Recipes

2 cups finely mashed or minced fresh strawberries

4 cups sugar

1 package powdered pectin

1 cup water

Combine berries in sugar. Let stand about 20 minutes, stirring occasionally. In a sauce pan, stir the pectin into the water, bring to boil, boil rapidly for 1 minute, stirring constantly. Remove from  heat. Add the berries and stir about 2 minutes. Pour into jelly jars. Cover and let stand at room temperature 24-48 hours, or until jelled. Seal with parafin and store in a freezer, or keep several weeks in refrigerator. Makes about 6 jars

1 - 9" baked pastry shell

6 cups fresh strawberries

1 cup sugar

3 tablespoons cornstarch

2 tablespoons lemon juice

1 cup whipped cream or topping

Wash and hull berries. Set aside half of them (the best ones). Mash the other berries. In sauce pan, mix sugar and cornstarch and add mashed berries. Cook 5-6 minutes or until clear and very thick. Stir in lemon juice. Cool. If desired, select a few berries for garnish. Add the rest of the whole (or cut) berries to the cooled mixture. Pour into pastry shell. Garnish with whipped cream. Note: if strawberries are tart, omit lemon juice. Makes 8 servings

Topping: 1 cup flour, 3/4 cup sugar, 1/4 cup margarine, 1 egg (slightly beaten)

Filling: 1 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon vanilla, 1/4 teaspoon cinnamon, 1 cup water, 4 cups fresh or frozen berries (mixed)

Heat oven to 400 degrees. Combine topping by adding flour and sugar in bowl, cut in margarine until crumbly. Stir in egg, mix well, set aside.

In small sauce pan, combine sugar, cinnamon and cornstarch: add water. Cook over medium heat until boils and thickens, stirring constantly. Stir in vanilla.

Place berries in 8" baking dish. Stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 for 40-45 minutes until top is golden. Makes 8 servings. Serve with whipped cream or vanilla ice cream.

4 cups strawberries, washed, hulled and cut if desired

1 cup sugar

2.5 tablespoons cornstarch

1 tablespoon margarine or butter

2 -9" pie crusts

Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, cinnamon and lemon juice; mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 45-55 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings 

4 cups blueberries

3/4 cup sugar

1/4 cup flour

1/4 teaspoon cinnamon

2 teaspoons lemon juice

2 tablespoons margarine or butter

2 - 9" pie crusts

Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, cinnamon and lemon juice; mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 45-55 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings

4 cups pitted, red tart cherries

1 1/4 cup sugar

1/4 cup flour

2 tablespoons margarine or butter

2 - 9" pie crusts

Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35-45 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings