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Strawberry season's here, and what better way to start a day?

By Beatrice H. ComasSpecial to The Christian Science Monitor / May 6, 1987



Those of you who can never get enough strawberries or find enough ways to use them would probably have thrived in Colonial times. Records kept by early colonists mention the abundance of berries - ``some being two inches about,'' as William Wood wrote in his New England Prospects (1643). Another colonist remarked, ``We cannot sett down foot but tred on strawberries.'' And for strawberry fanciers, what better way to start the day during the time ``strawberries melt on the vine'' than with one of the following breakfast delights? Pancakes Filled With Strawberries 1 1/4 cups flour 1 1/2 cups half-and-half 5 eggs

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1/4 cup butter or margarine, melted

1/2 teaspoon salt 3 tablespoons sugar

For each pancake, melt 1 tablespoon butter in a 10-inch skillet and tip so it covers sides as well as bottom. Add 1/6 of batter and cook until golden brown. Turn and brown other side.

Keep pancakes warm in oven until all are done.

On the side of each pancake put 1 cup sliced, sugared strawberries. Roll up and sprinkle with confectioners' sugar.

Garnish with crisp bacon, if desired, and a few whole berries. Serve with sour cream or whipped cream cheese.

Serves 6. Strawberry Bread

1/2 cup butter or margarine, softened 1 cup sugar

1/2 teaspoon almond extract 2 egg yolks 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup fresh strawberries, washed, hulled, and crushed 2 egg whites, stiffly beaten

In large mixing bowl cream butter, sugar, and almond extract until light and fluffy. Beat in egg yolks, one at a time.

Sift together flour, baking powder, baking soda, and salt. Stir into creamed mixture alternately with strawberries. Fold in stiffly beaten egg whites.

Turn batter into greased and floured 9-by-5-by-3-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes or until wooden pick inserted in center of loaf comes out clean.

Cool in pan for 5 minutes. Turn out on wire rack.

Makes one loaf. Presto Strawberry Corn Muffins 1 8 1/2-ounce package corn muffin mix

1/2 cup chopped fresh strawberries 1 teaspoon grated orange peel

Preheat oven to 400 degrees F.

Prepare corn muffin mix according to package directions, but before mixing add to the dry ingedients freshly grated orange peel and strawberries that have been washed, hulled, and chopped.

Spoon batter into 8 21/2-inch muffin-pan cups. Bake about 15 minutes until wooden pick inserted in center comes out clean.

Makes 8 muffins. Strawberry Omelet 1 pint fresh strawberries, washed and hulled

1/4 cup sugar 6 eggs

3/4 teaspoon salt

1/8 teaspoon pepper 2 tablespoons butter or margarine

Wash and hull berries. Cut in halves and cover with sugar. Let stand several hours.

Meanwhile, beat eggs just enough to mix whites and yolks. Add salt and pepper. Heat butter in omelet pan or skillet. Pour a little of it into beaten eggs and reheat the remainder.

Turn eggs into pan and prick with fork as mixture cooks on the bottom and sides so egg on top will penetrate the cooked surface and run under the sides.

When eggs are still soft, but thickened, spread strawberries on one half. Fold and serve on hot platter. Garnish with whole berries, if desired.

Serves 6. Waffles With Fresh Strawberry Syrup 1 3/4 cups all-purpose flour 2 teaspoons baking powder

1/2 teaspoon salt 1 tablespoon sugar 3 eggs, separated 4 tablespoons melted butter or margarine 1 1/2 cups milk 1 pint fresh strawberries, washed, hulled, and sliced Sour cream (optional)

Sift and re-sift flour, baking powder, salt, sugar. Beat egg yolks well and mix with dry ingredients. Add melted butter and milk and beat until batter is smooth. Gently fold in stiffly beaten egg whites. Cook in buttered waffle iron.

Spoon strawberries over waffles. Serve waffles with strawberry syrup on the side. Pass sour cream along with the sauce, if desired.

Makes 16 waffles.

Strawberry Syrup 1 pint fresh strawberries, washed and hulled 1/4 cup granulated sugar 1/2 cup water 1/2 cup orange juice 2 tablespoons corn syrup

In medium-size saucepan combine strawberries, sugar, water, orange juice. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to low. Simmer 10 minutes, until berries are tender.

Place in food processor or blender with corn syrup and pur'ee until smooth.

Serve over waffles.