Good Cookin’ Strawberry Recipes
Sunday, October 16, 2011
Home cooking for a new
generation. Easy and 
elegant recipes from the heart and soul created for today's family.
By Sharon Fox
2 cups strawberries, sliced
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tablespoon olive oil
4 (6 ounce) beef tenderloin filets
salt and pepper to taste
1 tablespoon chilled butter
freshly ground black pepper to taste
Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally. 
Preheat an oven to 400 degrees. 
Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer the steaks to a platter, and tent with foil to rest. 
Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper. 
2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Real Cool Whip for serving!
Preheat an oven to 350 degrees. 
Spread crushed strawberries on the bottom of a greased or sprayed 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. 
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. 
16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
1/4 cup white sugar
1/4 teaspoon freshly ground black pepper, or to taste (optional)
Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries. 
Serve with peach pie, ice cream, or pound cake. If you add black pepper, serve on a salad or with any meat!
"Comfort Food for the Mind, Body, and Soul" is also available in all Barnes and Noble AND Books-a-Million Stores!*If you don't see it on the shelf, order it at the service desk today!
ISBN-13: 9780615453729
ISBN-10: 0615453724Publisher: Southern Hospitality 
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This was printed in the October 9, 2011 - October 22, 2011.

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