Recipe(tried): Marinated Sirloin Steaks, Vegetable Melange, Fresh Strawberry Pie - Sunday Dinner at Our House

Hot weather has returned to south Alabama. In our part of the south, we consider ourselves lucky if we have one-two weeks of "spring like" temperatures. Since last week, the high temperatures have been in the high 80s. We are supposed to have temperatures in the 90s tomorrow. For us, summer has unofficially begun.

Another sign that summer is here is that our local strawberry patch is open. I went and bought a flat last week. These are the best strawberries that I have ever eaten. In an entire flat, there was only 1 berry that was spoiled. Needless to say, someone else picked the berries and my family enjoyed them.

I wanted to have a "spring Sunday dinner" today so I prepared: marinated sirloin steaks, macaroni and cheese (from a box), zipper cream peas, steamed broccoli, vegetable melange, CLAUSSEN Pickles, biscuits, butter and jelly, sweet tea with lemon, and strawberry pie.

MARINATED SIRLOIN STEAKS

1 bottle Citrus Splash (Oriental Orange)
2 Tbsp. minced garlic
3 Tbsp. soy sauce
2 sirloin steaks (about 1 pound each)

In a large Zip-Loc bag, place the Citrus Splash, minced garlic, and soy sauce. Close the bag and shake well so that all of the ingredients are thoroughly mixed.

Wash the steaks thoroughly and pat dry. Place the steaks in the Zip-Loc bag. Close the bag and shake the steaks allowing the marinade to cover the steaks. Put the bag into the refrigerator and let marinate overnight.

When ready to cook, prepare grill. (I used the HEALTHY MAVERICK Grill.) Allow the grill to heat to desired temperature. Remove the steaks from the marinade and discard the marinade. Place the steaks on the grill and cook until done.

VEGETABLE MELANGE

1 can Swanson's Onion Flavored Beef Broth
1 (8 oz.) pkg. mushrooms, cleaned and sliced
2 red bell peppers, washed, cored, and cut into thin slices
2 Vidalia onions, chopped

In a large microwave-safe bowl, put the vegetables. Add the beef broth. Cook for 7-8 minutes until vegetables are done. Serve on top of the steaks.

FRESH STRAWBERRY PIE

1 baked 9-inch deep dish pie crust, cooled
1 T. cornstarch
1 pkg. (3 oz.) Strawberry Jello
1 1/2 cups water
1 1/4 cups sugar
3 Tbsp. lemon juice
1 quart fresh strawberries.

Prepare the pie crust for baking by pricking the bottom of the crust with a fork. Allow the pie crust to cool. Clean and prepare strawberries. Slice the strawberries. In a medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat bring to a boil. Reduce heat; cook and stir until slightly thickened and clear--4-5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into pie shell. Chill overnigh or until set. Serve with Cool Whip or whipped cream. Refrigerate leftovers.

Happy Sunday!