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.
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.
Using a large frying pan or wok, quickly sauté mushrooms in 1 teaspoon butter with the garlic, stirring constantly, until just thoroughly heated. Turn out onto a serving plate. Dip the meat in a mixture of corn flour, salt and pepper and stir-fry in the remaining butter, doing half the meat at a time, until just brown on both sides.
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.
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.
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.
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.
Chicken Breast Casserole
Dish made with Chicken and artichokes. Delicious.
Dessert - Cheery Cheese
Norma Branch of Abqaiq is one of the great cooks in Aramco!
Tabbouleh from Saudi Arabia is the Best!
This can be made ahead and put in the refrigerator or frozen. The recipe can be made with turkey or tuna; when using tuna, omit poultry seasoning.
Petie's Orange Fruit Salad - Dhahran Women's Group, Family Favorites - Volume 1, 1987