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Spinach Dip

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

10 oz. (284g.) Frozen chopped spinach, thawed
drained and blotted dry
1 Cup (250 ml) sour cream
1 Cup (250 ml) mayonnaise
1/2 Cup (125 ml) green onions, chopped
1 Teaspoon (5 ml) parsley flakes
1 Teaspoon (5 ml) lemon juice
1/2 Teaspoon (2 ml) seasoned salt
1 Round crusty bread loaf

Directions:

Put spinach, sour cream and mayonnaise into bowl. Stir. Add onion, parsley, lemon juice and seasoned salt. Mix together. Chill. Heat before serving.

(Toni Maheshwari’s variation: Use 1 package of Khorr Florida Spring Vegetable Mix instead of the onions, parsley, lemon juice and seasoned salt. Also add 5 oz. of chopped water chestnuts.)

Cut top from round or oblong loaf. Remove bread from the inside leaving shell about 1 inch (2.5 cm) thick. Reserve removed bread for dipping. Fill with dip. You may need to double the recipe if the loaf is large. Wrap in foil. Heat in 300?F (150?C) oven for 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping. After dip is finished break off pieces of shell and enjoy the best part of all.

Kathy Gunter ,Smith, Toni Maheshwari, Noel Cave

Spiced Pecans

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Egg white
1/2 Teaspoon water
3 Cups pecan halves
1/2 Cup sugar
1/2 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon cloves
1/2 Teaspoon nutmeg

Directions:

Beat together egg white and water. Add pecan halves. Mix sugar, salt, cinnamon, cloves and nutmeg. Add to pecan mixture and coat well.

Spread on foil lined cookie sheet. Bake at 300?F for 30 minutes. Stir twice while baking.

Cathrine Elsey

Shrimp Toast

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

9 Slices of extra-thin white bread (day old is preferable)
Water
1 Lb. fresh shrimp, shelled, deveined and chopped
4 Water chestnuts, chopped fine
1/2 Medium-sized onion, chopped fine
1 Scallion, chopped fine
1 Teaspoon salt
1 Teaspoon sherry
1 Tablespoon cornstarch
1 Egg, slightly beaten
Pepper to taste
2 Cups oil for deep-frying

Directions:

Trim crusts from bread. Cut each slice into 4 squares (36 squares). Soak 4 of the squares in water for 1 second. Squeeze out liquid. Set aside.

In a bowl combine shrimp, water chestnuts, onion, scallion, salt, sherry, cornstarch, egg, pepper, and soaked bread squares. Mix well.

Place 1 teaspoon of shrimp mixture on each of remaining bread squares, slightly mounded. Freeze until party time.

Heat oil to 375? F in a wok. Slide bread pieces into oil, a few at a time, with shrimp side down.Deep-fry about 2 minutes. Turn and fry other side until golden brown.Drain on paper towels.

Clare Jones

Shrimp Piquante

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

5 Lbs. shrimp
Crab Boil mix
1 1/2 Cups of oil
1/2 Cup ketchup
1 Tablespoon Worcestershire sauce
7 1/2 Oz. prepared horseradish
1 8 Oz. jar Dijon mustard
1/4 Cup white wine vinegar
2 Medium onions, thinly sliced
Salt & pepper to taste

Directions:

The day before:

Boil shrimp in crab boil for 5 minutes. Do not overcook. Peel shrimp. Mix next 6 ingredients together for marinade.

In a covered bowl, layer shrimp with onions and sauce. Add salt & pepper. Marinate shrimp in refrigerator overnight, stir every few hours.

Remove shrimp with slotted spoon and serve with toothpicks.Shrimp will keep several days in the refrigerator.

Brenda Rose

Sambousek

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Kilo Sambusek dough readymade strips
3/4 Cup of flour
4 Onions, chopped fine
1/3 Cup Mazola oil
1 1/2 Lbs. ground beef
1 Bunch parsley, chopped
Salt
Cinnamon
Black pepper (ground)

Directions:

Mix flour with a little water to make a smooth thick paste. Fry chopped onions in oil until yellow. Add ground beef and fry. Add chopped parsley. Salt and season to taste. Mix well.

Spread each strip of dough separately on counter. Put in meat filling and fold into a triangle. Seal ends with the flour paste.

Fry in oil until golden brown.

Nabil Akkad

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