Sara's Strawberry Slush
(From: Rod's Berry Farm)

1 cup of mixed juice or Kool-Aid (use any juice - orange, grape, pineapple, lemonade, fruit punch- have fun experimenting!)
1/4 cup lemon juice
3/4 cup sugar
Pinch of salt
2 cups strawberries

Put entire mix in blender and puree 30 seconds until smooth and creamy, then freeze. To serve, let thaw 15 - 30 minutes prior to serving, then scrape with a big spoon into glasses and top up with 7Up or ginger ale and serve with a straw. Makes 8-10 servings. Tripling the recipe will fill up a 5 quart ice cream pail and makes 20-25 servings.

Spinach-Strawberry Salad with Goat-Cheese Bruschetta  (6 servings)
(From: Pine Tree Apple Orchard)

1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted

Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.

Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.

Strawberry Salsa (Yield: 3 cups)
(From: Carter's Red Wagon Farm Market)

2 1/2 cups finely chopped strawberries
1 cup chopped green pepper
2 Tbsp chopped green onions
2 Tbsp minced parsley
1/3 cup Catalina salad dressing
Dash hot pepper sauce
Black pepper to taste
Tortilla chips
 
In a bowl, combine the strawberries, green pepper, onions, and parsley. Stir in the salad dressing, hot pepper, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.

Fresh Strawberry Pie
(From: Afton Apple Orchard)

1 qt. strawberries (4 C)
1 C sugar or 1/3 C honey & 1/2 C sugar
1/4 C water
3 Tbs. corn starch
1/4 tsp. salt
1 tsp. butter
1 baked 9" pastry shell
1 C whipping cream

Line baked, cooled pie shell with 2 cups large uncooked berries, arranging hull side down.  Make a sauce of the other 2 cups of berries, cut up and cooked until thick with sweetening, water, cornstarch, and salt mixed together.  Remove from heat, add butter and stir well. Cool and pour over berries in the pastry shell.  Refrigerate until ready to serve.  Spread with thick coat of whipped topping or whipped cream.

Grandma Henri’s Strawberry Short Cake (Serves 6)
(From: Finke’s Berry Farm)

1 cup flour  
1 tsp baking powder  
1/2 cup sugar    
1 egg, beaten    
1/2 cup milk  
1 tsp vanilla      
1 tsp butter  
Lots of Finke’s Strawberries                    

Sift dry ingredients:  add liquids:  mix well.  Pour into greased and dusted 9-inch round cake pan.  Bake at 350 degrees for 15-20 minutes.  Split while warm and spread with butter.  Cover each layer with sweetened strawberries and stack.  Top with whipped cream.

Strawberry Cream Puffs
(From: Carman Berry Farm)

1 pkg. Pepperidge Farm Pastry Puffs (6 count)
Cream filling:
2 c. milk
1/2 c. sugar
2 tbsp. cornstarch
6 egg yolks
1/4 c. flour
1 1/2 tsp. vanilla
Strawberry Glaze:
1/4 c. water
4 tsp. cornstarch
2/3 c. sugar
1 c. crushed strawberries

Prepare puffs according to the package directions.  Boil milk, remove from heat. Beat egg yolk with sugar until thick and pale. Beat in flour and cornstarch. Pour hot milk into yolk mixture and whisk. Return to sauce pan cook over medium heat, whisk constantly, until mixture boils (it will be lumpy). Whisk until smooth. Continue to cook gently for 2 minutes, whisking constantly. Remove from heat and pour into a bowl. Stir in vanilla and rub a piece of cold butter over the surface of cream to prevent a skin from forming.  Mix water and sugar in pan. Add cornstarch and crushed strawberries and mix well. Boil for 2 minutes until clear and thick. Cool.  Take the center out of cooked pastry puff. Fill with 2/3 cream filling. Top with strawberry glaze. Garnish with fresh strawberry and fresh mint leaf, dust with powdered sugar.

Ann's Strawberry Treasure Pie (Serves 8-10)
(From: Rod's Berry Farm)

2 tablespoons sugar
2 tablespoons milk
8 ounces cream cheese
1 cup of Rod's Berry Farm strawberries
8 ounces tub of Cool Whip
1 Cup of milk
1 graham cracker crust
1 small pack French Vanilla Pudding

mix sugar, milk and cream cheese and spread on a graham cracker crust and cover with halved strawberries. Take pudding and mix with milk (following pie making directions on pack) and fold-in 1 cup of Cool Whip and spread mixture over strawberries. Chill for 2 hours. After chilling, frost with Cool Whip and garnish with extra strawberries.

Strawberry & Banana Strawberry Smoothies (2 glasses)
(From: Applewood Orchard)

Strawberry:

2 cups fresh strawberries stemmed and rinsed
1/2 of a 6 oz can of frozen lemonade concentrate
Sugar to taste
2 ½ - 3 cups of ice cubes

Blend first 3 ingredients then add ice cubes one at a time until mixture is slushy.

Banana Strawberry:

2 ripe bananas
1 cup of unsweetened whole fresh or frozen strawberries
1 8 oz carton of vanilla flavored low-fat yogurt
3/4 cup of milk cut bananas into chunks

Put banana chunks, frozen or fresh strawberries, yogurt and milk in a blender, cover and blend for 1 minute on high speed or until mixture is smooth.