Cream-puff shells ready for any seasonal filling

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.