Aramco ExPats

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Hot Beef Dip

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 8 oz. package cream cheese
1/2 Tablespoons milk
2 1/2 oz. dried beef (cut fine)
2 Tablespoons chopped green pepper
2 Tablespoons instant onion flakes
1/8 Teaspoon black pepper
1/2 Cup sour cream

Directions:

Soften cream cheese. Blend cream cheese and milk.

Stir in remaining items.Spread in small square Pyrex dish. Bake at 350? F. for 15 minutes.

May be prepared the day before.

Cathrine Elsey

Good Spread

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Can Cream of Mushroom Soup
8 Oz package cream cheese
1 Package unflavored gelatin
1 Cup mayonnaise
1 Can of small shrimp
1 Can of crabmeat
1 Cup onions, chopped
1 Cup celery, chopped
3 Teaspoons lemon juice

Directions:

Heat Cream of Mushroom soup. Add cream cheese. Dissolve unflavored gelatin in 3 teaspoons of water and add to soup mixture.

Add mayonnaise, shrimp, crabmeat, onions, celery and lemon juice.

Place in lightly oiled mold overnight.

Cathrine Elsey

Dill Dip

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Cup sour cream
1 Cup mayonnaise
1 1/2 Tablespoon finely chopped onion
1 1/2 Tablespoon parsley flakes
1 1/2 Teaspoon seasoned salt
1 1/2 Teaspoon dill weed

Directions:

Mix together the night before and refrigerate.

Nancy Wondal

Creamy Avocado Dressing (or Dip)

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Avocado
1 Clove garlic, minced
1/4 Cup water
2 Teaspoons olive oil
2 Tablespoons sour cream
1 Tablespoon fresh dill (or 1 teaspoon dried dill)
1/2 Teaspoon honey
1/4 Teaspoon salt
2 Tablespoons lemon juice

Directions:

Cut avocado in half. Peel, remove pit, and cut into large cubes. Place all ingredients into a food processor and process until creamy and smooth. Use as dressing or dip.

Bob Reece

Crab & Swiss on Sourdough

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Can (6 oz.) can crab meat or 1 (6 oz.) pkg.
frozen crab meat
1 Cup Enementhal (Swiss) cheese, grated
1/2 Cup sour cream
2 Tablespoons green onions, minced
1 Tablespoon lemon juice
1/2 Teaspoon Worcestershire sauce
1/4 Teaspoon salt
muffin halves
1 Can (81/2 oz.) can water chestnuts, drained
3 (6 or 7 inch) sourdough rolls

Directions:

Drain and flake canned crab meat or thaw, drain and flake frozen crab meat. In a small bowl, combine flaked crab meat, cheese, sour cream, onions, lemon juice, Worcestershire sauce and salt; set aside.

Slice 10 water chestnuts into thirds; set aside. Finely chop remaining water chestnuts and add to crab meat mixture.

Preheat oven to 400? F (205? C). Slice each sourdough roll into 10 crosswise slices. Spoon about 2 teaspoons crab meat mixture evenly onto each slice. Top each with 1 slice water chestnut. Arrange on an ungreased baking sheet. Bake 10-15 minutes until bubbly and slightly browned. Serve hot.

Eva Farnsworth

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