Aramco ExPats

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Wine – Flavored Camembert

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Can (150 gm.) Camembert cheese
3/4 Cup dry white wine
4 Oz. (250 gm.) butter
A few drops of Tabasco sauce
3 Oz. (90 gm.) flaked almonds

Directions:

Place camembert in a small bowl, cover with wine; cover and leave overnight. Save the can.

Next day, drain off wine, chop camembert roughly – including rind. Put into small bowl of electric mixer. Add softened butter and a few drops of Tabasco. Beat on medium speed until mixture is smooth and well blended. Refrigerate for 5 minutes.

Place flaked almonds on oven tray, bake in moderate oven 5 minutes or until pale golden brown; cool.

Shape cheese mixture into original shape of cheese – this is why you saved the can. Roll top and sides of cheese in toasted almonds, patting them on firmly with hands.

Refrigerate until firm. Remove from refrigerator 30 minutes before serving.

Alan & Yvonne Fullbrook

West Side Story Jalapeno Cheese Ball

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

5 Jalapeño peppers (seeds removed)
1 Lb. grated Cheddar cheese (1/2 white Cheddar, 1/2 yellow Cheddar)
1 Large onion
3 Cloves of garlic, minced
1/2 Cup mayonnaise
Chopped pecans

Directions:

Mix peppers, cheese, onion and garlic in a food processor or by hand until well mixed. Add the mayonnaise. Chill until firm. Form into a ball. Roll in the chopped pecans.

Makes one large ball.

Noel Cave

Veal And Blue-Cheese Meatballs

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Small onion, peeled
1 Pound ground veal
1 Cup dry breadcrumbs
3 Ounces crumbled blue cheese
3/4 Teaspoon salt
1/2 Teaspoon pepper
2 Large eggs
3 Tablespoons milk
6 Tablespoons vegetable oil for frying

Directions:

Chop the onion in a food processor fitted with the metal blade. Add the veal, 1/2 cup of the breadcrumbs, the cheese, salt, pepper, eggs, and milk. Process until they are thoroughly mixed. Form into approximately forty-five 3/4-inch balls. Toll in the remaining 1/2 cup breadcrumbs.

Heat 3 tablespoons oil in a large skillet until hot. Sauté half the meatballs at a time over moderately high heat, turning them several times, until they are golden and cooked through, about 10 minutes. Remove to paper towels. Add the remaining oil to the skillet and repeat with the remaining meatballs. Serve the meatballs hot from a platter or chafing dish with toothpicks.

The meatballs may be refrigerated up to 2 days or frozen in a covered container. Bring to room temperature and reheat at 400? F. until hot, about 5 minutes.

Syliva Bieniek

Sweet And Sour Wieners

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 10 oz. bottle chili sauce
1 10 oz. jar raspberry jelly or red currant jelly
2 Pounds of wieners, cut into chunks

Directions:

Mix chili sauce and jelly in saucepan. Add wiener chunks and simmer gently about 10 minutes. Turn to warm position. Serve with toothpicks.

Karen Huggins

Spinach Dip

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

Dhahran Theatre Group Cookbook, 1993

Ingredients:

10 oz. (284g.) Frozen chopped spinach, thawed
drained and blotted dry
1 Cup (250 ml) sour cream
1 Cup (250 ml) mayonnaise
1/2 Cup (125 ml) green onions, chopped
1 Teaspoon (5 ml) parsley flakes
1 Teaspoon (5 ml) lemon juice
1/2 Teaspoon (2 ml) seasoned salt
1 Round crusty bread loaf

Directions:

Put spinach, sour cream and mayonnaise into bowl. Stir. Add onion, parsley, lemon juice and seasoned salt. Mix together. Chill. Heat before serving.

(Toni Maheshwari’s variation: Use 1 package of Khorr Florida Spring Vegetable Mix instead of the onions, parsley, lemon juice and seasoned salt. Also add 5 oz. of chopped water chestnuts.)

Cut top from round or oblong loaf. Remove bread from the inside leaving shell about 1 inch (2.5 cm) thick. Reserve removed bread for dipping. Fill with dip. You may need to double the recipe if the loaf is large. Wrap in foil. Heat in 300?F (150?C) oven for 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping. After dip is finished break off pieces of shell and enjoy the best part of all.

Kathy Gunter ,Smith, Toni Maheshwari, Noel Cave

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