Bob's Hair Designs
7966 Dungan Road
Philadelphia, PA  19111
2 1 5 - 3 4 2 - 0 3 0 3
The Following Recipes are Happily
Provided to You with T.L.C.!
Janet's Recipe Corner
Web Designer & Developer:  
Lorraine Fioravanti
lorrainefior@yahoo.com

Don't forget to check out
"Bob's Band" website:

www.thecornerboys.com
Cheddar Florentine Squares

3 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
Dash ground black pepper
1/2 teaspoon baking powder
1 package (10 oz.) frozen chopped spinach, thawed
2 cups (8 oz.) grated Cheddar cheese
Dash oregano
Dash cayenne pepper (optional) [we never use this]

In an 8-inch square baking pan, melt the butter, coating sides of pan and leaving remaining butter
in the bottom of the pan. Set aside.
In large bowl, beat eggs till frothy, then add milk and stir.
In separate bowl, combine flour, salt, pepper and baking powder. Drain spinach well, then add to try
ingredients and mix thoroughly.
Add this mixture to beaten eggs and milk, then add grated cheese, oregano and cayenne (if using).
Pour all into buttered pan and bake at 350 degrees for 30 minutes. Remove from oven and let rest
for 10 minutes. (This may appear slightly wet before resting, but is done if firm to the touch.)
Cut into four equal portions and serve while still warm.
Enjoy!
Clams Casino
          
2      CANS          CHOPPED CLAMS
8      OZ.               FRESH MUSHROOMS
1/2                        ONION CHOPPED
3/4   STICK          BUTTER
1      CUP              PEPPERIDGE FARM HERB SEASONED STUFFING MIX

SAUTÉ ONION AND MUSHROOMS IN BUTTER (YOU CAN ALSO ADD
2 TBS.  CHOPPED RED PEPPER AND/OR  1 TBS. CHOPPED CELERY – OPTIONAL)
ADD BREAD CRUMBS AND CLAMS.
PUT ON CLAM SHELLS AND SHAKE PAPRIKA ON TOP.
BAKE @ 350 FOR 15-20 MINUTES OR UNTIL BROWNED.
ENJOY!!
EGGPLANT & RED PEPPER SPREAD

1                    EGGPLANT (PEELED)
3                    RED PEPPERS
1                    SMALL RED ONION
2                    GARLIC CLOVES
3      TBS.      OLIVE OIL
1 1/2  TSP.     KOSHER SALT
1/2  TSP.      PEPPER

CUT ALL INTO 1" CUBES IN MIXING BOWL.  ADD OIL, SALT & PEPPER.
ROAST ON OILED COOKIE SHEET AT 400 FOR 40 MINUTES TURNING ONCE.
PUT ALL IN BLENDER WITH 1 TBS. TOMATO PASTE AND BLEND WELL.
SERVE AS A DIP WITH CRACKERS, TOAST POINTS OR VEGETABLES.
ENJOY!!
Crabettes

1 1/2  TSP           MAYONNAISE
8      OZ.              LUMP CRAB MEAT
5      OZ.              KRAFT ENGLISH PROCESSED CHEESE
1      STICK         BUTTER
1/4  TSP.              GARLIC SALT
8                          ENGLISH MUFFINS

BLEND BUTTER & CHEESE.  ADD EVERYTHING EXCEPT CRAB MEAT.  BLEND WELL.  THEN ADD CRAB MEAT.
SPREAD ON ENGLISH MUFFINS  AND SPRINKLE WITH PAPRIKA AND FREEZE FOR 20 MINUTES THEN CUT IN
FOURS AND PUT BACK IN FREEZER BAG.  KEEP FROZEN UNTIL READY FOR USE.
BAKE @350 FOR 20 MINUTES OR UNTIL CRISP.
ENJOY!!
SCALLOPS WRAPPED IN BACON

Recipe By : JUDY

1      LB            SCALLOPS
1      LB.           BACON
3/4  CUP           BROWN SUGAR
1/2  CUP           KETCHUP

CUT BACON IN HALF OR THREE PIECES PER SLICE DEPENDING ON THE SIZE OF THE SCALLOPS.
WRAP BACON AROUND THE SCALLOPS AND SECURE WITH WOODEN TOOTHPICK.  
OVERLAP THE BACON SLIGHTLY SO YOU CAN SECURE BACON FROM EACH END.
BROIL 5 - 10 MINUTES PER SIDE.
EMPTY ALL THE JUICES FROM THE BROILER PAN AND THEN ADD THE MIXED BROWN SUGAR AND
KETCHUP.
BROIL ANOTHER 3 - 5 MINUTES PER SIDE.
DELICIOUS!!!   ENJOY!!!

