"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Veggie Bars, by Jeanne Porterfield, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs. refrigerated crescent rolls 2 pkgs. (8oz. each) cream cheese 1 pkg. Hidden Valley ranch dressing 1 c. mayonnaise 3/4 c. each of: red cabbage cauliflower broccoli carrots 2 c. shredded cheese
Press out rolls on large cookie sheet; pierce crust before baking. Bake 10 minutes at 375º. Let cool. Mix filling and spread on crust. Shred all veggies fine and press down on filling. Refrigerate and then cut into bars.
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