3		cups flour
2		cups sugar
1		tsp. baking soda
1		tsp. salt
1		tsp. cinnamon
4		eggs, beaten
2		pkgs. (10 oz.) strawberries
1		cup vegetable oil

Sift together dry ingredients. Add eggs, strawberries and oil, mixing just until the dry ingredients are moist. Pour into 2 greased and floured loaf pans. Bake for one hour at 350 degrees. Marlo Bockting, Morrison, Mo.
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Strawberry Lover's Pie

3		squares (1 oz. each) semisweet chocolate, divided
1		tbls. butter or margarine
1		pastry shell (9 inch), baked
2		pkgs. (3 oz. each) cream cheese, softened
1/2		cup sour cream
3		tbls. sugar
1/2		teaspoon vanilla extract
3-4		cups fresh strawberries, hulled
1/3		cup strawberry jam, melted

In a saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pastry shell. Chill. Meanwhile in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over the chocolate layer. Cover and chill for 2 hours. Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all. Yields 6 to 8 servings. Mrs. Joseph Borntrager, Clark, Mo.
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Eggless Strawberry Ice Cream

1		quart fresh strawberries, cut
1-1/2		cups sugar
1		pkg. (3 oz.) strawberry Jello, dissolved in hot water or milk
3		cups heavy cream

Put in 6-quart ice cream freezer. Add milk to fill line. Freeze. Mahlon A. Miller, Sturgeon, Mo.
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Fruity Angel Food Trifle

4		cups cold milk
2		pkgs. (3.4 oz. each) instant vanilla pudding mix
1		prepared angel food cake (8 inches)
1		carton (8 oz.) frozen whipped topping, thawed
1		can (20 oz.) pineapple tidbits, drained
1		can (15 oz.) sliced pears, drained
1		pint strawberries, sliced
4		kiwi fruit, peeled, halved and thinly sliced
1		cup fresh or frozen blueberries, thawed

In a mixing bowl, beat milk and pudding mix on low speed for two minutes; set aside. Split cake horizontally into thirds; place one layer in a 9-inch diameter, 5-quart serving bowl. Top with 1/3 of pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours. Yield 16 to 20 servings. Note: Before assembling trifle, check to make sure that the diameter of your serving bowl is large enough to accommodate the diameter of your cake. If the cake is too large, trim it to fit or cut into cubes. Edna E. Miller, Clark, Mo.
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Strawberry Favorite Salad

Crust:
2-1/2		cups graham crackers
1/2		cup powdered sugar
1/3		cup melted oleo
Filling:
1		pint strawberries
2		small pkgs. strawberry Jello
2		cups water, boiling
1		pkg. (8 oz.) cream cheese, room temperature
1		pkg. (8 oz.) Cool Whip
		nuts for garnish

Mix crust ingredients and pat in 9x9-inch dish. Scatter strawberries over crust. Mix Jello with boiling water and allow to moderately thicken. Mix cream cheese and cool whip; spread over berries and crust. Add Jello. Top with additional Cool Whip. May add chopped nuts as garnish. Marie Noyes, Atlanta, Mo.
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Strawberry Meringue Cake

1		box yellow cake mix
1-1/3		cup orange juice
4		egg yolks
1-1/2		tsp. orange peel, grated
4		egg whites
1/4		tsp. cream of tartar
1		cup sugar
1		pint strawberries (fresh)
2		tbls. sugar
1		cup whipping cream

Combine first four ingredients and beat with electric mixer 4 minutes at medium speed. Pour into 2 paper-lined and greased 9-inch, round cake pans. Beat egg whites with cream of tartar to soft peaks. Gradually add 1 cup sugar, beating to stiff peaks. Spread meringue evenly over batter. Bake at 350 degrees for 35 minutes. Cool. Remove from pans, meringue side up. Mash 1/2 cup strawberries with 2 tablespoons sugar, add cream. Whip until stiff, then spread 2/3 of cream mixture over bottom meringue. Slice berries and put over cream mixture. Add top layer, garnish with remaining cream mixture and a few whole berries. Yields 12 to 16 servings. Mary Woodfin, Puxico, Mo.
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Low Calorie Strawberry Dessert

1		pound package of strawberries unsweetened
2-3		tbls. Sweet 10 no-calorie food sweetener
1/2		cup dried milk
1/2		water iced
2		tbls. lemon juice

Use mixer to beat berries to a pulp consistency. Rinse beaters. In separate bowl, beat dried milk, water, lemon juice and 2 to 3 teaspoons of Sweet 10 until thick. Fold in strawberries; freeze in bowl until solid 1 inch in from rim of bowl. Take out and beat once more. (35 calories a cup) Clara G. Borntrager, Clark, Mo.
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Fresh Strawberry Toast

1		cup fresh strawberries
1/4		cup sugar
1/4		cup water
1-1/2		tbls. cornstarch

Add sugar and water to strawberries bring to a boiling point, then thicken with cornstarch (after first dissolving cornstarch in small amount of cold water). Cook until thick. Remove from heat and spread on buttered toast. Elva Borntrager, Clark, Mo.
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Marshmallow Strawberry Delight

24		graham crackers
5		tbls. butter, melted
1		cup milk
1		cup chopped marshmallows
1		cup whipped cream
1/2		cups chopped nuts
1-1/2		cups strawberries, drained

Crush graham crackers, add melted butter. Press half of crumbs into the bottom of buttered dish. Scald milk, add chopped marshmallows. Stir for 2 minutes and set aside to cool. Add fruit, nuts, and whipped cream. Cover with remaining crumbs and chill for 12 hours in refrigerator. (Crushed pineapple may be used in place of strawberries.) Yield 6 servings. Edna Mae Rissler, Barnett, Mo.
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Strawberry Pretzel Salad

2		cups pretzels, crushed
3/4		cup oleo, melted
4		tbls. sugar
1		pkg. (8 oz.) cream cheese
1		cup sugar
1		pt. whipping cream, whipped; or 1 carton of Cool Whip
1		box (6 oz. box) strawberry Jello
10		oz. strawberries, frozen

Mix crushed pretzels, melted oleo and 4 tbls. sugar; pat into 9x13-inch pan. Bake at 400 degrees for 8 minutes. Cream together cream cheese and 1 cup of sugar. Fold into whipped cream or whipped topping. Spread mixture over cooled pretzel crust. Prepare box of Jello using 1-3/4 cups boiling water. Stir into frozen strawberries and pour mixture on top of creamed cheese layer. Refrigerate until firm. Kay Walgren, Bucklin, Mo.
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