Strawberry Shortcake

Sift flour, then add baking powder, salt and sugar. Sift into bowl. Mix ½ cup shortening with pastry blender in flour until mixture is the consistency of coarse oatmeal. Beat 1 egg well in small bowl and add 2/3 cup milk. Make a well in center of flour mixture. Pour in egg and milk and with a fork, mix with flour, slowly at first, then rapidly and vigorously until soft dough is formed. If you want individual shortcakes, drop heaping tablespoonfuls 1-inch apart on greased baking sheet. Shape round with spoon or spatula. Bake at 450 degrees for 12 to 15 minutes or until crust is an even brown. Split while hot, butter, then fill and top with berries. Serve with cream, plain or whipped. Serves 6

Contributed by: Gerrie Neff, Pine Brook, NJ

Fresh Strawberry Pie

1 quart Jersey Fresh strawberries, divided 1 cup sugar, divided 1 cup water 1½ TBS cornstarch 1/8 tsp salt 1 baked pie shell

Combine 1 cup strawberries, hulled, with ¾ cup of the sugar and 1 cup of water. Cook for 5 minutes over medium-high heat. Remove from heat and mash. Mix cornstarch and remaining sugar and salt. Add to mashed strawberries and stir well. Cook until thickened, stirring all the while. Cool. Place remaining whole strawberries, with hulls removed, in pie shell, point side of berries up. Pour glaze over all, chill and serve with whipped cream or soft ice cream.

Contributed by: Thomas Begoss, Randolph, NJ