Aramco ExPats

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Wild Rice Casserole

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 1/2 Pounds round steak
2 Large onions, chopped
1/2 Cup Wild Rice (Uncle Ben’s uncooked)
1 Cup peas, frozen
1 Can Cream of Mushroom soup
4 Tablespoons Soy Sauce
1 Cup celery, chopped
1 Can Chicken Broth

Directions:

Cube steak and brown with onions.

Mix all the ingredients together in deep casserole dish.

Bake for 2 to 21/2 hours at 300? F. Stir occasionally.

Pamela Andrews

Vegetable & Fruit Curry

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Selection of Vegetables :

Courgettes
Carrots
Onions
Aubergenes
Leeks
Celery
Vegetable Stock
(1/2 the amount), Chopped Tomatoes

Selection of Fruit :

Banana
Pineapple
Apples
Curry Powder

Directions:

Dice vegetables and sweat off together with fruit.

Add curry powder and chopped tomatoes and little amount of vegetable stock. Reduce until reasonable consistency and vegetables are cooked.

Serve with natural brown rice.

Sylvia Mercer

Tomato – Artichoke Bake

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 1/2 Cups finely chopped onion
2 Tbs. finely chopped green onion
1/2 Cup butter
1 35 Oz. can whole tomatoes, drained
1 14 Oz. can artichoke hearts, drained and quartered
1/2 Tsp. dried basil
2 Tbs. sugar, salt & pepper to taste
1/2 Cup grated Parmesan

Directions:

Lightly grease 1 quart baking dish.

Sauté onion & green onion in butter till tender. Add tomatoes, artichoke hearts and basil. Stir gently over medium heat 2-3 minutes. Season with salt, pepper & sugar.

Turn into baking dish and top with Parmesan. Bake 20 minutes or until vegetables are heated through and cheese is lightly browned and bubbly.

Emily C. Swantner

Spinach Rice Casserole

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Pkg. Frozen spinach, thawed
1 Medium onion, finely chopped
1/4 Cup butter
1 Can mushroom soup
1 1/2 cups grated cheese
1 Cup buttered crumbs

Directions:

Bake at 350? F for 30 minutes.

Sauté onion & onion in butter; mix with remaining ingredients except bread crumbs. Turn into buttered 11/2 quart casserole. Top with crumbs.

Mary Renquist

Saturday Tofu

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Pkgs tofu, cut into large cubes
1 Can condensed cream of mushroom soup
1 Cup of cream (don’t cheat and use milk; the cream makes a lot of difference)
Salt & garlic salt
Paprika
Chopped parsley

Directions:

Bake it, uncovered, at 350? F for 1 hour.

Salt and garlic salt the Tofu lightly, then paprika it thoroughly. Next, spread it out, in one layer, in a shallow baking pan. Dilute the soup with the cream, pour it over the Tofu, and sprinkle the chopped parsley prettily on top.

Serve over white rice.

Jackie McQuillen

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