Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onions; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender.
Cook spinach according to package directions and keep warm. If possible, steam the spinach as it will be easier to drain. Mix together Parmesan cheese, crumbs and seasoning mix with salt. Dip meat in slightly beaten eggs and then in crumb mixture, coating all sides.
Combine flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup mixture with yams and cranberries. Place in buttered casserole dish.
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.
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.
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).
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.
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.
Dessert - Cheery Cheese
Norma Branch of Abqaiq is one of the great cooks in Aramco!
Tabbouleh from Saudi Arabia is the Best!
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
My wife Ruth and I retired from Saudi Aramco in 1995. Ruth worked for Aramco as a British nurse starting in 1974. I joined the company in 1975 and we were married in 1980. I was an engineer from California and had the good fortune to work on all 5 of Saudi Aramco sulfur plants at Shedgum, Uthmaniyah, Berri, Ras Tanura, and Jubail.
Think You Know Everything?
Petie's Orange Fruit Salad - Dhahran Women's Group, Family Favorites - Volume 1, 1987