Fresh Strawberry Pie  
Yield: 6 servings

 

  1 ea Baked 9-inch Pie Shell 
   1 1/4 c  Sugar 
   1 T  Cornstarch 
   3 T  Lemon Juice 
  3 oz (1 Pk) Strawberry Gelatin 
  1 qt Fresh Strawberries 
   1 1/2 c  Water
 
Clean and hull strawberries.
 
In medium saucepan, combine sugar and cornstarch; add water and
lemon juice. Over high heat, bring to a boil. Reduce heat; cook
and stir until slightly thickened and clear, 4 to 5 minutes.
 
Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell.
 
Chill 4 to 6 hours or until set.
 
Serve with whipped cream if desired. Refrigerate leftovers.

Rhubarb-Strawberry Cobbler 
Yield: 8 servings

                --FILLING----
             1 1/4 c  Sugar 
         3 T  Flour, all purpose 
           1 1/2 t  Cinnamon 
         1 1/2 t  Orange Rind 
  6 c Rhubarb, coarsely chopped 
       3 c Strawberries, sliced 

                       ---TOPPING--- 
              1 1/2 c Flour, all purpose 
                       3 T  Sugar 
               1 1/2 t  Baking Powder 
                 1/2 t  Baking Soda
                        1/4 t  Salt 
                3 T Margarine, chilled 
                     1 c Buttermilk
 
FILLING:  In large bowl, combine sugar, flour, cinnamon and orange
rind. Add rhubarb and strawberries; toss well.
 
Spread mixture in 13 x 9 inch (3.5 L) baking dish.
 
Bake in 400F(200C) oven 10 minutes.
 
TOPPING: In large bowl, combine flour, sugar, baking powder, baking
soda and salt. Using fingers or two knives, cut in margarine until
mixture resembles small peas.
 
With fork, stir in buttermilk just until soft dough forms. Drop by
tablespoonfuls in 12 mounds on top of hot fruit filling.
 
Bake in 400F(200C) oven 25 minutes or until topping is golden brown
and has risen.

Strawberry Mousse 
  Yield: 8 servings

      1 qt Strawberries, washed, hulled
                     3/4 c  Sugar 
                 1/2 c  White Wine
                  1/2 c  Cold water 
                1/2 c  Boiling water 
           2 c  Heavy cream, whipped 
      2 x  Envelopes unflavored Gelatin
 
Reserve several berries for garnish. Press remaining berries through
a fine sieve [I used a blender]. Add sugar and wine; stir well; chill.
 
Soften gelatin in cold water. Add boiling water; stir to dissolve;
cool. Combine gelatin and strawberry mixture; beat until fluffy and
slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt
mold (or very lightly oil one.)
 
Chill at least 3 hours. Yield 8 servings.

Strawberry-Rhubarb Pie

Yield: 6 servings    

      3 ea Eggs, beaten
  1 1/4 c  Sugar
    1/4 c  Enriched flour 
  1/4 t  Salt
    1/2 t  Nutmeg