Here are some Strawberry recipes I've gathered for you. I have not created these myself, the credit of these goes to cooks.com, southernfood.com and Nancy C. Berzinec's book "A Taste of Strawberries" (Wellspring, York, Pennsylvania: 1986).

   Jump To:
     → Strawberry Milkshake
     → Strawberry Banana Milkshake
     → Strawberry Mousse
     → Strawberry Pie
     → Strawberry Ice Cream
     → Strawberry Salad

- 1/2 c. light cream
- 1/2 c. milk
- 1 c. vanilla or strawberry ice cream
- 1 tbsp. honey
- 1 c. strawberries
- 2 tbsp. crushed ice

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

- 2 bananas
- 10 oz. box frozen strawberries, partially thawed
- 2 c. milk
- 2 pts. strawberry ice cream

Slice the bananas. Combine the bananas, strawberries, milk and 1 pint of the ice cream in blender, in batches. Blend until smooth. Pour milkshake into 4 glasses, top each with a scoop of the remaining ice cream. Garnish with a fresh strawberry.

- 2 cups whipping cream, cold
- 1 1/4 cups confectioners' sugar
- 1 pint box strawberries, cleaned, hulled, and mashed

Whip cream until thick but not stiff. Gradually beat in confectioners' sugar, a little at a time. Fold in mashed strawberries. Spread in an 8-inch square dish and freeze until firm.

- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon lemon juice
- 1/4 cup strawberry gelatin powder
- 2 drops red food coloring, optional
- 1 1/2 quarts strawberries, sliced (reserve a few for garnish)
- 1 pie shell, baked, 9-inch
- whipped cream or topping

Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.

- 3 large eggs
- 1-1/2 cp. sugar
- 1/2 tsp. salt
- 5 cp. milk
- 1 (13 oz.) can evaporated milk
- 1 (14 oz.) can sweetened condensed milk
- 2 tbsp. vanilla
- 1 pint crushed strawberries sweetened with 3 tbsp. sugar

Beat eggs in large mixing bowl. Add sugar and salt, beating until completely blended. Bring 5 cp. milk to a boil. Add hot milk slowly to egg mixture, beating constantly. Add evaporated and condensed milk and vanilla. Add crushed fruit with its juice. Let cool in refrigerator or freezer. Pour into a 4 quart ice cream container. Freeze according to freezer direction. Yield: 1 gallon

Microwave short-cut:
Pour 5 cp. milk into an 8 cp. glass measuring cup. Microwave on HIGH (100%) 10-12 minutes, or until milk comes to a boil. Follow above directions.

- 1 head Romaine or red-tipped lettuce
- 1 pint strawberries, or 1 package whole, frozen strawberries.
- 1 red onion, thinly sliced
- 1/2 cp. mayonnaise
- 2 tbsp. strawberry vinegar, or a light wine vinegar
- 1/3 cp. sugar
- 1/4 cp. whole milk
- 2 tbsp. poppy seeds

Wash Lettuce and spin or pat dry. Refrigerate until serving time. Place greens on individual salad plates or in large salad bowl. Slice strawberries. If using frozen berries, partially thaw before slicing. arrange berries and onion slices on top of greens. For Dressing, place ingredients in a jar. Cover and shake until blended. Drizzle dressing over top, or toss, if using salad bowl. Serves 8.