry-rhubarb sauce in each dish (balloon wineglasses or compote dishes). Top with 1/2 cup tapioca.

1 package (10 oz.) frozen sliced strawberries, thawed OR

1 cup sweetened, sliced fresh strawberries

2 envelopes unflavored gelatin

1/2 cup sugar

1 cup Semi-Sweet Chocolate Chips

2-1/4 cups milk, divided

1 teaspoon vanilla extract

1 cup (1/2 pt.) cold whipping cream

Strawberry Cream

1 cup (1/2 pt.) cold whipping cream

1 teaspoon vanilla extract

2 to 3 drops red food color

Lightly oil 6-cup ring mold. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3 minutes. Refrigerate drained berries for use in Strawberry Cream. In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk; cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved. Remove from heat; add remaining 1-3/4 cups milk and vanilla. Pour into bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon. In small mixer bowl, beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm, about 2 hours. Unmold; garnish with Strawberry Cream. Serves 8 to 10.

2 cups (12-oz. package) semi-sweet chocolate chips

3/4 cup light cream or half and half

1/2 cup sugar

Strawberries for dipping

(can use other fruit as well - cherries, grapes, mandarin orange segments, pineapple chunks, fresh apple or pear slices; also cake pieces,

marsh mallows)

In heavy saucepan, combine chocolate chips, light cream and sugar. Cook over low heat, stirring constantly, until chocolate is melted and mixture is hot. Pour into fondue pot or chafing dish; serve warm with Assorted Fondue Dippers. About 2 cups fondue.

Variation: 2 tablespoons kirsch (cherry brandy) may be added before serving.

4 quarts fresh strawberries, sliced

4 cups sugar

2-2/3 cups milk

2/3 cup orange juice

1/8 teaspoon ground cinnamon

Combine strawberries and sugar; let stand until juicy, about 1-1/2 hours. Mash or puree in a blender in several batches. Add milk, orange juice

and cinnamon; blend well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions, or pour into ice cube trays without dividers. If preparing in trays, freeze about 3 hours, stirring two or three times. Yield: 1 gallon.

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Select firm, well-ripened strawberries. Wash and drain carefully. Remove hulls. Combine berries with an equal weight of sugar. Heat slowly to boiling. Boil 8 minutes. Remove from fire and allow to stand for 24 hours. Pour without heating into sterilized jars. Seal at once. These berries will be plump and will not rise to the top of the jar. (6 servings)

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NO-COOK STRAWBERRY FREEZER JAM

Hull and thoroughly crush strawberries, one layer at a time. Measure into a large bowl. You should have 4 cups. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. (6 servings)

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Great 4th of July dessert!!

3/4 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

3 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

1/2 pint heavy cream

1-1/2 tablespoons confectioners' sugar

1 pie shell (9 inches), baked

1 pint fresh strawberries, halved

1 cup fresh or frozen blueberries

In a 3-quart saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir a small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring, for 3 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

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