The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
Half of this pie's strawberries are arranged in a baked pastry shell, and the other half are crushed and cooked until thick and bubbly. This lovely glaze is then poured over the whole berries in the pastry shell. Chill this pie for several hours and serve it with mounds of whipped cream.
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