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Red Red Strawberry Jam
  • 1 quart strawberries
  • 4 cups sugar
Wash, dry sell and stem 1 quart strawberries. Put them into a very heavy cooking pot, cutting into a few of the berries to release a little juice. Cover with 4 cups sugar. Stir the mixture very gently with a wooden spoon over low heat until it has ?juiced up?. Then raise the heat to moderate and stop stirring. When the whole is a bubbling mass, set your timer for exactly 15 -17 minutes if the berries are very ripe. From this point do not disturb. You may take a wooden spoon and streak it slowly through the bottom to make sure there is no sticking. When the timer rings, tilt the pot. You should see in the liquid at the bottom a tendency to set. Slide the pot off the heat. Allow the berries to cool uncovered. Sprinkle surface with juice of lemon. When cool, stir the berries lightly and place in sterile jars.

Sensational Strawberry Chicken Salad
  • 1/2 C. mayonnaise
  • 2 T. chopped chutney
  • 1 T. lemon juice
  • 1 t. grated lemon peel
  • 1 t. salt
  • 1 t. curry powder
  • 2 C. diced cooked chicken
  • 1 C. sliced celery
  • 1/4 C. chopped red onion
  • 3 C. fresh strawberries, stemmed
  • lettuce leaves
  • mint sprigs

In large bowl mix together mayonnaise, chutney, lemon juice and peel, salt and curry powder. Add chicken, celery and onion; toss, cover and chill.

Just before serving, slice 2 cups of the strawberries; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken mixture on lettuce. Garnish with whole strawberries and mint. Makes 4 servings.

Sliced strawberries dress up chicken salad for a colorful and delicious luncheon dish.


Strawberry Cream Cheese Pie
  • 1 C. Rice Krispies, crushed fine
  • 1/2 C. flour
  • 1/2 C. butter
  • 1 T. milk
  • 8 oz. cream cheese
  • 3 T. sugar
  • 6 C. fresh strawberries
  • 1/2 C. sugar
  • 3 T. cornstarch
  • 1/4 C. water
  • 1 T. lemon juice
Combine Rice Krispies, flour and butter. Stir in milk gradually. Press into 9" pie pan. Prick bottom and sides with fork. Bake at 400 for 12 minutes or until lightly browned. Cool. Beat cream cheese and 3 tablespoons sugar. Spread in crust. Crush enough strawberries to make 1/2 cup. Combine with 1/2 cup sugar, cornstarch and water in saucepan. Boil 2 minutes, stirring constantly. Stir in lemon juice. Cool slightly. Stir in remaining strawberries. Spoon over cream cheese. Chill at least 3 hours.

Strawberry Pretzel Salad
  • 2 cups coarsley ground pretzels
  • 1 1/2 sticks (3/4) cup butter or margarine, melted
  • 2 Tb sugar 1 pkg cream cheese
  • 1 cup sugar
  • 1 container (16oz) whipped topping
  • 2 cups boiling water
  • 1 package (6 oz) strawberry gelatin
  • 2 packages (10 ounces each) frozen sweetened strawberries or 2 cups frozen unsweetened strawberries partially thawed
To make topping, mix boiling water and strawberry gelatin; stir until dissolved. Add strawberries and refrigerate for about 30 minutes or unil mixture thickens but is not set. Preheat oven to 375 degreese F To make crust, in a small bowl mix pretzels, butter and sugar. Pat mixture into a 9x13 inch pan. Bake 10 minutes. Romove from oven; cool To make filling in a medium bowl, cream together creamcheese and sugar until thoroughly blended. Fold in whipped topping. Spread over cooled crust. Spoon strawberry-gelatin mixture over cream cheese layer. Refrigerate until firm.

Strawberry Punch
  • 20 oz. frozen strawberries
  • 1 (6 oz.) frozen lemonade
  • 1 pkg. pre-sweetened strawberry Kool-aid
  • 1/4 C. sugar
  • 2 (28 oz.) ginger ale
  • 1 (28 oz.) club soda
  • 2 trays ice cubes or 1 ice ring of white soda

Blend strawberries in blender with lemonade, Kool-aid and sugar. Pour into punch bowl; add ginger ale and soda. Add ice, and serve.

Double recipe for 25 people. Note: can use regular Kool-aid, but increase sugar to 1 cup.


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