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
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Lorraine Fioravanti
lorrainefior@yahoo.com

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"Bob's Band" website:

www.thecornerboys.com
 BAKED SHRIMP OR FLOUNDER WITH FETA

   2       MEDIUM       ONIONS - THINLY SLICED
   1/2  CUP                OLIVE OIL
 1 1/2  LBS.              TOMATOES, PEELED AND CHOPPED
   1/2   CUP              PARSLEY FINELY CHOPPED
                                  SALT AND PEPPER TO TASTE
   2      CLOVES       GARLIC - PRESSED
   2       LBS.              RAW SHRIMP (SHELLED AND DEVEINED) OR
   2       LBS.              FLOUNDER OR SCALLOPS
   1/2  LB.                  FETA CHEESE

IN FRYING PAY, SAUTEE ONIONS IN OIL UNTIL TRANSPARENT,
ADD GARLIC, TOMATOES, SALT & PEPPER.
COVER OVER LOW HEAT STIRRING FOR 15 - 20 MINUTES.
STIR IN PARSLEY.
POUR INTO OILED CASSEROLE DISH.
ARRANGE SHRIMP OR FLOUNDER ON TOP.
BRUSH WITH OIL & SPRINKLE WITH CRUMBLED FETA CHEESE.
BAKE 15 MINUTES @ 450.
CRAB CAKES

Recipe By     : DEBI 'S MOTHER

 1      POUND         JUMBO LUMP CRABMEAT (FRESH IS BEST!)
 1                             EGG
 1      HEAPING     TABLESPOON MIRACLE WHIP SALAD DRESSING
 1      TSP.               DRY MUSTARD
 1      TBS.              OLD BAY SEASONING
   3/4  CUP              SHREDDED BREAD (WHITE BREAD IN A BLENDER)

MIX ALL INGREDIENTS IN A BOWL WITH HANDS.  
DON'T CRUMBLE UP THE LUMPS OF CRAB TOO MUCH.
FORM INTO BALLS OR CAKES.
ROLL EACH CAKE IN SOME PLAIN BREAD CRUMBS (DRY IN A CAN).
REFRIGERATE FOR SEVERAL HOURS SO THEY SET.
PAN FRY IN SOME LIGHT OIL UNTIL GOLDEN BROWN ON BOTH SIDES.
SERVE WITH TARTER SAUCE OR COCKTAIL SAUCE.

ENJOY!
 SHRIMP & SCALLOP CAKES

   36                       ASPARAGUS SPEARS - TRIMMED TO 6" LENGTHS
   1/2  STICK        BUTTER
   2/3  CUP           & 3 TSP. SHALLOTS
 1 1/2  LBS.          UNCOOKED SHRIMP OR 1 LB. LARGE CHOPPED BIG
   1/2  LB.              SCALLOPS CHOPPED BIG
 1 1/2  CUPS         PLAIN BREAD CRUMBS (FRESH WHITE BREAD)
 1                           RED PEPPER
   1/4  CUP            CHIVES CHOPPED (OR SCALLIONS)
 2                           EGGS

COOK ASPARAGUS FOR 3 MINUTES.  TAKE 4 SPEARS AND CHOP UP FINE.

MELT 2 TBS. BUTTER, ADD SHALLOTS AND SAUTEE.  ADD PEPPER, SHRIMP AND SCALLOPS, EGG
 AND 1/2 CUP BREAD CRUMBS.  MAKE CAKES.  SALT & PEPPER.
DIP IN REMAINING BREAD CRUMBS.  
MELT 2 TBS. BUTTER AND I USE A LITTLE BIT OF OIL.  SAUTEE 5 MINUTES ON EACH SIDE.

SERVE WITH REMAINING ASPARAGUS SPEARS.  SERVE VINEGARETT ON SIDE.

VINEGARETTE
1 CUP. OLIVE OIL
2/3 CUP FRESH CIVES OR SCALLIONS
1/4 - 1/2 CUP FRESH LEMON JUICE
3 TBS. FINELY CHOPPED SHALLOTS

MIX TOGETHER ABOUT 3 HOURS BEFORE.  
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!