          
SPICY SHRIMP

1/4  CUP           OLD BAY SEASONING
1      TSP           TABASCO SAUCE
1/4  TSP.          HOT PEPPER SEEDS
2      LBS.          FRESH LARGE SHRIMP
2      QUARTS        WATER

BOIL WATER WITH SHRIMP, 1/4 CUP OLD BAY, 1 TSP. TABASCO SAUCE AND 1/4 TSP. HOT PEPPER SEEDS.  
SIMMER 15 MINUTES.  DRAIN.  (LEAVE A DROP OF WATER - YOU DON'T WANT THE SHRIMP TO BE DRY.)
THEN ADD ANOTHER 1/4 CUP OLD BAY, 1 TSP. TABASCO SAUCE 1/4 TSP. BLACK PEPPER, 5 FRESH
GARLIC CLOVES SLICED THIN AND 1 CUP CHOPPED PARSLEY AND 2 - 4 TBL. OLIVE OIL.  
MARINATE OVERNIGHT IN PLASTIC BAG.
SERVE WARM OR COLD.
ENJOY!

       
ASPARAGUS WITH LEMON

1 ½ LBS. JUMBO ASPARAGUS
ZEST AND JUICE OF 2 LARGE LEMONS
2 GARLIC CLOVES
2 TBS. FINELY CHOPPED ITALIAN PARSLEY
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 TSP. SEA SALT
¼ TSP. BLACK PEPPER

COOK ASPARAGUS FOR THREE MINUTES IN BOILING WATER.
PUT INTO ICE BATH FOR 5 MINUTES AND THEN DRY ASPARAGUS.
ADD THE REST AND ENJOY!  CAN BE MADE A DAY AHEAD.
ASPARAGUS WRAPPED IN PROSCIUTTO

1 BUNCH OF ASPARAGUS
½   CUP SEASONED BREAD CRUMBS
¼   CUP LUCATELLI CHEESE
DRIZZLE OF OLIVE OIL
SLICES OF PROSCIUTTO (1/4 LB.

SNAP OFF ENDS OF ASPARAGUS.
TAKE 5 ASPARAGUS AND WRAP PROSCIUTTO AROUND THE SPEARS.
RUB BAKING PAN WITH OLIVE OIL.
DRIZZLE OLIVE OIL INTO THE BREAD CRUMB AND CHEESE MIXTURE UNTIL JUST MOIST.
LAY WRAPPED ASPARAGUS IN PAN AND SPRINKLE WITH BREAD
CRUMB MIXTURE AND THEN DRIZZLE MORE OLIVE OIL ON ALL.
BAKE AT 350 FOR ABOUT 30 MINUTES.
ENJOY!
 CRAB DIP


 7 1/2  OZ.           JUMBO LUMP CRAB MEAT
 8      OZ.             CREAM CHEESE
 2      TBS.           MINCED ONIONS (I LIKE TO SAUTÉ IN BUTTER)
 1      TSP.            MILK
   1/2  TSP.          HORSERADISH  (I USE 1 HEAPING TBS.)
   1/2  TSP.          SALT

MIX ALL.
BAKE 350 - 20 MINUTES.
SERVE WITH CRACKERS.
ENJOY!
SEVEN LAYER TACO DIP

1 CAN (16OZ.) REFRIED BEANS (FAT FREE)
1 TBS. TACO SEASONING MIX
1 CUP SALSA
1 CUP SOUR CREAM
1 CUP SHREDDED LETTUCE
1 TOMATO CHOPPED
1 CAN PITTED BLACK OLIVES CHOPPED
2 CUPS SHREDDED MEXICAN CHEESE

MIX TACO SEASONING MIX INTO THE REFRIED BEANS.
PLACE IN THE BOTTOM OF 2 – 9” PIE PLATES OR 1 LARGE DISH.
THEN LAYER ALL THE OTHER INGREDIENTS ON TOP OF EACH OTHER.
REFRIGERATE UNTIL READY TO SERVE.
SERVE WITH TORTILLA CHIPS.
ENJOY!