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Strawberry Recipes, Issue #55
February 08, 2009

The Ezine For Every Strawberry Lover!

February 8th, 2009

Issue #55


We've had snow again, but still - spring is arriving fast in the Northern Hemisphere and now is the time to plan your gardening.

I'm already excited about all the new plants, I'll be buying soon and I decided to change my approach to growing strawberries: as my garden has a lot of shadow especially in late summer, the strawberries will now be grown on the balcony, where's a lot more sunshine and where I can pick them easier :-)

I will report about the results. And by the way, if you don't have a garden, you can still grow your own strawberries on your balcony. They just don't compare to the commercial ones in taste!

Strawberry Nachos

What seems to be a Mexican, is actually a great cross between strawberry shortcake and nachos.

Just try it!


  • 3 cups (750g) sliced strawberries
  • 1/3 cup (80g) sugar
  • 1/4 cup (60ml) Amaretto liqueur
  • 1/2 cup (125g) nonfat sour cream
  • 1/2 cup (125g) frozen whipped topping, thawed
  • 2 tablespoons sugar
  • 6 flour tortillas, cut into 8 wedges
  • cooking spray
  • 2 teaspoons cinnamon sugar
  • 2 tablespoons sliced almonds, toasted
  • 2 teaspoons semisweet chocolate, chopped

Makes 6 servings


Combine strawberries, sugar, and Amaretto liqueur in a bowl and stir well.

Cover and chill 30 minutes. Then drain the juice and serve it for another use.

Combine sour cream, whipped topping, cinnamon sugar mix in a bowl and stir well. Cover and chill.

Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray.

Bake at 400°F (200°C) for 7 minutes or until crisp. Cool on wire rack.

Before serving, arrange 8 tortilla wedges on a serving plate; top with about strawberry mixture and sour cream mixture.

Sprinkle with almonds and chocolate.




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Kitchen Tip

How to keep strawberries fresh
submitted by Helen from Texas

When I buy strawberries I come home and put them in egg cartons in the fridge. They keep for days longer.

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