Bob's Hair Designs
7966 Dungan Road
Philadelphia, PA  19111
2 1 5 - 3 4 2 - 0 3 0 3
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CARROT SOUFFLE


RECIPE BY:  CINDY/BOB’S

  1      LBS.          CARROTS IN CHUNKS
3                           EGGS
  1/4  CUP           WHITE SUGAR
  1/4  CUP           BROWN SUGAR
3      TBS.            FLOUR
1      TSP.            BAKING POWDER
1      TSP.            VANILLA
1      STICK         MELTED  BUTTER
  1/4  TSP.           NUTMEG
  1/2  TSP.          CINNAMON

BOIL CARROTS IN WATER TILL TENDER (15-20 MINUTES).
PUT CARROTS IN BLENDER WITH EGGS AND BEAT.
MELT BUTTER & ADD TO REST OF INGREDIENTS IN SEPERATE BOWL.
MIX BY HAND. ADD CARROTS AND EGGS.
POUR INTO GREASED CASSEROLE DISH (8X8).

TOPPING:

1/4 CUP CORNFLAKE CRUMBS
1/2 CUP CHOPPED NUTS
2 TABLESPOONS BUTTER OR MARGARINE
1/4 TSP. CINNAMON
2 TABLESPOONS BROWN SUGAR

MIX ALL TOGETHER AND SPRINKLE ON TOP OF CASSEROLE.
BAKE 1 HOUR 350 DEGREES   UNCOVERED.
DOUBLE THE RECIPE AND PUT INTO A 13” x 9” PAN.

ENJOY!

(I PREFER IT WITHOUT THE TOPPING!)
EGG & SAUSAGE BREAKFAST CASSEROLE

6      SLICES        WHITE BREAD CRUST REMOVED
1      LB.                BULK PORK SAUSAGE
1 1/2  CUPS          SHREDDED LONGHORNE CHEESE
6                            EGGS
2      CUPS            HALF AND HALF

LAY BREAD IN BOTTOM OF BUTTERED 9X13X2 BAKING DISH.

COOK SAUSAGE UNTIL BROWN - CRUMBLE - DRAIN AND SPOON OVER
SLICED BREAD.

SPRINKLE WITH CHEESE.

MIX EGGS & HALF AND HALF. MIX WELL AND POUR OVER CHEESE.

COVER WELL AND REFRIGERATE OVERNIGHT.

REMOVE FROM REFRIGERATER 15 MINUTES BEFORE BAKING.

BAKE UNCOVERED @ 350 FOR 45 MINUTES OR UNTIL SET.

SERVES 8 - 10

ENJOY!!!
FRENCH TOAST

Recipe By     : LUCILLE

1      STICK         BUTTER
  3/4  CUP           BROWN SUGAR
3      TSP.            MAPLE SYRUP
1      LOAF           FRENCH BREAD
8                           EGGS
2 1/2  CUPS       MILK
1      TSP.            VANILLA
  1/2  TSP.           CINNAMON
  1/2  TSP.           NUTMEG

MELT BUTTER IN 9 X 13" PAN.

ADD 1/2 OF THE BROWN SUGAR AND SYRUP COMBINATION.

SLICE FRENCH BREAD INTO CHUNKS AND LAY IN PAN.

COMBINE EGGS, MILK, VANILLA, CINNAMON AND NUTMEG.  
POUR OVER BREAD.

REFRIGERATE OVERNIGHT.

BAKE @ 350 - 45 MINUTES.

SERVE WITH SOUR CREAM, WHIPPED CREAM OR FRUIT.
( I JUST SERVE IT WITH ADDITIONAL VERMONT MAPLE SYRUP.)

ENJOY!!!
PINEAPPLE SPOON BREAD

  1      20 OZ. CAN  CRUSHED PINEAPPLES
1      STICK              BUTTER OR MARGARINE
1/2   CUP                 SUGAR
2                                EGGS
6      SLICES           CUBED BREAD NO CRUSTS

MIX BUTTER,  SUGAR AND EGGS. BEAT  FOR ABOUT 5 MINUTES WITH
MIXER.  MIX IN THE  BREAD.  THEN TOSS PINEAPPLES PLUS THE JUICE.

PUT INTO BUTTERED CASSEROLE DISH. SPRINKLE WITH CINNAMON

BAKE 350 - 45 MINUTES.
STUFFED PEPPERS


8                          GREEN PEPPERS
5      CUPS          BOILING WATER
1 1/4  LBS.          GROUND BEEF
2      TBS.            ONION
1      TSP.             SALT
1      CUP             RICE (COOKED WILL BE 3 CUPS)
2      15 OZ. CANS   TOMATO SAUCE


HEAT OVEN TO 350.

CUT TOP OFF PEPPERS AND CLEAN INSIDES.  WASH INSIDE AND OUT
AND PUT IN BOILING SALTED WATER FOR 5 MINUTES.  DRAIN.

FRY ONION IN LARGE FRYING PAN WITH ABOUT 2 TBS. OIL TILL
CLEAR AND LIGHTLY BROWNED.  ADD GROUND BEEF.  DRAIN OFF
FAT. STIR IN SALT AND PEPPER, RICE AND 1 CAN TOMATO SAUCE.  
HEAT THOROUGHLY.

LIGHTLY STUFF EACH PEPPER WITH RICE MIXTURE .  POUR
REMAINING CAN OF TOMATO SAUCE WITH A LITTLE BIT A WATER
OVER PEPPERS AND IN THE BOTTOM OF THE PAN.  COVER AND BAKE
45 MINUTES.  REMOVE LID , AND BASTE FOR AN ADDITIONAL 15
MINUTES.

ENJOY!!