Apple Pudding - Al Hasa Cookbook - 1976
Bread Pudding - Al Hasa Cookbook - 1976
Italian Bread Sticks
Shrimp Dip - Al Hasa Cookbook - 1976
Turkey and Gravy by Mary Louise
Effie's Coffee Can Bread
Nassi Goreng (Indonesian Baked Rice)
Herb and Honey Sauce for Chicken
Texas Chili - Al Hasa Cookbook - 1976
Dhahran Women's Group, Family Favorites - Volume 1, 1987
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.
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.
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.
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.
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.