A Delicious Aramcon Twist on Thanksgiving
- Lifestyles
- Special Interest
Author: Aramco ExPats Staff
Released 22 November 2006
Is it time to retire a Thanksgiving side dish or two and try something new? We've uncovered a few favorites from Aramcon recipe books dating back to 1973 that are sure to add a fun new twist to this year's Thanksgiving spread.
Cranberry Mallow Yams
1/2 cup flour
1/2 cup brown sugar, packed
1/2 cup old fashioned OR quick oats (uncooked)
1 tablespoon cinnamon
1 teaspoon garam masala powder
1/3 cup margarine
2 cans (17 ounces each) yams/sweet potatoes, drained
2 cups cranberries
1 1/2 cups miniature marshmallows
Combine flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup mixture with yams and cranberries. Place in buttered casserole dish. Top with remaining crumbs. Bake at 350 degrees F for 35 to 40 minutes. Top with marshmallows and broil until lightly browned. Source: Dhahran Women's Group, Family Favorites - Volume 1, 1987, contributed by Donna Walker.
Ziggy Zucchini
1 medium onion, chopped
1 medium green pepper, chopped
1/2 pound fresh mushrooms
2 tablespoons butter
2 pounds zucchini, diced
1/2 pound cheddar cheese, grated
1 1/2 cups bread crumbs
2 tablespoons butter
Preheat oven to 350 degrees F. Butter a medium-sized casserole. Sauté onion, pepper and mushrooms in 2 tablespoons butter. In the casserole arrange a layer of diced zucchini, follow with a layer of onion mix, then layer with half of the cheese. Repeat layering until all ingredients are used. Brown bread crumbs in 2 tablespoons butter and spread on top. Bake for 45 minutes or until top is brown. Source: Dhahran Women's Group, Family Favorites - Volume 1, 1987 contributed by Jean Riggs.
Broccoli Parmesan
3 tbsps. minced onion
4 ½ tbsps. butter
3 tbsps. flour
1 ½ tsps. salt
1 ½ tsps. dry mustard
Dash pepper
1 tsp. marjoram
2 chicken bouillon cubes
1/8 tsp. paprika
3 cups milk
3 cups grated Parmesan cheese
3 packages frozen broccoli, cooked according to directions and drained
Sauté onions in butter. Blend in flour and seasonings. Add bouillon cubes and milk. Cook, stirring constantly, until thick and smooth. Stir in cheese, reserving 4 tablespoons. Arrange broccoli in shallow baking dish. Pour sauce over all and sprinkle remaining cheese and paprika on top. Broil until delicately browned, takes only a few minutes to brown. Yield: 8 to 10 servings. Source: The Abqaiq Cookbook - 1973, contributed by Mary Sprietsma.
Nancy’s Scalloped Corn
2 cans (16 oz.) whole kernel corn, drained
1 can creamed corn
1 can cream of celery soup
2 eggs, beaten
1 tsp. sugar
Parsley
Green onions
Combine cream of celery soup with beaten eggs; add corn. Add fresh or dried parsley and green onions to taste. Add sugar. Pour into casserole and bake at 350 degrees for 30-40 minutes. If desired, sprinkle dried bread crumbs over top before baking. Yield: 6-8 servings. Source: The Abqaiq Cookbook - 1973, contributed by Nancy Hahn.