A Taste Of Chriss

December 17, 2007

Crockpot Peppered Steak and Rice

Filed under: Main Dish, Meats-Beef, Slow Cooker — MissChriss @ 3:00 am

Crock Pot Peppered Steak and Rice

3 c. hot cooked rice
1 lb. round steak, cut into 1/2″ thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)

Sprinkle meat with paprika,and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens. Then add everything (except the rice) to the crock, cook for 4-6 hours. Serve over fluffy beds of rice.


Salmon Patties

Filed under: Seafood — MissChriss @ 2:45 am

Salmon Patties

These salmon patties are just the sort of dish that seafood lovers are looking for when they want some comfort.


Salmon Cakes

1 (14 3/4 ounce) canned salmon
1 large egg
2 cups unseasoned bread crumbs
2 1/2 tablespoons tartar sauce
1/2 teaspoon garlic salt
1/2 teaspoon seafood seasoning
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying

In a medium bowl, combine salmon, egg, 2 tablespoons bread crumbs, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 4 patties.
Place remaining bread crumbs in a wide plate. Place patties in the
bread crumbs and press coating into the salmon cakes. Refrigerate patties
for an hour.

Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until
browned on both sides, 3 to 4 minutes per side. Remove to a paper-
towel lined plate serve hot.


Dreamcicle Pie

Filed under: Desserts-Pies — MissChriss @ 2:39 am


When ever I make this it don’t last long.

8 oz.package of cream cheese
1 cup orange juice
4 oz.package instant vanilla pudding (dry)
4 oz.package orange jello (dry)
12 oz.container of cool whip
9-inch graham cracker pie crust
Beat cream cheese on high until smooth. Beat in orange juice,pudding mix and jello. Stir in half of the cool whip. Pour this mixture into the pie crust. Top with remaining cool whip. Refrigerate for three hours or overnight.

December 7, 2007


Filed under: Desserts-Pies — MissChriss @ 12:30 am

This is like my favorite pie of all. My boyfriend really likes it too. He said he didn’t like pineapples until he ate this pie.

1 large tub Cool Whip
1 can crushed pineapple (drained)
1 cup chopped pecans
1 T lemon juice
1 10-oz can sweetened condensed milk
2 graham cracker pie crusts

Mix cool whip, crushed pineapples, lemon juice and nuts well.

Stir in sweetened condensed milk and mix well.

Fill pie crusts and refrigerate for 4 hours.

Serve chilled.

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