Aramco ExPats

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Mexican Pepper Casserole

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

4 Large eggs
1 1/2 Cups sour cream (you can use part yogurt)
6 Medium bell peppers (try and get a mix of red and green)
1 1/2 Cups thinly-sliced onion
2 Tablespoons butter
2 Tablespoons olive oil
3 Medium cloves of garlic, crushed
1 Teaspoon salt
1 Teaspoon cumin)
1 Teaspoon coriander
1/2 Teaspoon dry mustard
1/4 Teaspoon black pepper
1/4 Teaspoon red pepper
1/4 Teaspoon paprika
2 Tablespoons flour
1/2 Lb. medium sharp Cheddar, thinly sliced

Directions:

Preheat the oven to 375? F.

Prepare the custard by beating the sour cream and eggs together.

Slice the peppers into thin strips. Heat butter and olive oil together in a heavy skillet. Sauté onions and garlic with salt and spices. When onions are translucent, add peppers. Sauté over low heat for about 10 minutes. Sprinkle in the flour. Mix well and sauté until there is no extra liquid.

Shiela Simpson

Marrow Provencale

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Marrow – Courgettes/zucchini may be /> substituted if marrow is not available
1 Medium onion
3 Oz. butter
1 Green or red pepper
8 Oz. tomatoes (remove skins)
4 Oz. crumbly cheese (e.g., Lancashire or Cheshire)

Directions:

Bake 375?F for 30 minutes.

Peel marrow and cut in 1-inch rings. Remove centre and cut into cubes. Melt butter in saucepan and fry marrow 6 to 7 minutes. Transfer to plate. Add onion and green/red pepper. Fry gently. Add tomatoes and fried marrow. Mix well. Arrange mixture in ovenproof dish and cover with grated cheese.

Susie Bates

Lentil Stroganoff

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1/2 Cup onions, chopped
1 Small clove garlic, chopped fine
1/2 Lb. fresh mushrooms, sliced
1/4 Cup safflower oil, soy, margarine or butter
1 Cup dry lentils
1 Tablespoon tomato paste
2 Tablespoons ground oat flour
1/4 Cup vegetable broth
2 Tablespoons Tamari (soy sauce)
1 Cup low-fat, unflavored yogurt

Directions:

Combine lentils with 21/2 cups of water. Bring to a boil; turn heat down to a simmer. Simmer about 45 minutes, until the lentils are tender but still maintain their shape.

Sauté the onion, garlic, and mushrooms in oil about 5 minutes. Add the cooked lentils, flour, broth, tomato paste, and soy sauce. Simmer several minutes and slowly add the yogurt, stirring constantly. Simmer 2 minutes, but do not boil.

Serve over cooked whole-wheat noodles or cooked brown rice.

NOTE: Whole-wheat noodles will not expand as much as white noodles. To cook them, simply put them in a pot of boiling water and boil until tender, about 7 to 10 minutes.

Sylvia Mercer

Hazelnut Roast

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

10 Oz. Hazelnuts, coarsely chopped
8 Oz. Wholemeal breadcrumbs
8 Oz. Onion, chopped
8 Oz. Carrot, grated
Sea salt
Black pepper, freshly-milled
1/2 Teaspoon Dried mixed herbs
2 Egg yolks, beaten
Milk, a little

Directions:

Mix the ingredients well, adding salt, pepper and herbs to taste. Use the eggs and milk to bind the mixture and place in a well greased loaf tin. Bake for 45 minutes at 375?F / 190?C / Gas Mark 5.

Serve with a cooked green vegetable or green salad.

Sylvia Mercer

Five Bean Cassoulette

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Oz.Pinto Beans
1 Oz. Black Eye Beans
1 Oz. Haricot Beans
1 Oz. Red Kidney Beans
1 Oz. Soya Beans
1/2 Lb. Carrots
1/2 Lb. Onions
1/4 Lb. Celery
1/2 Lb. Leeks
2/3 Lb. Tomatoes
Thyme – just a sprinkling
Chili Powder to taste
Cumin

Directions:

Soak beans overnight.

Boil for 2/3 hours in salted water.

Dice all vegetables and sweat off Add tomatoes, seasoning and herbs. Simmer until reduced to reasonable consistency. Add beans to vegetable mixture, mix thoroughly and serve.

Sylvia Mercer

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