Aramco ExPats

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Chicken Spaghetti

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

4 Lbs. Chicken Parts
4 Chicken flavored bovillon cubes
3 Stalks celery, chopped
1 Onion chopped
1 Bell pepper, chopped
1 12 Oz. package spaghetti
2 Cans Cream of Mushroom soup
1 Medium package Velveeta cheese
Salt, pepper and garlic powder

Directions:

Boil chicken in 3-4 quarts of water (enough to cover the chicken) along with bovillon cubes until done. Take chicken out of broth.

Add celery, onion, bell pepper and spaghetti to broth. Cook until done. Meanwhile, debone the chicken and cut into pieces. Strain noodles along with vegetables but save about 2 cups of the broth to thin the consistency of the casserole.

In the same pot, combine the noodles, chicken, celery, onion, bell pepper, Cream of Mushroom soup, Velveeta cheese, salt, pepper and garlic powder. Mix well. Add broth if necessary. Cook in casserole dish for approximately 30 minutes @ 325? F.

Melodie Alverson

Chicken Sherried

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Chicken Parts
Flour
Paprika
1/4 Cup celery
2 Onions, sliced in rings
Salt and pepper
1 Can Cream of chicken or mushroom soup
Cooking sherry – 2 or 3 Tablespoons to taste

Directions:

Mix flour with paprika, salt & pepper; coat chicken pieces in the mixture.

In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil. Pour the sauce over the chicken in the baking dish (should be enough to nearly cover the chicken).

Bake, uncovered at 350? F for 30 to 40 minutes.

Linda Esposito

Chicken Pieces

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Chicken Pieces
Your favorite seasonings
Boiling water seasoned with chicken bouillon cubes
Flour
Paprika
Garnish: cilantro, onions & lemon slices

Directions:

Take your favorite pieces of chicken and sprinkle both sides with your favorite seasonings – onion salt, garlic salt, curry or just salt and pepper.

Boil water with the bouillon cubes (enough to almost cover the chicken pieces). Sprinkle some flour in a pan and arrange the chicken in it. Add the boiling water. Bake for 45 minutes in a 350? F oven. Turn pieces over, sprinkle with paprika and bake another 30 to 45 minutes.

Take out and arrange on al platter. Garnish with cilantro, onions and lemon.

Toni Maheshwari

Chicken Dulce

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

12 Chicken thighs
1 16 Oz. can whole berry cranberry sauce
1/2 Cup French dressing
1 Pkg. dry onion soup mix

Directions:

Arrange chicken pieces in greased 9 x 13 inch baking dish. Mix together cranberry sauce, French dressing and onion soup mix. Pour over chicken and marinate in refrigerator for 11/2 hours.

Bake, uncovered, at 350? F for 11/2 hours.

Clare Jones

Beef Wellington

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Package puff pastry – thawed
1 Tenderloin
1 Jar of pâté
1 Box of mushrooms, sliced and sautéed

Directions:

Cook beef alone for 20 minutes at 450? F. Cool

Roll out puff pastry in a large rectangle. Put meat on top of pastry. Cover meat with pâté and mushrooms. Fold pastry over the meat and seal edges well. Brush the top with milk or a beaten egg. Cut out decorations for top from extra pastry for a professional look.

Bake, uncovered, at 450? F for 20 minutes until golden brown. Cool for 5 minutes before carving.

Ann Kennedy

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