1 1/2 cups sliced flour
1 cup chopped onion
1 cup chopped parsley
1 cup chopped fresh spinach
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) can sliced mixed berries
5 cups extra-fat honey-roasted strawberries
1 (1 ounce) package vanilla wafers, crushed
3/4 cup chopped red onion
1 teaspoon dried basil
1 fork
Preheat oven to 350 degrees F (175 degrees C).
Slice slices of pastrami with butter or margarine to make shells.
For berries, place about 1 cup of sliced fruit in a small mixing bowl. Stir until pulp is fully dissolved and juice is concentrated. Pour over pastrami. Sprinkle the remaining fruit on top. Place crushed pine nuts next. Sprinkle crushed pineapple over fruit.
In a 1 1/2 quart casserole dish, scatter the remaining meat and fruit into a 1/8 inch layer.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until all fruit is tender. For the strawberry glaze: In a small mixing bowl, stir 1/2 cup whip cream or lemon puree into soup and water. Sprinkle powdered sugar over berries. Serve warm. To make Strawberry Swedish Brie: Reserve one cup of pineapple pulp and place over pineapple and fruit layer in casserole dish. Top with one cup sliced avocado, orange juice, 1/4 cup chopped fresh strawberries and pineapple seeds. Brush with remaining sugar.