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Oh boy...I really goofed with recipes using fresh strawberries. How could that be? Well, we were on vacation for several days when the berries were perfect for picking, enough said. Fresh berries are available in the produce section or in the frozen section. So today's recipes are using some fresh, some frozen berries or strawberry gelatin recipes.

Most of us think of citrus fruits as the main source of vitamin C. Not necessarily true. Strawberries are also loaded with vitamin C. One serving (about 8 medium - probably 4 of the large berries in the produce section) provides 150 percent of US recommended daily allowance for vitamin C. They also contain potassium and fiber...all for just 50 calories. Sounds good to me!

So it's about strawberries. This recipe is light and very refreshing on a hot summer day.

COOL'N EASY STRAWBERRY GELATIN PIE

2/3 c. boiling water

1 pkg. (4-serving size) strawberry gelatin

Ice cubes

1/2 c. cold water

3 c. thawed whipped topping

1-6 oz. graham cracker pie crust

In a large bowl, stir boiling water into gelatin for a least 2 minutes until completely dissolved. In a 1-cup measure, add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is melted and completely cooled. Add whipped topping; stir gently with wire whisk until blended. Refrigerate 15-20 minutes or until, mixture is very thick and will mound. Spoon into crust. Refrigerate at least 4 hours or overnight. Garnish as you wish.

Note: Prepare as directed, using Jello brand sugar-free low calorie gelatin and cool whip lite or cool whip free whipped topping.

Makes 6 servings.

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STRAWBERRY AND

CHICKEN SALAD

8 c. torn Romaine lettuce

1 c. cooked cubed chicken breast

1-15 oz. can mandarin oranges, drained

2 c. fresh, sliced strawberries

1/2 c. medium red onion, thinly sliced

1/2 c. sliced almonds

1/2 c. prepared creamy poppyseed dressing

Toss Romaine in large bowl with chicken, oranges, berries and onions. Sprinkle with almonds. Serve with poppyseed dressing.

Makes 4-5 servings.

Note: Serve in a glass bowl to "show off" the variety of colors. For added flavor, caramelize the almonds.

Heat almonds and 3 T. sugar in non-stick skillet on medium-high heat for a few minutes or until sugar and almonds are golden brown, stirring often. Spread into a thin layer on a baking sheet; cool. Break apart almonds.

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I'm sure many of you have made this dessert, or maybe you haven't. It's delicious.

STRAWBERRY PRETZEL SALAD

2 c. crushed pretzels (about 8 ounces)

3/4 c. butter or margarine, melted

2 T. sugar

Filling:

2 c. whipped topping

1-8 oz. pkg. cream cheese, softened

1 c. sugar

Topping:

1-6 oz. pkg. strawberry gelatin

1-3/4 c. boiling water

2-16 oz. pkgs. frozen sliced strawberries with syrup, thawed

Additional whipped topping, optional

In a medium bowl combine pretzels, butter and sugar. Press into the bottom of an ungreased 9x13-inch baking pan. Bake at 350 degrees for 10 minutes. Cool. In a mixing bowl, beat whipping topping, cream cheese and sugar till smooth. Spread over pretzel crust. Chill. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill till partially set (consistency of egg whites). Carefully spoon over filing. Chill 4-6 hours or till firm. Cut into squares, serve with a dollop of whipped topping if you wish.

Makes 12-16 servings.

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STRAWBERRY CLOUD

1-3 oz. pkg. strawberry gelatin

1-3 oz. pkg. cook and serve vanilla pudding mix

2-1/2 c. warm water - not hot

1-8 oz. carton whipped topping, thawed (can use "lite" topping)

In a saucepan over medium heat, cook and stir gelatin, pudding mix and water until mixture boils, stirring constantly, about 5 minutes. Cool till partially set (like, consistency of egg whites). Gently fold in whipped topping. Spoon into a bowl, individual dishes or parfait glasses. Chill for 2 hours. Garnish with fresh mint leaves if you wish.

Makes 6-8 servings.

TFD: Church members are either pillars or caterpillars. The pillars hold up the church; the caterpillars just go in and out. H-m-m-m. Which are you?

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