"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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