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
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Janet's Recipe Corner
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Lorraine Fioravanti
lorrainefior@yahoo.com

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www.thecornerboys.com
ISRAELI COUSCOUS WITH MUSHROOMS & SHALLOTS

1 TBS. BUTTER
2/3 CUPS SHALLOTS
10 OZ. MUSHROOMS
1 TBS. OLIVE OIL
2/3 CUP ISRAELI COUSCOUS
1 CUP CHICKEN STOCK
PINCH OF SALT
FRESHLY GROUND BLACK PEPPER

SAUTEE SHALLOTS IN BUTTER UNTIL GOLDEN.
ADD MUSHROOMS, SALT & PEPPER AND COOK THOROUGHLY. PUT ASIDE.

IN ANOTHER PAN, HEAT OIL AND ADD COUSCOUS
STIRRING OCCASIONALLY ABOUT 5 MINUTES
UNTIL COUSCOUS IS NICELY BROWNED.
ADD CHICKEN STOCK TO COUSCOUS AND SIMMER
12 MINUTES.

ADD SHALLOTS AND MUSHROOM MIXTURE TO COUSCOUS.

ENJOY!
LASAGNA                  

 2      LBS.         RICOTTA  CHEESE
   1/4  CUP         LUCATELLI CHEESE
   1/4  CUP         FRESH WHITE BREAD CRUMBS
   1/4  TSP.         LAWRY'S GARLIC SALT
   1/4  TSP.         PEPPER
 2      TBS.          PARSLEY
 2                        EGGS (SCRAMBLED WITH A LITTLE MILK)
 1      CUP          MOZZARELLA CHEESE

MIX ALL.  COOK NOODLES ONLY ABOUT 10 MINUTES.

RUB PAN WITH OIL, LINE PAN WITH SAUCE.  LAY NOODLE RICOTTA CHEESE MIXTURE,
CRUMBLED MEATBALLS, MOZZARELLA.  REPEAT.

COVER TOP WITH SAUCE AND MOZZARELLA CHEESE.

COVER WITH FOIL.  BAKE 350 - 45 MINUTES.  REMOVE COVER THE LAST 15 MINUTES.

FOR STUFFED SHELLS:  MIX ALL AND PUT INTO SHELLS.  FREEZE SHELLS ABOUT 30
MINUTES ON A COOKIE SHEET AND THEN PLACE IN PLASTIC BAGS TO FREEZE FOR
FUTURE USE.
PASTA WITH PROSCIUTTO AND SPINACH

Recipe By     : SANDY

   1/2  STICK          BUTTER
   2     CUPS           HEAVY CREAM
   1/2  CUP             TOMATO PUREE
   1/2  CUP             FRESH GRATED PARMESAN CHEESE
                               SALT & PEPPER
   1/2  LB.               PROSCIUTTO
    1    LB.               FRESH SPINACH - TRIMMED AND TORN
     1   LB.               MEDIUM SHELLS

IN SAUCEPAN, MELT 2 TBS. BUTTER - ADD HEAVY CREAM AND TOMATO PUREE. BOIL &
SIMMER LOW ABOUT 15 MINUTES.
REMOVE FROM HEAT & STIR 1/4 C. PARMESAN CHEESE.

COOK SHELLS 7 - 10 MINUTES.  DRAIN.

IN LARGE SKILLET COOK PROSCIUTTO IN REMAINING 2 TBS. BUTTER  3-4 MINUTES UNTIL
CRISP. TAKE OUT OF PAN AND CRUMBLE WHEN COOL.
ADD SPINACH TO PAN, SALT, PEPPER AND COOK TILL SPINACH IS DONE.

ADD SPINACH , PROSCIUTTO AND CREAM MIXTURE TOGETHER.  ADD SHELLS.

BUTTER CASSEROLE DISH, ADD ALL,   ADD REMAINING 1/4 C. PARMESAN CHEESE.

BAKE 1/2 HOUR @ 350.

STIR OCCASIONALLY  WHILE BAKING SO THEY DON'T DRY OUT.

ENJOY!!!
PESTO SAUCE

 2      CUPS          FIRMLY PACKED FRESH  BASIL LEAVES
   1/4  CUP           PINE NUTS
 2      SMALL      GARLIC CLOVES
   1/2  CUP           OLIVE OIL
   1/2  CUP           PARMESAN CHEESE
   1/2  TSP.           PEPPER
   1/2  TSP.           SALT


PUT ALL INGREDIENTS EXCEPT BASIL IN BLENDER AND BLEND WELL.

ADD BASIL A LITTLE AT A TIME.

ENJOY.