Marinate meat with spice powders, salt, pepper and vinegar. Sauté onions, garlic and ginger in shortening. When tender, add tomatoes and cook for a few minutes.
Delicious Arab Rice made with meat such as lamb, chicken or fish. In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little. Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.
Heat butter in a pan and fry onions until light brown. Add garlic and fry for a few seconds, then add the coriander, garam masala and chili powder. Stir-fry for a few seconds.
Mike a slit horizontally through pork chops to the bone. Combine bread crumbs, 1/2 teaspoon salt, pepper, poultry seasoning, onion, celery and margarine with small amount of additional milk to moisten.
In Dutch oven, over medium heat, heat margarine until bubbly. Stir in flour and cook for 1 minute. Stir in beef broth, tomato paste, wine and vinegar; bring to a boil over high heat, stirring frequently, until sauce is thick.
Stir-fry broccoli, cauliflower, mushrooms and the Birds Eye vegetables until the desired crispness. Add the meat back into the wok and cook until the meat is warm again.
Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly. Add beef brisket or tongue weighing no more than 3-1/2 to 4 pounds. Place in refrigerator, covered for 2 to 2 1/2 weeks. When ready to cook, place meat in cold water. Boil until tender, adding more of the brine seasoning if flavor is lost in cold water (about 1 cup).
Okay, I'll try again. Thought a picture of my folks might help jog some of the older memories out there. Mom and Dad are Helen and Barney McKeegan who spent about 10 years in Dhahran. My Dad arrived in the field in 1944 and my Mom and I and my two sisters arrived in 1947.
Cooking With Vic, Published in Dammam, Saudi Arabia. Combine all ingredients in a microwave-safe baking dish. Cover the dish and microwave on high for two minutes. Stir well. Microwave for another three minutes or until the shrimp turn pink and are just done.
Vic and TJ Friedmann and son, Alexander, joined Aramco in 1974. Vic, a geophysicist in the Exploration Department, and family were initially assigned to the Croydon, England office in October 1974. Alexander attended the local school there.
When I first got turned on to your new site, I thought it looked like another site for mostly the ones who came to the field after 1960, and so, thought it might be another waste of my "Valuable" time.
Tabbouleh from Saudi Arabia is the Best!
Dessert - Cheery Cheese
Norma Branch of Abqaiq is one of the great cooks in Aramco!
Chicken Breast Casserole
Dish made with Chicken and artichokes. Delicious.
Chicken Casserole: The Abqaiq Cookbook - 1973
Creole Okra: The Abqaiq Cookbook - 1973
Wash mushrooms and simmer in water, 1 teaspoon salt and pickling spice for 15 minutes. Drain; reserve liquid. Mix vinegar, remaining salt, white pepper, catsup, sugar, cornstarch and 1 cup mushroom liquid until well dissolved.
Heat the mustard, sugar, butter and salt slowly, stirring constantly. Add the lemon juice and vinegar. Pour over beans and heat thoroughly.
Libby and Norm Murrell Open Sierra House Bed and Breakfast. Libby and Norm Murrell retired in 1986 after working for Aramco for 22 years. Norm came to Arabia as a teacher; after eight years of teaching, he transferred to Personnel.
Bill Argo Develops Homeward Bound