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Strawberry Sparkle
  • 1 quart fresh or frozen unsweetened strawberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 cups unsweetened apple juice
  • 8 cups raspberry ginger ale or fruit flavored mineral water
Combine strawberries, sugar, water and lemon juice in blender; blend on high until smooth. Pour mixture into punch bowl;add apple juice and ginger ale. Stir and serve.

Strawberry-Apricot Jam
  • 4 C. strawberries
  • 4 C. sugar
  • 1 pkg. Sure-Jell fruit pectin
  • 1 6-oz can apricot nectar

Crush strawberries, a layer at a time, in a large bowl. Measure. There should be 2 cups. Stir in sugar, let stand; stirring occasionally, until sugar is dissolved, about 15 minutes. Heat pectin and apricot nectar to boiling in a small saucepan; boil hard, stirring constantly for 1 minutes. Stir into fruit and continue stirring for 3 minutes. Ladle quickly into hot sterilized jars; cover tightly. Let stand 24 hours at room temperature. Label and date. Store in freezer. Recipe is from Family Circle, May 1970.


Strawberry-Orange Summer Freeze
  • 1 qt. fresh strawberries
  • 5 large oranges
  • 1 medium lemon
  • 1 lime
  • 4 to 5 C. crushed ice

Clean and hull strawberries. Squeeze juice from oranges, lemon, and lime. Put orange, lemon, and lime juices into blender. Add strawberries. Blend until smooth. Add crushed ice (one cup at a time) and blend until mixture is fairly smooth. If all ingredients do not fit into blender, put half into another container temporarily. Continue to blend ice into remaining mixture. Combine both mixtures into a pitcher. Pour into "breeze" or "flute" glasses and garnish with a whole strawberry.


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