Aramco ExPats

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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

Crab Pizza

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1/2 Cup mayonnaise
1 Teaspoon lemon juice
1/4 Teaspoon curry powder
1/4 Teaspoon salt
1 Can (6 oz.) can crab meat, claw meat
removed and drained
1 Cup Enementhal (Swiss) cheese, shredded
12 Small 2” pizza crusts or toasted English
muffin halves
2 Tablespoons green onions, chopped

Directions:

Combine mayonnaise, lemon juice, curry powder and salt in a medium bowl. Spread on pizza crusts. Top with crab, onions and cheese.

Bake at 450?F approximately 10 minutes or until puffed and brown.

Donna Peterson

Crabbies

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Jar sharp Cheddar cheese spread (I use the Kraft Cheddar Creamy Cheese Spread from the commissary. You may want to add a little more than one package of cheese spread to taste.
1/2 Cup butter

1 1/2Teaspoon of mayonnaise
Dash of garlic salt
8 Ounces of crab meat (You can get away with a 6 oz. can)

Directions:

Mix all ingredients. Separate muffins in halves and spread crab meat mixture on the 12 halves. Freeze for 10 minutes. Then cut each in wedges. Refreeze until ready to serve. Bake at 350? F. for 15-20 minutes or until browned and bubbly.

Karen Huggins

Chili Dipala Chita Rivera

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Bottom layer:

16 Oz. cream cheese, softened and whipped

middle layer:

1 Can of chili without beans
1 Small can of hot chili sauce (Ashleys)
4 Seeded jalapeño peppers, finely chopped

top layer:

8 to 16 Oz. grated Cheddar cheese, grated to
cover the top, depending on taste
1 Can chopped black olives

Directions:

Use a round quiche dish. Spread the cream cheese evenly over the bottom of the dish. Mix together the chili, chilli sauce and peppers. Spread over the bottom layer. Cover with the grated Cheddar cheese and top with the black olives.

Bake at 350? F for 15 minutes until cheese melts and bubbles.

Noel Cave

Chili Dip

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Lb. hamburger
1 Onion, chopped
3 Cloves garlic, minced
1 Can chili, no beans
3 Packages processed Cheddar cheese
1 or 2 Jalapenos, chopped

Directions:

Cook hamburger, onion and garlic over medium-high heat until meat is well-browned. Drain off fat. Reduce heat to low and add chili, Cheddar cheese and jalapenos.

Can be frozen. I keep this in the refrigerator and heat in the microwave whenever snacks are called for. It’s also good spread on a flour tortilla with lettuce and tomatoes added before rolling.

Judy Walker

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