(NASGA Honorable Mention and Sugar Free)

• 1 baked 9 inch pie shell
• 4 cups sliced or whole strawberries (washed and hulled)
• 1 box strawberry flavored Sugar Free Jello
• 1 package Sugar Free Vanilla Pudding (cooked type, not instant, 4 servings )
• 21/2 cups cold water

In a saucepan mix pudding mix, Jello mix and 21/2 cups water. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cool in refrigerator until slightly thickened. Arrange strawberries in pie shell. Pour cooled mixture over berries. Chill till set. Service with whipped cream.

2 cups strawberries hulled 6 oz. rum

1 (6oz.) can frozen pink lemonade crushed ice

Mix all the ingredients in a blender, adding enough crushed ice to achieve desired thickness. Services 8

2 cups crushed strawberries 4 cups sugar
1 box of powdered pectin 3/4 cup water

Stir mashed or chopped fruit and sugar in bowl. Let stand 10 minutes. Bring water and pectin to a boil and boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir for 3 minutes. Pour into jars, cap tightly. Let stand 24 hours at room temperature. Store in freezer. Yields 61/2 pints.

6 cups berries
Juice 1 lemon
5 cups sugar

Mash berries with sugar. Cook rapidly until thick (about 20 minutes). Add lemon juice a few minutes before cooking is completed. Pour into sterilized jars and seal while hot.

FILLING:
3/4 cup sugar
3 tbsp cornstarch
3 cups rhubarb
2 cups sliced strawberries

TOPPING:
1 cup old fashioned oats
cup brown sugar
1/2 cup melted butter
1/3 cup flour
1 tsp cinnamon

Combine filling ingredients in a large bowl. Place in a buttered 8-inch square baking dish. Combine topping ingredients and sprinkle over fruit. Sake 350° for 45 minutes. Serve warm with vanilla ice cream.

1, 1/3 cup sugar
1/3 cup flour
3 cups rhubarb
2 cups sliced strawberries
2 cups rhubarb (cut into 1/2" pcs)
2 tbsp butter
9" pie pastry (for 2 crust pie)

Preheat oven to 425°. Stir together flour and sugar. Stir together strawberries and rhubarb. Put half of strawberry rhubarb mixture into pastry-lined pan. Sprinkle with half of the sugar mixture. Repeat with remaining mixtures. Dot with butter. Cover with top crust, cutting a few slits for baking. Seal and flute. Sprinkle with sugar. Cover edge with 2-3" strip of aluminum foil to prevent excess browning. Bake 40 to 50 minutes until top crust is brown or juices bubble out. Service with vanilla ice cream.

1 cup flour
1 /4 cup brown sugar
1/4 cup chopped almonds
1 /2 cup melted butter
2 egg whites
2 tbsp lemon juice
10 fl. oz. whipping cream
2 cups crushed strawberries

Preheat oven to 325°. Combine flour, brown sugar, almonds, and butter , spread in 8"x8" pan. Bake for 20 minutes. Stir a few times. Cool. Once cooled, press 2/3 mixture in pan to Great a crust. Beat egg whites and sugar until slightly stiff. Beat whipping cream until soft peaks form. Combine egg, whipping cream, lemon juice, and strawberries. Spread over crust. Freeze 3 to 6 hours. Cut into squares, serve.