Bob's Hair Designs
7966 Dungan Road
Philadelphia, PA  19111
2 1 5 - 3 4 2 - 0 3 0 3
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Janet's Recipe Corner
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Lorraine Fioravanti
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www.thecornerboys.com
Chicken Ceasar Salad

   2      lbs.               chicken breasts - grilled
   1/2  can                anchovies
   2                           garlic cloves
   1/2  cup                light olive oil
   1/2  tsp                 salt
   2     tbs                wine vinegar
   few drops            worcestershire sauce
          juice of         1/2 lemon
   3     tbs                parmesan cheese
   1/4  tsp                dry mustard
   1      head             romaine lettuce
   1      box              croutons

Grill chicken breasts.  

Clean lettuce and dry and leave in bowl in refrigerator until ready to serve.

Add oil in jar - add anchovies (if your not crazy about them, leave them whole and put on top
and whoever likes them can take them off),
add crushed garlic, salt, vinegar, worcestershire sauce and dry mustard.  Just stir it all
together.  Add lemon juice.

When ready to serve, add the oil mixture to lettuce and toss well.  Then add cheese and toss
again.

Add croutons and chicken breasts that were sliced thin and diagonally.
NAPA CABBAGE SALAD

Recipe By     : LISA /BOB'S

 3      LARGE         HEADS OF NAPA CABBAGE
 2      BUNCHES    SCALLIONS
 1      JAR               SESAME SEEDS
 2      BAGS           CHOPPED ALMONDS (ROASTED @ 350-10 MINUTES)
 2      PACKAGES RAMEN ORIENTAL FLAVOR NOODLES, BLUE PACK
   3/4  CUP             OLIVE OIL
   1/3  CUP             WHITE VINEGAR
 2      TSP.              SOY SAUCE
   3/4  CUP             SUGAR

WASH & CHOP NAPA CABBAGE - DRAIN, DRY AND REFRIGERATE UNTIL READY TO SERVE.

WASH & CHOP SCALLIONS - DRAIN, DRY AND REFRIGERATE UNTIL READY TO SERVE.

MIX OLIVE OIL, VINEGAR, SOY SAUCE, SUGAR AND 1 SEASONING PACK FROM THE RAMEN
NOODLES TOGETHER
TO MAKE THE DRESSING.  SHAKE WELL.

WHEN READY TO SERVE, PLACE ALL IN LARGE BOWL, TOSS WITH THE SALAD DRESSING
AND SERVE IMMEDIATELY.

NOTE:  YOU WILL END UP WITH AN EXTRA PACK OF RAMEN SEASONING.

ENJOY!!!
THREE BEAN SALAD

 1      CAN           WAX BEANS
 1      CAN           GREEN BEAN
 1      CAN           KIDNEY BEAN
 1      CAN           CHICK PEAS
   2/3  CUP           WHITE VINEGAR
   1/3  CUP           OIL
   3/4  CUP           SUGAR
   1/2  CUP           CHOPPED PEPPER
   1/2  CUP           SLICED CARROT
   1/2  CUP           ONION
 1      TSP.            BLACK PEPPER
 1      TSP.            SALT

RINSE ALL THE BEANS.  DISSOLVE THE SUGAR IN VINEGAR AND OIL (HEAT A LITTLE TO
DISSOLVE SUGAR AND THEN COOL).

MIX ALL INGREDIENTS AND LET SIT A DAY OR TWO AHEAD.