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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

VEGGIE BARS Recipe

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This recipe for VEGGIE BARS is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 PKGS 8 OZ CRESENT ROLLS
2 PKS 8 OZ CREAM CHEESE, SOFTENED
1 CUP HELLMANS MAYONNAISE
1 PKG HIDDEN VALLEY DRESSING MIX, ORIGINAL
¾ CUP CHEDDAR CHEESE, GRATED
½ MIXED VEGGIES CHOPPED (CAULIFLOWER, BROCCOLI, MUSHROOMS, RED PEPPERS,
TOMATOE, OR WHATEVER YOU LIKE)
Directions:
Directions:
UNROLL CRESENT ROLLS AND LAY FLAT IN A 12 BY 15 JELLYROLL PAN. PAT SEAMS OF ROLLS TOGETHER. BEAT 1 EGG AND SPREAD OVER ROLLS. BAKE ACCORDING TO DIRECTIONS ON PKG. IT MIGHT NOT TAKE AS LONG AND I USE A SPOON TO PAT IT DOWN AS IT BAKES SO IT DOESN'T PUFF UP TOO MUCH. COOL
MIX CREAM CHEESE,MAYONNAISE AND SALAD DRESSING MIX AND SPREAD OVER CRUST.
SPRINKLE WITH VEGGIES AND CHEDDAR CHEESE. CHILL AT LEAST 2 HRS AND CUT INTO BARS.

 

 

 

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