Nassi Goreng (Indonesian Baked Rice)
Nassi Goreng (Indonesian Baked Rice)
Barbeque Sauce
Barbeque Sauce
Herb and Honey Sauce for Chicken
Herb and Honey Sauce for Chicken
Effie's Coffee Can Bread
Effie's Coffee Can Bread
Sourdough Starter
Sourdough Starter
Texas Chili
Texas Chili - Al Hasa Cookbook - 1976
Lasagne
Lasagne
Reliving a Memory - George Blakslee
George Warren Blakslee was born July 1921 in Pennsylvania and earned a BA in geology from Penn State University. In 1943, he entered the Army Air Corps and was commission bombardier in 1944. After getting his wings, George's first assignment was to train two squadrons of Chinese cadets at Kirkland Air Base, Albuquerque, New Mexico. Later, he trained for combat in B-17's and B-29's.
Ziggy Zucchini
Dhahran Women's Group, Family Favorites - Volume 1, 1987
Veal Florentine
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.
Al-Kabsah: 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.
Beef Tenderloin Curry
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.
Cranberry Mallow Yams: Dhahran Women's Group, Family Favorites - Volume 1, 1987
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.
Homemade Corned Beef: Dhahran Women's Group, Family Favorites - Volume 1, 1987
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).
Noss Special Dinner: Dhahran Women's Group, Family Favorites - Volume 1, 1987
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.
Pepper Steak
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.
Savory Beef Stew: Dhahran Women's Group, Family Favorites - Volume 1, 1987
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.
Steak and Mushrooms Dijon
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.
Stuffed Pork Chops: Dhahran Women's Group, Family Favorites - Volume 1, 1987
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.
Shrimp Mediterranean: Cooking With Vic
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.