Aramco ExPats

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Apple Streusel Muffins

4 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

11/2 Cups (375 ml) all-purpose flour
1/2 Cup (125 ml) granulated sugar
3 Teaspoons (15 ml) baking powder
1/2 Teaspoon (2 ml) salt
1 Egg
1/4 Cup (60 ml) milk
1/4 Cup (60 ml) cooking oil
3/4 Cup (175 ml) apple, shredded (peeled or not according to preference)

topping:

1/2 Cup (125 ml) brown sugar, packed
1/4 Cup (60 ml) all-purpose flour
1/4 Cup (60 ml) butter or margarine, softened

Directions:

Topping: In a small bowl rub sugar, flour and butter until crumbly. Set aside.

Muffins: In mixing bowl stir flour, sugar, baking powder and salt together. Make a well in center.

In another bowl beat egg, milk and oil to blend. Stir in apple. Pour into well. Stir until just moistened. Fill muffin tins 3/4 full. Sprinkle with topping.

Bake in 400?F (200?C) oven for 20 to 25 minutes.

Kathy Gunter Smith

Wine – Flavored Camembert

4 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Can (150 gm.) Camembert cheese
3/4 Cup dry white wine
4 Oz. (250 gm.) butter
A few drops of Tabasco sauce
3 Oz. (90 gm.) flaked almonds

Directions:

Place camembert in a small bowl, cover with wine; cover and leave overnight. Save the can.

Next day, drain off wine, chop camembert roughly – including rind. Put into small bowl of electric mixer. Add softened butter and a few drops of Tabasco. Beat on medium speed until mixture is smooth and well blended. Refrigerate for 5 minutes.

Place flaked almonds on oven tray, bake in moderate oven 5 minutes or until pale golden brown; cool.

Shape cheese mixture into original shape of cheese – this is why you saved the can. Roll top and sides of cheese in toasted almonds, patting them on firmly with hands.

Refrigerate until firm. Remove from refrigerator 30 minutes before serving.

Alan & Yvonne Fullbrook

West Side Story Jalapeno Cheese Ball

4 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

5 Jalapeño peppers (seeds removed)
1 Lb. grated Cheddar cheese (1/2 white Cheddar, 1/2 yellow Cheddar)
1 Large onion
3 Cloves of garlic, minced
1/2 Cup mayonnaise
Chopped pecans

Directions:

Mix peppers, cheese, onion and garlic in a food processor or by hand until well mixed. Add the mayonnaise. Chill until firm. Form into a ball. Roll in the chopped pecans.

Makes one large ball.

Noel Cave

Veal And Blue-Cheese Meatballs

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Small onion, peeled
1 Pound ground veal
1 Cup dry breadcrumbs
3 Ounces crumbled blue cheese
3/4 Teaspoon salt
1/2 Teaspoon pepper
2 Large eggs
3 Tablespoons milk
6 Tablespoons vegetable oil for frying

Directions:

Chop the onion in a food processor fitted with the metal blade. Add the veal, 1/2 cup of the breadcrumbs, the cheese, salt, pepper, eggs, and milk. Process until they are thoroughly mixed. Form into approximately forty-five 3/4-inch balls. Toll in the remaining 1/2 cup breadcrumbs.

Heat 3 tablespoons oil in a large skillet until hot. Sauté half the meatballs at a time over moderately high heat, turning them several times, until they are golden and cooked through, about 10 minutes. Remove to paper towels. Add the remaining oil to the skillet and repeat with the remaining meatballs. Serve the meatballs hot from a platter or chafing dish with toothpicks.

The meatballs may be refrigerated up to 2 days or frozen in a covered container. Bring to room temperature and reheat at 400? F. until hot, about 5 minutes.

Syliva Bieniek

Sweet And Sour Wieners

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 10 oz. bottle chili sauce
1 10 oz. jar raspberry jelly or red currant jelly
2 Pounds of wieners, cut into chunks

Directions:

Mix chili sauce and jelly in saucepan. Add wiener chunks and simmer gently about 10 minutes. Turn to warm position. Serve with toothpicks.

Karen Huggins

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