Aramco ExPats

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Fandango

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Lb.Ground beef
1 Medium onion, chopped
1 10 Oz. can mushrooms, drained
1-2 Garlic cloves, crushed
1 Teaspoon oregano
1-2 10 Oz. pkgs. chopped spinach, thawed and drained
1 10 Oz. can cream of celery soup
1 Cup sour cream
1Tablespoon uncooked Minute Rice
Salt and Pepper
1 6 Oz. pkg. Mozzarella cheese

Directions:

Brown meat, onions, mushrooms, garlic and oregano in a frying pan. Stir in spinach, soup, sour cream, rice. Salt and pepper to taste. Place cheese (grated or cut in strips) on top. Bake in 350? F oven fro 35 to 45 minutes. If you are a cheese fan, double the amount called for and layer this in the middle of the casserole.

Clare Jones

Eggs Les Miserables

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Egg

Directions:

Take one fresh(ish) egg – preferably a hen’s egg. Immerse in a pan of water and bring to the boil. Boil for 3 1/2 minutes or 210 seconds if preferred.

Remove from pan with a clean(ish) tablespoon and place in an egg cup or liqueur glass. Bash the top with a teaspoon and peel off most of the broken shell at the top of the egg. Retain a little shell for “roughage”.

Scoop out contents of shell and serve hot or cold.

Arthur Dewhurst

Easy Stir Fry

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

3-4 Chicken breasts (boneless), thawed
1-2 Tablespoons vegetable oil
2 Tablespoons cornstarch
2 Tablespoons Soy Sauce
2 Tablespoons sherry or water
1 1/2 Cups chicken broth (canned, natural or from bullion)
1 10 oz. package (or more) frozen Chinese vegetables
3 Cups cooked rice (optional)

Directions:

Start thawing frozen vegetables. Start cooking rice (if desired). Cut chicken into bite size pieces. Mix cornstarch, soy sauce and sherry (or water) together and set aside. If using bullion for broth, prepare that.

After vegetables have thawed 15-20 minutes, heat vegetable oil (medium-high) in a wok or skillet. When oil is very hot, stir-fry chicken until it’s white. Add vegetables and continue stir frying 5-6 minutes. Add mixture of cornstarch, soy sauce, sherry. Add broth. Stir until liquids thicken. Serve immediately.

Gayle Smith

Dawn’s Chicken Chili

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

4 Tablespoons of oil
2 Medium onions, diced
2 Medium green peppers, cut into chunks
2 Pounds of Chicken breasts, boneless, cut into chunks
4 Cloves of garlic, crushed
1 Medium red pepper, cut into chunksr
3 Large stalks celery, cut into 1/2 inch pieces
6 Large mushrooms, sliced large (optional)
2 Large cans of Tomatoes
2 Cans Mexican Tomatoes (Rotel)
3 Tablespoons chili powder (or more to taste)
3 Teaspoons cumin
2 Teaspoons salt
1 Teaspoons ground coriander
3 Cans drained kidney beans

Directions:

Heat 2 Tablespoons of oil in a large saucepan or Dutch oven. Add onions and sauté for 5 minutes. Add green pepper and sauté 5 minutes. Add chicken and garlic and cook until chicken is white. Add red pepper and celery and sauté 5 minutes. Add mushrooms and sauté 5 minutes. Break up tomatoes with knife or food processor and add with juice to chicken vegetable mixture. Season with chili powder and other spices. Taste to adjust seasonings.

Simmer for at least 2 hours before serving. A half-hour before serving add 3 cans drained kidney beans.

Dawn Esso

Curtain Time Chichen

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

8 Split chicken breasts, boned and skinned
1 7 oz. can diced green chilies
8 Slices Jack cheese (1 oz. each)
3/4Cup dry bread crumbs
1/3 Cup Parmesan cheese
1 1/2 Tablespoon chili powder
3/4 Teaspoon salt
1/4 Teaspoon cumin
1/4 Teaspoon fresh ground pepper
6 Tablespoons melted butter or margarine

Directions:

Pound each breast of chicken to a thickness of 1/4 inch between wax paper. Put 2 Tablespoons of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends (using toothpicks to secure if necessary). Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Roll the breasts in butter and dip in the crumb mixture. Gently pat crumbs into the breasts. Place in baking dish and refrigerate at least 4 hours, or overnight.

Preheat oven to 400? F. Remove any toothpicks. Bake for 20 minutes. Place on serving platter and spoon Mexican salsa or picante sauce over; garnish with fresh parsley. Serve with flour tortillas that have been spread with garlic butter, rolled then cut in half; wrap in damp/dry towel and heat gently in oven. Serves 8 very lucky people.

Nancy Ackerman

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