If you have made ever so many other desserts with strawberries, you may like to make strawberry puffs. The puffs are the same base as used for cream puffs, a most remembered special dessert from childhood. The filling is whipped cream mixed with crushed strawberries. Topping the filled puff is a dab of plain whipped cream holding a large strawberry. Cream-puff shells, without the filling, freeze well, so extra unfilled puffs may be frozen for a raspberry or blueberry filling as the fruits ripen.

Cream-Puff Shells 1 cup water

1/2 cup (1 stick) butter or margarine 1 cup all-purpose flour

1/4 teaspoon salt 4 eggs

In saucepan, bring water and butter to boiling; add flour, mixed with salt, all at once to the boiling mixture; stir vigorously until mixture comes into a ball; remove from heat and cool slightly. Add eggs, one at a time, beating well until mixed. Continue with remaining eggs. Mix until smooth. Drop batter by spoonsful, 1 1/2 inches apart onto a greased cookie sheet. Bake in a hot oven, 425 F, for about 40 minutes. Remove from the oven and make a slit in the side for steam to seap leaving a crisp shell. Cool thoroughly before storing. Fill just before serving. Makes 12 to 16 puffs, depending on size.

This may be the answer to a requested salad served at a recent meeting. This salad is easier to prepare than a molded salad. The salad is spoonable and does not set up like the usual jellied salad.

Orange Fluff Salad 1 box (3-ounce) orange flavored gelatin 1 carton (8-ounce) small curd cottage cheese 1 can (11-ounce) mandarin oranges, drained 1 can (8-ounce) crushed pineapple, drained well 1 (8-ounce) frozen non-dairy whipped topping, thawed

In mixing bowl, pour the dry gelatin over the cottage cheese; mix well. Stir in the drained pineapple and drained mandarin oranges. Mix well. Fold in the whipped topping which has been thawed. Chill well before serving.

Strawberry jam made? Make a few jars of strawberry conserve. A conserve contains nuts and raisins and other fruits, lemon or orange.

Strawberry Conserve 2 cups crushed strawberries, about 1 quart 1 cup seeded and finely chopped orange, about 1 large

1/2 cup dark raisins

1/2 cup chopped walnuts 4 cups sugar 1 cup water 1 package Ball 100-percent natural fruit pectin

Prepare home can or freeze jars and lids according to manufacturer’s instructions. Combine strawberries, orange, raisins, walnuts and sugar in a large bowl. Let stand 20 minutes, stiring occasionally. Combine water and pectin in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stirring for 3 minutes. Carefully ladle into can or freeze jars, leaving 1/2-inch head space. Adjust caps. Let stand at room temperature until set, up to 24 hours. Yield: about 8 half-pints.

Rice is a versatile food. Cook the rice especially for the meal, if you like, or use previously-cooked rice which has been stored in the refrigerator or freezer. Cooked rice, one of the few foods that never has a leftover taste, keeps in the refrigerator for a week, or in the freezer for six to eight months.

Shrimp Fried Rice 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 1/3 sliced green onions, including tops 1 teaspoon minced fresh ginger 1 egg, beaten 2 cups cooked rice, chilled 1 1/2 cups cooked shrimp, cut in small pieces 1 tablespoon soy sauce

Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onion and ginger and stir-fry 1 minute. Push vegetables aside; pour egg into skilled and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce; stir until thoroughly heated. Makes servings.

The grill is going and chicken may be cooking or barbequed. Add a few lamb chops to the grill for those who enjoy lamb dishes.

Lamb Chops 4 sirloin lamb chops, cut 3/4 to 1-inch in thickness

1/2 cup sour cream 1 1/2 tablespoons prepared horseradish

1/4 teaspoon paprika

1/4 teaspoons dried rosemary

1/2 teaspoon salt

1/8 teaspoon pepper

Broil 3 to 4 inches from the source of heat or cook on outdoor grill over hot coals for about 6 minutes on each side, or until desired degree of doneness. Meanwhile, combine remaining ingredients in small bowl and mix well. Serve with chops. Makes 4 servings.

Brownie Schrumpf of Orono has been the NEWS’ recipe columnist for 36 years.