Aramco ExPats

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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

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

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