Strawberry Season

• 1 pint fresh strawberries
• 4 cups chilled tea
• 1/3 cup sugar
• 1/4 cup fresh lemon juice

Set five whole strawberries aside. Puree the remaining strawberries in a blender and strain the puree into a pitcher. Stir in the tea, sugar and lemon juice until the sugar dissolves. Chill for at least an hour. Serve in tall glasses over ice and garnish with the whole berries.

• Yields: about 5 cups
• Preparation Time: 10 minutes, plus chilling time

• 1 large head romaine lettuce
• 1 red onion, sliced
• 1 pint fresh strawberries, sliced
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup mayonnaise
• 1/8 cup maraschino cherry juice
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• 1/8 teaspoon lemon juice

In a large bowl, toss the romaine, onion, strawberries and oranges.

In a medium-sized mixing bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds and lemon juice. Pour enough of the dressing over the romaine mixture to coat and toss together well.

• Yields: 4 servings
• Preparation Time: 15 minutes

• 1/2 cup fresh strawberries, halved
• 1 (5-8 pound) smoked ham
• 1 cup strawberry wine
• 1 cup water
• 1 tablespoon Creole mustard

Preheat the oven to 350 degrees F.

Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and Creole mustard together. Pour the mixture over the top of the ham and let it drip down the sides. Bake for 1 hour, basting every 20 minutes.

After the ham is baked, slice and serve topped with Strawberry Sauce.

• Yields: 1 ham
• Preparation Time: 1 hour and 15 minutes

• 1 pint fresh strawberries -- whole, washed and stemmed
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1/2 cup strawberry wine or liqueur

In a medium-sized saucepan, mix all of the ingredients together and cook, covered, over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, you can mash the berries with a spoon.

This can be stored in the refrigerator for several weeks. It's great as a dessert topping, with grilled chicken or with the baked ham recipe above.

• Yields: about 3 cups
• Preparation Time: 3 hours

• 1 fresh Serrano or jalapeno chili
• 1 cup finely chopped, fresh strawberries
• 1 cup finely chopped white onion
• 2 tablespoons finely chopped fresh coriander
• 1/2 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon sugar (optional)

Wearing rubber gloves, remove the stems, seeds, and ribs from chili and chop fine.

In a bowl, stir together the chili and the remaining salsa ingredients. This salsa may be made several hours ahead and chilled, covered. Serve with tortilla chips or grilled chicken.

• Yields: about 2 cups
• Preparation Time: 15 minutes

• 1 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
• 1/3 cup margarine or butter, melted
• 1 cup fresh strawberries, coarsely chopped

Preheat the oven to 400 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, egg, and margarine; mix until the ingredients are moistened, but do not overbeat. Stir in the fresh fruit. Spoon the batter into twelve greased muffin cups.

Bake the muffins for about 20 to 25 minutes, or until the tops spring back when lightly touched. Serve warm.

• Yields: 12 muffins
• Preparation Time: 30 minutes

• 3 quarts fresh strawberries, divided
• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 2/3 cups water
• Red food coloring, optional
• 1 (10-inch) deep-dish pastry shell, baked

In a large mixing bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir the mixture for 2 minutes. Remove from the heat and add the food coloring if desired. Pour the mixture into a large bowl. Chill for 20 minutes, stirring occasionally, until the mixture is just slightly warm. Fold in the remaining berries.

Pile into the prepared pie shell. Chill for 2-3 hours. Serve each slice with a dollop of whipped cream.

• Yields: 8 servings
• Preparation Time: 40 minutes, plus final chilling time

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 3/4 cup quick cooking oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter
• 4 cups chopped rhubarb
• 1 pint fresh strawberries, halved
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

In a bowl, combine the flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9-inch round baking pan.

Combine the chopped rhubarb and strawberries. Spoon the fruit into the baking pan.

In a saucepan, combine the sugar, cornstarch, water, and vanilla. Bring the mixture to a boil over medium heat. Cook and stir for 2 minutes. Pour the mixture over the fruit. Sprinkle the fruit with the remaining crumb mixture.

Bake the cake for 1 hour. Cool completely before serving with vanilla ice cream.

• Yields: 8 servings
• Preparation Time: 1 hour and 30 minutes

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

• Yields: 3 cups of berries
• Preparation Time: 15 minutes